Description
“There’s nothing more comforting than the savory aroma of a slow-cooked meal filling your home,” says Leslie Dabney, who posts on Instagram @vineyardmomliving. “To enjoy that comfort as the days start to cool, I took one of my favorite recipes, Marry Me Chicken, and converted it into a slow-cooker recipe. Now, I can start the meal in the morning and have it ready right at dinner time,” she adds.
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup all-purpose flour 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided 4 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, soaked, drained, and finely chopped
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- 1 1/4 cups chicken stock
- 4 ounces cream cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- Cooked rice
Instructions
Combine flour, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl. Toss chicken breasts in the flour until all parts are well coated. Place the chicken in the slow cooker and add garlic, sun-dried tomatoes, oregano, paprika, remaining salt and pepper, and chicken stock. Stir to combine. Cover and cook on high for 2–3 hours or on low for 5–6.
To finish the dish, add the cream cheese, Parmesan cheese, and fresh basil into the slow cooker. Stir to combine. Cook for another 5–7 minutes and serve with cooked rice. This Autumn Kale and Apple Salad would be perfect on the side!
Wine pairing suggestions: Some Livermore Valley wines to try with the chicken include the 2022 Darcie Kent “Darcie” Cabernet Sauvignon and the 2023 Rosa Fierro Cellars “The Oaked” Chardonnay.
- Category: Entree
