Description
Warm, rich, and impossibly creamy, this slow-cooked Marry Me Chicken Soup brings tender chicken, sun-dried tomatoes, Italian herbs, and a silky broth together for an effortless dinner that feels special.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs)
2 tbsp olive oil
2 tbsp butter
1½ cups chicken broth
3 tbsp cornstarch
1 cup heavy cream
4 garlic cloves, minced
1½ tsp Italian seasoning
½ tsp red pepper flakes
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
½ tsp salt
⅓ cup sun-dried tomatoes, chopped and drained
½ cup grated parmesan cheese
6–8 fresh basil leaves, chopped
Instructions
1. Season chicken with garlic powder, onion powder, salt, and pepper.
2. Sear in olive oil and butter until browned but not fully cooked.
3. In the slow cooker, whisk chicken broth and cornstarch until smooth.
4. Add heavy cream, garlic, Italian seasoning, paprika, salt, pepper, and red pepper flakes.
5. Place seared chicken into the Crockpot and pour the remaining oil and butter from the skillet over top.
6. Add chopped sun-dried tomatoes, cover, and cook on LOW for 6–8 hours until tender.
7. Remove chicken and stir in parmesan cheese until melted.
8. Return chicken to the soup and top with fresh basil before serving.
Notes
Add cream during the final 30 minutes to avoid curdling.
Cut thick chicken breasts in half or shorten cook time to prevent overcooking.
Whisk cornstarch with cold broth to prevent lumps.
Add basil and cheese in the last 10 minutes for better flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 350
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg