Crock Pot Marry Me Chicken Recipe
If you’re looking for a show-stopping dinner that practically makes itself, you’re going to adore this Crock Pot Marry Me Chicken Recipe. It’s one of those meals that feels luxe and comforting all at once—rich, creamy sauce, tender chicken, and a hint of sun-dried tomato goodness make it downright unforgettable. Trust me, once you try this crock pot version, you’ll be making it again and again. And don’t worry, I’ll walk you through every step so you nail it the first time!
Why This Recipe Works
- Effortless Flavor Development: Slow cooking lets all those Italian herbs and garlic mingle and intensify perfectly without you lifting a finger.
- Creamy Sauce Magic: The combination of heavy cream, parmesan, and chicken broth creates a sauce that’s rich yet light, with just the right silky texture.
- Perfectly Tender Chicken: Searing first locks in juices, and slow cooking on low keeps the breasts succulent and melt-in-your-mouth tender.
- Minimal Fuss, Maximum Wow: You can prep it in minutes, then come home to an incredible dinner that tastes like it took forever to make.
Ingredients & Why They Work
The quality of your ingredients really shines here — especially the chicken and the sun-dried tomatoes. Each element brings balance to the creamy, garlicky sauce, so I always recommend fresh, good-quality staples for the best results.
- Chicken breasts: Look for evenly sized, boneless and skinless breasts for even cooking and easy shredding if desired.
- Salt & spices: A simple blend of garlic powder, onion powder, paprika, and Italian seasoning adds depth without overpowering the dish.
- Olive oil and butter: This combo is a game changer for searing—adds flavor and keeps the chicken juicy.
- Chicken broth: The base for your sauce, so use a good quality broth or homemade to keep it savory and light.
- Cornstarch: Helps thicken the sauce just right without any graininess—make sure to whisk it well to avoid lumps.
- Heavy cream: Adds that luxurious creamy texture—just be careful about adding it too early if your slow cooker runs hot.
- Garlic: Fresh is best here for maximum flavor punch.
- Sun-dried tomatoes: They give the sauce a tangy sweetness and a nice pop of color—don’t skip these!
- Parmesan cheese: Freshly grated for that salty, nutty finish that brings everything together.
- Fresh basil: Adds a bright, herbaceous note right before serving to keep things fresh and vibrant.
Make It Your Way
I love the versatility of this Crock Pot Marry Me Chicken Recipe. Once you’ve tried the classic, you’ll see how easy it is to swap in what you love or what’s in your pantry. For me, the best recipes are the ones that feel like they’re made just for you.
- Vegetarian variation: I’ve sometimes used seitan or large portobello mushrooms in place of chicken, adjusting cook times accordingly—great for a meatless twist that still soaks up that luscious sauce.
- Heat it up: If you prefer a little spice, bump up the red pepper flakes or stir in a pinch of cayenne—just the right kick without overwhelming the creamy base.
- Low-carb option: This recipe naturally fits a low-carb lifestyle, especially if you serve it with zoodles or cauliflower rice instead of traditional carbs.
Step-by-Step: How I Make Crock Pot Marry Me Chicken Recipe
Step 1: Season and Sear for Flavor
First things first, get your seasoning blend ready and rub it all over your chicken breasts. Heating olive oil with butter in a skillet is what gives you that gorgeous golden crust. I always keep the heat medium-high and watch carefully so it doesn’t burn—just a quick sear on both sides is perfect to lock in juices. Remember, we’re not cooking it through here; just getting that rich caramelized color and flavor.
Step 2: Whisk Your Sauce Base
In a separate bowl, whisk chicken broth with cornstarch until super smooth—no lumps please! Then, add the heavy cream, fresh garlic, spices, and stir it all up before pouring it into your slow cooker. If your slow cooker heats hotter, I recommend holding off on the cream until later to keep everything silky and avoid curdling.
Step 3: Slow Cook with Love
Pop the seared chicken breasts into the crock pot and pour that buttery, flavorful oil from the skillet right on top—don’t skip this step, it adds so much richness. Add chopped sun-dried tomatoes on each breast, then cover and set to low for 6-8 hours. I know it’s tempting, but don’t peek—the steam escaping can really slow down your cooking and dry out the chicken.
Step 4: Final Touches and Serving
Once the chicken is tender and ready, carefully take out the pieces and whisk in the parmesan cheese into the sauce. Return the chicken to the crock pot, spoon the sauce over the top, and sprinkle your fresh chopped basil for a bright pop of herbal freshness right before serving. This is the moment it all comes together beautifully!
Tips from My Kitchen
- Don’t Skip the Sear: It really amps up your chicken’s flavor and keeps it juicy throughout the slow cook.
- Slow Cooker Temperature Matters: I avoid high heat to prevent the sauce from scorching or curdling—slow and low makes all the difference.
- Timing Your Cream Addition: If your slow cooker runs hot, add the heavy cream about 30 minutes before the end of cooking for silky smooth sauce.
- Resist Lid-Peeking: It’s tempting, but opening the lid lengthens cooking time and can dry out the chicken—patience pays off!
How to Serve Crock Pot Marry Me Chicken Recipe
Garnishes
I always top my Crock Pot Marry Me Chicken with freshly chopped basil leaves just before serving—it adds a fresh, peppery lift that cuts through the richness. Sometimes, I sprinkle a little extra parmesan and even a squeeze of lemon juice if I’m feeling fancy that day. It really brings the flavors alive!
