Crock Pot Marry Me Chicken
A hands-off, crowd-pleasing dish featuring tender chicken breasts cooked in a creamy, garlicky sauce made from pantry staples, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil for searing
- 1 cup heavy cream can reduce for lighter sauce
- 1 cup chicken broth use low-sodium if preferred
- 1 cup grated Parmesan cheese freshly grated tastes best
- 4 cloves garlic, minced or more if you love garlic
- 1 tablespoon Italian seasoning
- to taste salt and pepper
- for garnish fresh parsley, chopped
Instructions
Preparation
- Heat the olive oil in a skillet over medium-high heat. Quickly brown the chicken breasts 1–2 minutes per side — you’re not cooking through, just building flavor. Transfer the breasts to the crock pot.
- In a bowl, whisk together heavy cream, chicken broth, minced garlic, grated Parmesan, Italian seasoning, salt, and pepper until smooth. Taste and adjust seasoning — the sauce should be slightly salty to account for the Parmesan.
- Pour the cream mixture evenly over the chicken in the crock pot. Cover.
Cooking
- Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken reaches 165°F and is tender. If you prefer shredding, cook the full time and pull the meat apart with forks.
- Before serving, stir the sauce in the crock pot to combine any separated fat. If the sauce is too thin, remove the lid and cook on HIGH for 15–30 minutes to reduce, or whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir in to thicken.
- Sprinkle with fresh parsley and serve.
Notes
For best results, serve over pasta, mashed potatoes, or with crusty bread. This dish stores well and can be frozen for up to 3 months.