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Crockpot Marry Me Chicken served over pasta with creamy sun-dried tomato sauce and fresh basil

Crockpot Marry Me Chicken

Tender shredded chicken slow-cooked in a rich, creamy sun-dried tomato and Parmesan sauce. An easy weeknight dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts about 4 large breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 4 cloves garlic freshly minced
  • 1/2 cup sun-dried tomatoes in oil drained and chopped
  • 1 cup chicken broth low-sodium recommended
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese freshly grated
  • 1/4 cup fresh basil chopped, stirred in at the end

Equipment

  • 6-quart slow cooker
  • Small mixing bowl
  • Two forks for shredding

Method
 

  1. Pat the chicken breasts dry with paper towels. Mix salt, pepper, garlic powder, and onion powder in a small bowl. Rub the seasoning mixture all over each chicken breast.
  2. Place the seasoned chicken in a single layer at the bottom of a 6-quart slow cooker. Scatter minced garlic and chopped sun-dried tomatoes on top. Pour chicken broth around (not over) the chicken.
  3. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until chicken reaches an internal temperature of 165 degrees F. Do not lift the lid during cooking.
  4. Shred the chicken directly in the crockpot using two forks until fully pulled apart.
  5. Stir in the heavy cream and freshly grated Parmesan cheese until the sauce is smooth and the cheese has fully melted.
  6. Turn off the slow cooker and stir in the fresh basil. Let the dish rest for 5 to 10 minutes to allow the sauce to thicken slightly. Serve hot over pasta, rice, or mashed potatoes.

Notes

Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or cream. Freezes well for up to 2 months.