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–+ servings

Crock Pot Marry Me Chicken

Delicious Crock Pot Marry Me Chicken served with herbs and creamy sauce
A tender and creamy slow-cooker chicken dish, bathed in a garlic, tomato, and Parmesan sauce that’s perfect for busy weeknights or when you have guests.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Serving Size 6 servings

Ingredients

For the Chicken

  • 6 pieces boneless, skinless chicken breasts Evenly sized if possible
  • 1 tablespoon olive oil For searing
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

For the Sauce

  • 1 cup heavy cream Or substitute half-and-half + 2 tbsp butter for lighter richness
  • 1/2 cup chicken broth Low-sodium preferred
  • 1/2 cup grated Parmesan cheese Plus extra for serving
  • 4 cloves garlic, minced Or 1 tsp garlic powder in a pinch
  • 1/3 cup sun-dried tomatoes, chopped Oil-packed preferred; if dry, rehydrate in warm water
  • 1 teaspoon red pepper flakes Optional, to taste
  • 1 teaspoon Italian seasoning

For Garnish

  • Fresh parsley chopped for garnish

Instructions

Preparation

  • Pat chicken dry, then season evenly with salt, pepper, oregano, and thyme.
  • Heat olive oil in a skillet over medium-high heat and brown each breast for 1–2 minutes per side until golden.

Making the Sauce

  • In a bowl, whisk together heavy cream, chicken broth, grated Parmesan, minced garlic, sun-dried tomatoes, red pepper flakes (if using), and Italian seasoning.
  • Taste and adjust salt/pepper as needed.

Assembling the Slow Cooker

  • Place browned chicken breasts in the slow cooker in a single layer.
  • Pour the cream mixture over the chicken, ensuring most pieces are covered.
  • Cook on Low for 5–6 hours or High for 3–4 hours. Internal temperature should reach 165°F (74°C).

Garnishing and Serving

  • Once done, carefully remove chicken to a platter and stir the sauce in the slow cooker until it thickens slightly.
  • Spoon sauce over the chicken, sprinkle with chopped fresh parsley and extra grated Parmesan, then serve.

Notes

Boneless, skinless breasts work well for even cooking; thighs are a great swap if you prefer more forgiving, juicier meat. For a dairy-free option, use full-fat coconut milk and omit Parmesan.