Crockpot Marry Me Chicken
Crockpot Marry Me Chicken is a creamy, flavorful slow-cooker chicken dinner.Tender chicken cooks gently in a rich Parmesan cream sauce.Sun-dried tomatoes add tangy sweetness and concentrated tomato flavor.Garlic, Italian herbs, and red pepper flakes create a delicious savory aroma.The chicken becomes tender while soaking up the luxurious sauce.Serve it with pasta, rice, potatoes, vegetables, or crusty bread.
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
For the Creamy Sauce
- 4 cloves garlic, minced
- ¾ cup sun-dried tomatoes, drained and chopped
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- 1 tablespoon tomato paste
For Garnishing
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly grated Parmesan
- Fresh basil leaves, optional
- Extra chopped sun-dried tomatoes, optional
Instructions
Prepare the Chicken
- Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, paprika, and Italian seasoning.For especially thick chicken breasts, carefully pound them to a more even thickness so they cook more uniformly.
Prepare the Crockpot
- Lightly grease the inside of your slow cooker.Place the seasoned or seared chicken breasts in the bottom of the crockpot in a single layer if possible.
Add the Flavor
- Scatter the chopped sun-dried tomatoes and minced garlic over the chicken.Add the tomato paste, Italian seasoning, onion powder, black pepper, and red pepper flakes.
Add the Broth
- Pour the chicken broth around the chicken.Do not add the heavy cream or Parmesan yet. Adding dairy too early during prolonged slow cooking can cause the sauce to separate or become grainy.
Make It Creamy
- Approximately 20–30 minutes before serving, remove the cooked chicken temporarily and place it on a plate.Stir the heavy cream and freshly grated Parmesan into the hot cooking liquid.Return the chicken to the crockpot and cover.
Finish and Serve
- Allow the sauce to cook for another 20–30 minutes, until creamy and slightly thickened.Taste the sauce and adjust the seasoning if needed.Garnish with fresh parsley, basil, and additional Parmesan.Serve immediately with your favorite side dishes.
Notes
- Chicken breast or thighs: Both work well. Boneless, skinless chicken thighs will generally be more forgiving if cooked for a little longer.
- Don't add dairy too early: For the creamiest sauce, add the heavy cream and Parmesan toward the end of cooking.
- Use freshly grated Parmesan: It melts more smoothly than many pre-shredded varieties.
- Sun-dried tomatoes: Oil-packed sun-dried tomatoes provide excellent flavor. Drain them before chopping.
- Watch the salt: Parmesan and sun-dried tomatoes can already be salty, so season gradually.
- Chicken thickness matters: Very large chicken breasts may require additional cooking time.
- Sauce consistency: The sauce will continue thickening slightly as it cools.
- Don't overcook: Use an instant-read thermometer to check the chicken rather than relying only on the clock.