This Crockpot Marry Me Chicken is a creamy, dreamy tomato basil chicken that practically guarantees love at first bite. Tender seared chicken breasts slowly simmer in a rich tomato, garlic, and Italian herb cream sauce until fall-apart tender. Finished with fresh basil and Parmesan, it’s effortless enough for weeknights but special enough for date night.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 can (14.5 oz / 410 g) diced tomatoes, with juices
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 1/2 cup fresh basil, chopped (plus extra for serving, optional)
- Freshly grated Parmesan cheese, for serving (optional)
- Cooked pasta, rice, or mashed potatoes, for serving (optional)
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts in a single layer and sear for 2–3 minutes per side until lightly golden (they do not need to cook through).
- Transfer the seared chicken to the bottom of the crockpot in an even layer.
- Pour the entire can of diced tomatoes, including the juices, over the chicken in the crockpot.
- In a small bowl, whisk together the heavy cream and Italian seasoning until well combined.
- Pour the cream mixture evenly over the chicken and tomatoes in the crockpot.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and reaches an internal temperature of 165°F (74°C).
- Once cooked, use two forks to shred the chicken directly in the crockpot. Stir gently until the shredded chicken is fully coated in the creamy tomato sauce.
- Stir in the chopped fresh basil just before serving, reserving a little for garnish if you like.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve the creamy tomato basil chicken over hot cooked pasta, rice, or mashed potatoes. Garnish with extra fresh basil and a generous sprinkle of Parmesan cheese, if desired.
Variations
- Sun-Dried Tomato Twist: Swap half of the diced tomatoes for 1/2 cup drained, chopped sun-dried tomatoes in oil. Adds a deeper, sweet-tangy flavor that’s extra romantic and rich.
- Cheesy Baked Finish: After slow cooking, transfer the chicken and sauce to a baking dish, top with mozzarella and Parmesan, and broil for 3–5 minutes until bubbly and golden.
- Low-Carb / Keto Version: Serve the creamy chicken over zucchini noodles, cauliflower rice, or steamed vegetables instead of pasta or regular rice.
Cooking Notes
- Do not skip searing the chicken it adds flavor and helps the chicken hold its texture after slow cooking and shredding.
- Every slow cooker runs a bit differently; check for doneness around the 3-hour mark on HIGH or 6-hour mark on LOW. The chicken should shred easily with a fork.
- If your cream tends to curdle in the slow cooker, let the tomatoes and chicken cook for 2 hours first, then stir in the cream and finish cooking for the remaining time on LOW.
Serving Suggestions
- Serve over al dente pasta such as penne, fettuccine, or rotini to catch all the creamy tomato basil sauce.
- Spoon over buttery mashed potatoes or creamy polenta for an ultra-comforting, cozy dinner.
- Pair with a crisp green salad and garlic bread or warm crusty baguette to soak up every last drop of sauce.
Tips
- Use similar-sized chicken breasts so they cook evenly; very large pieces can be cut in half lengthwise if needed.
- For extra richness, add 2–3 tablespoons of freshly grated Parmesan directly into the sauce during the last 30 minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2–3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Total Time: 6–7 hours
Nutritional Information (Per Serving)
- Calories: 480 kcal
- Protein: 38 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work beautifully and stay extra juicy. Cook for the same amount of time, checking for tenderness and an internal temperature of 165°F (74°C). - Can I make this ahead of time?
Yes. Sear the chicken and assemble everything in the crockpot insert the night before, then refrigerate. In the morning, place it in the base and cook as directed, adding 30 minutes if starting from cold. - How can I thicken the sauce?
Remove the lid and cook on HIGH for 20–30 minutes, or stir in 1–2 tablespoons of grated Parmesan or cream cheese until melted and smooth. - Is this recipe spicy?
No, it’s mild and family-friendly as written. For a kick, add 1/4–1/2 teaspoon red pepper flakes along with the Italian seasoning.
Conclusion
Crockpot Marry Me Chicken is the kind of creamy, comforting dinner that feels restaurant-special but is secretly effortless. With tender slow-cooked chicken, a rich tomato basil cream sauce, and a shower of Parmesan, it’s guaranteed to impress on date night or delight the whole family. One bite, and everyone will be asking for seconds and the recipe.
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Crockpot Marry Me Chicken
- Total Time: About 6–7 hours
- Yield: 4 servings 1x
- Diet: Gluten-Free (if served over rice, potatoes, or gluten-free pasta)
Description
This Crockpot Marry Me Chicken is a creamy, dreamy tomato basil chicken that practically guarantees love at first bite. Tender seared chicken breasts slowly simmer in a rich tomato, garlic, and Italian herb cream sauce until fall-apart tender. Finished with fresh basil and Parmesan, it’s effortless enough for weeknights but special enough for date night.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 can (14.5 oz / 410 g) diced tomatoes, with juices
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 1/2 cup fresh basil, chopped (plus extra for serving, optional)
- Freshly grated Parmesan cheese, for serving (optional)
- Cooked pasta, rice, or mashed potatoes, for serving (optional)
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts in a single layer and sear for 2–3 minutes per side until lightly golden (they do not need to cook through).
- Transfer the seared chicken to the bottom of the crockpot in an even layer.
- Pour the entire can of diced tomatoes, including the juices, over the chicken in the crockpot.
- In a small bowl, whisk together the heavy cream and Italian seasoning until well combined.
- Pour the cream mixture evenly over the chicken and tomatoes in the crockpot.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and reaches an internal temperature of 165°F (74°C).
- Once cooked, use two forks to shred the chicken directly in the crockpot. Stir gently until the shredded chicken is fully coated in the creamy tomato sauce.
- Stir in the chopped fresh basil just before serving, reserving a little for garnish if you like.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve the creamy tomato basil chicken over hot cooked pasta, rice, or mashed potatoes. Garnish with extra fresh basil and a generous sprinkle of Parmesan cheese, if desired.
Notes
- If your sauce looks thin, remove the lid for the last 20–30 minutes of cooking on HIGH to let it reduce slightly.
- For a smoother sauce, use crushed tomatoes instead of diced, or blend part of the sauce before adding the shredded chicken back in.
- Adjust seasoning at the end; slow cooking can mellow flavors, so a final pinch of salt or extra basil can really brighten the dish.
- This recipe thickens as it cools. If reheating leftovers, thin with a splash of cream, milk, or chicken broth.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: American-Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480 kcal (approximate)
- Sugar: 6 g (approximate)
- Sodium: 650 mg (approximate, will vary with salt added and canned tomatoes)
- Fat: 32 g (approximate)
- Saturated Fat: 17 g (approximate)
- Unsaturated Fat: 14 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 14 g (approximate, without pasta/rice)
- Fiber: 2 g (approximate)
- Protein: 38 g (approximate)
- Cholesterol: 175 mg (approximate)
Keywords: crockpot marry me chicken, slow cooker marry me chicken, creamy tomato basil chicken, easy chicken dinner, weeknight crockpot recipe