Crock Pot Marry Me Chicken
This Crock Pot Marry Me Chicken is rich, creamy, and filled with sun-dried tomatoes, making it a comforting and easy dinner that feels indulgent without the stress.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts lean protein that soaks up the sauce
- 1 cup chicken broth adds depth and keeps the chicken tender
- 1/2 cup heavy cream or half-and-half for a silky, indulgent sauce (substitute Greek yogurt for a lighter twist)
- 1/2 cup sun-dried tomatoes, chopped intense, sweet-tart flavor that defines the dish
- 3 cloves garlic, minced aromatic and warming
- 1 teaspoon Italian seasoning a herbaceous backbone
- 1/2 cup grated Parmesan cheese melts into the sauce for a savory finish (use nutritional yeast for a dairy-free option)
- 1 tablespoon cornstarch mixed with 1 tablespoon water to thicken if you prefer a glossy sauce
- Salt and black pepper to taste
- Fresh basil and red pepper flakes for garnish – optional, but they make the plate sing
Instructions
Preparation
- Season the chicken breasts generously with salt, pepper, and half the Italian seasoning. Brown them quickly in a hot skillet for 1–2 minutes per side to seal in juices and develop color — this step is optional but adds depth.
- Place the seared (or raw, if you prefer) chicken in the bottom of your Crock Pot. Scatter the sun-dried tomatoes and minced garlic over the top.
- Pour the chicken broth and heavy cream over the chicken. Sprinkle the remaining Italian seasoning and Parmesan cheese on top. Press down gently so the flavors mingle.
Cooking
- Cover and cook on low for 3–4 hours, until the chicken is tender. If the sauce needs thickening, remove the chicken and stir the cornstarch slurry into the Crock Pot, cooking uncovered on high for 10–15 minutes.
Finishing Touches
- Finish with a shower of fresh basil and a pinch of red pepper flakes for a tiny kick. Serve over your favorite base.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. To freeze: cool completely, place in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating. Don’t skip a quick sear for added flavor; adjust salt to taste at the end.