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Crockpot marry me chicken thighs in creamy sun-dried tomato Parmesan sauce garnished with fresh herbs

Crockpot Marry Me Chicken

Tender chicken breasts slow cooked in a rich creamy sun-dried tomato and Parmesan sauce — the viral recipe made even easier in your crockpot! Just 10 minutes of prep and set it and forget it.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 hours 10 minutes
Course dinner
Cuisine American, Italian
Servings 4

Ingredients
  

  • 4 boneless skinless chicken breasts
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic minced
  • ½ cup sun-dried tomatoes in oil drained and roughly chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons tomato paste
  • Fresh basil leaves for garnish
  • Extra Parmesan for serving

Instructions
 

  • Step 1: Season the Chicken
  • Season chicken breasts generously on both sides with salt, pepper, garlic powder, onion powder, oregano, thyme, and red pepper flakes.
  • Step 2: Make the Sauce Base
  • In a medium bowl whisk together chicken broth, tomato paste, and minced garlic until smooth and fully combined.
  • Step 3: Assemble the Crockpot
  • Place seasoned chicken breasts in a single layer in the bottom of your crockpot. Scatter sun-dried tomatoes evenly over the chicken. Pour the broth mixture over everything.
  • Step 4: Cook
  • Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until the chicken is tender and cooked through to 165°F internal temperature.
  • Step 5: Add Cream and Parmesan
  • About 20 minutes before serving pour in the heavy cream and stir in the freshly grated Parmesan cheese. Replace the lid and let everything meld together for 20 minutes — this is what makes the sauce incredibly rich and silky.
  • Step 6: Serve
  • Serve the chicken and sauce over pasta, mashed potatoes, or rice. Garnish generously with fresh basil leaves and extra Parmesan. Serve with crusty bread for soaking up that incredible sauce!

Notes

  • Always add cream and Parmesan at the end — never at the beginning or the sauce may separate
  • Oil-packed sun-dried tomatoes work best — drain them well before adding
  • Chicken thighs can be substituted for breasts and will be even more tender and juicy
  • For extra thick sauce mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes
  • Leftovers store in the fridge for up to 3 days — reheat gently on the stovetop over low heat with a splash of cream or broth
  • Freeze in airtight containers for up to 2 months — thaw overnight in the fridge before reheating