Description
Crockpot Marry Me Chicken is a creamy, flavorful slow-cooked chicken dish featuring tender chicken breasts simmered in a savory sauce made with garlic, Italian seasoning, sun-dried tomatoes, heavy cream, and Parmesan cheese. Perfectly paired with pasta or spaghetti squash, this effortless recipe delivers restaurant-quality comfort food with minimal prep and slow cooker convenience.
Ingredients
Scale
Chicken and Meat
- 4 boneless, skinless chicken breasts (about 1 ¼ lbs)
Oils and Spray
- Cooking spray
- 2 teaspoons olive oil
Liquids
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream
Thickening Agent
- 3 tablespoons cornstarch
Seasonings and Herbs
- 4 garlic cloves, minced (1 ½ tablespoons minced garlic)
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Additional Flavorings
- ½ cup sun-dried tomatoes (drained if packed in oil), chopped
- ½ cup grated Parmesan cheese
Optional for Serving
- Hot, cooked angel hair pasta or cooked and shredded spaghetti squash
- Fresh basil leaves
- Additional Parmesan cheese
Instructions
- Sear the Chicken: Place a large skillet over medium-high heat and heat it until hot. Mist with cooking spray and add the olive oil. When the oil shimmers, add the chicken breasts and cook for 2-3 minutes on each side just until browned. Avoid cooking them completely through; the goal is to sear the outside for flavor.
- Prepare the Slow Cooker Base: While the chicken is browning, combine the chicken broth and cornstarch in the slow cooker’s base. Whisk thoroughly until the cornstarch is fully dissolved and no lumps remain.
- Add Seasonings to Broth: Stir in the minced garlic, Italian seasoning, paprika, onion powder, salt, and black pepper to the broth mixture. Whisk again to evenly distribute the spices.
- Transfer Chicken to Slow Cooker: Place the seared chicken breasts into the slow cooker, turning them once so they are coated with the seasoned broth.
- Add Sun-Dried Tomatoes: Sprinkle the chopped sun-dried tomatoes evenly over the chicken breasts in the slow cooker.
- Slow Cook the Chicken: Cover the slow cooker with its lid and cook on the low setting for 3 to 4 hours or until the chicken breasts are cooked through and tender.
- Finish the Sauce: Remove the chicken breasts onto a serving plate. To the liquid remaining in the slow cooker, add the heavy cream and grated Parmesan cheese. Stir well to combine into a creamy sauce.
- Coat Chicken with Sauce: Return the chicken breasts to the slow cooker, turning them several times to ensure they are thoroughly coated in the creamy sauce.
- Serve and Garnish: Serve the chicken topped with sauce. Optionally, garnish with fresh basil leaves and additional Parmesan cheese. Enjoy over hot cooked angel hair pasta or shredded spaghetti squash for a complete meal.
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Notes
- Substitute 6-8 boneless skinless chicken thighs for chicken breasts if preferred.
- Swap heavy cream with half-and-half for a lighter option, or use plant-based vegan whipping cream (such as Califia Farms, Silk, or Country Crock) for a dairy-free alternative.
- Ensure sun-dried tomatoes are well-drained if packed in oil to avoid excess grease.
- Serve with angel hair pasta or shredded spaghetti squash for a gluten-free option.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
