This Slow Cooker Marry Me Chicken is creamy, decadent, and packed with over 45g of protein! The sun-dried tomatoes and garlic create a rich, savory sauce that perfectly coats the tender chicken without all the stovetop effort. Whether you’re looking for a "set it and forget it" meal prep or just need a comforting, high-performance dinner after a heavy training session, this dish is for you!
4 Servings
387 Calories
46g Protein
24g Carbs
12g Fat
Ingredients
For the slow cooker:
- 650g (1.4 lb) Chicken Breast: Skinless, boneless, and cut into bite-sized pieces
- 30g (1/4 cup) Plain Flour: For coating the chicken
- 3 Garlic Cloves: Peeled and crushed
- 100g (3.5 oz) Sun-dried Tomatoes: Drained and very finely chopped
- 1 tsp Dried Oregano
- 2 tsp Paprika
- 300ml (1.25 cups) Boiling Water
- 1 Chicken Stock Cube: Crumbled
Dressing
- 100g (3.5 oz) Cream Cheese
- 50g (1/2 cup) Parmesan: Freshly grated
- 15g (3 tsp) Fresh Basil Leaves
- Sea Salt & Black Pepper: To taste
Directions
- Coat: Toss the chicken in flour, salt, and pepper until well-coated.
- Combine: Add the chicken to the slow cooker along with the garlic, tomatoes, oregano, paprika, crumbled stock cube, and water.
- Slow Cook: Cook on HIGH for 2.5–3 hours or LOW for 5–6 hours until the chicken is tender and cooked through.
- Finish: Stir in the cream cheese, parmesan, and fresh basil just before serving.
Meal Prep Tips
- Prep Ahead: Store pre-chopped chicken and the flour/spice mix separately; toss them together just before cooking to prevent the coating from becoming gummy.
- Reheat Right: When warming up leftovers, add a splash of water or milk to keep the cream cheese sauce velvety and prevent it from separating.
- Storage Hack: This lasts 3–4 days in the fridge. Avoid freezing the finished dish, as the dairy-based sauce can change texture when thawed.