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Want a mouth-watering chicken dish that's super simple? This Crock Pot Marry Me Chicken won't disappoint! We're talking juicy chicken breasts mixed with sun-dried tomatoes, herbs, and a dreamy Parmesan cream sauce so tasty it might get you a proposal! The best part? Your slow cooker handles everything!
Why This Dish Stands Out
This Crock Pot Marry Me Chicken brings together no-fuss slow cooking with a decadent sauce featuring heavy cream, Parmesan, garlic, and sun-dried tomatoes. It's great for date nights or family dinners, and works perfectly for gluten-free eaters with easy tweaks for those avoiding dairy.
Key Components For Perfection
- Chicken Breasts: 4 pieces (2 lbs/907g) kept at 38-40°F (3-4°C), all cut to 1-inch thickness, fat removed. Pick Grade A with little white striping.
- Heavy Cream: 1 cup (240ml) chilled to 40°F (4°C), with at least 36% milkfat, avoid ultrapasteurized types.
- Chicken Broth: 1 cup (240ml) at room temp 70°F (21°C), get the low-sodium kind (less than 140mg per serving).
- Parmesan Cheese: ½ cup (50g) fresh-grated Parmigiano-Reggiano, aged over 24 months, less than 32% moisture.
- Sun-Dried Tomatoes: ½ cup (85g) packed in oil, cut into 1/4-inch strips, drained but still slightly oily with bright red coloring.
- Fresh Garlic: 3 cloves (15g) chopped into tiny 1/16-inch bits, firm without green shoots.
- Dried Oregano: 1 teaspoon (2g) Mediterranean type, lightly crushed, kept under 75°F (24°C).
- Dried Thyme: 1 teaspoon (2g) whole leaves, fragrant without mustiness.
- Red Pepper Flakes: ½ teaspoon (1g) bright red and evenly sized.
- Sea Salt: 1½ teaspoons (9g) fine-grained for better mixing.
- Black Pepper: 1 teaspoon (2g) ground fresh to medium texture.
- Cornstarch Slurry: 2 tablespoons (16g) cornstarch mixed with 2 tablespoons (30ml) cold water at 40°F (4°C).
- Fresh Basil: ¼ cup (10g) just the leaves, vibrant green without spots.
Cooking Instructions
- Setting Up
- Place your 6-quart slow cooker on a flat, clean surface. Keep room at 68-72°F (20-22°C) with humidity under 60%.
- Getting Chicken Ready
- Wipe chicken dry using paper towels. Add ¼ teaspoon salt and ⅛ teaspoon pepper to each side. Chicken should be cold at 38-40°F (3-4°C).
- Creating The Sauce
- Mix cold cream at 40°F (4°C) with room-temp broth. Stir in Parmesan until smooth. Toss in garlic, tomatoes, and herbs. Make sure everything's mixed well with no cheese lumps.
- Loading The Cooker
- Lay seasoned chicken flat on cooker bottom. Pour your sauce mix over everything, making sure chicken sits under ¼-inch of liquid.
- Cooking Time
- Cover and let it cook:
- LOW: 4-5 hours until chicken hits 165°F (74°C)
- HIGH: 2-3 hours until chicken hits 165°F (74°C)
- Finishing The Sauce
- During the last 30 minutes, mix cornstarch with cold water at 40°F (4°C) until smooth. Mix into sauce. When done, sauce should stick to a spoon and hold a line when you run your finger through it.
- Final Touches
- Let sit 10 minutes before you dig in. Sauce should be 165-170°F (74-77°C). Top with fresh basil cut into 1/8-inch strips.
Tricks For Amazing Results
Add plenty of seasoning to your chicken before cooking for better taste. Don't forget the cornstarch mix if you want thicker sauce. Going with low heat gives you juicier chicken, and always use freshly grated Parmesan for the smoothest, richest sauce possible.
What To Serve Alongside
This creamy chicken goes great with fettuccine, penne, or plain white rice to soak up all that yummy sauce. For extra comfort, try it over mashed potatoes. Add some roasted asparagus, broccoli, or green beans on the side to cut through the richness.
Keeping And Warming Up Leftovers
Keep any leftovers in a sealed container in the fridge for up to 3 days. Warm it up slowly on the stove or in your microwave, adding a bit of chicken broth if it's too thick. You can freeze everything for up to 3 months - just thaw in your fridge overnight before warming.
Mix-ups And Alternatives
Try chicken thighs instead of breasts for more juice and flavor. For no dairy, go with thick coconut milk, or switch sun-dried tomatoes for cherry tomatoes or roasted red peppers to change things up. Want stronger cheese flavor? Use Pecorino Romano instead of Parmesan.
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Blunders To Steer Clear Of
Don't cook the chicken too long or it'll dry out. Always add enough seasoning since the simple ingredients need good flavor balance. Give the sauce a stir now and then while cooking so it doesn't split and stays nice and smooth.
Frequently Asked Questions
- → Could I swap chicken breasts for thighs?
Absolutely! Boneless thighs work wonderfully and hold moisture even better during cooking.
- → What makes my sauce watery?
Slow cookers trap steam. After stirring in cream, cook uncovered for a bit to let the sauce thicken up.
- → Is night-before prep possible?
Yes, toss everything (except cream and cheese) into the insert, refrigerate, and add dairy 30 minutes before serving.
- → How do I stop my cream from splitting?
Add cream right at the end and avoid opening the slow cooker often to keep temperatures steady.
- → Can leftover portions be frozen?
Freezing cream-based sauces can alter texture. For best taste, eat fresh or keep in the fridge for a couple of days.