Crockpot Marry Me Chicken
This Crockpot Marry Me Chicken recipe is a simple and delicious dump-and-go meal perfect for busy weeknights. Tender chicken breasts are slow-cooked in a creamy, sun-dried tomato sauce, resulting in a restaurant-worthy dish with minimal effort.
Equipment
- Crockpot (slow cooker)
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Garlic mincer (optional)
- Fork
- Spoon
- Can opener
- Meat thermometer (optional)
Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts
- 1 small onion, diced
- 3-4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- Fresh parsley or basil, for garnish optional
- Pasta, rice, or mashed potatoes, for serving
Instructions
- Place the chicken breasts in the bottom of your crockpot.
- Sprinkle the diced onion and minced garlic evenly over the chicken.
- Add the drained sun-dried tomatoes.
- Pour in the heavy cream and chicken broth.
- Sprinkle the Italian seasoning, salt, pepper, and red pepper flakes (if using) over the mixture.
- Add the grated Parmesan cheese.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. Ensure the internal temperature reaches 165°F (74°C).
- Once the chicken is cooked, shred it with two forks directly in the crockpot. Stir everything together so that the shredded chicken is fully coated in the creamy sauce.
- Serve hot over pasta, rice, or mashed potatoes. Garnish with fresh parsley or basil, if desired.
Notes
For a richer flavor, use boneless, skinless chicken thighs instead of chicken breasts. If the sauce is too thin at the end of cooking, thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook on high for 15-20 minutes. To make ahead, prepare all ingredients and store separately until ready to cook. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw completely before reheating. Consider adding vegetables like mushrooms, bell peppers, or spinach for extra nutrients. For a dairy-free version, substitute heavy cream with full-fat coconut milk.