This version of Marry Me Chicken was born out of a weeknight scramble and a full pantry. I first assembled the ingredients on a rainy evening when I wanted something impressive but couldn't stand over the stove. The combination of sweet-tart sun-dried tomatoes, garlic-forward cream, and salty Parmesan thickened into a saucy hug for otherwise plain chicken breasts. It turned a hurried dinner into a meal that felt celebratory, and quickly earned a permanent place on our rotation.

The texture here is what seals the deal: the chicken steams in the crockpot until it is fork-tender and still juicy, while the sauce reduces slightly and becomes velvety without needing any flour or starch. The red pepper flakes add a warming background note so the dish never tastes cloying, and a bright scatter of chopped parsley at the end makes each plate feel fresh. I serve this with mashed potatoes or a simple pasta and watch how quickly plates come back empty.

Ingredients

• Chicken (1.5 pounds boneless, skinless chicken breasts): Choose thicker, even-sized breasts so they cook uniformly; if breasts are large, halve them horizontally. I use USDA-grade breasts when possible; the quality shows in juiciness.
• Chicken broth (1 cup): Low-sodium broth is best so you can control seasoning. Use a good store brand or homemade stock for richer flavor.
• Heavy cream (1/2 cup): Adds silkiness and body to the sauce. Substituting half-and-half will thin the sauce; you can finish with a tablespoon of cornstarch slurry if needed to thicken.
• Sun-dried tomatoes (1/4 cup, chopped): Oil-packed sun-dried tomatoes are more tender and aromatic; drain and chop finely. If using dry-packed tomatoes, rehydrate in hot water first.
• Garlic (3 cloves, minced): Fresh garlic is essential — it gives the sauce brightness. Mince finely so it disperses and softens during the long cook.
• Dried oregano and dried basil (1 teaspoon each): These dried herbs add an Italian backbone; measure rather than eyeball for a balanced profile.
• Red pepper flakes (1/2 teaspoon): For gentle heat; adjust to taste or omit for children. Fresh cracked black pepper can be added when serving.
• Parmesan cheese (1/2 cup, grated): Use real Parmigiano-Reggiano or a quality aged Parmesan for nutty depth; freshly grate rather than pre-grated for best melting.
• Salt and pepper: Season to taste at the end so you don’t over-salt before reduction concentrates flavors.
• Fresh parsley (for garnish): A tablespoon or two chopped brightens the plate and contrasts the creamy sauce.

Instructions

Prepare the protein: Pat the chicken breasts dry with paper towels. Trim any excess fat and, if breasts are uneven in thickness, pound lightly to uniform thickness or slice horizontally to create even pieces. This prevents overcooking and helps the meat cook uniformly in the crockpot. Arrange in the crockpot: Place the prepared breasts in a single layer in the bottom of a 4- to 6-quart slow cooker. Overlapping is okay but try to keep them mostly flat so heat distributes evenly around each piece. Whisk the sauce: In a mixing bowl, combine 1 cup chicken broth, 1/2 cup heavy cream, 1/4 cup chopped sun-dried tomatoes, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, and 1/2 cup grated Parmesan. Whisk until the cheese is partially incorporated; it will melt during cooking and add body to the sauce. Pour and season: Pour the sauce evenly over the chicken to coat. Season lightly with salt and a few grinds of black pepper — you can correct salt later once the sauce has reduced. Slow-cook: Cover and cook on LOW for 4 to 5 hours, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°F and the meat is fork-tender. If you’re short on time, cook on HIGH for 2 to 2 1/2 hours, but check frequently to avoid drying. Finish and serve: Carefully remove the chicken to a plate. Stir the sauce in the crockpot — the tomatoes will have softened and the cheese should be melted into a silky liquid. Return the chicken to the sauce, spoon generously to coat, and garnish with chopped fresh parsley before serving.

Storage Tips

Cool the remaining chicken and sauce to room temperature for no more than two hours, then refrigerate in airtight containers for up to 3 to 4 days. For longer storage, divide into meal-sized portions and freeze in heavy-duty zip-top bags or freezer-safe containers for up to 3 months. When reheating, thaw overnight in the refrigerator and rewarm gently on the stovetop over low heat or in a covered skillet; add 1 to 2 tablespoons of chicken broth if the sauce tightens to help it loosen without breaking. Avoid microwaving at high power to preserve cream texture.

Ingredient Substitutions

If you don’t have heavy cream, substitute full-fat coconut milk for a dairy-free version — the flavor will shift slightly but remain luscious. For a lighter finish, use half-and-half and thicken with a 1 tablespoon cornstarch slurry mixed into a small amount of cold water, stirred in during the last 20 minutes of cooking. Swap sun-dried tomatoes for 1/2 cup of halved cherry tomatoes if you prefer a fresher note; they will break down more and create a brighter sauce. Grated Pecorino Romano can replace Parmesan for a tangier finish.

Serving Suggestions

Serve over buttered wide noodles, creamy mashed potatoes, or simple angel hair pasta to catch every spoonful of sauce. For a low-carb plate, arrange the chicken atop sautéed spinach or roasted cauliflower mash. Garnish with extra grated Parmesan and a handful of chopped parsley for color. Pair with a crisp green salad dressed with lemon vinaigrette to cut through the richness, and offer crusty bread for mopping up the sauce if you want to keep the meal indulgent.

Cultural Background

This dish is a modern American comfort adaptation inspired by Italian flavors: sun-dried tomatoes, garlic, oregano, and Parmesan are staples in Mediterranean kitchens. While not traditional, the combination echoes rustic Italian cream sauces enriched with aged cheese. The slow-cook method is a practical evolution — bringing old-world flavors into an appliance-friendly format that suits contemporary lifestyles, marrying convenience and classic taste in one slow-simmered pan.

Seasonal Adaptations

In summer, replace sun-dried tomatoes with roasted fresh tomatoes and finish with a handful of torn basil for a brighter, fresher personality. During colder months, fold in sautéed mushrooms or finish with a splash of sherry or Marsala for extra depth. For holiday dinners, serve alongside roasted root vegetables and a squeeze of lemon to contrast the richness and elevate the plate to a special-occasion centerpiece.

Meal Prep Tips

Double the sauce quantities and cook two batches of chicken for easy weekday lunches: portion into containers with rice or a vegetable base, then refrigerate. The sauce thickens in the fridge, so add a tablespoon of water or broth when reheating. Pack garnishes separately to keep plates bright; chopped parsley and a wedge of lemon maintain their freshness if added just before eating. Use BPA-free containers or glass for reheating safety and longevity.

Make this dish your own — adjust heat, swap herbs, and experiment with side pairings. There’s comfort in the familiar creaminess and joy in how simply it comes together. Invite someone over, set the table, and let the slow cooker do the heavy lifting while you enjoy the company.