Side Dishes
This sauce screams for something to soak it up. I often serve this with garlic mashed potatoes or a bed of buttery egg noodles, but it’s equally amazing over creamy polenta or even cauliflower rice for a lighter option. And don’t forget a crisp side salad to brighten it all up!
Creative Ways to Present
For special occasions, I’ve layered the chicken over spinach and sun-dried tomato risotto and drizzled extra sauce on top, garnished with basil flowers. It makes a stunning presentation that feels restaurant-worthy yet still cozy and approachable.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to three days. The sauce thickens as it chills, so I like to stir in a splash of chicken broth or cream when reheating to bring back that saucy magic.
Freezing
Here’s a pro tip: this Crock Pot Marry Me Chicken freezes beautifully. Portion it out into freezer-safe containers without the fresh basil (add that after thawing and reheating). It lasts for up to three months in the freezer—perfect for easy dinners on busy nights.
Reheating
I gently reheat leftovers in a saucepan over low heat, stirring occasionally, to avoid curdling the cream. Or you can microwave it covered on medium power, just stir halfway through. Adding a little broth or cream keeps the sauce from drying out or separating.
FAQs
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Can I make Crock Pot Marry Me Chicken Recipe with thighs instead of breasts?
Absolutely! Bone-in, skinless chicken thighs work wonderfully and tend to stay more tender and juicy. Just adjust cooking time slightly—the thighs might cook a bit faster, so start checking around 5-6 hours on low.
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What if I don’t have sun-dried tomatoes?
You can substitute with chopped roasted red peppers or omit altogether—though sun-dried tomatoes do add a unique tangy sweetness that’s hard to replace. If you leave them out, consider a splash of balsamic vinegar to bring some acidity.
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Why shouldn’t I cook this on high in the slow cooker?
Cooking on high risks scorching the sauce and curdling the cream, which can affect texture and flavor. Low and slow is the key here to letting flavors meld together gently and keeping the sauce silky smooth.
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How do I prevent the heavy cream from curdling?
If your slow cooker tends to run hot, don’t add the cream at the start—stir it in during the last 30 minutes of cooking. This helps maintain that beautiful creamy texture and avoids any separation.
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Can I serve this with pasta?
Definitely! It’s amazing over linguine, fettuccine, or even spiralized zucchini noodles for a lighter twist. The sauce clings beautifully to noodles and makes a comforting complete meal.
Final Thoughts
This Crock Pot Marry Me Chicken Recipe holds a special place in my weeknight dinner lineup because it delivers amazing flavor with very little effort on my part. It’s perfect for busy days when you want something cozy and impressive without spending hours in the kitchen. Seriously, once you try it, you’ll find yourself wanting to ‘marry’ this recipe! You’ve got this—give it a go and enjoy a dinner that feels like a warm hug from your crock pot.
PrintCrock Pot Marry Me Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
Crock Pot Marry Me Chicken is a comforting slow-cooked chicken dish featuring tender seared chicken breasts in a creamy, flavorful sauce made with garlic, sun-dried tomatoes, parmesan, and fresh basil. Perfect for an easy, hands-off dinner that results in rich, delicious flavors.
Ingredients
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
Sauce
- 1 ½ cups chicken broth
- 3 Tablespoons cornstarch
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- ⅓ cup chopped sun-dried tomatoes, drained
- ½ cup freshly grated parmesan cheese
- 6-8 fresh basil leaves, chopped
Instructions
- Prepare the seasoning: In a small bowl, mix together ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper. Season both sides of 4 boneless, skinless chicken breasts with this seasoning blend.
- Sear the chicken: Heat a large skillet over medium-high heat. Add 2 Tablespoons olive oil and 2 Tablespoons butter, allowing the butter to melt. Sear the seasoned chicken breasts on both sides until golden brown. Remove the pan from heat and set aside the chicken, leaving the oil and butter mixture in the pan for later use.
- Make the sauce base: In a bowl, whisk together 1 ½ cups chicken broth and 3 Tablespoons cornstarch until smooth and lump-free. Pour this mixture into the bottom of a 6-quart slow cooker.
- Add remaining sauce ingredients: Whisk in 1 cup heavy cream, 4 cloves minced garlic, 1 ½ teaspoons Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon red pepper flakes, and ½ teaspoon paprika into the slow cooker with the broth mixture.
- Add chicken and toppings: Place the seared chicken breasts into the slow cooker. Pour the reserved olive oil and butter from the skillet over the chicken. Top each chicken breast with chopped sun-dried tomatoes.
- Slow cook: Cover and cook on low for 8 hours to ensure the chicken is tender and flavors meld well. Avoid opening the lid during cooking to preserve moisture and tenderness.
- Finish the dish: Remove the chicken breasts and whisk in ½ cup freshly grated parmesan cheese into the sauce in the slow cooker. Return the chicken to the slow cooker, spoon the sauce over it, and sprinkle the chopped fresh basil leaves on top.
- Serve: Serve the creamy, flavorful chicken hot with your choice of sides.
Notes
- Do not cook on high as there is risk of the sauce scorching; low and slow produces best results.
- If your slow cooker tends to run hot and boils, add the heavy cream during the last 30 minutes of cooking to avoid curdling.
- To save time, consider the stovetop version if you need a quicker meal.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Refer to the ingredient notes and FAQs from the original recipe for substitutions and common questions.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg