Marry Me Slow Cooker Chicken (Print View)

Tender chicken breasts slow-cooked in a creamy sun-dried tomato sauce with Parmesan and herbs.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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
09 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
10 - 1 cup low-sodium chicken broth
11 - 1 cup heavy cream
12 - 1/2 cup grated Parmesan cheese

→ Finishing

13 - 1/4 cup fresh basil leaves, sliced
14 - Freshly ground black pepper to taste

# Method:

01 - Generously season both sides of each chicken breast with kosher salt and black pepper, ensuring even coverage for maximum flavor penetration.
02 - Heat olive oil in a skillet over medium heat. Sear seasoned chicken breasts for 2 to 3 minutes per side until a golden-brown crust forms. This step enhances flavor though it remains optional.
03 - Arrange seared chicken breasts in the bottom of the slow cooker, spacing them evenly to ensure uniform cooking.
04 - In a medium mixing bowl, whisk together minced garlic, dried oregano, dried thyme, crushed red pepper flakes, sliced sun-dried tomatoes, chicken broth, and heavy cream until thoroughly combined.
05 - Pour the prepared sauce mixture evenly over the chicken breasts. Sprinkle grated Parmesan cheese across the top layer.
06 - Cover the slow cooker with its lid. Cook on low heat setting for 3 to 4 hours, or until chicken reaches an internal temperature of 165°F and becomes tender enough to shred easily with a fork.
07 - Remove cooked chicken from the slow cooker and set aside temporarily. Stir the remaining sauce in the cooker to emulsify any separated cream and incorporate the Parmesan. Return chicken to the pot, turning to coat thoroughly in the sauce.
08 - Transfer chicken and sauce to a serving platter. Scatter fresh basil slices over the top and finish with additional freshly ground black pepper. Serve immediately while hot.

# Insider Tips:

01 -
  • The sauce does something magical in the slow cooker, becoming velvety and concentrated without you lifting a finger
  • Its the kind of dinner that makes people think you spent all day cooking when you barely spent ten minutes
  • Leftovers reheat beautifully for lunch the next day
02 -
  • The sauce will look thin when you first pour it in, but it thickens beautifully as it cooks down
  • Searing the chicken first isn't strictly necessary, but it adds a depth of flavor that makes people wonder what you did differently
  • If your chicken breasts are particularly thick, give them a quick pound to even them out before cooking
03 -
  • Set your slow cooker to a timer so you don't accidentally overcook the chicken into dryness
  • Let the dish rest for about 10 minutes before serving, so the sauce has time to settle and thicken slightly

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