crockpot marry me chicken recipe

Written BySheba G Updated On
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The Best crockpot marry me chicken recipe

I started making this crockpot marry me chicken on nights when I knew the day would get away from me, and it has stayed in my rotation ever since. Everything goes in the slow cooker in the morning, and by dinner the chicken is tender enough to pull apart with a fork while the sauce turns thick and creamy from the sun dried tomatoes, garlic, and parmesan. There is no searing step and no hovering over the stove, which matters to me more than almost anything else on a Tuesday.

My kids ask for it by description now, not by name. They want the chicken with the pink sauce over noodles, and my youngest will eat two servings as long as I spoon plenty of sauce on top. My husband takes the leftovers to work and reheats them without complaining, which is my real test for whether a recipe earns a spot in the binder. I usually serve it with pasta or rice and whatever green vegetable is already in the fridge, and dinner is done.

I make it for ordinary weeknights, but it also works for company because it looks like I put in more effort than I did. A flank of chicken breast brings a lot of protein to the plate, and the sun dried tomatoes and spinach I stir in at the end add vegetables without anyone noticing. It is a heavy, comforting sauce, so I keep the portions reasonable and pair it with a big salad or steamed broccoli rather than adding more starch on the side.

Crockpot Marry Me Chicken

4.5 from 815 votes

Tender chicken breasts slow-cooked in a creamy sun-dried tomato and parmesan sauce with garlic and a hint of red pepper flakes. The slow cooker does the work, so you get a rich, saucy dinner that tastes like a restaurant plate on a weeknight schedule.

Prep Time15 mins
Cook Time3 hrs 15 mins
Resting Time0 mins
Total Time3 hrs 30 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 2 lbs)
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil, for searing (optional)

For the Sauce

1 cup low-sodium chicken broth
3 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
3/4 cup sun-dried tomatoes in oil, drained and roughly chopped
1/2 cup grated parmesan cheese
1 cup heavy cream, at room temperature
2 tbsp cornstarch
2 tbsp cold water

For Serving

1/4 cup fresh basil leaves, torn
12 oz pasta, cooked, or 4 cups cooked rice

👨‍🍳Directions

1Pat the chicken breasts dry with paper towels and season both sides evenly with the salt and pepper.
2Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side, just until a golden crust forms. The chicken does not need to be cooked through. Transfer it to the slow cooker.
3Pour the chicken broth into the slow cooker and whisk in the garlic, Italian seasoning, and red pepper flakes, scraping up any browned bits left from the skillet.
4Scatter the chopped sun-dried tomatoes around and over the chicken, tucking some between the pieces so they stay submerged in the liquid.
5Cover and cook on low for 3 to 4 hours or on high for 2 to 2 1/2 hours, until the chicken registers 165°F on an instant-read thermometer and shreds easily with a fork.
6Transfer the chicken to a plate and tent loosely with foil. Leave the slow cooker on and switch it to high.
7Whisk the cornstarch with the cold water until smooth, then stir the slurry into the liquid in the slow cooker along with the parmesan. Cover and cook on high for 15 to 20 minutes, until the sauce thickens enough to coat the back of a spoon.
8Reduce the heat to low or warm. Ladle a spoonful of the hot sauce into the cream to temper it, then stir the cream into the slow cooker and whisk gently until the sauce is smooth and evenly colored.
9Return the chicken to the slow cooker and spoon sauce over the top. Cover and warm for 5 to 10 minutes, then scatter with torn basil and serve over pasta or rice.

🔧Equipment

6-quart slow cooker
Large skillet
Whisk
Cutting board and knife
Instant-read meat thermometer
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 31g💛Saturated Fat: 16g❤️Cholesterol: 180mg🧂Sodium: 760mg🌾Total Carbs: 14g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 43g

📝Notes

Tips: Do not skip the sear if you have 10 extra minutes; the browned bits add depth to the sauce. Add the cream only at the end, since cream can separate during a long cook. If the sauce looks thin after thickening, whisk in another teaspoon of cornstarch slurry and cook 5 minutes more. If it tightens too much, loosen with a splash of broth. Boneless thighs work well here and stay juicy even if the cook time runs a little long. Nutrition values are estimates calculated from the ingredient list and will vary with the brand of broth, the amount of oil in the sun-dried tomatoes, and the portion size.

Watch Video Of How Crockpot Marry Me Chicken Works

This crockpot marry me chicken is one of those recipes I keep coming back to because it fits almost any occasion and everyone at the table cleans their plate. Whether it is a busy weeknight or a big family gathering, you can set it in the morning and still have something creamy and comforting ready when people walk in. It is simple, it stretches easily for a crowd, and it never feels like you had to work hard to pull it off.

❓ Frequently Asked Questions About Crockpot Marry Me Chicken

1. What is marry me chicken?

Marry me chicken is a creamy skillet chicken dish built on a sun-dried tomato and Parmesan cream sauce, usually finished with garlic, Italian herbs, and a pinch of red pepper flakes. The crockpot version takes those same flavors and lets the slow cooker do the work, so the chicken comes out tender enough to shred with a fork while the sauce thickens around it.

2. Can I use chicken breasts instead of thighs?

Yes. Boneless, skinless breasts work fine, though they dry out faster than thighs, so check them early. Start testing for doneness around the 2 1/2-hour mark on low and pull them as soon as they hit 165°F in the thickest part. Leaving them in longer is what turns the texture chalky.

3. Why did my sauce turn out thin or grainy?

Thin sauce usually means the dairy went in too early or the lid stayed on too long, since trapped steam adds liquid. Stir the cream and Parmesan in at the very end, after the chicken is cooked and the heat is off, and let the residual warmth melt everything together. Grainy sauce is a sign of boiling cream, so keep the setting on low and avoid a hard simmer once the dairy is in.

4. Do I need to brown the chicken before slow cooking?

It is optional. A quick sear in a hot skillet adds color and a deeper flavor, and it takes only a few minutes per side. If you are short on time, skip it. The sauce carries plenty of flavor on its own, and the chicken will still come out tender.

5. Can I make crockpot marry me chicken ahead of time?

Yes, and it reheats well. Cool the chicken in the sauce, store it covered in the refrigerator for up to three days, and reheat gently on the stovetop or in the microwave at reduced power. Add a splash of broth or cream when reheating, because the sauce thickens considerably as it chills.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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