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Crockpot Marry Me Chicken

Tender, juicy chicken bathed in a creamy parmesan and sun-dried tomato sauce, made easy in the slow cooker for restaurant-quality results.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup sun-dried tomatoes chopped
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • Salt and black pepper to taste
  • Fresh basil or parsley chopped for garnish
  • 1 tbsp cornstarch optional for thickening
  • 2 tbsp water optional for thickening

Equipment

  • Crockpot or slow cooker
  • large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Season chicken breasts with salt and pepper on both sides.
  2. Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden. Transfer to the crockpot.
  3. In the same pan, saute the minced garlic for 1 minute. Add chicken broth and scrape up any bits, then pour into the crockpot.
  4. Add heavy cream, parmesan, sun-dried tomatoes, thyme, and red pepper flakes to the slow cooker. Stir gently to mix.
  5. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until chicken is fully cooked and tender.
  6. Taste the sauce and adjust seasoning if needed. Optionally, thicken the sauce by removing the lid during the last 30 minutes or by stirring in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the last 20 minutes.
  7. Serve warm, garnished with chopped basil or parsley.

Notes

Use freshly grated parmesan for best melting results. If using sun-dried tomatoes packed in oil, drain them well before chopping. Searing the chicken first enhances flavor but can be skipped if short on time. Boneless skinless thighs work perfectly and may turn out more tender. This dish freezes well without the cream - add dairy after thawing and reheating.
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