Description
This Crockpot Marry Me Chicken recipe features tender boneless skinless chicken breasts simmered in a creamy, flavorful sauce made with garlic, parmesan cheese, sun-dried tomatoes, and Italian seasoning. The chicken is first seared for extra flavor before slow-cooking in a rich, velvety sauce until perfectly cooked and juicy. Garnished with fresh basil, this comforting dish is perfect served over pasta for an easy, impressive meal that feels luxurious yet requires minimal hands-on time.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 2 teaspoons garlic, minced
- 3 tablespoons flour
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, drained
- Fresh basil, for garnish
Instructions
- Season the chicken: Generously season both sides of the 2 pounds of boneless skinless chicken breasts with kosher salt and pepper.
- Brown the chicken: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken breasts and sear them for 3-5 minutes on each side until they are lightly browned but not cooked through. This step adds extra flavor. Remove the chicken and place it on a plate.
- Sauté garlic: Using the same skillet, melt 3 tablespoons butter over medium heat. Add 2 teaspoons minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Make the roux: Stir in 3 tablespoons flour with the garlic and butter to form a paste. Cook for 1-2 minutes, stirring constantly to remove any raw flour taste.
- Prepare the sauce: Gradually whisk in 1 cup chicken broth, 3/4 cup heavy cream, 1/2 cup grated parmesan cheese, and 1 teaspoon Italian seasoning. Continue whisking and let the sauce simmer for a few minutes until it thickens.
- Layer in crockpot: Pour the thickened sauce into the bottom of your crockpot. Place the browned chicken breasts on top of the sauce in a single layer.
- Add sun-dried tomatoes: Scatter 1/2 cup drained sun-dried tomatoes evenly over the chicken breasts.
- Cook the chicken: Cover and cook on high for 3-4 hours or on low for 5-6 hours until the chicken is fully cooked and tender.
- Garnish and serve: Sprinkle chopped fresh basil over the cooked chicken. Serve the dish warm, ideally over pasta or your preferred side.
Notes
- Searing the chicken before slow cooking ensures better flavor and color but is optional if short on time.
- You can substitute sun-dried tomatoes packed in oil or dry-packed; if dry-packed, rehydrate in warm water before use.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce won’t be as rich.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
- This dish pairs wonderfully with pasta, rice, or crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
