Crock Pot Marry Me Chicken

Crock Pot Marry Me Chicken
Recipe
Ingredients:
4 chicken breasts, skin on or skinless
2 tsp Italian seasoning
Salt and pepper
1 tbsp unsalted butter
1 tsp olive oil (can omit if preferred)
½ cup (120ml) white wine + ½ cup water OR 1 cup (240ml) chicken broth
4 tbsp diced sun-dried tomatoes (drained)
1 tsp sweet paprika
1 tsp garlic granules
1 tsp chicken bouillon (if using wine)
1 cup (225g) sour cream or heavy cream
1 tbsp cornstarch diluted in 2 tbsp cold water (optional)
2-3 tbsp grated Parmesan cheese
2 tbsp flat leaf parsley or fresh basil, chopped
Directions:
Season the chicken breasts with salt and pepper and sprinkle with the dried Italian herbs.
Heat the butter and oil in a pan or directly in the slow cooker if it has a browning function. Pan fry, skin side down, until golden.
Turn the chicken breasts over (transfer to the slow cooker if not already using) and pour in the wine or chicken broth. Season with paprika, garlic granules, and add the sun-dried tomatoes.
Cover and cook on the LOW setting for 90 minutes – 2 hours or until the chicken registers an internal temperature of 165°F (75°C).
Optional: make a cornstarch slurry by mixing it with a little cold water and stir into the sauce ten minutes before cooking time is over. The cornstarch will need to be heated through to activate and thicken the sauce. If you are using sour cream, you can leave this out.
Pile the chicken to one side and stir in the sour cream or heavy cream until incorporated. Stir in the grated Parmesan cheese and fresh parsley.
Serve the chicken over rice or noodles, with mashed potatoes, or however you like!
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 400 kcal | Servings: 4 servings