Season the chicken on both sides with the salt, garlic powder, onion powder, and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and melt the butter.
Sear the chicken breasts until golden brown, take the pan off the heat, and set aside.
Whisk together the chicken broth and cornstarch in a bowl until there are no lumps.
Add the chicken broth mixture to the bottom of an 8-quart slow cooker.
Whisk in the heavy cream, garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika.
Place the seared chicken breasts into the slow cooker and pour the olive oil and butter from the pan on top.
Top each piece of chicken with the chopped-up sundried tomatoes. Place on low for 6-7 hours.
Take the chicken breasts out and whisk in the parmesan cheese to the sauce. Add the chicken back into the slow cooker, cover with sauce and add the basil, serve immediately.
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
I would not recommend cooking this on high, I think there would be a good chance of the sauce scorching at a higher heat. If you are in a time crunch, consider making the stovetop version of Marry Me Chicken.
It is great served over pasta, rice, mashed potatoes, or anything that can soak up that amazing sauce.
You can skip the sear part but I think that adds flavor to the finished dish. If you do skip it, then I would add 4 Tablespoons of melted butter to the sauce. The sauce needs the butter/olive oil we pour over the chicken after searing.
Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.