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Slow-cooked creamy chicken with sundried tomatoes and herbs

Crock Pot Marry Me Chicken

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
Creamy slow cooker chicken made with juicy chicken breasts, sun-dried tomatoes, herbs, and a rich parmesan cream sauce. Perfect over mashed potatoes, pasta, or rice for an easy but elegant weeknight or date-night dinner.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Dinner, Main Course
Cuisine American, Italian-American
Servings 4 servings
Calories 455 kcal

Equipment

  • Slow Cooker
  • Sharp knife
  • Cutting board
  • Measuring Cups and Spoons
  • Mixing Bowl
  • Wooden spoon or spatula
  • Instant-read thermometer

Ingredients
  

Chicken & Seasoning

  • 4 chicken breasts skinless or skin-on
  • 2 tsp Italian seasoning
  • salt and black pepper to taste

Cooking Fats & Liquid

  • 1 tbsp unsalted butter
  • 1 tsp olive oil optional, for searing
  • 1/2 cup white wine
  • 1/2 cup water or use 1 cup chicken broth instead of wine and water
  • 1 cup chicken broth use instead of wine and water if preferred

Flavor & Sauce

  • 4 tbsp sun-dried tomatoes diced and drained
  • 1 tsp sweet paprika
  • 1 tsp garlic granules
  • 1 tsp chicken bouillon use if cooking with wine
  • 1 cup sour cream or heavy cream
  • 1 tbsp cornstarch optional, for thickening; mix with 2 tbsp cold water
  • 2 tbsp cold water for cornstarch slurry, optional
  • 2-3 tbsp Parmesan cheese grated
  • 2 tbsp fresh parsley or basil chopped

Instructions
 

  • Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
  • In a skillet or using the browning function of your slow cooker, melt the butter with the olive oil. Sear the chicken on one side until golden.
  • Flip the chicken. Add the white wine and water (or chicken broth), sweet paprika, garlic granules, chicken bouillon (if using wine), and sun-dried tomatoes to the slow cooker.
  • Cover and cook on LOW for 90 minutes to 2 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
  • If you want a thicker sauce, stir together the cornstarch and cold water to make a slurry. Add it to the slow cooker about 10 minutes before the end of the cooking time and stir gently.
  • Turn off the slow cooker. Stir in the sour cream or heavy cream until smooth, then add the grated Parmesan and chopped fresh herbs. Taste and adjust seasoning with extra salt and pepper if needed.
  • Serve the creamy chicken and sauce hot over mashed potatoes, pasta, or rice.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid splitting the sauce.
Substitutions: Use heavy cream instead of sour cream if you prefer a smoother, richer sauce. Swap sun-dried tomatoes for fresh tomatoes if you want fewer carbs or a milder flavor.
Make it a meal: Serve with steamed green beans, roasted broccoli, or a simple salad for a complete plate.
Meal prep: Make the sauce base ahead and freeze it. Add fresh chicken and cook in the slow cooker when you are ready.
Keyword Chicken Breast, Creamy Chicken, Crock Pot, Marry Me Chicken, slow cooker chicken, Sun-dried Tomato