Marry Me Slow Cooker Chicken (Print Version)
Slow-cooked chicken breasts in creamy tomato sauce, finished 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
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 Steps:
01 - Season both sides of each chicken breast with kosher salt and black pepper, ensuring even coverage.
02 - Heat olive oil in a skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until lightly golden. This step adds depth of flavor but is optional.
03 - Transfer the seared chicken breasts to the slow cooker, arranging them in a single layer.
04 - In a mixing bowl, whisk together minced garlic, dried oregano, dried thyme, crushed red pepper flakes, sliced sun-dried tomatoes, chicken broth, and heavy cream until well combined.
05 - Pour the cream mixture evenly over the chicken. Sprinkle grated Parmesan cheese across the top.
06 - Cover and cook on low setting for 3-4 hours, until 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. Garnish with fresh basil and additional black pepper before serving.
# Expert Tips:
01 -
- The sauce develops this incredible depth while slow cooking, like you spent all day at the stove when you barely did anything
- Leftovers somehow taste even better the next day, if you manage to have any
02 -
- Searing is technically optional but I honestly think it's worth the extra 5 minutes for the flavor depth it adds
- The sauce will look somewhat thin right after you pour it but it thickens beautifully as it cooks
03 -
- Pat the chicken completely dry before searing for the best golden crust
- Use freshly grated Parmesan instead of pre-shredded for better melting