Pin it
If you're looking for a flavorful and tender chicken dish that's incredibly easy to make, this Crock Pot Marry Me Chicken recipe is perfect for you! It's a rich and creamy dish made with tender chicken breasts, sun-dried tomatoes, herbs, and a delicious Parmesan sauce that is so good, it might just inspire a marriage proposal. Best of all, the slow cooker does all the work!
What Makes This Recipe Special
Crock Pot Marry Me Chicken combines the convenience of slow cooking with a luxurious sauce made of heavy cream, Parmesan, garlic, and sun-dried tomatoes. This dish is perfect for romantic dinners or comforting family meals, and it's naturally gluten-free with simple substitutions for dairy-free diets.
Essential Ingredients For Success
- Chicken Breasts: 4 pieces (2 lbs/907g) at 38-40°F (3-4°C), uniform thickness of 1-inch, trimmed of excess fat. Choose Grade A with minimal white striping.
- Heavy Cream: 1 cup (240ml) at 40°F (4°C), minimum 36% milkfat content, no ultrapasteurized.
- Chicken Broth: 1 cup (240ml) at room temperature 70°F (21°C), low-sodium variety (under 140mg per serving).
- Parmesan Cheese: ½ cup (50g) freshly grated Parmigiano-Reggiano, aged 24+ months, moisture content below 32%.
- Sun-Dried Tomatoes: ½ cup (85g) oil-packed, julienned to 1/4-inch strips, drained but still moist with vibrant red color.
- Fresh Garlic: 3 cloves (15g) minced to 1/16-inch pieces, firm with no green sprouts.
- Dried Oregano: 1 teaspoon (2g) Mediterranean variety, crushed to release oils, stored below 75°F (24°C).
- Dried Thyme: 1 teaspoon (2g) whole leaves, aromatic with no musty smell.
- Red Pepper Flakes: ½ teaspoon (1g) bright red color, uniform size.
- Sea Salt: 1½ teaspoons (9g) fine grain for even distribution.
- Black Pepper: 1 teaspoon (2g) freshly ground to medium consistency.
- Cornstarch Slurry: 2 tablespoons (16g) cornstarch + 2 tablespoons (30ml) cold water at 40°F (4°C).
- Fresh Basil: ¼ cup (10g) leaves only, bright green with no brown spots.
Step By Step Instructions
- Environment Preparation
- Set 6-quart slow cooker on clean, level surface. Room temperature should be 68-72°F (20-22°C) with humidity below 60%.
- Chicken Preparation
- Pat chicken dry with paper towels. Season each breast with ¼ teaspoon salt and ⅛ teaspoon pepper per side. Internal temperature should be 38-40°F (3-4°C).
- Sauce Development
- Combine cream at 40°F (4°C) with room temperature broth. Whisk in Parmesan until incorporated. Add garlic, tomatoes, and herbs. Mixture should be uniform with no cheese clumping.
- Slow Cooker Assembly
- Place seasoned chicken in single layer on bottom of crock. Pour sauce mixture evenly over chicken, ensuring each piece is covered by ¼-inch of liquid.
- Cooking Process
- Cover and cook:
- LOW setting: 4-5 hours until internal temperature reaches 165°F (74°C)
- HIGH setting: 2-3 hours until internal temperature reaches 165°F (74°C)
- Sauce Finishing
- In final 30 minutes, combine cornstarch and water at 40°F (4°C) until smooth. Stir into sauce. Final sauce should coat back of spoon and hold line when drawn through.
- Resting and Service
- Let rest 10 minutes before serving. Sauce temperature should be 165-170°F (74-77°C). Garnish with fresh basil chiffonade cut to 1/8-inch ribbons.
Tips for Best Results
Season the chicken well before cooking to ensure maximum flavor. For a thicker sauce, don't skip the cornstarch slurry step. Cooking on low heat yields the juiciest chicken, and freshly grated Parmesan ensures a smooth, rich sauce.
Serving Suggestions
Pair this creamy chicken with fettuccine, penne, or white rice to soak up the sauce. For a comforting meal, serve it over mashed potatoes. Add a side of roasted vegetables like asparagus, broccoli, or green beans to balance the richness.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed. You can freeze the chicken and sauce for up to 3 months; thaw overnight in the fridge before reheating.
Substitutions and Variations
Swap chicken breasts for thighs for juicier meat. Use full-fat coconut milk for a dairy-free option, or substitute sun-dried tomatoes with cherry tomatoes or roasted red peppers for a different flavor profile. Pecorino Romano can replace Parmesan for a sharper cheese taste.
Pin it
Common Mistakes to Avoid
Avoid overcooking the chicken, as it can dry out. Always season generously, as the simplicity of the dish relies on balanced flavors. Stir the sauce occasionally during cooking to prevent separation and ensure even consistency.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless thighs work great and stay even juicier through slow cooking.
- → Why does my sauce seem thin?
Slow cooker lids trap moisture. Remove the lid for the last 30 minutes after adding cream to help thicken the sauce.
- → Can I prep this the night before?
Yes, combine everything except cream and cheese in the crock insert and refrigerate overnight. Add dairy products in the last 30 minutes.
- → How do I prevent the cream from curdling?
Always add cream near the end of cooking and avoid lifting the lid too often, which can cause temperature fluctuations.
- → Can I freeze leftovers?
Cream-based sauces can separate when frozen. Best enjoyed fresh or refrigerated for 2-3 days.