Crock Pot Marry Me Chicken

If you ever want a meal that feels extra special with the least amount of effort, this Crock Pot Marry Me Chicken is just the thing. Imagine juicy chicken breasts swimming in a creamy sun-dried tomato sauce that tastes like you spent hours in the kitchen. Everything comes together with minimal prep, and the flavors make even a regular Tuesday feel like a celebration.

My family calls this recipe the dinner that hooked my husband the first time he tried it. Now it is the meal I make when we want something cozy or need to impress friends but do not want to fuss.

Gather Your Ingredients

• Chicken breasts: You can use skin on or skinless, just choose chicken that is firm and plump for juiciest results
• Italian seasoning: A mix of dried herbs gives the chicken classic Mediterranean flavor, use a fresh jar for best taste
• Salt and pepper: Essential for seasoning, do not skimp
• Unsalted butter: Adds richness to the base and helps brown chicken, look for quality butter with high fat content
• Olive oil: Optional, just a little boost to help with browning, use extra virgin for its flavor
• White wine or chicken broth: Adds complexity and the right amount of moisture, pick a dry white wine you would drink or low sodium broth
• Sun-dried tomatoes: The star of the sauce, meant to be diced and drained for best texture, try finding ones packed in oil for deeper flavor
• Sweet paprika: Provides a gentle earthiness and color, use a fresh spice for full flavor
• Garlic granules: Convenience and punchy garlic flavor with zero chopping required, look for one without anti-caking agents
• Chicken bouillon: Only if using wine not broth, adds extra depth, pick a good quality powder or crumble up a stock cube
• Sour cream or heavy cream: Turns the sauce ultra creamy, choose full fat for the best body and richer taste
• Cornstarch: Dissolved in cold water, this step is totally optional if you love your sauce thick, grab new cornstarch for good results
• Grated Parmesan cheese: Brings a salty, nutty finish, fresh grated melts in beautifully
• Flat leaf parsley or fresh basil: For bright color and herbal pop, always use fresh and chop just before adding

How to Make It

Prep the Chicken:

Pat the chicken breasts dry with paper towels and season all over with salt, pepper, and Italian seasoning. Coating the chicken evenly ensures every bite is flavorful and savory.

Brown the Chicken:

In a large skillet or your slow cooker’s browning insert, add the butter and a little olive oil over medium heat. Once hot, place chicken skin side down and cook for about two to three minutes without moving until the outside is golden and crisp. Browning builds a delicious flavor base and keeps the chicken juicy.

Layer and Season:

Flip the chicken over and transfer to the slow cooker if you started in a skillet. Pour in the white wine and water or chicken broth, then scatter in the diced sun-dried tomatoes. Sprinkle the paprika, garlic granules, and (if needed) chicken bouillon over the top. Nestle everything down so the flavors meld as they cook.

Slow Cook to Perfection:

Cover and cook on low for ninety minutes to two hours. The chicken should reach an internal temperature of one hundred sixty five degrees Fahrenheit, remaining juicy and tender. Cooking on low ensures soft, succulent chicken without any toughness.

Thicken the Sauce:

About ten minutes before the cook time is up, if you want a thicker sauce, stir together cornstarch and cold water to make a slurry. Stir this into the sauce in the slow cooker. Allow it to heat through so the sauce gently thickens. If using sour cream, this step can be skipped.

Finish with Cream and Cheese:

Move the chicken to one side and stir in the sour cream or heavy cream until fully incorporated. Sprinkle in grated Parmesan and chopped parsley or basil. Stir well so the sauce is luxuriously smooth and the cheese melts in.

Serve and Enjoy:

Serve the chicken breasts topped with plenty of sauce. This is fantastic over pasta, fluffy rice, or creamy mashed potatoes. Spoon over extra sauce and finish with more herbs if you like.

My favorite part about this recipe is the sun-dried tomato flavor that infuses both the chicken and sauce. Once my daughter snuck a spoonful of the sauce before dinner and declared it the best thing I had ever made. Now it is a running joke that someone is always caught sneaking tastes before we sit down to eat.

Flavor Boosters

If you do not have sun-dried tomatoes, try roasted fresh tomatoes or a scoop of tomato paste for depth. For dairy free, swap the cream for unsweetened coconut cream and use nutritional yeast instead of Parmesan. Pork chops or boneless thighs also work really well in place of chicken breasts and cook up just as tender.

Serving Suggestions

This dish shines over buttered noodles, orzo, or garlicky mashed potatoes. For a lighter option, spoon the sauce over steamed green beans or cauliflower rice. Toasted, crusty bread to soak up the creamy sauce is always a hit. Add a crisp salad for a well-rounded dinner.

Creative Twists

When tomatoes are in season, swap out sun-dried for ripe cherry tomatoes for a lighter summer vibe. In winter, add a handful of spinach to the slow cooker in the last few minutes for a pop of green. Sometimes I add extra herbs from my garden for a flavor boost.

Once, I served this at a family dinner and everyone ended up asking for the recipe. It is the meal I recommend when someone wants something easy but guaranteed to impress. Watching picky eaters go back for seconds is always satisfying.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and remain juicy; adjust cook time if needed for thickness.

→ What can I substitute for sun-dried tomatoes?

Try fresh tomatoes for a lighter flavor or omit for a more classic creamy chicken dish.

→ How should I serve this dish?

It's delicious over pasta, rice, mashed potatoes, or even with steamed vegetables for a low-carb option.

→ Can the sauce be thickened?

Yes, stir in a cornstarch slurry near the end of cooking for a thicker, creamier sauce.

→ Is it possible to cook this on a high setting?

It's best on low to keep the chicken tender—high heat may make it too tough.

→ Can I make this dish ahead?

Absolutely! Store it in the fridge and gently reheat for a quick, flavorful meal.