Description

If there’s one appliance that knows how to work kitchen magic, it’s the slow cooker. With just a few minutes of prep, it transforms everyday ingredients into something deeply comforting and completely irresistible. This Crockpot Marry Me Chicken is creamy, garlicky, rich with sun-dried tomatoes, and finished with Parmesan for a sauce that tastes like you spent hours babysitting the stove—when you absolutely didn’t.

Ingredients

Scale

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 cup low-sodium chicken broth
½ cup heavy cream
½ cup freshly grated Parmesan cheese
⅓ cup sun-dried tomatoes in oil, drained and chopped
3 garlic cloves, minced
1 tsp Italian seasoning

Optional Thickener

1 tbsp cornstarch
2 tbsp cold water

For Garnish

Fresh basil or parsley, chopped

Instructions

Prepare the Chicken
Pat chicken breasts dry and place them in a single layer in the bottom of your slow cooker. Season lightly with salt and pepper.
Make the Sauce
In a medium bowl, whisk together chicken broth, heavy cream, Parmesan cheese, sun-dried tomatoes, garlic, Italian seasoning, and a few cracks of black pepper.
Cook
Pour the sauce over the chicken. Cover and cook:
- LOW: 4–5 hours (recommended)
- HIGH: 2–3 hours
  Chicken is done when it reaches 165°F (74°C) and is fork-tender.
Optional: Thicken the Sauce
Remove chicken and keep warm. Turn slow cooker to HIGH.
Stir together cornstarch and water, then whisk into the sauce. Cook uncovered for 15–20 minutes until thickened. Return chicken to the pot.
Serve
Garnish generously with fresh herbs and serve warm.

Notes

Use freshly grated Parmesan for a smooth, creamy sauce
Chicken thighs can be substituted for extra juiciness
Avoid frozen chicken—it releases excess liquid and thins the sauce
A splash of white wine can replace part of the broth for deeper flavor