My Marry Me Chicken Crock Pot recipe is a slow cooker dinner that earned a permanent spot in our weeknight rotation. Tender chicken breasts slow-cooked in a rich, creamy sauce made with sun-dried tomatoes, garlic, heavy cream, and Italian herbs, it's the kind of meal that might just make someone drop to one knee. And yes, it really is that good.

Ingredients needed:

The beauty of this recipe is in its simplicity. A handful of bold, flavorful ingredients come together in the slow cooker to create a sauce that tastes like it took hours of effort because, well, it kind of did! Hours, that is... effort.. minimal.

Marry Me Chicken ingredients, chicken breast, spices, chicken stock, garlic, heavy cream, butter, corn starch, olive oil, sun-dried tomatoes.

A set-it-and-forget-it slow cooker chicken recipe that's perfect for busy weeknight dinners
All the flavors of the classic Marry Me Chicken - creamy Tuscan sauce, sun-dried tomatoes, and Italian seasoning - made effortlessly in your crock pot
Uses simple, pantry-friendly ingredients you likely already have on hand
Works equally well over pasta, rice, or with crusty bread to soak up every drop of that incredible cream sauce

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions:

No two kitchens are exactly alike, and that's totally fine! This recipe is wonderfully flexible. Here are some easy swaps I suggest that won't sacrifice flavor:

Chicken Breasts → Chicken Thighs: Boneless, skinless chicken thighs are a fantastic substitute. They're juicier, more forgiving in the slow cooker, and hold up beautifully to the long cook time.
Sun-Dried Tomatoes in Oil → Dry-Packed Sun-Dried Tomatoes: If you want a lighter option, dry-packed tomatoes work well. You'll just miss a little of that oil-packed richness.
Individual Spices → Italian Seasoning Blend: Don't stress if you're missing one of the spices. A good Italian seasoning blend is a perfectly fine stand-in.
Heavy Cream → Half and Half: You'll get a thinner, lighter sauce, but it will still be delicious. Just know it won't be quite as thick and creamy.
Skip the Chicken Tenderloins: Tenderloins are too delicate for a long slow cooker cook time - they'll fall apart completely. Stick with breasts or thighs for best results.

A large black and silver Crockpot filled with mixed vegetables and sauce is set to the "Low" heating option.

Sarah's recommendation

7 qt. Crock-Pot

Perfect for Chicken, Roasts and Meals for 8+ people.

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How To Make Marry Me Chicken in the Crock Pot

Don't let the elegant, restaurant-worthy results fool you! My recipe is completely doable for a beginner cook. The searing step is the only moment you'll be at the stove; after that, your crock pot takes over!

Butterfly the chicken breasts

Using a sharp knife, slice each chicken breast in half lengthwise to create thin, even cutlets. This helps them cook more evenly and allows the sauce to coat every inch of chicken.

butterflied raw chicken breast dredeged in corn starch.

Dredge the chicken

Season your cornstarch with salt and pepper, then dredge each chicken cutlet until fully coated. Shake off any excess. This light coating gives the chicken a subtle crust and helps the sauce cling to it later.

dredged chicken breast being seared in olive oil in a hot cast iron pan.

Sear the chicken

Heat the olive oil in a cast iron or heavy bottom pan. Sear the chicken breasts on one side, just enough to get them to take on some color.

browned chciken breast in a cast iron pan.

Flip

Flip the chicken and brown it on the second side. Add an additional drizzle of olive oil, if needed. Repeat with the remaining dredged chicken breasts.

chicken breasts added to the base of the slow cooker.

Layer the Chicken in the Slow Cooker

Add the browned chicken to the slow cooker. Arrange in an even layer.

garlic in the back side of a microplane zester for Marry Me Chicken

Add Garlic

Using a Microplane zester, grate the garlic cloves directly over the chicken. This gives you superfine, evenly distributed garlic that melts right into the sauce.

herbs added to chicken breasts in a slow cooker for Marry Me Chicken

Add Seasoning

Sprinkle the salt, pepper and seasonings over the chicken.

chicken stock added to the slow cooker along with the chicken and herbs for Marry Me Chicken.

Add Chicken Stock

Add the chicken stock to the slow cooker.

heavy cream added to the slow cooker for Marry Me Chicken

Add heavy cream

Pour the heavy cream over the chicken stock.

Pro Tip

If your slow cooker runs hot, hold the cream and add it during the last 30 minutes of cooking to prevent curdling.

butter and sun dried tomatoes added to the slow cooker for Marry Me Chicken

Add butter and tomatoes

Add the butter and the sun-dried tomatoes to the slow cooker. If you have oil from the sun-dried tomato jar, add a drizzle for an added layer of flavor.

Cook

Cover and cook on low for 6-8 hours.

Avoid cooking on HIGH

The higher heat can cause the cream sauce to scorch or curdle.

Thicken

To thicken the sauce, whisk together 2 tablespoons of cornstarch with ¼ cup of water, add to the slow cooker and allow to thicken the last 20 minutes of the cooking time.

I have over 40 side dishes to serve with chicken if you are looking for the perfect pairing for this meal. They also pair well with these chicken quarter recipes.

I also have the best green bean recipes and baby potato recipes for those who want to add a vegetable side dish to the menu. Don't forget to make a pan of Rhodes rolls to mop up all the delicious cream sauce.

Did you make crockpot marry me chicken?

Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah

Can You Make Marry Me Chicken Ahead of Time?

Yes! And honestly, the flavors get even better the next day as everything melds together. Here's how to do it right:

Prep the day before: Butterfly and dredge the chicken, then store it covered in the refrigerator overnight. You can also measure and mix your dry seasonings ahead of time.
Sear ahead: Brown the chicken, let it cool completely, then refrigerate. The next morning, just layer everything into the crock pot and start cooking.
Don't pre-add the cream: If prepping a full day ahead, wait to add the heavy cream until you start cooking to keep it fresh and prevent separation.
Full cook ahead: Cook the entire dish, cool it completely, and refrigerate for up to 4 days. Reheat gently on the stovetop or microwave before serving.

Storage Tips

Good news! This dish reheats like a dream, which makes it perfect for meal prep! Here's how to keep those leftovers tasting just as good as day one:

Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
Freezer: You can freeze Marry Me Chicken, though cream-based sauces can sometimes separate upon thawing. Freeze in a zip-lock bag or airtight container for up to 3 months. Thaw overnight in the refrigerator.
Reheating on the stovetop: Add the chicken and sauce to a shallow pan over medium-low heat, stirring gently until warmed through. Add a splash of chicken broth or cream if the sauce has thickened too much.
Reheating in the microwave: Warm at 50% power in 60-second intervals, stirring in between, until heated through. Full power can cause the cream sauce to break.
Do NOT reheat in the slow cooker - it takes too long to reach a safe temperature.

Reheating Instructions

To reheat, warm in the microwave at 50% power until heated through. Alternatively, add sauce and chicken to a shallow pan and warm over medium heat until heated through.

I like to serve either white rice or brown rice from my instant pot with this chicken recipe. Alternatively, a buttered noodle such as angel hair, spaghetti or linguini would pair with this chicken dish nicely.

Chef Tip

To thicken the sauce, whisk together 2 tablespoons of cornstarch with ¼ cup of water, add to the slow cooker and allow to thicken the last 20 minutes of the cooking time.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

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