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Marry Me Chicken Crockpot with tender chicken, creamy Parmesan sauce, sun-dried tomatoes, and fresh herbs.

Marry Me Chicken Crockpot

Tender slow cooker chicken served in a creamy garlic Parmesan sauce with sun-dried tomatoes and Italian herbs.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 Person
Course: Dinner, Main Course, Main dish
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 4 garlic cloves minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup drained and chopped oil-packed sun-dried tomatoes
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes optional
  • 3/4 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tablespoon cornstarch optional
  • 1 tablespoon cold water optional
  • 2 tablespoons chopped fresh parsley optional

Equipment

  • 5- to 6-quart slow cooker
  • Measuring cups and spoons
  • cutting board and knife
  • Small bowl for optional cornstarch slurry
  • Instant-read meat thermometer
  • spoon or spatula
  • Cheese grater, if needed

Method
 

  1. Pat the chicken dry and season with salt, black pepper, Italian seasoning, and paprika.
  2. Place the chicken in the slow cooker. Add the olive oil, minced garlic, chicken broth, sun-dried tomatoes, onion powder, and optional red pepper flakes.
  3. Cover and cook on LOW for approximately 3–4 hours for chicken breasts or 4–5 hours for thighs, checking the internal temperature and removing the chicken when it reaches 165°F (74°C).
  4. Remove the cooked chicken temporarily. Stir the heavy cream and grated Parmesan into the cooking liquid.
  5. Return the chicken to the slow cooker. Cover and cook on LOW for another 15–25 minutes, until the sauce is heated through. Avoid boiling.
  6. For a thicker sauce, mix the cornstarch and cold water until smooth. Stir into the sauce and cook briefly until thickened.
  7. Taste the sauce and adjust the seasonings if needed. Garnish with chopped parsley and serve with pasta, rice, mashed potatoes, or vegetables.

Notes

  • Use thawed chicken, not frozen chicken, in the slow cooker.
  • Chicken must reach 165°F (74°C) in the thickest part.
  • Add cream and Parmesan near the end to reduce the risk of separation.
  • Use low-sodium broth and adjust the salt to taste.
  • Refrigerate leftovers within two hours and use within 3–4 days.
  • Freeze for approximately 2–3 months for best quality. Cream sauce texture may change after thawing.