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Crockpot marry me chicken with herbs and sun-dried tomatoes.
Daniel

Creamy Sun-Dried Tomato Crockpot Marry Me Chicken

A rich, creamy slow-cooked chicken dish featuring tender chicken breasts in a luscious sun-dried tomato and garlic cream sauce that's so delicious it might just inspire a proposal!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts about 4 medium breasts
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil
For the Sauce
  • 6 cloves garlic minced
  • 3/4 cup sun-dried tomatoes in oil drained and chopped
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream
  • 4 oz cream cheese softened and cubed
  • 1/2 cup parmesan cheese freshly grated
  • 1/4 tsp red pepper flakes adjust to taste
For Finishing
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • 1/4 cup fresh basil chopped, plus more for garnish

Equipment

  • Slow Cooker/Crockpot
  • Measuring cups and spoons
  • Mixing Bowl
  • Whisk
  • Cutting board
  • Knife

Method
 

Prepare the Chicken
  1. Season both sides of chicken breasts with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Quickly sear chicken on both sides until lightly golden, about 2 minutes per side (don't cook through).
  3. Transfer the seared chicken to the crockpot.
Prepare the Sauce
  1. In a mixing bowl, whisk together minced garlic, chopped sun-dried tomatoes, chicken broth, heavy cream, softened cream cheese, and red pepper flakes.
  2. Pour the sauce mixture over the chicken in the crockpot.
Cooking
  1. Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until chicken reaches an internal temperature of 165°F (74°C).
  2. About 30 minutes before serving, remove the chicken breasts to a plate and cover to keep warm.
Finishing the Sauce
  1. Whisk the cornstarch mixture into the sauce in the crockpot. Add the grated parmesan cheese.
  2. Cover and cook on HIGH for 15-20 minutes until the sauce has thickened.
  3. Return the chicken to the crockpot and spoon sauce over it. Cook for another 5-10 minutes to reheat the chicken.
  4. Stir in the fresh chopped basil just before serving.
Serving
  1. Serve the chicken and sauce over cooked pasta, rice, or mashed potatoes. Garnish with additional fresh basil and parmesan cheese if desired.

Notes

For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won't be as rich. The dish reheats well, so it's perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for up to 1 month.