Marry Me Slow Cooker Chicken (Printable)

Tender chicken breasts slow-cooked in creamy sun-dried tomato sauce with Parmesan and herbs.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper

→ Sauce

04 - 1 tablespoon olive oil
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
10 - 1 cup low-sodium chicken broth
11 - 1 cup heavy cream
12 - 1/2 cup grated Parmesan cheese

→ To Finish

13 - 1/4 cup fresh basil, sliced
14 - Freshly ground black pepper, to taste

# How-To:

01 - Season the chicken breasts on both sides with salt and pepper.
02 - Heat olive oil in a skillet over medium heat. Sear chicken breasts for 2–3 minutes per side until lightly golden for extra flavor.
03 - Place the chicken breasts in the slow cooker.
04 - In a bowl, whisk together garlic, oregano, thyme, crushed red pepper flakes, sun-dried tomatoes, chicken broth, and heavy cream.
05 - Pour the mixture over the chicken. Sprinkle Parmesan cheese evenly over the top.
06 - Cover and cook on low for 3–4 hours, or until the chicken is cooked through and tender (internal temperature: 165°F).
07 - Remove chicken from the slow cooker. Stir sauce to combine, then return chicken to coat. Garnish with fresh basil and extra black pepper before serving.

# Expert Advice:

01 -
  • The sauce develops an incredible depth as it bubbles away, almost like it has been simmering all day even though the active time is minimal
  • Leftovers reheat beautifully and the flavors actually marry overnight making it perfect for meal prep or make ahead dinners
02 -
  • The searing step feels optional but it makes a noticeable difference in the final flavor so do not skip it if you can help it
  • Cream can sometimes separate in slow cookers so avoid lifting the lid too frequently to check on the progress
03 -
  • Pat the sun-dried tomatoes thoroughly with paper towels so excess oil does not cause the cream to separate
  • Use freshly grated Parmesan instead of pre shredded for better melting and a smoother sauce texture

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