Marry Me Chicken earned its name because it is the kind of dinner people propose over, and this slow cooker version makes it almost embarrassingly easy. Chicken breasts simmer gently in a garlicky cream sauce studded with sun-dried tomatoes and parmesan until they are fork-tender and the sauce is rich enough to spoon over rice, pasta, or mashed potatoes.
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The magic of the Crock Pot here is hands-off browning and braising: you sear the chicken first for color and flavor, then let the slow cooker do the rest while the sauce thickens around it. Because the sauce is built right in the insert, you get that glossy, restaurant-style finish without babysitting a skillet.
This is a weeknight hero that also works for company. Start it before you leave for work or an afternoon of errands, stir in the cream and parmesan at the end, and dinner is ready with about 15 minutes of actual hands-on effort.
Why You'll Love This Recipe
About the Ingredients
2 pounds (900g) boneless, skinless chicken breasts (about 4 medium breasts)
Chicken thighs work beautifully here too and stay even juicier; if using thighs, cook on low for 5 to 6 hours instead of 4 to 5.
1 teaspoon kosher salt, plus more for seasoning
Diamond Crystal kosher salt is the standard for recipes; if using fine table salt, start with 3/4 teaspoon since it is much saltier by volume.
1/2 teaspoon freshly ground black pepper
Fresh-cracked pepper has far more aroma than pre-ground; a cheap pepper grinder is one of the best upgrades for this dish.
2 tablespoons olive oil, for searing
Avocado oil is a great high-heat substitute if your olive oil is extra virgin and you worry about smoking.
3 cloves garlic, minced (about 1 tablespoon)
Jarred minced garlic saves time but tastes flatter; use fresh cloves and mince them right before adding for the best flavor.
3/4 cup (180ml) low-sodium chicken broth
Use low-sodium so you can control the salt level; a cup of water plus a teaspoon of Better Than Bouillon is a solid swap.
1/2 cup (120ml) heavy cream
For a lighter version, use half-and-half, but add it at the very end and do not let it boil or it may curdle.
1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
Buy the oil-packed kind, not dry-packed, for the best texture; pat them dry if you want a less oily sauce.
1/3 cup (30g) freshly grated parmesan cheese
Grate it yourself from a block; pre-shredded parmesan has anti-caking agents that make the sauce grainy.
1 teaspoon Italian seasoning
A pinch of dried oregano plus dried basil works if you are out; crush it between your palms to wake up the flavor.
1/4 teaspoon red pepper flakes, optional
Leave it out for a kid-friendly sauce, or double it if you like a gentle kick.
1 tablespoon cornstarch whisked with 2 tablespoons cold water (optional, for thickening)
Only needed if your sauce looks thin; arrowroot powder or a tablespoon of flour whisked into the cream also works.
Tips & Tricks
Do not skip the sear
Browning the chicken for 3 to 4 minutes per side at medium-high heat (about 375°F/190°C in the pan) builds the flavor base, and those browned bits are what make the sauce taste rich.
Add the cream at the end
Heavy cream can separate during long slow cooking, so stir it in during the last 15 minutes on low heat.
Do not overcook the chicken
Breasts are done at 165°F (74°C); check with an instant-read thermometer and pull them as soon as they hit it, since they will keep cooking slightly in the hot sauce.
Pro Tips
Step-by-Step Instructions
1. Season the chicken
Pat the chicken breasts dry with paper towels and season both sides with the kosher salt and black pepper. Drying the surface helps the chicken brown instead of steam.
2. Sear until golden
Heat the olive oil in a large skillet over medium-high heat (about 375°F/190°C) and sear the chicken for 3 to 4 minutes per side, until golden brown but not cooked through. Work in batches if needed so the pan stays hot.
3. Build the sauce base
Pour the chicken broth into the slow cooker insert and whisk in the Italian seasoning, red pepper flakes, and half of the minced garlic. Scatter the chopped sun-dried tomatoes over the broth.
4. Add the chicken
Nestle the seared chicken into the slow cooker in a single layer, spooning a little of the tomato mixture over the top. Cover and cook on low for 4 to 5 hours or on high for 2 1/2 to 3 hours.
5. Check the temperature
The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer and shreds easily with a fork. Remove the chicken to a plate and cover loosely with foil.
6. Finish the creamy sauce
Whisk the heavy cream, remaining garlic, and parmesan into the hot cooking liquid in the slow cooker. If the sauce looks thin, whisk in the cornstarch slurry and cook on high for 10 to 15 minutes, until the sauce coats the back of a spoon.
7. Return and shred
Slice or shred the chicken into bite-sized pieces and return it to the slow cooker, stirring gently to coat in the sauce. Taste and adjust salt and pepper.
