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Alina

Crockpot Marry Me Chicken

Tender chicken breasts in a rich, creamy sun-dried tomato and Parmesan sauce, cooked to perfection in a slow cooker.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1.5 - 2 pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional
Creamy Sauce
  • 1 8 ounce package cream cheese, softened and cut into cubes
  • 1/2 cup chicken broth
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/4 cup grated Parmesan cheese
Garnish
  • 1/4 cup fresh basil chopped

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, Italian seasoning, garlic powder, and red pepper flakes (if using). In a large skillet, heat the olive oil over medium-high heat. Sear the seasoned chicken breasts for 2-3 minutes per side until lightly golden brown. Place the seared chicken breasts in the bottom of your slow cooker.
Sauce and Slow Cooking
  1. In a medium bowl, whisk together the softened cream cheese, chicken broth, chopped sun-dried tomatoes, and Parmesan cheese until well combined and relatively smooth. Pour this creamy mixture evenly over the chicken breasts in the slow cooker. Cover the slow cooker and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
Serving
  1. Once the chicken is cooked and the sauce is rich and creamy, stir in the fresh chopped basil. Serve immediately with your choice of pasta, rice, or vegetables. Garnish with extra fresh basil and a sprinkle of Parmesan cheese.

Notes

Don't overcook the chicken. Searing adds flavor. Ensure cream cheese is softened for a smooth sauce. Use oil-packed sun-dried tomatoes. Adjust seasoning to taste. If sauce is too thin, thicken with a cornstarch slurry. Leftovers store for 3-4 days in the refrigerator.