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High protein crockpot marry me chicken in a slow cooker with creamy sun-dried tomato sauce and fresh basil garnish

High Protein Crockpot Marry Me Chicken

Slow cooker chicken in a creamy sun-dried tomato sauce made with blended cottage cheese. Rich Italian-inspired flavor with 30 grams of protein per serving and only 15 minutes of prep.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 186
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts 6 to 8 oz each
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp onion powder
  • 0.5 tsp Italian seasoning
  • 1 tsp olive oil
  • 1 small shallot finely chopped
  • 2 cloves garlic crushed, fresh only
  • 0.25 cup chopped sun-dried tomatoes not packed in oil
  • 1 cup low-sodium chicken broth
  • 0.5 tsp chili crunch oil or red pepper flakes optional
  • 2 tbsp cornstarch
  • 2 tbsp water for cornstarch slurry
  • 2 tbsp grated Parmesan cheese freshly grated preferred
  • 0.5 cup blended cottage cheese any fat content, blended completely smooth before measuring
  • 3 tbsp chopped fresh basil for garnish

Equipment

  • Large skillet
  • Slow cooker
  • Blender
  • Meat thermometer
  • Wooden spoon or spatula

Method
 

  1. Season chicken breasts evenly on both sides with kosher salt and black pepper. Set aside while you prepare the aromatics.
  2. Heat olive oil in a large skillet over medium-high heat. Add the finely chopped shallot and crushed garlic, sauteing for about 2 minutes until fragrant and softened. Watch carefully as garlic burns quickly and turns bitter.
  3. Push the aromatics to the side and add the seasoned chicken breasts. Sear for 2 to 3 minutes per side until golden brown. The chicken will not be cooked through at this point. Sprinkle onion powder and Italian seasoning over the chicken while it sears.
  4. Transfer the seared chicken and all pan drippings to the slow cooker in a single layer. Add the sun-dried tomatoes, chicken broth, and optional chili oil or red pepper flakes. Cover and cook on LOW for 4 to 6 hours until the chicken reaches an internal temperature of 165 degrees F.
  5. About 30 minutes before your target finish time, whisk together the cornstarch and 2 tablespoons of water until smooth. Stir this slurry into the slow cooker sauce to thicken it.
  6. Turn off the heat. Stir in the grated Parmesan and fully blended cottage cheese until the sauce is silky smooth. Add 2 to 3 tablespoons of chicken broth if the sauce is too thick. Return the chicken to coat fully, rest for 5 minutes, then serve garnished with fresh chopped basil.

Notes

Always blend cottage cheese completely smooth before adding or the sauce will be grainy. Use fresh garlic only, not jarred. Sun-dried tomatoes not packed in oil work best. Always verify internal temperature reaches 165 degrees F. Contains dairy. Store in airtight container for up to 4 days. Sauce freezes well for up to 3 months.