Crockpot Marry Me Chicken
A hands-off, crowd-pleasing dish of tender chicken breasts cooked in a creamy, garlicky sauce with sun-dried tomatoes and Parmesan cheese.
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts Use even thickness pieces for uniform cooking.
- 1 cup Sun-dried tomatoes Oil-packed are easiest; if using dry, rehydrate.
- 3 cloves Garlic, minced Fresh for the best flavor.
- 1 cup Heavy cream Delivers the silky texture.
- 1/2 cup Parmesan cheese, grated Parmigiano-Reggiano if you can.
- 1 tablespoon Italian seasoning Or a mix of basil, oregano, thyme.
- 1/2 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Black pepper Adjust to taste.
Instructions
Preparation
- Place the chicken breasts in an even layer in the bottom of the slow cooker.
- In a medium bowl, combine the sun-dried tomatoes, minced garlic, heavy cream, grated Parmesan, Italian seasoning, salt, and pepper. Stir until well mixed.
- Pour the cream-Parmesan mixture evenly over the chicken so each breast is coated.
Cooking
- Cover and cook on low for 4–6 hours, or until the chicken reaches an internal temperature of 165°F (74°C). Thicker breasts may need the full 6 hours.
- Remove the lid, shred the chicken using two forks right in the sauce, and stir so the shredded pieces soak up the creaminess.
- If the sauce is too thin, transfer a cup of liquid to a small bowl, whisk 1 teaspoon cornstarch into it, then stir back into the cooker and cook on high for 10–15 minutes to thicken.
Serving
- Serve immediately over pasta, rice, mashed potatoes, or cauliflower rice.
Notes
Store leftovers in an airtight container for 3–4 days. Freeze for up to 3 months. This dish can be made dairy-free by swapping heavy cream for full-fat coconut milk.