Description

Crockpot Marry Me Chicken slow-cooks tender chicken all day in a velvety sun-dried tomato cream sauce loaded with garlic, Parmesan, and Italian herbs until every bite tastes rich, romantic, and completely unforgettable. Ten minutes of prep and your slow cooker earns every compliment. Spoon it over pasta, rice, or mashed potatoes

Ingredients

2 lbs boneless, skinless chicken breasts or thighs
1 cup low-sodium chicken broth
1 cup heavy cream
1/2 cup sun-dried tomatoes packed in oil, roughly chopped (save 1 tablespoon of the jar oil)
1/2 cup freshly grated Parmesan cheese, plus more for serving
4 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes, optional
1 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons cornstarch + 2 tablespoons cold water, for thickening
Fresh basil leaves for garnish

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Instructions

1. Season the chicken generously with salt, black pepper, smoked paprika, and Italian seasoning on both sides. Place in a single layer in the bottom of the slow cooker.

2. Whisk together chicken broth, heavy cream, minced garlic, dried thyme, and red pepper flakes in a medium bowl. Pour over the seasoned chicken. Scatter the chopped sun-dried tomatoes evenly over the top — do not stir.

3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Do not lift the lid during cooking. Chicken is done at 165°F and shreds apart very easily.

4. Whisk the cornstarch and cold water together until completely smooth. Stir the slurry into the hot sauce in the slow cooker. Replace the lid and cook on HIGH for 20 to 30 minutes until the sauce thickens to a glossy, spoonable consistency.

5. Stir in the freshly grated Parmesan and let it melt into the sauce for 2 to 3 minutes, stirring gently. Stir in the 1 tablespoon of reserved sun-dried tomato jar oil. Taste and adjust salt, pepper, or red pepper flakes before serving.

6. Shred or slice the chicken and return it to the sauce. Spoon over pasta, mashed potatoes, or rice. Garnish with fresh basil and extra Parmesan. Serve immediately.

Notes

Add Parmesan only after slow cooking is complete — cheese added during the long cook breaks down and turns the sauce oily and grainy instead of smooth.

Never use pre-shredded Parmesan — the anti-caking coating prevents proper melting and ruins the silky texture. Grate it fresh from a block.

Stir 1 tablespoon of the sun-dried tomato jar oil into the sauce right before serving — this herb-infused oil adds a restaurant-level richness that costs nothing extra.

For deeper flavor: sear the chicken in a hot skillet with olive oil for 2 minutes per side before adding to the slow cooker.

If the sauce is too thick after the cornstarch step, stir in a splash of warm chicken broth until it reaches the consistency you want.

Prep Time: 10 minutes
Cook Time: 7 hours
Category: Dinner, Main Course
Method: Slow Cooker
Cuisine: Italian-Inspired, American