High Protein Slow Cooker Marry Me Chicken
Creamy, family-friendly slow cooker Marry Me Chicken with tender chicken, Parmesan, garlic and sun-dried tomatoes.
Equipment
- 5-6 litre slow cooker
Ingredients
Chicken and sauce
- 700 g skinless boneless chicken breasts thawed, trimmed and similar in thickness
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp black pepper
- 1 tsp fine salt
- 1 tbsp olive oil or oil from the sun-dried tomato jar
- 1 small onion finely diced
- 3 garlic cloves minced or finely grated
- 100 g sun-dried tomatoes drained and finely chopped
- 250 ml reduced-salt chicken stock
- 150 ml single cream
- 40 g Parmesan finely grated
- 2 handfuls baby spinach optional
- 1 pinch chilli flakes optional
Instructions
Method
- Pat the chicken breasts dry. Mix the oregano, paprika, black pepper and salt, then rub the seasoning over the chicken.
- Heat the oil in a frying pan over a medium heat. Brown the chicken for 2-3 minutes on each side. This is for colour rather than cooking it through. Transfer the chicken to the slow cooker.
- Add the onion, garlic, sun-dried tomatoes, stock and optional chilli flakes around the chicken. Cover with the lid.
- Cook on LOW for 3-3½ hours, or until the thickest part of the chicken reaches a safe temperature. The UK Food Standards Agency advises that the centre of poultry should reach 70°C for 2 minutes or an equivalent time and temperature combination.
- Lift the chicken onto a clean plate and stir the cream and Parmesan into the sauce. Add the spinach and stir until wilted. Return the chicken to the sauce and spoon it over to serve.
Notes
Serve with rice, mashed potato, pasta or green vegetables. Cool leftovers promptly, refrigerate within two hours and follow current Food Standards Agency guidance for storage and reheating.