Crockpot Marry Me Chicken Recipe
Make Crockpot Marry Me Chicken Recipe for a creamy, garlicky dinner that’s effortless and impressive.
Ingredients
- 4 (900 g) chicken breasts boneless and skinless (about 2 pounds)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) unsalted butter
- 1 cup (240 ml) chicken stock
- 1 tablespoon cornstarch
- 4 cloves garlic minced
- ¾ teaspoon crushed red pepper optional
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ cup (75 g) Sundried tomatoes packed in oil, chopped
- 1 cup (240 ml) heavy cream (double cream in the UK) warmed slightly
- ½ cup (43 g) parmesan cheese grated
- 1 tablespoon fresh basil leaves chopped
Instructions
Step 1: Season and Sear the Chicken
Pat the chicken breasts dry with paper towels, then season both sides with kosher salt and freshly cracked black pepper. Heat a combination of olive oil and a small pat of butter until the butter foams, and sear each breast briefly until just lightly golden—this step is about flavor and color, not cooking through. Transfer the seared breasts and any caramelized juices to the slow cooker vessel or a warm plate to wait their turn to slow-cook; the little browned bits will dissolve into the sauce later and give the dish its savory backbone.
Step 2: Build the Sauce Base
In a medium bowl whisk the chicken stock and cornstarch until perfectly smooth, creating a glossy slurry with no lumps. Stir in minced garlic, crushed red pepper, dried oregano and thyme so the aromatics disperse evenly. Pour this mixture over the seared chicken in the slow cooker so the flavors meet and mingle, keeping a small bowl with the remaining slurry and the whisk nearby—this is your working tool and should look active and slightly messy to convey motion. Keep the scene tidy otherwise, because the crockpot will do the slow work from here.
Step 3: Add the Sun-Dried Tomatoes and Cook
Scatter the chopped sun‑dried tomatoes over each piece of chicken so vivid crimson pockets nestle into the liquid; cover and cook low or high until the chicken registers 165°F and the tomatoes have softened and rehydrated, releasing concentrated sweet-tart color into the cooking liquid. As the ingredients cook the broth will take on warmer hues and the chicken will plump and become tender—this is a visible transformation from raw/seared to cooked and softened components, and the slow cooker insert will show a glossy, steamy matrix of meat, tomato, and broth.
Step 4: Finish the Sauce and Bring It Together
Remove the chicken to a plate and keep it warm while you turn the cooking liquid into a luscious, clingy sauce. Stir warmed heavy cream and grated parmesan into the strained or settled hot cooking liquid until the sauce is silky and smooth, then let it thicken slightly. Return the chicken to the crockpot and spoon the creamy, cheese-flecked sauce over each breast so the sauce can marry with the meat for a few minutes on warm. A wooden spoon or ladle should rest in the pot, evidence of the finishing action.
Step 5: Garnish and Serve
Finish the dish with a generous chiffonnade of fresh basil for a bright green lift and scatter a few extra grinds of black pepper and a light dusting of parmesan. Serve the chicken with generous spoonfuls of the velvety sun‑dried tomato cream sauce over pasta, mashed potatoes, or a simple green salad for contrast—the plated result should look indulgent, balanced, and ready to share. Place the plated composition on the countertop with dinner napery and a simple glass to set the scene.
Notes
- Warm the cream slightly before adding to prevent curdling
- Use an instant-read thermometer to pull chicken at 165°F for perfect doneness
- If sauce is too thick, thin with a splash of chicken stock or cream
- Swap chicken thighs for juicier results and adjust cooking time
- Store leftovers in an airtight container for up to 3 days