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Crock Pot Marry Me Chicken Recipe - Creamy, Cozy, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
  • Salt and black pepper
  • Olive oil: for searing (optional but recommended)
  • Butter: 2 tablespoons (optional, for richer sear)
  • Garlic: 4 cloves, minced (or 1 teaspoon garlic powder in a pinch)
  • Italian seasoning: 1 to 1.5 teaspoons
  • Crushed red pepper flakes: 1/4 to 1/2 teaspoon, to taste
  • Chicken broth: 1 cup, low sodium
  • Heavy cream: 1 cup (half-and-half works, but sauce will be thinner)
  • Parmesan cheese: 3/4 cup freshly grated
  • Sun-dried tomatoes: 1/2 cup, chopped (oil-packed, drained)
  • Fresh basil: 1/4 cup chopped, plus extra for garnish (optional but lovely)
  • Cornstarch: 1 to 2 teaspoons (optional, for thickening)
  • Serving ideas: Cooked pasta, rice, mashed potatoes, or crusty bread

Method
 

  1. Season the chicken: Pat the chicken dry. Season both sides with salt, pepper, and half the Italian seasoning.
  2. Sear for extra flavor (optional but recommended): Heat olive oil and butter in a skillet over medium-high. Sear chicken 2–3 minutes per side until lightly golden. Transfer to the slow cooker.
  3. Build the sauce base: Add minced garlic to the skillet for 30 seconds. Pour in chicken broth to deglaze, scraping up browned bits. Transfer this liquid to the slow cooker.
  4. Add flavor boosters: Stir in remaining Italian seasoning, red pepper flakes, and sun-dried tomatoes. Pour in the heavy cream.
  5. Slow cook: Cover and cook on Low for 3.5–5 hours or High for 2–3 hours, until chicken is tender and reaches 165°F internally. Breasts lean toward the shorter end; thighs can go longer.
  6. Finish with Parmesan and basil: Stir in Parmesan until melted and smooth. Taste and adjust salt and pepper. Add chopped basil.
  7. Thicken if needed: If you’d like a thicker sauce, whisk 1–2 teaspoons cornstarch with 1 tablespoon cold water. Stir into the sauce, cover, and cook on High for 10–15 minutes.
  8. Serve: Slice or shred the chicken and spoon the sauce over pasta, rice, or potatoes. Garnish with extra basil and Parmesan.