Introduction

Oh, this recipe! It brings me right back to those cozy evenings when you just want something utterly delicious without all the fuss. You know those nights, right? The ones where you crave a restaurant-quality meal that feels like a warm hug but also, you know, doesn’t require you to stand over a hot stove for hours. Well, my friends, this Crock Pot Marry Me Chicken is that recipe. It’s so ridiculously easy and unbelievably flavorful, it’s practically guaranteed to get a standing ovation (or at least a chorus of “Mmmmmm!”). Get ready to impress yourself and everyone around your table!

Why You’ll Love This Recipe

Seriously Fast Prep: Most of the magic happens in your slow cooker, leaving you with more time to relax.
Effortlessly Easy: Seriously, if you can chop and stir, you can make this.
The Perfect Gift: Package up some of the dry ingredients in a cute jar with the instructions, and you’ve got a thoughtful and delicious gift.
Crowd-Pleaser Extraordinaire: From picky eaters to seasoned foodies, everyone adores this creamy, dreamy chicken.

Ingredients

Let’s gather our goodies! These simple ingredients come together to create something truly spectacular.

4 Chicken Breasts: I like to use skinless and boneless for ultimate ease, but feel free to use skin-on for extra flavor!
2 tsp Italian Seasoning: This is our flavor powerhouse. Make sure it’s fresh for the best taste.
Salt and Pepper to taste: The classic duo, always essential.
1 tbsp Unsalted Butter: For that beautiful golden sear.
1 tsp Olive Oil (optional): Helps the butter not burn too quickly.
½ cup Water or 1 cup Chicken Broth: Broth will give you a richer sauce, but water works beautifully too.
4 tbsp Diced Sun-Dried Tomatoes, drained: These little jewels add an amazing burst of concentrated tomato flavor.
1 tsp Sweet Paprika: For a touch of warmth and lovely color.
1 tsp Garlic Granules: Easy-peasy garlic flavor without the chopping.
1 tsp Chicken Bouillon (if wine is used): This is a little trick I learned if you decide to add wine later – it just boosts the savory notes. (We’re not using wine in the base recipe here, but it’s a good tip to keep in mind!)
1 cup Sour Cream or Heavy Cream: This is what makes the sauce so luxuriously creamy. Sour cream gives a slight tang, while heavy cream is pure richness.
1 tbsp Cornstarch diluted in 2 tbsp Cold Water (optional): Only if you like your sauce extra thick and spoonable.
2-3 tbsp Grated Parmesan Cheese: Because cheese makes everything better, right?
2 tbsp Fresh Parsley or Basil, chopped: For a pop of freshness and beautiful color at the end.

How to Make It

Alright, apron on! Let’s get this deliciousness cooking. This is where the magic happens, with minimal effort on your part.

Season Up That Chicken: First things first, grab your chicken breasts. Give them a good sprinkle of Italian seasoning, salt, and pepper. Don’t be shy!
Get a Golden Sear: Melt your butter (and olive oil, if you’re using it) in a skillet over medium-high heat. Once it’s shimmering, carefully place your seasoned chicken breasts in the pan. Sear them for about 2-3 minutes per side, just until they’re beautifully golden brown. This step adds so much flavor!
Into the Slow Cooker They Go: Carefully transfer those gorgeous seared chicken breasts into your slow cooker.
Build the Flavor Base: In the same skillet (no need to wash it – that’s where the flavor is!), pour in your water or chicken broth. Add the diced sun-dried tomatoes, sweet paprika, garlic granules, and chicken bouillon (if you’re using it). Give it a little stir and bring it to a gentle simmer. Let it bubble away for about 2 minutes, just to let those flavors meld.
Pour Over the Goodness: Now, pour this flavorful liquid mixture right over the chicken in your slow cooker.
Let the Slow Cooker Do Its Thing: Cover your slow cooker. You can cook this on Low for 4-5 hours or on High for 2-3 hours. The chicken should be cooked through and super tender. Just trust your slow cooker, it’s a miracle worker!
Chicken Takes a Break: Once the chicken is cooked, carefully remove it from the slow cooker and set it aside on a plate for a moment.
Creamy Sauce Time: Now, let’s make that dreamy sauce! Stir your sour cream or heavy cream directly into the liquid remaining in the slow cooker.
Thicken It Up (Optional): If you love a really thick, luscious sauce that clings to every bite, now’s the time for our cornstarch slurry. Whisk the cornstarch and cold water together until smooth, then stir it into the sauce in the slow cooker. Turn the heat to High (if it wasn’t already) and let it cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened beautifully.
The Finishing Touches: Stir in that grated Parmesan cheese and your fresh chopped parsley or basil. Oh, the aroma!
Bring It All Together: Gently return the chicken breasts to the slow cooker, nestling them into that glorious sauce. Spoon some of that creamy goodness over the top.
Serve and Swoon: Serve immediately! This chicken is fantastic over pasta, rice, mashed potatoes, or even with some crusty bread for dipping.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity! Here are a few ideas:

