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Slow Cooker Marry Me Chicken

A creamy, tomato-studded chicken dish cooked in a slow cooker that balances convenience with gourmet flair, featuring tender chicken breasts in a rich cream-and-sun-dried-tomato sauce.
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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: American, Italian
Calories: 560
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1 1/2–2 pounds total)
  • 1 cup heavy cream May substitute with half-and-half + 2 tbsp flour if needed
  • 1 cup chicken broth Low-sodium preferred
  • 1 cup sun-dried tomatoes, chopped Oil-packed for more flavor; drain excess oil
  • 1 cup Parmesan cheese, grated Freshly grated melts best
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • to taste Fresh basil for garnish

Method
 

Preparation
  1. In the bowl of your slow cooker, whisk together heavy cream, chicken broth, chopped sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper until combined.
  2. Place the chicken breasts into the slow cooker, pressing them gently into the sauce so they’re well coated.
Cooking
  1. Cover and cook on LOW for 6–8 hours (or on HIGH for 3–4 hours) until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
  2. About 30 minutes before serving, stir in the grated Parmesan until it melts and the sauce thickens slightly. Taste and adjust seasoning.
Serving
  1. Serve each breast smothered with the creamy tomato sauce and finish with torn fresh basil leaves for brightness.

Notes

For a lighter sauce, use half-and-half but add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) near the end to thicken. Oil-packed sun-dried tomatoes add extra flavor; if you only have dry-packed, soak them in hot water for 10 minutes and drain. This dish can also be served over pasta, creamy polenta, or mashed potatoes.