Ingredients
Equipment
Method
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season generously on both sides with salt and pepper.2 lbs boneless, skinless chicken breasts, Salt, freshly ground black pepper
- Sear the Chicken (Optional but Recommended): Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until lightly golden brown. This step adds depth of flavor and a nice texture to the chicken, though it can be skipped if you're in a hurry.1 tbsp olive oil, 2 lbs boneless, skinless chicken breasts
- Sauté Aromatics: In the same skillet (or directly in your slow cooker if it has a sauté function), add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.1 medium yellow onion, 3 cloves garlic, 1/2 tsp red pepper flakes
- Combine in the Crockpot: Transfer the seared chicken breasts (if seared) or raw chicken directly to your slow cooker. Add the sautéed onion and garlic mixture over the chicken.
- Add Remaining Ingredients: Pour in the chicken broth, then sprinkle in the Italian seasoning, chopped sun-dried tomatoes. Stir gently to combine everything around the chicken.1 cup chicken broth, 1 tsp dried Italian seasoning, 1/2 cup sun-dried tomatoes in oil
- Slow Cook: Cover your crockpot and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork (internal temperature should reach 165°F / 74°C). Cooking time may vary depending on your slow cooker and the thickness of your chicken breasts.
- Shred and Add Creaminess: Once cooked, use two forks to carefully shred the chicken directly in the crockpot.
- Finish the Sauce: Stir in the heavy cream, grated Parmesan cheese, and fresh chopped basil. Mix well until the cheese is melted and the sauce is smooth, creamy, and coats the shredded chicken beautifully.1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 cup fresh basil
- Taste and Adjust: Taste the sauce and adjust seasonings if necessary, adding more salt, pepper, or red pepper flakes to your preference.Salt, freshly ground black pepper, 1/2 tsp red pepper flakes
- Serve: Ladle the Crockpot Marry Me Chicken over your favorite side dish, garnish with extra fresh basil and Parmesan, and get ready for rave reviews!
Notes
You're going to absolutely adore this Crockpot Marry Me Chicken for its unbelievably creamy and flavorful sauce that transforms simple chicken into a gourmet experience. The vibrant sun-dried tomatoes and fresh basil infuse every bite with Mediterranean-inspired richness, while the tender, slow-cooked chicken practically melts in your mouth.
Storage: Transfer any leftovers to an airtight container within two hours of cooking. It will store beautifully in the refrigerator for up to 3-4 days. For longer storage, this dish freezes exceptionally well! Transfer cooled leftovers to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. It can be frozen for up to 2-3 months. Thaw frozen portions overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. If the sauce seems a bit thick, stir in a splash of chicken broth or milk. Individual portions can be reheated in the microwave using short bursts.
