Crock Pot Marry Me Chicken

Tender chicken breasts simmered in a rich, garlicky Parmesan sauce with sun-dried tomatoes, all made effortlessly in a slow cooker.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 540

Ingredients Method Notes

Ingredients

For the Chicken

4 pieces boneless, skinless chicken breasts (about 1.5 lb) Thaw if using frozen chicken.

For the Sauce

4 cloves fresh garlic, minced (or 1–1½ tsp garlic powder) Minced garlic preferred for flavor.
2 tsp Italian seasoning
1 cup low-sodium chicken broth Can substitute with vegetable broth.
1 cup heavy cream Use half-and-half for a lighter option.
½ cup freshly grated Parmesan cheese Avoid pre-grated for best melting.
½ cup sun-dried tomatoes, chopped Both oil-packed or dry-packed work.

Method

Preparation

Pat the chicken breasts dry and season both sides with salt and pepper. Place them in the crock pot in a single layer.
In a medium bowl, whisk together minced garlic, Italian seasoning, chicken broth, heavy cream, grated Parmesan, and chopped sun-dried tomatoes until smooth.
Pour the sauce evenly over the chicken in the slow cooker, making sure each breast gets some tomatoes and cheese.

Cooking

Cover and cook on low for 6 hours or on high for 3 hours, until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, transfer chicken to plates and spoon sauce over the top. To thicken the sauce, remove the lid and cook on high for an additional 15–30 minutes, or whisk in a cornstarch slurry and cook until thickened.

Serving

Serve immediately with pasta, mashed potatoes, or steamed veggies. Garnish with extra grated Parmesan and fresh basil if desired.

Notes

For a richer sauce, use cream with a higher fat content. For a dairy-free option, replace heavy cream with full-fat coconut milk and Parmesan with nutritional yeast. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.