8. Serve hot
Spoon the chicken and sauce over pasta, rice, or mashed potatoes and top with extra parmesan and a few reserved sun-dried tomatoes. The sauce should be bubbling at the edges when served.
Delicious Variations
Spicy Marry Me Chicken
Add 1/2 teaspoon of crushed red pepper flakes and a diced jalapeño with the garlic for a gentle heat that cuts through the cream.
Marry Me Chicken Pasta
Cook 12 ounces of penne or rigatoni and toss it directly into the slow cooker with the finished sauce for a one-pot pasta dinner.
Mushroom Marry Me Chicken
Sauté 8 ounces of sliced cremini mushrooms with the garlic and add them to the slow cooker for an earthy, vegetarian-leaning twist.
How to Store Crock Pot Marry Me Chicken
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the chicken submerged in the sauce so it stays moist.
Freezer
Freeze the cooled chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat (about 300°F/150°C) or in the microwave at 50 percent power, stirring every 30 seconds, until steaming hot but not boiling, which can make the cream separate.
Frequently Asked Questions
Q: Can I put raw chicken in the Crock Pot for Marry Me Chicken?
Yes, you can add raw chicken straight to the slow cooker, but searing it first gives much better flavor and color. If you skip the sear, add 30 minutes to the cook time and make sure the chicken reaches 165°F (74°C).
Q: Why did my Marry Me Chicken sauce curdle?
The cream most likely boiled or was added too early, causing the dairy to separate. Add the heavy cream during the last 15 minutes on low heat and never let the sauce come to a rolling boil after it goes in.
Q: Can I use frozen chicken breasts in this slow cooker recipe?
You can, but it is safer and better tasting to thaw the chicken first. Frozen chicken releases extra water, which thins the sauce and lengthens the cooking time, and the USDA recommends thawing before slow cooking.
Q: How do I thicken Marry Me Chicken sauce?
Whisk a cornstarch slurry of 1 tablespoon cornstarch and 2 tablespoons cold water into the sauce and cook on high for 10 to 15 minutes until it thickens. Letting the lid off for the last 20 minutes also helps reduce the liquid.
Q: What do you serve with Crock Pot Marry Me Chicken?
Serve it over pasta, rice, or mashed potatoes to soak up the creamy sauce, with a side of crusty bread and a simple green salad. Steamed broccoli or roasted asparagus also balance the richness nicely.
Give this Crock Pot Marry Me Chicken a try this week and let the slow cooker do the heavy lifting for you. If you make it, snap a photo and leave a comment below telling me what you served it with, I love hearing how it turned out in your kitchen.
Crock Pot Marry Me Chicken
Crock Pot Marry Me Chicken is tender slow-cooked chicken in a creamy sun-dried tomato and parmesan sauce that practically cooks itself.
🧂 Ingredients
- 2 pounds (900g) boneless, skinless chicken breasts (about 4 medium breasts)
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, for searing
- 3 cloves garlic, minced (about 1 tablespoon)
- 3/4 cup (180ml) low-sodium chicken broth
- 1/2 cup (120ml) heavy cream
- 1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
- 1/3 cup (30g) freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon cornstarch whisked with 2 tablespoons cold water (optional, for thickening)
📋 Instructions
- 1Season the chicken — Pat the chicken breasts dry with paper towels and season both sides with the kosher salt and black pepper. Drying the surface helps the chicken brown instead of steam.
- 2Sear until golden — Heat the olive oil in a large skillet over medium-high heat (about 375°F/190°C) and sear the chicken for 3 to 4 minutes per side, until golden brown but not cooked through. Work in batches if needed so the pan stays hot.
- 3Build the sauce base — Pour the chicken broth into the slow cooker insert and whisk in the Italian seasoning, red pepper flakes, and half of the minced garlic. Scatter the chopped sun-dried tomatoes over the broth.
- 4Add the chicken — Nestle the seared chicken into the slow cooker in a single layer, spooning a little of the tomato mixture over the top. Cover and cook on low for 4 to 5 hours or on high for 2 1/2 to 3 hours.
- 5Check the temperature — The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer and shreds easily with a fork. Remove the chicken to a plate and cover loosely with foil.
- 6Finish the creamy sauce — Whisk the heavy cream, remaining garlic, and parmesan into the hot cooking liquid in the slow cooker. If the sauce looks thin, whisk in the cornstarch slurry and cook on high for 10 to 15 minutes, until the sauce coats the back of a spoon.
- 7Return and shred — Slice or shred the chicken into bite-sized pieces and return it to the slow cooker, stirring gently to coat in the sauce. Taste and adjust salt and pepper.
- 8Serve hot — Spoon the chicken and sauce over pasta, rice, or mashed potatoes and top with extra parmesan and a few reserved sun-dried tomatoes. The sauce should be bubbling at the edges when served.
