Name: Crock Pot Marry Me Chicken
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Ingredients: 4 pieces boneless, skinless chicken breasts; 2 tablespoons olive oil (or avocado oil); 1 teaspoon salt; 1/2 teaspoon black pepper; 3 cloves garlic, minced; 1 cup chicken broth (low-sodium if desired); 1 cup heavy cream (See substitutions below); 1/2 cup sun-dried tomatoes in oil, julienned (Drain and reserve oil if you want extra flavor); 1/2 cup freshly grated Parmesan cheese; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon crushed red pepper flakes (optional) (To add heat); 1 tablespoon fresh basil, chopped (For garnish)

I first made this Crock Pot Marry Me Chicken on a rainy weeknight when I wanted a cozy, hands-off dinner that still felt special. The result was tender chicken bathed in a silky, sun-dried tomato and Parmesan cream sauce that begged to be spooned over pasta. It’s the kind of slow-cooked comfort that doubles as easy entertaining fare or a family-friendly weeknight winner.

Why you’ll love this dish

This recipe hits a sweet spot: minimal hands-on time, big flavor, and an elegant-looking plate at the end. The slow cooker transforms plain chicken breasts into juicy, fork-tender pieces while the sun-dried tomatoes and Parmesan create a rich, savory sauce that doesn’t require constant babysitting. It’s perfect for busy evenings, when you want something comforting after work, or when you need a make-ahead meal for guests.

"I tossed everything in the crock pot before work and came home to a restaurant-quality dinner—creamy, tangy, and completely fuss-free."

Why it’s especially useful:

Low effort: prep in 15 minutes, then let the crock pot do the work.
Crowd-pleasing: creamy and slightly tangy — kids and adults both love it.
Versatile: serve over pasta, rice, mashed potatoes, or zucchini noodles for a low-carb option.
Make-ahead friendly: sauces develop more flavor after a day in the fridge.

Step-by-step overview

This is a two-phase process: sear (optional) and slow-cook. Searing the chicken first yields a deeper flavor, but if you’re short on time you can skip it. After searing, you’ll sauté garlic, deglaze the pan with broth and cream, stir in sun-dried tomatoes and Parmesan, then pour the sauce over the chicken in the crock pot. Cook on low for 3–4 hours until the internal temperature reaches 165°F and the chicken is tender. Finish with fresh basil and serve.

What you’ll need

4 boneless, skinless chicken breasts
2 tablespoons olive oil (or avocado oil)
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
1 cup chicken broth (low-sodium if desired)
1 cup heavy cream (see substitutions below)
1/2 cup sun-dried tomatoes in oil, julienned (drain and reserve oil if you want extra flavor)
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon crushed red pepper flakes (optional, to add heat)
Fresh basil, chopped, for garnish

Notes and simple swaps:

Use boneless skinless thighs in place of breasts for richer flavor and a little more forgiving cooking time.
For a lighter option, replace heavy cream with half-and-half (sauce will be thinner) or use a mix of Greek yogurt stirred in off-heat (to avoid curdling).
If you only have sun-dried tomatoes packed dry, rehydrate in warm water for 10 minutes before slicing.

Step-by-step instructions

Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a skillet over medium heat. When the oil shimmers, add the chicken. Sear until golden brown, about 4 minutes per side. Transfer the chicken to the crock pot. (Searing is optional but adds depth of flavor.)
In the same skillet, add the minced garlic and sauté about 1 minute until fragrant. Be careful not to burn it.
Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up any browned bits from the pan; those bits add flavor. Stir to combine.
Add the julienned sun-dried tomatoes, grated Parmesan, oregano, and thyme. If you want heat, sprinkle in the crushed red pepper flakes. Stir until the Parmesan begins to melt into the sauce.
Pour the sauce evenly over the chicken in the crock pot so the breasts are mostly covered. Cover and cook on low for 3 to 4 hours. The chicken is done when it reaches an internal temperature of 165°F and is tender.
Taste the sauce and adjust seasoning with extra salt and pepper if needed. Garnish with chopped fresh basil and serve immediately.

