Crockpot Marry Me Chicken

What “Intensity” means here:

• 1 (Low) – Mostly dumping ingredients. No stove work.

• 3 (Medium) – Some chopping or browning required.

• 5 (High) – Multiple techniques, active cooking.

This recipe is a Level 1. You will not need to brown the chicken first, though you may if you prefer extra depth.

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Ingredients

• 2 lbs (about 900g) boneless, skinless chicken breasts (or thighs for more juiciness)

• 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped

• 4 cloves garlic, minced

• 1 cup low-sodium chicken broth

• 1 cup heavy cream (or half-and-half for lighter sauce)

• 1/2 cup grated Parmesan cheese (freshly grated is best)

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1/2 teaspoon red pepper flakes (optional, for gentle heat)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry, for thickening)

• Fresh basil or parsley, chopped (for garnish)

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Nutrition (per serving, approx.)

Note: Nutrition is estimated using chicken breasts, heavy cream, and Parmesan. Values will vary slightly depending on specific brands and substitutions.

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Equipment Needed

• 6-quart (or larger) slow cooker / Crockpot

• Measuring cups and spoons

• Small bowl for slurry

• Knife and cutting board

• Whisk (optional)

• Tongs or a large fork

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Instructions

Step 1: Layer the Slow Cooker (2 minutes)

Place the chicken breasts in the bottom of the Crockpot in a single layer if possible. They can overlap slightly; that’s fine.

Step 2: Add Flavor Base (3 minutes)

Scatter the chopped sun-dried tomatoes and minced garlic over the chicken. Sprinkle with oregano, thyme, red pepper flakes (if using), salt, and black pepper.

Step 3: Pour the Liquid (1 minute)

Pour the chicken broth around the edges (not directly over the spices so they don’t wash off completely). Then pour the heavy cream evenly over everything.

Step 4: Slow Cook (4 hours on LOW or 2 hours on HIGH)

Cover and cook until the chicken is tender and shreds easily with a fork.

• Low (recommended): 4 hours → yields more tender chicken and deeper flavor.

• High: 2 hours → works well if you’re in a hurry.

Step 5: Shred the Chicken (2 minutes)

Carefully remove the chicken to a cutting board or large bowl. Shred it with two forks. (The meat will be very soft.)

Step 6: Thicken the Sauce (3 minutes)

In a small bowl, whisk the cornstarch with cold water until smooth. Stir the slurry into the hot liquid in the Crockpot. Add the grated Parmesan cheese. Switch the slow cooker to High if it was on Low, then cover and cook for another 10–15 minutes until the sauce visibly thickens.

Step 7: Combine and Finish (2 minutes)

Return the shredded chicken to the Crockpot. Stir everything gently to coat the chicken in the creamy, sun-dried tomato sauce. Taste and adjust salt/pepper if needed.

Step 8: Garnish and Serve (1 minute)

Sprinkle with fresh basil or parsley. Serve immediately.