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Crock Pot Marry Me Chicken recipe with creamy sauce and herbs

Marry Me Chicken

This slow-cooker Marry Me Chicken features tender chicken breasts in a creamy sauce with sun-dried tomatoes, making it a comforting and elegant dish that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil (or another neutral oil)
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
Sauce Ingredients
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 0.33 cup sun-dried tomatoes, chopped (oil-packed preferred)
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh parsley, chopped for garnish

Method
 

Preparation
  1. Pat the chicken dry with paper towels and season both sides evenly with salt, pepper, oregano, and thyme.
  2. Heat the olive oil in a skillet over medium-high heat and brown the breasts for 1–2 minutes per side until golden. Transfer to the slow cooker in a single layer.
  3. In a medium bowl, whisk together the heavy cream, chicken broth, grated Parmesan, minced garlic, chopped sun-dried tomatoes, red pepper flakes (if using), and Italian seasoning. Taste and adjust salt and pepper.
  4. Pour the cream mixture over the chicken, ensuring most pieces are at least partially submerged.
Cooking
  1. Cook on Low for 5–6 hours or High for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C).
Serving
  1. Carefully remove the chicken to a platter. Stir the sauce in the slow cooker to combine any separated cream and melted cheese. Spoon sauce over the chicken.
  2. Garnish with chopped fresh parsley and extra grated Parmesan. Serve immediately.

Notes

For a lighter sauce, use half-and-half with a tablespoon of cornstarch instead of heavy cream. Store leftovers in an airtight container for up to 3–4 days, or freeze for up to 3 months. Always reheat leftovers to an internal temperature of at least 165°F (74°C).