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Crock Pot Marry Me Chicken

A creamy, garlicky dish with tender chicken in a tomato-Parmesan sauce that's perfect over pasta, rice, or mashed potatoes.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces boneless, skinless chicken breasts Trim excess fat; similar thickness helps even cooking.
  • 1 tablespoon olive oil Or use the oil from sun-dried tomatoes if packed in oil.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup heavy cream For richness; see substitutions.
  • 1/2 cup chicken broth Low-sodium if preferred.
  • 1/2 cup grated Parmesan cheese Freshly grated for best melt and flavor.
  • 4 cloves garlic Minced (do not skimp).
  • 1/3 cup sun-dried tomatoes Chopped (oil-packed or rehydrated dry pack).
  • 1 teaspoon red pepper flakes Optional — adds gentle heat.
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh parsley Chopped (for brightness).
  • 1 tablespoon extra grated Parmesan cheese For serving.

Method
 

Preparation
  1. Pat chicken breasts dry and season both sides with salt, pepper, oregano, and thyme.
  2. Optional: Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the breasts for 1–2 minutes per side until lightly golden.
Make the Sauce
  1. In a medium bowl, combine heavy cream, chicken broth, grated Parmesan, minced garlic, chopped sun-dried tomatoes, red pepper flakes (if using), and Italian seasoning. Whisk until relatively smooth.
Assemble in the Slow Cooker
  1. Place the seasoned (and seared, if done) chicken breasts in the Crock Pot in a single layer.
  2. Pour the cream-Parmesan mixture over the chicken, ensuring garlic and tomatoes are evenly distributed.
  3. Cover and cook on LOW for 3–4 hours or on HIGH for 2–3 hours.
Check Doneness and Finish the Sauce
  1. Use an instant-read thermometer to confirm the chicken has reached 165°F (74°C).
  2. If the sauce seems too thin, mix 1–2 teaspoons cornstarch with an equal amount of cold water and stir into the sauce, then cook on HIGH for another 10–15 minutes.
  3. Taste and adjust salt and pepper. Stir in extra grated Parmesan if desired.
Garnish and Serve
  1. Sprinkle chopped fresh parsley and additional Parmesan over the chicken.
  2. Serve hot over your choice of pasta, rice, mashed potatoes, or creamy polenta.

Notes

For best results, avoid overcooking chicken to maintain juiciness. Recommended storage in airtight containers for 3-4 days. Freezer-friendly for up to 3 months. Reheat gently.