Crock Pot Marry Me Chicken

This creamy Crock Pot Marry Me Chicken is packed with flavor from garlic, Parmesan, and sun-dried tomatoes. It's the kind of slow cooker chicken recipe that melts in your mouth and works with pasta, rice, or potatoes. The tender chicken simmers in a rich, dreamy sauce that’s perfect for cozy dinners, meal prep, or impressing guests.

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Prep Time: 5

Cook Time: 4

Total Time: 4 5

Course: Main Course

Cuisine: Italian

Keyword: Crock Pot Marry Me Chicken

Servings:

Calories: 411kcal

Ingredients

3 boneless skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
½ cup chicken broth
½ cup heavy cream
¼ cup grated Parmesan cheese
2 teaspoons minced garlic
¼ teaspoons red pepper flakes
¼ cup sundried tomatoes chopped
Fresh basil leaves for garnish

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Video

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Instructions

Season the chicken breasts with salt and pepper.
3 boneless skinless chicken breasts, Salt and pepper
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
2 tablespoons olive oil
Transfer the seared chicken to the Crockpot.
In a bowl, whisk together the chicken broth, heavy cream, Parmesan cheese, minced garlic, red pepper flakes, and sundried tomatoes.
½ cup chicken broth, ½ cup heavy cream, ¼ cup grated Parmesan cheese, 2 teaspoons minced garlic, ¼ teaspoons red pepper flakes, ¼ cup sundried tomatoes
Pour the sauce over the chicken. Cover and cook on low for 3-4 hours or until the chicken is tender and fully cooked.
Garnish with fresh basil before serving.
Fresh basil leaves

Notes

Meat: Use boneless skinless chicken thighs if you prefer darker, juicier meat.
Thicken It Up: Mix 1 tablespoon cornstarch with 1 tablespoon water and stir it in during the last 30 minutes for a thicker sauce.
Low and Slow: Always cook on low for the most tender chicken—high heat can dry it out.
Cheese: Freshly grated Parmesan melts better and gives more flavor than the pre-shredded kind.
Cream: You can use half-and-half instead of heavy cream, but the sauce may be slightly thinner. Add a cornstarch slurry if you want it thicker.
Veggie Boost: Toss in some spinach or sliced red peppers in the last hour for added color and nutrients.
Spice Level: Like heat? Add more red pepper flakes to taste.
Herbs: Dried oregano, thyme, or Italian seasoning add extra layers of flavor.
Extra Sauce: Double the sauce ingredients if serving over pasta—you’ll want every drop.

Storage and Reheating Instructions

Fridge: Let the chicken cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Reheat: To reheat, warm it gently in the microwave or in a skillet over low heat. If the sauce has thickened too much, just add a splash of chicken broth or cream to loosen it up.

Nutrition

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