Tulo

Marry Me Chicken Crock Pot Recipe

Chicken breasts braise low and slow in broth and garlic until they're fall-apart tender, then the sauce is finished with cream, parmesan, and sun-dried tomatoes right in the crock so the whole thing stays a one-pot, mostly hands-off dinner.

Prep
15 min
Cook
270 min
Total
285 min
Servings
6

Ingredients

Servings6
  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cloves garlic, minced
  • 3/4 cup chicken broth
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1 tbsp cornstarch
  • 2 tbsp fresh basil, chopped, for garnish

Nutrition per serving

Calories
264
Protein
16g
Carbs
9g
Fat
19g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Season the chicken breasts on both sides with the salt and pepper.
  2. 2Place the chicken in the bottom of the slow cooker. Scatter the garlic and sun-dried tomatoes over the top, then pour in the chicken broth and sprinkle with Italian seasoning and red pepper flakes.
  3. 3Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken reaches 165°F (74°C) on a meat thermometer and shreds easily with a fork.USDA safe minimum for poultry: 165°F (74°C)
  4. 4Remove the chicken to a plate and tent loosely with foil. Set the slow cooker to high, uncovered, and let the liquid come to a simmer.
  5. 5In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering liquid. Cook, stirring, for 3 to 5 minutes until it starts to thicken.
  6. 6Stir in the heavy cream and parmesan cheese until the sauce is smooth and slightly thickened, about 5 minutes.
  7. 7Slice or shred the chicken and return it to the slow cooker, spooning the sauce over the top to coat.
  8. 8Garnish with fresh basil and serve hot, over pasta, rice, or mashed potatoes.

Tips & variations

  • Chicken thighs work in place of breasts and stay even more tender through the long cook, just trim visible fat first.
  • Oil-packed sun-dried tomatoes add a bit of extra richness; drain them well before chopping so the sauce doesn't turn greasy.
  • Stir in a couple of handfuls of baby spinach along with the cream, it wilts into the hot sauce within a minute or two.
  • For a thicker, stew-like sauce, mash a few chunks of the sun-dried tomatoes into the liquid before adding the cream.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring between each, since cream sauces can separate if blasted with high heat. The sauce also freezes for up to 2 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Chicken breasts of very different thicknesses cook unevenly in a slow cooker; pound thicker ones to an even 3/4 inch so the whole batch finishes at the same time.
  • Letting the sauce simmer uncovered for the last stretch, rather than keeping the lid on, is what actually lets it thicken instead of staying watery.

FAQ

Can I make marry me chicken in the crock pot without heavy cream?

Half-and-half works but yields a thinner sauce that's more prone to separating over heat; whisk it in off the heat and avoid boiling once it's added.

Do I need to sear the chicken first?

No, searing is optional for a slow cooker version since the long cook time and reduced sauce build plenty of flavor on their own, though a quick sear adds browned color if you have an extra 5 minutes.

Why did my sauce turn out thin?

This usually means the cornstarch slurry wasn't cooked long enough to activate before the cream went in; simmer the broth mixture for a full 3 to 5 minutes after adding the slurry until it visibly coats a spoon.

Can I use frozen chicken breasts?

It's not recommended for food safety reasons; frozen chicken spends too long in the temperature danger zone before the slow cooker heats through. Thaw chicken completely in the refrigerator first.

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