For a Little Kick: Add a pinch of red pepper flakes to the sauce for a subtle heat.
Veggie Boost: Toss in some spinach or chopped mushrooms during the last hour of cooking.
Wine Lovers Rejoice: If you’re feeling fancy, after searing the chicken, deglaze the pan with about ¼ cup of dry white wine before adding the broth. Let it simmer for a minute to cook off the alcohol.
Cream Alternatives: If you don’t have sour cream or heavy cream, half-and-half can work, though the sauce might be a bit thinner.
Different Herbs: Thyme or a pinch of dried oregano would also be lovely.

Tips for Success

A few little tricks to ensure your Marry Me Chicken is absolutely perfect every time:

Don’t Skip the Sear: I know it’s an extra step, but searing the chicken adds a depth of flavor you just can’t get otherwise. It caramelizes the outside and makes it incredibly tasty.
Low and Slow is Key: For the most tender chicken, cooking on low heat for a longer period is usually best.
Thickening the Sauce: If you want a thicker sauce and don’t want to use the cornstarch slurry, you can always let the sauce simmer uncovered on the stovetop for a bit after removing the chicken, allowing some of the liquid to evaporate and thicken the sauce naturally.
Prep Ahead: You can absolutely season your chicken breasts and store them in the fridge ahead of time. You can also measure out all your dry ingredients for the sauce base into a small container to make assembly even quicker!

How to Store It

Leftovers are a treasure! Store any remaining Crock Pot Marry Me Chicken in an airtight container in the refrigerator for up to 3 days. The sauce might thicken slightly as it cools, which is perfectly normal. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.

FAQs

Got questions? I’ve got answers!

Can I use chicken thighs instead of breasts?

Yes, you absolutely can! Chicken thighs are often more forgiving and stay super moist. You might need to adjust the cooking time slightly, but they will be delicious.

Can I make this in an Instant Pot?

Yes! You can use the sauté function to sear the chicken and then build the sauce in the pot. Then, cook on high pressure for about 10-12 minutes, followed by a natural release for 5-10 minutes. You’ll finish the sauce on the sauté setting.

What do you serve with Marry Me Chicken?

This dish is wonderfully versatile! It’s amazing over creamy mashed potatoes, fluffy white or brown rice, al dente pasta (like fettuccine or penne), or even with a side of roasted vegetables. Crusty bread for soaking up that incredible sauce is a must!

Crock Pot Marry Me Chicken

This Crock Pot Marry Me Chicken recipe delivers a restaurant-quality, creamy, and flavorful meal with minimal effort. Perfect for cozy evenings or impressing guests, it features tender chicken breasts simmered in a rich, sun-dried tomato and cream sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Servings 4 chicken breasts

Equipment

Skillet For searing the chicken and building the sauce base.
Slow Cooker

Ingredients

Main ingredients

4 breasts Chicken Skinless and boneless recommended for ease
2 tsp Italian Seasoning Make sure it’s fresh
to taste Salt
to taste Pepper
1 tbsp Unsalted Butter
1 tsp Olive Oil Optional, helps butter not burn
0.5 cup Water or Chicken Broth Broth for richer sauce
4 tbsp Diced Sun-Dried Tomatoes Drained
1 tsp Sweet Paprika
1 tsp Garlic Granules
1 tsp Chicken Bouillon Optional, if wine is used
1 cup Sour Cream or Heavy Cream Sour cream for tang, heavy cream for richness
1 tbsp Cornstarch Optional, diluted in 2 tbsp cold water, for extra thick sauce
2 tbsp Cold Water For diluting cornstarch
2 tbsp Grated Parmesan Cheese
2 tbsp Fresh Parsley or Basil Chopped

Instructions

Season chicken breasts with Italian seasoning, salt, and pepper.
Melt butter (and optional olive oil) in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
Transfer seared chicken to the slow cooker.
In the same skillet, add water or broth, sun-dried tomatoes, paprika, garlic granules, and optional chicken bouillon. Simmer for 2 minutes.
Pour the liquid mixture over the chicken in the slow cooker.
Cook on Low for 4-5 hours or on High for 2-3 hours, until chicken is cooked through.
Remove chicken from the slow cooker and set aside.
Stir sour cream or heavy cream into the liquid in the slow cooker.
Optional: If a thicker sauce is desired, whisk cornstarch with cold water until smooth. Stir into the sauce in the slow cooker. Cook on High for 15-20 minutes, stirring occasionally, until thickened.
Stir in Parmesan cheese and fresh parsley or basil.
Return chicken to the slow cooker and spoon sauce over it.
Serve immediately over pasta, rice, mashed potatoes, or with crusty bread.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of liquid if needed to loosen the sauce.