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Crockpot Marry Me Chicken, a creamy and delicious dish, is the perfect featured image for this easy slow cooker recipe.

Crockpot Marry Me Chicken Easy

This Crockpot Marry Me Chicken is an effortless and delicious recipe featuring tender chicken in a creamy, flavorful sauce. It's infused with sun-dried tomatoes, garlic, and Italian herbs, all cooked to perfection in your slow cooker for a family favorite meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1/2 cup sun-dried tomatoes, oil-packed, drained
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth
  • 2 tablespoons butter, cut into small pieces

Equipment

  • Crockpot (slow cooker)
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Mixing spoon
  • fork

Method
 

  1. Trim any excess fat from the chicken breasts. You can also pound them to an even thickness if desired.
  2. In your crockpot, combine the cream of chicken soup, sun-dried tomatoes, Parmesan cheese, basil, minced garlic, Italian seasoning, salt, pepper, and chicken broth. Stir well to combine all ingredients into a creamy sauce.
  3. Place the chicken breasts into the crockpot, nestling them into the sauce. Make sure the chicken is mostly submerged in the sauce.
  4. Place the pieces of butter evenly over the chicken.
  5. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  6. Once the chicken is cooked, use two forks to shred it directly in the crockpot.
  7. Stir the shredded chicken into the sauce to coat it evenly. Serve hot over your favorite pasta, rice, or mashed potatoes. Garnish with extra fresh basil and Parmesan cheese, if desired.

Notes

To avoid dry chicken, ensure it's not overcooked; chicken is safe to eat at 165°F (74°C). If the sauce is too thin, remove the lid for the last 30-60 minutes on high to allow some of the liquid to evaporate, or add a cornstarch slurry. Don't skip the sun-dried tomatoes and fresh basil. For variations, add a pinch of red pepper flakes for heat, sliced mushrooms, bell peppers, or spinach for extra nutrients, or stir in cream cheese for an extra creamy sauce.