Crockpot Marry Me Chicken

Crockpot Marry Me Chicken

Tender chicken breasts slow-cooked in a creamy parmesan sauce with sun-dried tomatoes and Italian herbs. This easy crockpot recipe delivers restaurant-quality flavor with minimal effort.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 425

Ingredients Equipment Method Notes

Ingredients

4-6 boneless, skinless chicken breasts similar sizes preferred
1 packet Italian seasoning mix
1 cup heavy cream
1/2 cup chicken broth low-sodium preferred
3/4 cup sun-dried tomatoes chopped
3/4 cup parmesan cheese freshly grated
3 cloves garlic minced
1 teaspoon paprika
1/2 teaspoon red pepper flakes adjust to taste
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh basil chopped, for garnish

Equipment

Crockpot or slow cooker (4-6 quart)
mixing bowl
whisk
meat thermometer
Measuring cups and spoons

Method

Pat chicken breasts dry with paper towels. Season generously with salt, pepper, and paprika. Place chicken in a single layer at the bottom of your crockpot.
In a mixing bowl, whisk together heavy cream, chicken broth, Italian seasoning, minced garlic, and red pepper flakes until smooth and well combined.
Pour the cream mixture evenly over the chicken breasts. Sprinkle chopped sun-dried tomatoes across the top.
Cover and cook on low heat for 3 to 4 hours without lifting the lid. Chicken is done when internal temperature reaches 165°F.
About 30 minutes before serving, stir in the grated Parmesan cheese and let it melt into the sauce.
Just before serving, garnish with fresh chopped basil. Serve over rice, pasta, or mashed potatoes with plenty of sauce.

Notes

For best results, use freshly grated Parmesan cheese rather than pre-grated. Chicken breasts of similar size ensure even cooking. Store leftovers in airtight container for 3 to 4 days in refrigerator or freeze for up to 2 months.