Lay the chicken breast in the bottom of your crock pot. Season with salt, pepper, and Italian seasoning. Add the pressed garlic over top of the chicken.
Pour the sun dried tomatoes, including the oil, over the chicken and add the diced onion.
Cover and cook on high for 2.5-3 hours, or low for 3.5-4 hours, or until chicken is cooked through (165˚F.)
Shred the chicken and mix into the juices. Add the cream cheese on top, recover and let it sit to soften for about 5 minutes. Then uncover and stir the cream cheese into the chicken. Stir in the parmesan and then sprinkle the fresh basil over the top.
Notes
Substitutions:
Boneless skinless chicken breast – You can swap in chicken thighs if you prefer.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Freeze: Making this Crockpot Marry Me Chicken recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Place all ingredients up to the cream cheese in a gallon-sized freezer bag, seal, and freeze for up to 3 months.
When you’re ready to cook, thaw overnight in the refrigerator and then dump contents into the crock pot. Cook as directed.
How to Reheat: This can be reheated in the microwave in 30 second increments