Creamy Crockpot Marry Me Chicken (Recipe for Printing)
Tender chicken simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes, made effortlessly in your slow cooker.
# What You’ll Need:
→ For the Chicken
01 -
1 pound boneless, skinless chicken breasts
02 -
1 teaspoon salt
03 -
1 teaspoon black pepper, freshly ground
→ For the Creamy Sauce
04 -
1 cup chicken broth, preferably low-sodium
05 -
1 cup heavy cream
06 -
1/2 cup Parmesan cheese, grated
07 -
3 cloves garlic, minced
08 -
1 teaspoon dried oregano
09 -
1 teaspoon dried thyme
10 -
1/4 teaspoon red pepper flakes (optional)
→ For the Additions
11 -
1/2 cup sun-dried tomatoes, chopped
12 -
2 tablespoons butter
→ For Garnish
13 -
2 tablespoons fresh basil or parsley, chopped
# Steps to Prepare:
01 -
Season both sides of the chicken breasts generously with salt and pepper.
02 -
In a bowl, whisk together chicken broth, heavy cream, grated Parmesan, minced garlic, dried oregano, dried thyme, and red pepper flakes until smooth and well combined.
03 -
Place the seasoned chicken in the crockpot and pour the creamy sauce over the top, ensuring the chicken is well covered.
04 -
Sprinkle the chopped sun-dried tomatoes evenly over the chicken and sauce mixture.
05 -
Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and easily shreds with a fork.
06 -
About 30 minutes before serving, add the butter to the sauce and gently stir until melted and incorporated for an extra velvety texture.
07 -
Sprinkle fresh basil or parsley over the dish before serving. Serve hot with pasta, rice, or crusty bread to soak up the delicious sauce.
# Helpful Advice:
01 -
For a juicier option, substitute chicken thighs for the chicken breasts.
02 -
For a dairy-free version, use coconut cream instead of heavy cream and omit the butter.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
04 -
This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.