Crock Pot Marry Me Chicken

Crock Pot Marry Me Chicken

ender boneless chicken slowly cooked in a creamy Parmesan and sun-dried tomato sauce with Italian herbs, finished with fresh basil

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Prep Time: 15

Total Time: 4 13

Course: Main Course

Cuisine: American, italian inspired

Keyword: creamy chicken recipe, crock pot marry me chicken, marry me chicken, permesan chicken, slow cooker chicken, sun dried tomato chicken

Servings: servings

Calories: 480kcal

Author: Tanya

Ingredients

For the Chicken and Sauce
2 lb 900 g boneless skinless chicken breasts or thighs, trimmed
½ tsp kosher salt divided
¾ tsp black pepper divided
½ tsp Italian seasoning
½ tsp onion powder
1 tsp paprika sweet
2 tbsp olive oil for searing
¾ cup 180 ml low‑sodium chicken broth 180 ml low‑sodium chicken broth
4 cloves garlic minced
½ cup 75 g sun‑dried tomatoes in oil, drained and chopped
1 cup 240 ml heavy cream, room temp (or blended cottage cheese for lighter option)
½ cup 45–50 g freshly grated Parmesan cheese
¼ tsp - ¼–½ tsp red pepper flakes optional, to taste
Cornstarch Slurry for thickening
½ tbsp - 1 ½ tbsp cornstarch
2 tbsp - 2 tbsp cold water
To Finish
¼ cup - ¼ cup fresh basil leaves chopped
- Extra grated Parmesan for serving (optional)

Instructions

Season and Sear the Chicken
- Pat the chicken dry with paper towels.
- Season both sides with 1 tsp salt, ½ tsp black pepper, Italian seasoning, and onion powder.
- Heat olive oil in a large skillet over medium to medium‑high heat.
- Sear chicken 2–3 minutes per side until golden (it will finish cooking in the crock pot).
Prepare the Slow Cooker Base
- In the crock pot insert, whisk together chicken broth, remaining ½ tsp salt, remaining ¼ tsp pepper, and paprika.
- Stir in minced garlic until well combined.
Layer Ingredients in the Crock Pot
- Nestle the seared chicken pieces in a single layer into the broth mixture.
- Scatter the chopped sun‑dried tomatoes over the top of the chicken.
Slow Cook
- Cover and cook on LOW for 3–4 hours, or until the chicken reaches 165°F (74°C) in the thickest part and is very tender. Cooking on LOW gives the juiciest texture and best flavor development.
Thicken the Sauce
- About 30 minutes before serving, remove the lid.
- In a small bowl whisk together cornstarch and cold water until smooth (no lumps).
- Stir the slurry into the liquid in the crock pot, cover again, and cook on LOW for 20–30 minutes until the sauce slightly thickens.
Add Cream and Parmesan
- Turn the crock pot to WARM or keep on LOW and let the simmering stop for a minute (this helps prevent curdling).
- Stir in heavy cream (or blended cottage cheese) and grated Parmesan until smooth and creamy.
- Add red pepper flakes if using. Taste and adjust salt and pepper as needed.
Finish and Serve
- Spoon the creamy sauce all over the chicken, then let it sit on WARM for 5–10 minutes so flavors meld.
- Sprinkle with fresh chopped basil just before serving.
- Serve hot over pasta, rice, mashed or roasted potatoes, or spaghetti squash for a low‑carb option.

Notes

**Chicken choice:** Breasts give neat slices and a leaner option; thighs stay extra juicy and forgiving if cooked a bit longer. [cookedandloved](https://www.cookedandloved.com/recipes/marry-me-chicken-crock-pot/)
- **Lighter option:** Replace part or all of the heavy cream with blended cottage cheese or half‑and‑half for a lighter sauce. Add at the end on LOW/WARM to avoid separation. [cookedandloved](https://www.cookedandloved.com/recipes/marry-me-chicken-crock-pot/)
- **Spice level:** Start with a small pinch of red pepper flakes and increase if you like a gentle heat. [40aprons](https://40aprons.com/marry-me-chicken/)
- **Make‑ahead:** You can sear the chicken and prep the sauce base a day ahead, store in the fridge, and start the slow cooker the next day.

Nutrition

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