Crockpot Marry Me Chicken

A creamy and flavorful garlic-Parmesan chicken dish with sun-dried tomatoes, easily made in a slow cooker for a comforting weeknight dinner.

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Prep Time 10

Cook Time 4

Total Time 4

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 530

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts (about 1.5–2 lb) Chicken thighs can be used for juicier meat.
1 cup chicken broth Use low-sodium if watching salt.
1 cup heavy cream Substitute: half-and-half plus 2 oz cream cheese for richness.
½ cup grated Parmesan cheese Pecorino Romano can be used.
3 cloves garlic, minced Jarred minced garlic can work in a pinch.
1 tsp dried oregano
½ tsp dried thyme
¼ tsp red pepper flakes Optional — add to taste.
½ cup chopped sun-dried tomatoes (packed in oil, drained) For best flavor.
2 tbsp butter Unsalted preferable.
to taste salt and freshly ground pepper
as needed fresh basil or parsley, for garnish For serving.

Method

Preparation

Pat chicken breasts dry and season both sides with salt and pepper. Place them in a single layer in the crockpot.
In a medium bowl, whisk together chicken broth, heavy cream, grated Parmesan, minced garlic, oregano, thyme, and red pepper flakes until smooth.
Pour the sauce evenly over the chicken in the crockpot. Sprinkle the drained, chopped sun-dried tomatoes on top.

Cooking

Cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken reaches an internal temperature of 165°F and is tender.
During the last 30 minutes of cooking, add the butter and gently stir to incorporate it into the sauce.
Taste and adjust seasoning if needed. Garnish with torn basil or chopped parsley before serving.

Notes

For a lower-fat version, swap heavy cream for full-fat coconut milk or use half-and-half and reduce Parmesan slightly. If the sauce is too thin at the end, remove chicken and simmer the sauce on HIGH with the lid off for 10–15 minutes to thicken.