Crock Pot Marry Me Chicken
Slow-cooked chicken breasts in a light sun-dried tomato cream sauce.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts thawed
- 1 cup sun-dried tomatoes prepared and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for serving
- fresh basil for garnish
Instructions
Cook and Serve
- Place the four thawed breasts in the slow cooker. Mix the prepared chopped sun-dried tomatoes, heavy cream, broth, garlic, Italian seasoning, salt, and pepper and pour over the chicken.
- Cover and cook on low for about 5–6 hours or high for 2–3 hours until each breast reaches 165°F in its thickest part. Start checking at the early end or sooner for small breasts; remove each piece when ready.
- Stir the sauce gently and spoon it over the chicken. Serve one breast per portion with Parmesan and basil; add cooked pasta, rice, or mashed potatoes if desired.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F on the stove or in the microwave.
- Thaw chicken before slow-cooking; reheat chilled leftovers outside the slow cooker.