Crock Pot Marry Me Chicken

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 2 hours 10 minutes

食材

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 (240) chicken broth

4 tbsp diced sun-dried tomatoes (drained)

1 tsp sweet paprika

1 tsp garlic granules

1 tsp chicken bouillon (if you have used 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)

步驟

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 mins - 2 hours or until the chicken registers 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!

營養

• 卡路里: 455 kcal
• 總脂肪: 24 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 9 g
• 反式脂肪: 0.1 g
• 膽固醇: 189 mg
• 鈉: 1061 mg
• 總碳水化合物: 8 g
• 膳食纖維: 2 g
• 總糖: 2 g
• 蛋白質: 51 g