Creamy Sun-Dried Tomato Chicken

This rich, creamy Crock Pot Marry Me Chicken has earned its romantic name for good reason. The combination of tender chicken, sun-dried tomatoes, and a velvety Parmesan cream sauce creates a dish so irresistible that folklore suggests it has prompted marriage proposals. Whether that's true or not, this slow cooker version makes an impressive meal with minimal effort.

I first made this for my partner on our anniversary when I wanted something special but didn't want to spend the whole evening in the kitchen. The name made us laugh, but the taste made us believers. Now it's our go-to whenever we want to impress dinner guests without stressing in the kitchen.

Ingredients

• Boneless skinless chicken breasts: Form the tender protein base of this dish
• Heavy cream: Creates the luxurious texture that makes this dish unforgettable
• Sun dried tomatoes: Packed in oil add concentrated bursts of sweet tangy flavor
• Parmesan cheese: Provides nutty richness and helps thicken the sauce naturally
• Italian seasoning: Blends multiple herbs for depth without needing a fully stocked spice cabinet
• Crushed red pepper flakes: Add a gentle heat that balances the creamy sauce

Step-by-Step Instructions

Season the Chicken:

Thoroughly coat chicken breasts with salt, pepper, garlic powder, and paprika, pressing the seasonings into the meat to create a flavorful crust that will bloom in the slow cooker.

Sear for Flavor Development:

While optional, taking 5 minutes to sear the chicken creates a beautiful golden crust and develops deep flavor compounds through the Maillard reaction that simply cannot be achieved in the slow cooker alone.

Create the Aromatic Base:

Sauté minced garlic in the same skillet where you seared the chicken, allowing it to become fragrant but not brown, about 30 seconds, so it releases its essential oils into the sauce.

Build the Signature Sauce:

Pour in chicken broth to deglaze the pan, scraping up any browned bits, then add heavy cream, grated Parmesan, chopped sun dried tomatoes, Italian seasoning, and red pepper flakes, letting them meld together into a light simmer.

Slow Cook to Perfection:

Pour the sauce over the chicken in the crock pot, cover, and cook patiently on LOW for 4 to 5 hours or HIGH for 2 to 3 hours until the chicken reaches 165°F and becomes fork tender.

Thicken the Sauce:

If desired, create a slurry with cornstarch and water, stirring it into the sauce and cooking an additional 15 to 20 minutes on HIGH to achieve a silky, restaurant quality thickness.

Garnish and Serve:

Finish with fresh basil or parsley for color, brightness, and that professional touch that elevates the presentation and flavor profile.

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The sun dried tomatoes are truly the secret weapon in this recipe. I remember the first time I made this, my daughter who typically picks out anything remotely resembling a vegetable actually asked for extra of the "sweet red things." Their intense concentrated flavor transforms during the slow cooking process, infusing the entire dish with a subtle sweetness that balances the rich cream perfectly.

Make Ahead Magic

This dish actually improves with time, making it perfect for meal prep. You can prepare everything up to the point of slow cooking, then refrigerate the seasoned chicken and sauce separately for up to 24 hours. The next day, simply combine in your crock pot and cook as directed. The flavors will have had time to meld and develop, resulting in an even more delicious final dish.

Easy Customizations

The beauty of this recipe lies in its adaptability. For a lighter version, substitute half and half for heavy cream, though the sauce won't be quite as thick. Add vegetables like spinach, mushrooms, or artichoke hearts in the last 30 minutes of cooking for additional nutrition. For those who enjoy heat, double the red pepper flakes or add a dash of cayenne. The recipe provides a wonderful base that welcomes your personal touch.

Serving Suggestions

While pasta is a classic pairing, this chicken shines atop creamy polenta or alongside roasted garlic mashed potatoes. For a lower carb option, serve with roasted spaghetti squash or zucchini noodles. Complete the meal with a simple arugula salad dressed with lemon and olive oil to cut through the richness of the sauce. A crusty bread for sauce-sopping is absolutely non-negotiable in my household.

The Secret to Perfect Texture

The difference between dry, stringy chicken and succulent, tender perfection often comes down to cooking time. Chicken breasts can easily become overcooked in a slow cooker. Using a meat thermometer is ideal. Aim for 165°F, and if your crock pot runs hot, check earlier than the recipe suggests. Remember that even after you turn off the heat, the chicken continues cooking in the hot sauce for a few minutes.

Recipe FAQs

→ Can I use chicken thighs instead of breasts in this dish?

Yes! Boneless, skinless chicken thighs work wonderfully in this dish and often result in even more tender meat. They have a slightly higher fat content which adds flavor, and they're less likely to dry out during the slow cooking process. No need to adjust the cooking time.

→ How can I thicken the sauce if it's too thin?

The easiest way to thicken the sauce is by making a cornstarch slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the sauce during the last 15-20 minutes of cooking time with the slow cooker set to HIGH. Alternatively, you can reduce the sauce in a separate pan on the stovetop.

→ Can I add vegetables to this dish?

Absolutely! Spinach works beautifully when added during the last 20 minutes of cooking. You can also add mushrooms, bell peppers, or artichoke hearts. For firmer vegetables like broccoli or asparagus, it's best to steam them separately and add them just before serving to maintain their texture.

→ What can I use instead of heavy cream for a lighter version?

For a lighter version, you can substitute half-and-half or evaporated milk, though the sauce won't be quite as rich. For a dairy-free alternative, full-fat coconut milk works surprisingly well with the other flavors. Just be aware that lighter substitutions may result in a thinner sauce.

→ Can this dish be frozen for later?

Yes, but cream-based sauces can sometimes separate when frozen and reheated. For best results, freeze the chicken and sauce separately in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring frequently. You may need to add a splash of cream to bring the sauce back together.

→ What's the best way to reheat leftovers?

Reheat leftovers gently either in the microwave at 50% power in short intervals, stirring between each, or on the stovetop over low heat. Add a splash of chicken broth or cream if the sauce has thickened too much during storage. Be careful not to overheat, as this can cause the sauce to separate.