Best ways to enjoy it

Over pasta: Toss with fettuccine, penne, or creamy garlic linguine to soak up the sauce.
With rice: Serve on a bed of jasmine or basmati rice for a simple bowl.
Low-carb: Spoon over zoodles, spaghetti squash, or cauliflower rice.
With potatoes: Mashed potatoes or roasted baby potatoes are great for sopping up sauce.
For a lighter plate: Serve with a crisp green salad and steamed broccoli.

Plating tip: slice the breasts crosswise and fan them over pasta or rice. Spoon extra sauce and sun-dried tomatoes over the top and finish with basil and a fresh crack of black pepper.

Storage and reheating tips

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Freezer: Freeze in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over low heat until warmed through, stirring to recombine the sauce. You can also reheat in a 350°F oven covered for 15–20 minutes. If using the microwave, heat in 30–45 second bursts and stir between intervals.
Safety: Always reheat to at least 165°F internal temperature. Do not put frozen raw chicken in the crock pot — cook from thawed for even, safe cooking.

Pro chef tips

Don’t skip the thermometer: Chicken thickness varies. Pull at 165°F for safe, juicy results.
Sear for flavor: A quick brown adds Maillard complexity to the sauce when deglazed. If pressed for time, skip searing and increase herbs slightly.
Thicken the sauce: If it’s too thin after cooking, remove the chicken, set the crock pot to high, and whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the sauce and cook 10–15 minutes until thickened. Alternatively, remove sauce to a skillet and simmer until reduced.
Keep cream from curdling: If using lower-fat dairy, add it near the end of cooking off-heat and warm gently. Heavy cream is the most stable in slow cooking.
Even cooking: Use breasts of similar size or pound larger ones to uniform thickness.

Creative twists

Mushroom & spinach: Add sliced cremini mushrooms during the skillet step. Stir in a few handfuls of baby spinach at the end.
Spicy arrabbiata: Increase red pepper flakes and add a splash of tomato paste for a tomato-forward kick.
Mediterranean: Stir in kalamata olives and a squeeze of lemon at the end, swap thyme for fresh oregano.
Keto: Serve over cauliflower mash or zucchini noodles and omit any starch.
Dairy-free: Use full-fat coconut milk instead of heavy cream and nutritional yeast in place of Parmesan (note: flavor will shift).

Common questions

Q: Can I use frozen chicken breasts in the crock pot?
A: It’s safest to thaw chicken before slow-cooking. Cooking from frozen can keep the meat in a temperature danger zone too long, increasing food-safety risk and giving uneven results. Thaw in the fridge overnight or use cold water submersion to speed up.

Q: How long should I cook this on high instead of low?
A: If you need a shorter window, cook on high for 2–2.5 hours, but check internal temperature and doneness. Low and slow yields more tender results.

Q: My sauce is too thin—what can I do?
A: Remove the chicken, set the crock pot to high, and whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). Stir and cook 10–15 minutes until thickened. Or transfer sauce to a skillet and simmer until reduced.

Q: Can I swap heavy cream for half-and-half or milk?
A: Yes, but sauce will be thinner and may be less rich. If using half-and-half, finish by stirring in a bit of grated Parmesan off the heat for body. Avoid adding yogurt directly to high heat to prevent curdling.

Q: How do I reheat leftovers without drying the chicken out?
A: Reheat gently on the stovetop over low heat with a splash of broth, or microwave covered in short intervals. Oven reheating covered with foil at 325–350°F works well for larger portions.

Conclusion

If you want another slow-cooker take on the same idea, check out Easy Crockpot Marry Me Chicken Recipe for a slightly different technique and serving ideas. For a classic home-cook version with helpful notes, see Crock Pot Marry Me Chicken – The Country Cook.