Marry Me Slow Cooker Chicken (Printable)

Slow-cooked chicken breasts in creamy tomato sauce with Parmesan and fresh herbs.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
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 (optional)
09 - 1/2 cup sun-dried tomatoes (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, sliced
14 - Freshly ground black pepper, to taste

# How To Make It:

01 - Season the chicken breasts on both sides with salt and pepper.
02 - Heat olive oil in a skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until lightly golden for extra flavor.
03 - Transfer the seared chicken breasts to the slow cooker.
04 - In a bowl, whisk together garlic, oregano, thyme, crushed red pepper flakes, sun-dried tomatoes, chicken broth, and heavy cream until well combined.
05 - Pour the sauce mixture over the chicken. Sprinkle Parmesan cheese evenly over the top.
06 - Cover and cook on low for 3-4 hours, or until the chicken reaches an internal temperature of 165°F and is tender.
07 - Remove chicken from the slow cooker. Stir the sauce to combine, then return the chicken to coat thoroughly.
08 - Garnish with fresh basil and extra black pepper before serving.

# Expert Suggestions:

01 -
  • The sauce develops this incredibly rich, restaurant-quality flavor while you go about your day
  • Leftovers reheat beautifully and actually taste better the next night
  • People will think you spent hours stirring at the stove when you really just tossed everything in
02 -
  • The searing step seems unnecessary but it actually adds significant depth to the final sauce
  • Heavy cream can separate if you cook it too long, so stick to the 3 to 4 hour window
  • Sun-dried tomatoes vary in saltiness, so taste the sauce before adding any extra salt
03 -
  • Pound the chicken to even thickness so every piece finishes cooking at the same time
  • Let the chicken rest for 5 minutes before serving so the juices redistribute
  • Save a little basil for garnish because it makes such a pretty presentation

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