Description

This creamy Crockpot Marry Me Chicken features tender chicken breasts slow-cooked in a rich sauce of heavy cream, parmesan, garlic, and sun-dried tomatoes. It’s an easy, comforting dish perfect for romantic date nights or cozy family dinners.

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/2 cup grated parmesan cheese
1/2 cup sun-dried tomatoes, chopped (packed in oil preferred)
3–4 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
Salt & black pepper, to taste
2 tablespoons fresh basil, chopped (for garnish)
Extra parmesan for serving

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Instructions

1. Pat chicken breasts dry with paper towels and season both sides with salt and black pepper.

2. Place chicken breasts in the bottom of the Crockpot.

3. Scatter chopped sun-dried tomatoes and minced garlic over the chicken.

4. Pour in heavy cream and chicken broth.

5. Sprinkle Italian seasoning and red pepper flakes (if using) over the ingredients.

6. Add grated parmesan cheese last.

7. Cover and cook on LOW for 3–4 hours or HIGH for 2–2.5 hours, until chicken is fork-tender and juices run clear.

8. If sauce is thin, remove chicken and whisk in 1 tablespoon cornstarch dissolved in 2 tablespoons cold water. Return chicken and cook for 15 more minutes. If sauce is too thick, stir in a splash of broth.

9. Stir in chopped fresh basil. Taste and adjust seasoning as needed.

10. Serve chicken in shallow bowls or on a platter, spooning extra sauce on top and garnishing with more parmesan and basil.

Notes

For extra flavor, sear chicken breasts before adding to the Crockpot. Use freshly grated parmesan for the best texture. If using frozen chicken, thaw completely before cooking. The sauce thickens as it cools, so serve promptly. Add a squeeze of lemon or a dash of smoked paprika for brightness and warmth. Recipe is naturally gluten-free and can be adapted for dairy-free diets.