Crock Pot Marry Me Chicken
A creamy, garlicky chicken dish cooked in the slow cooker that turns ordinary chicken breasts into a rich and irresistible meal with minimal prep time.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb total) Use even-sized breasts for even cooking
- 1 cup heavy cream (full-fat preferred to prevent curdling) If a lighter option is needed, use half-and-half plus cornstarch
- 1 cup chicken broth (low-sodium if you’ll add salt later)
- 1 cup grated Parmesan cheese (freshly grated for best melt and flavor) Avoid pre-shredded if possible
- 4 cloves garlic, minced Or 1½ tsp garlic powder in a pinch
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper Adjust to taste
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- In a medium bowl, whisk together heavy cream, chicken broth, grated Parmesan, minced garlic, oregano, basil, and a pinch of salt and pepper until smooth.
- Pour the sauce evenly over the chicken breasts, ensuring the tops are coated.
Cooking
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is fork-tender and an instant-read thermometer reads 165°F.
- Remove the chicken to a cutting board or shred it directly in the crock pot with two forks. If removed, return the shredded meat to the sauce and stir to combine.
- Taste and adjust seasoning, adding salt or more Parmesan if needed, and if the sauce is too thin, uncover and cook on high for an additional 15–30 minutes to reduce, or stir in a cornstarch slurry and cook until thickened.
- Garnish with chopped fresh parsley and serve over pasta, rice, or mashed potatoes.
Notes
Avoid lifting the lid frequently to ensure proper cooking. For a smoother sauce, blend 1/3 of it with an immersion blender before mixing back in.