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Easy Crockpot Marry Me Chicken recipe with creamy sauce and tender chicken.

Crockpot Marry Me Chicken

A comforting slow-cooked dish featuring tender chicken in a creamy sun-dried tomato and garlic sauce, perfect for family dinners or chilly evenings.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3–4 pieces boneless, skinless chicken breasts (about 2–2.5 pounds) or 6–8 bone-in chicken thighs for richer flavor
  • 1 cup sun-dried tomatoes packed in oil, roughly chopped reserve a tablespoon of oil if packed in oil
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream or half-and-half for lighter version
  • ¾ cup freshly grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning or a mixture of basil, oregano, thyme
  • ½ teaspoon red pepper flakes adjust to taste
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil or reserved sun-dried tomato oil
  • 1 tablespoon butter optional, for finishing
  • 1–2 tablespoons fresh basil or parsley, chopped for garnish
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water to thicken sauce if needed (optional)

Method
 

Preparation
  1. Pat chicken breasts dry and season both sides with salt, pepper, and half the Italian seasoning.
  2. Heat olive oil (or sun-dried tomato oil) in a skillet over medium-high heat. Sear chicken 2 minutes per side until lightly browned.
  3. In the crockpot, add chopped sun-dried tomatoes, minced garlic, remaining Italian seasoning, red pepper flakes, chicken broth, and a pinch of salt and pepper. Stir to combine.
  4. Nestle seared (or raw) chicken into the sauce.
Cooking
  1. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours.
  2. About 20–30 minutes before serving, whisk heavy cream and grated Parmesan together in a bowl. Pour into the crockpot, stirring gently to combine.
  3. If sauce needs thickening, whisk in the cornstarch slurry and let cook another 10–20 minutes until slightly thickened.
Serving
  1. Once the sauce is glossy and thickened to your liking and chicken is fully cooked, serve hot with a sprinkle of chopped fresh basil or parsley.

Notes

Browning the chicken in a skillet first is optional but adds flavor. For a velvety sauce, you can briefly blend part of the sun-dried tomato mixture with an immersion blender.