Description

Crockpot Marry Me Chicken is a deliciously creamy and flavorful slow-cooker dish featuring tender boneless chicken breasts or thighs simmered in a savory sauce of sun-dried tomatoes, garlic, Italian seasoning, and Parmesan cheese. This comforting recipe is perfect for a hands-off dinner, served best over pasta, rice, or mashed potatoes and garnished with fresh basil for a bright finish.

Ingredients

Scale

Chicken

2–2 1/2 pounds boneless skinless chicken breasts or thighs
1–2 teaspoons seasoning salt or salt and black pepper

Sun-Dried Tomato Sauce

6.7 ounce jar chopped oil-packed sun-dried tomatoes
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons garlic powder
1 teaspoon crushed red pepper flakes (optional)
14.5 ounce can chicken broth

Creamy Finish

1 cup heavy cream
3 tablespoons cornstarch
1/2 cup grated Parmesan cheese

Optional Garnish

Snipped fresh basil

Instructions

Season and Sear Chicken: Optionally season the chicken breasts or thighs on both sides with seasoning salt or salt and black pepper. Heat a large skillet over high heat and sear the chicken for 1-2 minutes per side to develop flavor. This step is optional and can be skipped to save time.
Prepare Sun-Dried Tomatoes: Pour the oil from the jar of sun-dried tomatoes into a large crockpot. Remove the sun-dried tomatoes from the jar, place them on a cutting board, and roughly chop into bite-sized pieces.
Combine Sauce Ingredients: Add the chopped sun-dried tomatoes to the crockpot along with chicken broth, garlic powder, Italian seasoning, crushed red pepper flakes (if using), and seasoning salt or salt and black pepper. Stir the mixture well until all ingredients are combined.
Cook Chicken in Crockpot: Place the seared or raw chicken into the crockpot with the sauce. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked through and tender.
Shred Chicken: About 30 minutes before serving, carefully remove the chicken from the crockpot and place it on a plate. Using two forks, gently shred the chicken into large, bite-sized pieces.
Make Cream Sauce: In a bowl, whisk together the heavy cream, cornstarch, and grated Parmesan cheese. Pour this creamy mixture into the crockpot and stir to combine it with the tomato and broth sauce.
Heat Through: Return the shredded chicken to the crockpot. Cover and cook on high heat for about 30 minutes, allowing the sauce to thicken and the flavors to meld. Taste and adjust seasonings as needed.
Serve: Serve the creamy Marry Me Chicken over your choice of pasta, rice, or mashed potatoes. Garnish with snipped fresh basil if desired for a fresh, vibrant touch.

Notes

Searing the chicken before slow cooking adds extra flavor but is optional.
If you prefer less spice, omit the crushed red pepper flakes.
Use gluten-free chicken broth for a gluten-free version.
The sauce thickens beautifully thanks to the cornstarch combined with cream and Parmesan.
Leftovers reheat well and can be frozen for future meals.
Serve over pasta, rice, or mashed potatoes for a complete meal.
Fresh basil enhances flavor but can be substituted with fresh parsley or omitted.

Prep Time: 10 minutes
Cook Time: 3-8 hours (depending on crockpot setting)
Category: Main Course
Method: Slow Cooking
Cuisine: American

Keywords: Crockpot chicken, slow cooker chicken, creamy chicken recipe, sun-dried tomato chicken, easy dinner, comforting chicken dish