Fall in love with this easy version of Marry Me Chicken—a dish with chicken and julienned sun-dried tomatoes swimming in a creamy sauce. Our version adds cherry tomatoes and zucchini for an added boost of veggies, plus barley which soaks up the sauce and makes this dish a complete meal all in one pot. Make sure the barley is completely submerged in the liquid so it cooks evenly.
Ingredients
- 2 (8-ounce) boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup pearl barley
- 1 (11-ounce) package sliced fresh zucchini and yellow squash (about 2 1/2 cups)
- 1 pint cherry tomatoes
- 1 cup drained julienne-cut sun-dried tomatoes in oil
- 1 cup frozen chopped onions
- 1 cup reduced-sodium chicken broth
- 1/2 cup dry white wine
- 1 tablespoon garlic paste
- 1/2 cup half-and-half
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh flat-leaf parsley leaves
Directions
- Place chicken in a single layer in a 6-quart slow cooker; drizzle with oil and sprinkle with oregano, salt and pepper. Cover the chicken with barley, zucchini and squash, cherry tomatoes, sun-dried tomatoes, onions, broth, wine and garlic paste.
- Cover and cook on High for 3 hours or on Low for 6 hours, or until the vegetables and barley are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F.
- Turn off the cooker. Stir in half-and-half; cover and let stand until warmed through, about 2 minutes. Transfer the chicken to a cutting board; slice about 1/4-inch thick. Serve the sliced chicken over the creamy barley mixture; sprinkle with Parmesan and parsley.