There are nights when I need dinner to basically cook itself, and this Crock Pot Marry Me Chicken is one of those recipes I come back to again and again. Tender chicken breasts, a creamy sundried tomato sauce, and almost zero effort after the first few minutes. This is the kind of slow cooker dinner that makes everyone at the table suspiciously quiet because they are too busy eating.
The first time I made this, it was one of those chaotic afternoons where I had about ten minutes to get something started before life happened. I browned the chicken, dumped everything into the crock pot, and hoped for the best. A couple of hours later, the house smelled incredible and the sauce was so good we were spooning it over everything in sight. Ever since then, this recipe has stayed on heavy rotation.
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Why You Will Love This Crock Pot Marry Me Chicken
This recipe hits that sweet spot between comforting and impressive.
- The chicken stays juicy and tender, never dry
- The sauce is rich, creamy, and packed with flavor
- It works for busy weeknights but also feels special enough for guests
- You can serve it with pasta, rice, or mashed potatoes
- The prep is quick, and the slow cooker does the rest
Ingredients
- 4 chicken breasts, skin on or skinless
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil, optional
- ½ cup white wine plus ½ cup water, or 1 cup chicken broth
- 4 tablespoons sun dried tomatoes, diced and drained
- 1 teaspoon sweet paprika
- 1 teaspoon garlic granules
- 1 teaspoon chicken bouillon, only if using wine
- 1 cup sour cream or heavy cream
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional
- 2 to 3 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley or basil, chopped
Instructions
- Season the chicken breasts generously with salt, pepper, and Italian seasoning on both sides.
- Heat the butter and olive oil in a skillet over medium heat. Brown the chicken, skin side down if using skin on, until golden. This step adds flavor and is worth the extra few minutes.
- Transfer the chicken to the slow cooker if needed. Pour in the wine and water or chicken broth. Sprinkle in the paprika, garlic granules, and chicken bouillon if using wine. Add the sun dried tomatoes.
- Cover and cook on low for 90 minutes to 2 hours, until the chicken reaches an internal temperature of 165 degrees F.
- If you want a thicker sauce, stir in the cornstarch slurry during the last 10 minutes of cooking. Make sure it heats through so the sauce thickens properly.
- Push the chicken to one side and stir in the sour cream or heavy cream. Add the Parmesan cheese and chopped herbs, stirring gently until the sauce is smooth and creamy.
- Serve hot over pasta, rice, mashed potatoes, or however you love it most.
Notes And Variations
- I do not recommend cooking this on high. Low heat keeps the chicken tender.
- Full fat sour cream or heavy cream gives the best texture and flavor.
- If using white wine, do not skip the chicken bouillon. It adds depth to the sauce.
- For a lower carb option, swap sun dried tomatoes for fresh tomatoes and serve with cauliflower mash or steamed greens.
Nutrition
Calories: 455
Carbohydrates: 8g
Protein: 51g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 189mg
Sodium: 1061mg
Nutrition values are estimates and will vary based on ingredients and portion sizes.
FAQs
Yes, you can double it as long as your slow cooker is large enough. The cooking time stays about the same.
Chicken thighs work well and are more forgiving. You can cook them a little longer, around 3 to 4 hours on low.
Can I make this ahead of time?
📖 Recipe
Crock Pot Marry Me Chicken
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian‑Inspired
Description
Crock Pot Marry Me Chicken features tender chicken breasts slow‑cooked in a rich, creamy sundried tomato sauce that’s so good it’s almost proposal‑worthy! Serve it with pasta, rice, or mashed potatoes for a cozy meal with minimal effort.
Ingredients
- 4 chicken breasts (skin on or skinless)
- 2 tsp Italian seasoning
- Salt and pepper, to taste
- 1 tbsp unsalted butter
- 1 tsp olive oil (optional)
- ½ cup white wine + ½ cup water OR 1 cup chicken broth
- 4 tbsp diced sun‑dried tomatoes (drained)
- 1 tsp sweet paprika
- 1 tsp garlic granules
- 1 tsp chicken bouillon (if using wine)
- 1 cup sour cream or heavy cream
- 1 tbsp cornstarch diluted in 2 tablespoon cold water (optional)
- 2‑3 tablespoon grated Parmesan cheese
- 2 tbsp flat leaf parsley or fresh basil, chopped
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning on both sides.
- Heat butter and olive oil in a pan (or use a slow cooker with a browning function). Brown chicken, skin side down first, until golden.
- Turn chicken over (or place in slow cooker) and pour in white wine + water *or* chicken broth.
- Add sun‑dried tomatoes, paprika, garlic granules, and chicken bouillon (if using wine).
- Cover and cook on LOW for 1.5–2 hours, until chicken reaches 165°F (75°C).
- Optional: 10 minutes before cooking finishes, stir in the cornstarch slurry to thicken the sauce (especially if you’re not using sour cream).
- Move chicken to one side. Stir sour cream/heavy cream into sauce until incorporated.
- Mix in grated Parmesan and fresh parsley/basil.
- Serve over pasta, rice, mashed potatoes, or your favorite base.
Notes
Avoid high heat as it can make chicken breasts tough. You can substitute fresh tomatoes for sun‑dried for a fresher twist. For low‑carb meals, serve over cauliflower mash or steamed veggies. If using wine, adding chicken bouillon enhances depth of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 2g
- Sodium: 1061mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 51g
- Cholesterol: 189mg
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