Dump and Go Crockpot Marry Me Chicken
A rich, creamy chicken dish made in the slow cooker, perfect for busy weeknights and hosting guests, featuring a silky sauce with sun-dried tomatoes.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese Can be swapped with Pecorino Romano for a saltier bite.
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes Optional for added heat.
- ½ cup sun-dried tomatoes Oil-packed or rehydrated dry-packed.
- 2 tbsp butter Stir in near the end for sauce enrichment.
- to taste salt and pepper
- for garnish Fresh basil or parsley, chopped
Instructions
Preparation
- Pat the chicken breasts dry. Season both sides generously with salt and pepper.
- In a medium bowl, whisk together chicken broth, heavy cream, Parmesan, minced garlic, oregano, thyme, and red pepper flakes until smooth.
- Lay the seasoned chicken in an even layer in the bottom of the slow cooker.
- Pour the cream-Parmesan mixture over the chicken so it’s mostly covered.
- Scatter the sun-dried tomatoes on top. Do not stir.
Cooking
- Cover and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours. Chicken should register 165°F with a meat thermometer.
Finishing
- About 30 minutes before serving, stir in the butter to enrich and help slightly thicken the sauce. Replace the lid and finish cooking.
- When done, sprinkle with chopped basil or parsley and serve warm.
Notes
Refrigerate leftovers within two hours. Store in an airtight container for up to 3–4 days. To reheat, gently warm on the stove over low heat until the sauce reaches 165°F. Freezing is possible for up to 3 months.