Crockpot Marry Me Chicken

This easy slow cooker recipe delivers tender, juicy chicken breasts in a creamy garlic and sun-dried tomato sauce. Perfect for a no-fuss comforting dinner with minimal prep.

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Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings 4 people

Calories 520 kcal

Ingredients

4 boneless, skinless chicken breasts around 2 pounds
to taste Kosher salt to season just right
to taste Ground black pepper simple spice power
2 tablespoon Olive oil for searing
2 tablespoon Unsalted butter for richness and flavor depth
1 cup Chicken stock base of the silky sauce
1 tablespoon Cornstarch thickens the sauce without lumps
3 cloves Garlic cloves, minced because garlic makes everything better
¼ teaspoon Crushed red pepper optional, adds a little friendly heat
¼ cup Sun-dried tomatoes packed in oil, chopped sweet, tangy little flavor bombs
½ teaspoon Dried oregano herb that keeps it classic
½ teaspoon Dried thyme herb that keeps it classic
½ cup Heavy cream warm it up so it blends smoothly
¼ cup Grated parmesan cheese for extra cheesy goodness
2 tablespoon Fresh basil leaves chopped for a fresh pop at the end

Instructions

Season both sides of the chicken breasts with kosher salt and black pepper. DonFt skip this step or things will taste bland.
Heat olive oil and butter in a skillet over medium-high heat. Wait till itFs hot and melted so the chicken sears well.
Sear the chicken breasts about 2-3 mins each side until golden brown. This locks in juices and adds flavor.
Transfer that golden chicken to your crockpot. Now we build the luscious sauce.
Whisk together chicken stock, cornstarch, minced garlic, crushed red pepper (if you're using it), and dried oregano in a small bowl. Make sure itFs smooth.
Pour this sauce over the chicken inside the crockpot, cover it up, and cook on low for 3-4 hours. You want it tender not dried out.
When itFs done, carefully do a natural release so the pressure drops on its own. Then stir in warm heavy cream and parmesan cheese, and sprinkle chopped fresh basil before serving. That sauce is gonna hug every bite.

Notes

If youFre short on time, skip searing, but searing sure makes the flavor pop. Use pre-minced garlic from a jar when youFre in a hurry. It works real good. Swap heavy cream for coconut cream if you want a dairy-free twist. Buy sun-dried tomatoes that are already chopped, so you skip that step. Double the sauce and save leftovers for dipping bread or pouring over veggies.

Store leftover chicken and sauce in an airtight container in the fridge. It stays good for about 3-4 days. Reheat gentle and slow on the stove or microwave so the sauce doesnFt split or get weird. Freeze any extra sauce separately in freezer bags. It freezes and thaws without losing that creamy texture. Chicken can be frozen cooked but it might lose a bit of its tender pull after thawing; still great for quick meals though.