Crockpot Marry Me Chicken
Tender chicken breasts cooked slowly in a creamy, herb-infused sauce with sun-dried tomatoes, creating a rich and comforting meal that's both indulgent and effortless.
Equipment
- 1 slow cooker (crockpot)
- 1 skillet (optional, for browning)
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1 tablespoon olive oil optional, for browning
- 1 jar about 7–8 ounces sun-dried tomatoes in oil, drained and roughly chopped
- 4 garlic cloves minced
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes optional
- Fresh basil or parsley chopped, for garnish
Instructions
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
- Optionally, heat olive oil in a skillet over medium heat and brown the chicken breasts 2–3 minutes per side. Transfer to the slow cooker.
- Add the chopped sun-dried tomatoes and minced garlic on top of the chicken.
- Pour the chicken broth over the ingredients in the slow cooker.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken is tender and cooked through.
- About 30 minutes before serving, stir in the heavy cream, Parmesan cheese, and red pepper flakes if using. Cover and continue cooking until the sauce is creamy and heated through.
- Garnish with fresh basil or parsley and serve over pasta, rice, or mashed potatoes.
Notes
- Use half-and-half for a lighter, less rich sauce.
- Oil-packed sun-dried tomatoes add more flavor; rehydrate dry ones before use.
- Try fresh thyme or oregano as alternative herbs.
- Serve with garlic bread or a crisp salad for a complete meal.