Marry Me Slow Cooker Chicken (Printable)

Tender chicken breasts slow-cooked in a creamy tomato sauce with Parmesan and fresh herbs.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper

→ Sauce

04 - 1 tablespoon olive oil
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon crushed red pepper flakes
09 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
10 - 1 cup low-sodium chicken broth
11 - 1 cup heavy cream
12 - 1/2 cup grated Parmesan cheese

→ To Finish

13 - 1/4 cup fresh basil, thinly sliced
14 - Freshly ground black pepper to taste

# Directions:

01 - Generously season both sides of each chicken breast with kosher salt and black pepper, ensuring even coverage for maximum flavor penetration.
02 - Heat olive oil in a skillet over medium heat. Sear seasoned chicken breasts for 2 to 3 minutes per side until golden brown. This optional step creates a flavorful crust and enhances the final dish.
03 - Arrange seared chicken breasts in a single layer at the bottom of the slow cooker insert.
04 - In a medium bowl, whisk together minced garlic, dried oregano, dried thyme, crushed red pepper flakes, sliced sun-dried tomatoes, chicken broth, and heavy cream until fully incorporated.
05 - Pour the cream mixture evenly over the chicken breasts. Sprinkle grated Parmesan cheese across the top in an even layer.
06 - Cover and cook on low setting for 3 to 4 hours, or until chicken reaches an internal temperature of 165°F and is fork-tender.
07 - Remove chicken from the slow cooker and set aside briefly. Stir the sauce to emulsify, then return chicken to coat thoroughly. Garnish with fresh basil slices and additional black pepper before serving.

# Expert Suggestions:

01 -
  • The sauce develops this incredibly rich depth while you barely have to do anything
  • Leftovers somehow taste even better the next day if there are any
02 -
  • Searing the chicken first is the secret step that most people skip but it makes such a difference in flavor
  • The sauce will look quite thin when you first pour it in but it thickens up nicely as it cooks
03 -
  • Pat the chicken really dry before searing or you will not get that nice golden crust
  • Let the finished dish rest for about 5 minutes before serving so the sauce thickens slightly

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