Crockpot Marry Me Chicken Recipe

Ben Carraoli

Crockpot Marry Me Chicken Recipe

I recently tried making this Crockpot Marry Me Chicken and I couldn’t wait to share how it turned out. From the moment the garlic and butter started sizzling, I knew dinner was going to be something special. By the time the creamy sauce and sun‑dried tomatoes joined the party, the aroma was irresistible.

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Total Time 6 25

Servings: 4

Ingredients Method Notes

Ingredients

4 boneless skinless chicken breasts – These give you lean, tender meat that works perfectly in the slow cooker.
½ teaspoon salt – Brings out the chicken’s natural flavor and balances the creaminess of the sauce.
½ teaspoon garlic powder – Adds a subtle layer of garlic flavor without the fuss of extra chopping.
½ teaspoon onion powder – Complements the garlic and gives a mild savory depth.
¼ teaspoon black pepper – A simple hint of spice to keep the flavor from being flat.
2 tablespoons olive oil – Used to sear the chicken locking in juices and giving some color.
2 tablespoons butter – Real butter adds richness and helps create a bold luxurious sauce.
1½ cups chicken broth – Forms the base of the sauce adding savory flavor and liquid to the crockpot.
3 tablespoons cornstarch – Thickens the broth so your sauce becomes silky instead of watery.
1 cup heavy cream – Important: don’t substitute with milk or a light cream because you want that rich, creamy consistency.
4 cloves garlic minced – Fresh garlic here makes a real difference: more vibrant flavor than jarred.
1½ teaspoons Italian seasoning – A blend of herbs that adds warmth and rounds out the flavor profile.
½ teaspoon salt for sauce – A salt layer in the sauce helps balance the cream and tomatoes.
½ teaspoon black pepper for sauce – Keeps the sauce from being too sweet or one‑dimensional.
½ teaspoon red pepper flakes – I’m sensitive to spice and found it mild but feel free to leave out if you prefer no heat.
½ teaspoon paprika – Adds a gentle smoky/red pepper flavor and nice color to the sauce.
⅓ cup chopped sun‑dried tomatoes drained – These are the star of the dish: they bring a burst of umami and tangy sweetness.
½ cup freshly grated Parmesan cheese – Freshly grated is key: pre‑grated sometimes has anti‑caking agents that affect melt and texture.
6 ‑8 fresh basil leaves chopped – Optional but highly recommended: adds a fresh herbal pop that pairs beautifully with the tomatoes.

Method

Start by mixing together the salt, garlic powder, onion powder and black pepper, then season both sides of the chicken breasts. Heat your skillet over medium‑high, add olive oil and butter, and sear the chicken just enough to get golden brown on both sides (you’re not cooking through at this point).
In a bowl whisk chicken broth and cornstarch until smooth, then pour it into the slow cooker. Add heavy cream (or wait to add later if your slow cooker runs hot), minced garlic, Italian seasoning, salt, black pepper, red pepper flakes and paprika. Place the seared chicken into the crockpot and drizzle the leftover butter/olive oil from the skillet over it.
Top each chicken breast with the chopped sun‑dried tomatoes. Set the slow cooker to low and cook for 6‑8 hours (on the low side) to achieve tender juicy chicken. After cooking, remove the chicken breasts, stir in freshly grated Parmesan into the sauce, return the chicken to the crockpot, spoon the sauce over, add chopped fresh basil, and serve immediately.

Notes

I found searing the chicken first really helps flavour the dish and gives the chicken a beautiful colour—skipping this step works, but you’ll miss a layer of taste.
If your slow cooker seems like it runs hot (you notice boiling rather than slow simmering), I wait to add the heavy cream until the last 30 minutes. That prevented the cream from curdling.
Use freshly grated Parmesan if you can. I used pre‑grated rice once and it didn’t melt as smoothly into the sauce.
Resist the urge to lift the lid while cooking—it lets heat escape and adds time, which can impact how tender the chicken becomes.
When choosing sun‑dried tomatoes, I drained them well and chopped them—those little pops of tangy flavour really elevated the sauce.