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Slow Cooker Marry Me Chicken

The creamy sun-dried tomato chicken that cooks itself. Set it in the morning. Come home to dinner at night. The hands-free crockpot version of the dish that earned its name.
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Prep Time 10 minutes
Total Time 3 hours 10 minutes
Course Dinner, Main Course
Cuisine American Italian
Servings 4
Calories 420 kcal

Equipment

  • 5 to 6-quart slow cooker or crockpot
  • Small mixing bowl
  • Whisk
  • Instant read meat thermometer
  • Microplane grater for parmesan

Ingredients
  

For the chicken:

  • 4 boneless skinless chicken breasts approx. 6 oz / 170g each or 6 boneless skinless chicken thighs
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes

For the sauce:

  • 2 tbsp oil from the sun-dried tomato jar
  • 4 cloves fresh garlic minced
  • 1/3 cup 55g sun-dried tomatoes in oil, drained and roughly chopped
  • 1/2 cup 120ml low-sodium chicken broth
  • 1 tbsp cornstarch
  • 1 cup 240ml heavy cream, minimum 36% fat, warmed slightly
  • 1/2 cup 50g freshly grated Parmesan from a block
  • 1/4 cup fresh basil leaves torn, added completely off heat

Instructions
 

  • Pat the chicken completely dry with paper towels. Season both sides with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes.
  • Pour sun-dried tomato oil into the base of the slow cooker. Add minced garlic and chopped sun-dried tomatoes. In a separate bowl, whisk cornstarch into the cold chicken broth until completely smooth with no lumps. Pour the cornstarch-broth mixture over the garlic and tomatoes and stir to combine.
  • Place seasoned chicken pieces into the slow cooker in a single layer. Do not stack.
  • Cover and cook on LOW for 3 to 4 hours or HIGH for 1.5 to 2 hours until the internal temperature reads 165°F / 74°C at the thickest point.
  • Remove chicken to a plate and tent loosely with foil. Warm the heavy cream in the microwave for 30 seconds until just warm. Pour warmed cream into the slow cooker and whisk it into the sauce. Add Parmesan in three separate additions, stirring after each until the sauce is smooth and glossy.
  • Return chicken to the slow cooker. Spoon sauce generously over each piece. Switch to the warm setting and rest for 5 minutes.
  • Turn the slow cooker off completely. Add torn fresh basil leaves. Stir gently once. Serve immediately over pasta, mashed potatoes, or with crusty bread.

Notes

  • Always dissolve cornstarch in cold broth before anything goes into the slow cooker
  • Warm the cream before adding. Never add cold cream to a hot slow cooker or crockpot
  • Add Parmesan in three additions for the smoothest possible sauce
  • Add basil only after the slow cooker is completely off
  • For frozen chicken: reduce broth to 1/3 cup and add 1.5 to 2 extra hours on the low setting
  • Do not lift the lid during cooking; each lift adds 15 to 20 minutes to the effective cook time