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Crockpot Marry Me Chicken

Crockpot marry me chicken cooks in a slow cooker with sun-dried tomatoes, garlic, and Italian seasoning, then finishes in a creamy Parmesan sauce. The tender chicken is coated in a thick, savory sauce for an easy dinner with a rich tomato-and-herb flavor.
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Prep Time 15 minutes
Cook Time 6 hours 20 minutes
Resting 5 minutes
Total Time 6 hours 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken breasts boneless, skinless
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 3 cloves garlic minced
  • 0.5 cup chicken broth low-sodium
  • 0.5 cup heavy cream
  • 1 tbsp cornstarch
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the chicken in a 6-quart slow cooker.
  2. Season both sides with the salt, pepper, Italian seasoning, and red pepper flakes.
  3. Scatter the sun-dried tomatoes and garlic over the chicken.
  4. Pour the broth around the chicken.
  5. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the thickest part of each breast reaches 165°F.
  6. Transfer the chicken to a plate.
  7. Whisk the heavy cream and cornstarch together until smooth.
  8. Stir the cream mixture and Parmesan into the slow cooker.
  9. Cover and cook on HIGH for 15 to 20 minutes, until the sauce has thickened.
  10. Return the chicken to the slow cooker and turn it to coat in the sauce.
  11. Let the chicken rest in the sauce for 5 minutes before serving.

Notes

For the most tender chicken, check that the thickest part of each breast reaches 165°F. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is possible, though the cream sauce may separate when thawed. For a gluten-free meal, check that the chicken broth is certified gluten-free.