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Crock Pot Marry Me Chicken

Tender chicken breasts in a creamy, garlicky sun-dried tomato and Parmesan sauce, cooked effortlessly in a slow cooker for a comforting meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts About 1.5–2 pounds
  • 1 cup heavy cream Can substitute with half-and-half mixed with 2 tbsp butter
  • 1 cup chicken broth Low-sodium preferred
  • 1 cup sun-dried tomatoes, chopped Packed in oil or dry — if oil-packed, drain and reserve a tablespoon
  • 1 cup grated Parmesan cheese Use freshly grated for best melting and flavor
  • 4 cloves garlic, minced Or 1–1½ tsp garlic paste
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper Remember Parmesan adds salt
  • to garnish Fresh basil For garnish

Method
 

Preparation
  1. Pat the chicken breasts dry and arrange them in a single layer in the bottom of your slow cooker. Season lightly with salt and pepper.
  2. In a medium bowl, whisk together the heavy cream, chicken broth, chopped sun-dried tomatoes, grated Parmesan, minced garlic, and Italian seasoning until well combined.
  3. Pour the sauce evenly over the chicken, spreading the sun-dried tomatoes so each piece gets some.
Cooking
  1. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until chicken reaches an internal temperature of 165°F (74°C) and is tender.
  2. If a thicker sauce is preferred, remove the lid and switch to HIGH, cooking for an extra 20–30 minutes.
  3. Alternatively, lure out a small cup of sauce and whisk in 1–2 teaspoons cornstarch diluted in cold water, then return to the slow cooker to thicken.
  4. Taste and adjust salt and pepper. Garnish with torn fresh basil leaves.

Notes

For a dairy-free option, use full-fat coconut milk and nutritional yeast instead of Parmesan. Serve over pasta, rice, or creamy polenta. Store leftovers in an airtight container for 3–4 days in the refrigerator or freeze for 2–3 months.