Description

This Crock Pot Marry Me Chicken recipe features tender, juicy chicken breasts slow-cooked in a creamy, flavorful sauce made with heavy cream, Parmesan cheese, sun-dried tomatoes, and garlic. The dish is simple to prepare, with a quick sear on the stovetop before transferring everything to the crock pot for slow cooking. It’s perfect for a comforting and elegant meal, served alongside pasta, rice, or vegetables.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Sauce

1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)

Garnish

Fresh basil or parsley, chopped (for garnish)

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Instructions

Sear the Chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Sear the chicken in the hot oil until golden brown on both sides, about 3-4 minutes per side. Once seared, transfer the chicken breasts to the crock pot.
Cook Garlic and Deglaze: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Pour this mixture into the crock pot over the chicken.
Add Sauce Ingredients: Add the heavy cream, grated Parmesan cheese, chopped sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes (if using) to the crock pot. Stir gently to combine and ensure the chicken is well coated with the sauce.
Slow Cook: Cover the crock pot and cook on low for 3-4 hours, or until the chicken is fully cooked and tender.
Garnish and Serve: Before serving, garnish with freshly chopped basil or parsley. Serve the Marry Me Chicken with your choice of pasta, rice, or vegetables for a complete meal.

Notes

You can omit red pepper flakes if you prefer a milder dish.
For a thicker sauce, remove the lid during the last 30 minutes of cooking.
Use fresh herbs instead of dried for a more vibrant flavor if available.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
This recipe pairs well with garlic bread or a green salad on the side.