Ingredients
Equipment
Method
- Prep the Chicken: Pat the chicken breasts or thighs dry with paper towels. Season generously on all sides with salt and black pepper.2 lbs boneless, skinless chicken breasts or thighs, Salt and freshly ground black pepper
- Sear (Optional but Recommended): In a large skillet, heat the olive oil over medium-high heat. Sear the chicken for 2-3 minutes per side until lightly golden brown. This step is optional but adds a layer of depth and flavor to the final dish. Transfer the seared chicken to your slow cooker.1 tablespoon olive oil, 2 lbs boneless, skinless chicken breasts or thighs
- Sauté Aromatics: In the same skillet (no need to clean it!), add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.1 medium yellow onion, 4 cloves garlic
- Deglaze and Combine: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then transfer the onion, garlic, and broth mixture to the slow cooker with the chicken.1 cup chicken broth
- Add Remaining Ingredients: To the slow cooker, add the heavy cream, grated Parmesan cheese, sliced sun-dried tomatoes, dried oregano, and red pepper flakes (if using). Stir gently to combine.1 pint heavy cream, 1/2 cup grated Parmesan cheese, 1/2 cup sun-dried tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes
- Cook on Low: Cover the slow cooker and cook on LOW for 3-4 hours, or until the chicken is tender and cooked through. The cooking time may vary slightly depending on your slow cooker and the thickness of your chicken.
- Shred or Serve Whole: Once cooked, you can either remove the chicken and shred it with two forks before returning it to the slow cooker, or serve the breasts/thighs whole directly from the pot.
- Thicken (Optional): If you prefer a thicker sauce, in a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking.1 tablespoon cornstarch
- Finish and Serve: Stir in the fresh chopped basil just before serving. Taste and adjust seasoning as needed. Garnish with additional fresh basil and Parmesan cheese if desired.1/4 cup fresh basil, Salt and freshly ground black pepper
Notes
This Crockpot Marry Me Chicken truly embodies the perfect blend of ease and gourmet flavor. It's a testament to how simple ingredients, combined with the magic of slow cooking, can create an unforgettable meal. Don't hesitate – give this recipe a try; your taste buds (and perhaps your loved ones!) will thank you!
Top Tips for Perfecting Crockpot Marry Me Chicken:
- Don't Skip the Sear (if time allows): Searing the chicken for a few minutes before adding it to the slow cooker creates a beautiful golden crust and locks in extra flavor, undeniably enhancing the final dish.
- Balance the Herbs: While this recipe calls for dried oregano and fresh basil, feel free to experiment. A touch of dried thyme or an Italian seasoning blend can also work wonders. Always add fresh herbs at the end to preserve their vibrant flavor and color.
- Sun-Dried Tomato Power: Use oil-packed, julienned sun-dried tomatoes for the best flavor and texture. Drain them well before adding, or save a little of the infused oil for extra richness if desired.
- Cheese Quality Matters: Opt for freshly grated Parmesan cheese. Pre-grated varieties often contain anti-caking agents that can make the sauce gritty.
- Adjust Spice Level: The red pepper flakes are optional. If you love a bit of heat, increase them slightly. If you prefer mild, omit them entirely.
- Prevent Curdling: Heavy cream is quite stable, but to ensure the sauce remains silky smooth, avoid cooking on high heat for too long after adding the cream. If using half-and-half, warm it slightly before adding and stir it in during the last 30 minutes of cooking for the best results.
- Cornstarch Slurry for Thickness: If your sauce isn't as thick as you'd like, a cornstarch slurry is your best friend. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the slow cooker during the last 30 minutes. Cook until the sauce thickens.
- Tender Chicken: Slow cooking on LOW ensures the chicken stays incredibly tender and juicy. Overcooked chicken, even in a slow cooker, can become dry. Check for doneness by inserting a meat thermometer (internal temperature should be 165°F / 74°C).
