I recently prepared an Easy Slow Cooker Chicken recipe featuring tender boneless chicken breasts smothered in a rich cream sauce with sun-dried tomatoes, garlic, and aromatic basil. A splash of chicken broth, a dash of Parmesan, and hints of red pepper combine to create an irresistible, satisfying dinner option.

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I recently cooked up this Crock Pot Marry Me Chicken and it blew my mind. I was looking for a slow cooker dish that was both easy and packed with flavor, so I threw in 4 boneless, skinless chicken breasts and seasoned them with salt and pepper.

Then I added about 1/2 cup of roughly chopped sun-dried tomatoes and 2 minced garlic cloves that really bring out the flavor. I poured in 1 cup of heavy cream along with 1/2 cup of chicken broth, and for that perfect finishing touch, I sprinkled in 1/3 cup of grated Parmesan cheese and 1 tsp of dried basil.

A pinch of 1/4 tsp red pepper flakes can be added if you like a little heat. This dish perfectly blends the simple charm of easy slow cooker chicken meals with the rich, creamy taste of a great chicken crockpot recipe.

Enjoy!

Why I Like this Recipe

I really love this recipe because it makes the chicken so tender and juicy after being in the slow cooker for hours. The heavy cream mix with sun-dried tomatoes and garlic gives it a rich, cheesy flavor thats just irresistible. I also dig how easy it is to throw together – you just season, toss in the crock pot, and let it do its magic, which saves me a ton of time. Lastly, I like that I can serve it with pasta, rice, or even mashed potatoes, so it never gets boring.

Ingredients

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Chicken breasts: they provide lean protein and help builds strong muscles.
Sun dried tomatoes: they bring tangy flavor and antioxidants while add chewiness.
Garlic: its aromatic and boosts flavor while also helps immune system.
Heavy cream: gives a rich, creamy goodness though its high in fat.
Parmesan cheese: adds a salty, umami kick and gives extra protein and calcium.
Chicken broth: a light, savory liquid that helps blend flavors together nicely.
Dried basil: offers a herby touch balancing cream and tomatoes perfecty.
Red pepper flakes: optional spicy element giving a mild heat kick in the dish.

Ingredient Quantities

4 boneless, skinless chicken breasts

Salt and pepper, to taste

1/2 cup sun-dried tomatoes (drained and roughly chopped)

2 garlic cloves, minced

1 cup heavy cream

1/2 cup chicken broth

1/3 cup grated Parmesan cheese

1 tsp dried basil

1/4 tsp red pepper flakes (optional)

How to Make this

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1. Season the chicken breasts with salt and pepper on both sides and place them in your crock pot.

2. Sprinkle the minced garlic over the chicken and then add the roughly chopped sun-dried tomatoes.

3. In a medium bowl mix together the heavy cream, chicken broth, grated Parmesan cheese, dried basil, and if you want a kick, the red pepper flakes.

4. Pour the cream mixture evenly over the chicken breasts in the crock pot.

5. Cover the crock pot and cook on low for about 4 to 6 hours or on high for 2 to 3 hours.

6. Once the chicken is tender and cooked through, give the sauce a quick stir to mix everything together.

7. Taste the sauce and season with extra salt and pepper if needed.

8. Serve the chicken hot over pasta, rice or mashed potatoes, spooning extra creamy sauce on top.

9. Enjoy your meal with a side salad or some crusty bread if desired.

10. Let any leftovers cool and store in an airtight container in the fridge for up to 3 days.

Equipment Needed

1. Crock pot (slow cooker)
2. Cutting board
3. Knife
4. Medium bowl
5. Measuring cups and spoons
6. Stirring spoon or spatula
7. Serving utensils (like a large spoon)

FAQ

Q: How long does the chicken need to cook in the crock pot?
A: It usually takes about 4 to 6 hours on low. Keep an eye on it if your crock pot tends to run hotter than normal.

Q: Can I use canned sun-dried tomatoes instead of the fresh ones?
A: Yeah, you can use the canned ones as long as you drain them well and chop them roughly, but the flavor might be a bit different.

Q: Should I season the chicken beforehand?
A: Definitely! Just sprinkle some salt and pepper on it before it goes in. It really helps bring out the flavor in the final dish.

Q: Is there a substitute for heavy cream if I want a lighter dish?
A: You can try using half-and-half but know that it might change the creaminess and overall flavor a little bit.

Q: How do I know when the chicken is done?
A: The best way is to check that it reached an internal temperature of 165°F and is tender enough to easily pull apart with a fork.

CROCK POT MARRY ME CHICKEN Recipe Substitutions and Variations

If you like a bit more moisture and flavor, try using boneless chicken thighs instead of chicken breasts
If you dont have sun-dried tomatoes, roasted red peppers or even a can of diced tomatoes (drained) can work pretty well
You can swap heavy cream for a mix of half-and-half with a little melted butter or even use full-fat coconut milk if you’re looking for a non-dairy option
Chicken broth can be replaced with a low-sodium vegetable broth, just add a bit more salt to taste
If you dont have Parmesan cheese, Romano or Pecorino Romano are good alternatives

Pro Tips

1. If your chicken sometimes seems a bit dry, try lightly rubbing a bit extra salt and even a pinch of garlic powder on it before cookin’ to boost the flavor—sometimes a little extra seasonin’ makes a big difference.

2. When you add the sun-dried tomatoes, make sure you chop em up into similar sizes so they all cook evenly and infuse the cream sauce with a consistent tang.

3. Keep an eye on the cream sauce towards the end; if it’s too runny for your liking, leave the lid off for the last 20-30 minutes to let some of that extra liquid evaporate a bit.

4. For an extra kick, if you love spice, try adding just a touch more red pepper flakes than the recipe calls for—but careful not to overdo it cause a little heat can go a long way and you wont wanna ruin the creaminess.

CROCK POT MARRY ME CHICKEN Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Crock pot (slow cooker)
2. Cutting board
3. Knife
4. Medium bowl
5. Measuring cups and spoons
6. Stirring spoon or spatula
7. Serving utensils (like a large spoon)

Ingredients

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup sun-dried tomatoes (drained and roughly chopped)
2 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1/3 cup grated Parmesan cheese
1 tsp dried basil
1/4 tsp red pepper flakes (optional)

Directions

Season the chicken breasts with salt and pepper on both sides and place them in your crock pot.
Sprinkle the minced garlic over the chicken and then add the roughly chopped sun-dried tomatoes.
In a medium bowl mix together the heavy cream, chicken broth, grated Parmesan cheese, dried basil, and if you want a kick, the red pepper flakes.
Pour the cream mixture evenly over the chicken breasts in the crock pot.
Cover the crock pot and cook on low for about 4 to 6 hours or on high for 2 to 3 hours.
Once the chicken is tender and cooked through, give the sauce a quick stir to mix everything together.
Taste the sauce and season with extra salt and pepper if needed.
Serve the chicken hot over pasta, rice or mashed potatoes, spooning extra creamy sauce on top.
Enjoy your meal with a side salad or some crusty bread if desired.
Let any leftovers cool and store in an airtight container in the fridge for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.