Dump & Go Crockpot Marry Me Chicken Recipe

A rich, creamy slow cooker chicken dinner with sun-dried tomatoes, garlic and parmesan in a velvety sauce. Designed for minimal hands-on time: you season, sear (or skip for a true dump & go), then let the crockpot do the work.

Prep Time: 15 minutes
Cook Time: 6–8 hours (on Low)
Total Time: 6 hours 25 minutes
Yield: 4 servings

Ingredients

For the chicken

• 4 boneless, skinless chicken breasts
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter

For the sauce

• 1 ½ cups chicken broth
• 3 tablespoons cornstarch
• 1 cup heavy cream
• 4 garlic cloves, minced
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• ½ teaspoon paprika
• ⅓ cup sun-dried tomatoes in oil, drained and chopped
• ½ cup freshly grated parmesan cheese
• 6–8 fresh basil leaves, chopped (for serving)

Instructions

1. Season the chicken
   • In a small bowl, combine salt, garlic powder, onion powder, and black pepper.
   • Pat chicken breasts dry and season on both sides with the spice mix.
2. Optional sear for extra flavor
   • Heat a large skillet over medium-high heat.
   • Add olive oil and butter; let the butter melt.
   • Sear chicken on both sides until deep golden. You are not cooking it through, just browning the outside.
   • Turn off the heat and leave any remaining oil and butter in the pan.
3. Make the crockpot base
   • In a bowl, whisk chicken broth and cornstarch until completely smooth.
   • Pour this mixture into the bottom of a 6-quart slow cooker.
   • Whisk in heavy cream, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika.
4. Add the chicken
   • Place the seared chicken breasts into the slow cooker.
   • Pour any remaining butter and oil from the skillet over the chicken.
   • Sprinkle chopped sun-dried tomatoes over the top of each piece.
5. Slow cook
   • Cover and cook on Low for 6–8 hours, until the chicken is very tender.
   • Avoid lifting the lid while cooking so the heat stays consistent and the meat stays juicy.
6. Finish the sauce
   • Remove chicken breasts to a plate.
   • Whisk parmesan cheese into the hot sauce until smooth and slightly thickened.
   • Return chicken to the slow cooker, spoon sauce over the top, and sprinkle with chopped basil.
7. Serve
   • Serve hot over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.

True “Dump & Go” Option

If you insist on zero searing:

• Skip step 2, place seasoned raw chicken directly in the slow cooker.
• Add 4 extra tablespoons melted butter to the sauce mixture so you don’t lose richness.
• Cook as directed on Low.
  You lose a bit of caramelized flavor and color, but you gain maximum convenience.

Pro Tips

• Use heavy cream, not milk, to prevent curdling in the slow cooker.
• If your slow cooker tends to boil on Low, add the heavy cream during the last 30 minutes instead of at the beginning.
• Thighs can be used instead of breasts; they stay very juicy, but may cook slightly faster.
• The sauce thickens as it cools; if it’s too thick, whisk in a splash of extra broth before serving.
• This recipe freezes well for up to 3 months; reheat gently to keep the sauce from separating.

Nutrition Information (Estimated)

Disclaimer: Nutrition values are approximate and based on standard ingredient data. Exact values will vary depending on brands and portion sizes. For medical or dietary needs, use a trusted nutrition calculator with your specific ingredients.

Slow Cooker Chicken with Sun-Dried Tomatoes

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• Author: carlosramirez
• Total Time: 435 minutes
• Yield: 4 servings
• Diet: None

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Description

A rich, creamy slow cooker chicken dinner with sun-dried tomatoes, garlic, and parmesan in a velvety sauce. Designed for minimal hands-on time.

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Ingredients

• 4 boneless, skinless chicken breasts
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 ½ cups chicken broth
• 3 tablespoons cornstarch
• 1 cup heavy cream
• 4 garlic cloves, minced
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• ½ teaspoon paprika
• ⅓ cup sun-dried tomatoes in oil, drained and chopped
• ½ cup freshly grated parmesan cheese
• 6–8 fresh basil leaves, chopped (for serving)

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Instructions

1. In a small bowl, combine salt, garlic powder, onion powder, and black pepper. Pat chicken breasts dry and season on both sides with the spice mix.
2. Heat a large skillet over medium-high heat. Add olive oil and butter; let the butter melt. Sear chicken on both sides until deep golden and remove from heat.
3. In a bowl, whisk chicken broth and cornstarch until smooth. Pour into the bottom of a 6-quart slow cooker. Whisk in heavy cream, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika.
4. Place the seared chicken breasts into the slow cooker and pour any remaining butter and oil over them. Sprinkle chopped sun-dried tomatoes on top.
5. Cover and cook on Low for 6–8 hours, until the chicken is very tender.
6. Remove chicken and whisk parmesan cheese into the hot sauce until smooth. Return chicken to the slow cooker, spoon sauce over the top, and sprinkle with chopped basil.
7. Serve hot over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.

Notes

Use heavy cream to prevent curdling in the slow cooker. This recipe freezes well for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 420 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian