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    Home | Crock-Pot Recipes

    Marry Me Chicken (Crock Pot Recipe)

    Dated: January 11, 2023 Last Modified: January 11, 2023 by Sarah Mock 7 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    The combination of sun-dried tomatoes, heavy cream, and herbs smothering chicken might just make you want to pop a question, it is so good!
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    Marry Me Chicken on a plate.

    Marry me chicken Crock Pot recipe is the easy dinner meal that everyone loves. The combination of sun-dried tomatoes, heavy cream, and herbs smothering chicken might just make you want to pop a question, it is so good!

    Marry Me Chicken on a plate.

    I have over 40 side dishes to serve with chicken if you are looking for the perfect pairing for this meal. 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.

    Jump to:
    • ✨ Here is why this recipe is amazing:
    • 🥫 Ingredients needed:
    • 📝 Ingredient notes:
    • 🔄 Substitutions
    • 🥣 Helpful Kitchen Tools
    • 🔪 How to make Marry Me Chicken in the Crockpot
    • 📷 Crock Pot Marry Me Chicken, photo instructions
    • ❄️ Storage Tips
    • ♨️ Reheating Instructions
    • 🍽️ Serving Suggestions
    • 📝 Frequently asked questions, answers and tips:
    • 📄 Related Recipes
    • Marry Me Chicken (Crock Pot)
    • 👩🏻‍🍳 Sarah Mock
    • Comments

    ✨ Here is why this recipe is amazing:

    • Easy slow cooker chicken recipe that is perfect for busy weeknight dinners.
    • All the flavors of a traditional Marry Me Chicken recipe but made in your favorite slow cooker.
    • The flavors of sun-dried tomatoes, Italian seasonings, and heavy cream are the perfect pairing with butterflied chicken breasts.

    🥫 Ingredients needed:

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

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    📝 Ingredient notes:

    • Chicken - boneless skinless chicken breasts. If you would like to use bone-in split chicken breast, you care for a bit more flavor.
    • Sun-Dried Tomatoes - I use ½ a jar of sun-dried tomatoes in oil but the dried tomatoes in a bag will work as well.
    • Corn Starch - corn starch is used to dredge your raw chicken breast cutlets to help give them a crust before cooking.

    🔄 Substitutions

    I am using boneless, skinless chicken breasts but if you are a fan of boneless skinless chicken thighs, that would be a delicious substitution. I am using the sun-dried tomatoes in oil but if you are looking for a lower-fat option, just the sun-dried tomatoes that come in the packet.

    This recipe calls for a few different spices but if you don't have all of these specific spices on your pantry shelf, you are welcome to substitute in your favorite Italian Season blend.

    If you are looking to have a lower-fat sauce you can substitute in half and half for the heavy cream. The sauce will be thinner and not as rich but it will be lower fat.

    I would NOT recommend using chicken tenderloins for this recipe. The tenderloins are too delicate to stand up to the long cook time in the slow cooker. They will easily fall apart.

    🥣 Helpful Kitchen Tools

    • Crock Pot Slow Cooker
    • Microplane Zester

    🔪 How to make Marry Me Chicken in the Crockpot

    Marry Me Chicken.
    1. Slice chicken breasts in half, lengthwise.
    2. Dredge the chicken in corn starch.
    3. Heat olive oil in a heavy bottom pan and sear on both sides until the chicken cutlets are browned but not cooked through.
    4. Transfer the browned chicken to the slow cooker.
    5. Add the rest of the ingredients to the slow cooker.
    6. Cook on low for 6-8 hours or on high for 3-4 hours.
    7. Remove the chicken from the slow cooker and thicken the sauce as desired. Check the notes below.

    📷 Crock Pot Marry Me Chicken, photo instructions

    butterflied raw chicken breast dredeged in corn starch.
    1. With a sharp knife, slice each chicken breast in half, lengthwise to make thin chicken cutlets. 
    dredged chicken breast being seared in olive oil in a hot cast iron pan.

    2. Dredge the chicken breasts in corn starch seasoned with salt and pepper. Repeat the dredging until all the chicken has been coated.

    browned chciken breast in a cast iron pan.

    3. 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.

    4. 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.

    5. 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

    6. Add the chicken cutlets to the vessel of the crock pot and grate the garlic cloves on a Microplane grater. Add the garlic to the slow cooker over the chicken.

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

    7. 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.

    8. Add the chicken stock to the slow cooker.

    heavy cream added to the slow cooker for Marry Me Chicken

    9. Pour the heavy cream over the chicken stock.

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

    10. 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.

    Marry Me Chicken in a slow cooker, ready to be served.

    11. Cover and cook on low for 6-8 hours or on high for 4-6 hours.

    ❄️ Storage Tips

    Store the cooled leftovers in a closed container in the refrigerator for up to 4 days.

    ♨️ 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.

    🍽️ Serving Suggestions

    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 nicely.

    📝 Frequently asked questions, answers and tips:

    👩‍🍳 Chef Tip

    corn starch slurry added to the slow cooker to thicken Marry Me Chicken sauce.

    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.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.

    📄 Related Recipes

    • Mississippi Chicken (Crock-Pot Recipe)
    • Hasselback Chicken Recipe (TikTock)
    • Easy Chicken Broccoli Rice Casserole Recipe
    • Sous Vide Chicken Breast Recipe
    Marry Me Chicken on a plate.

    Marry Me Chicken (Crock Pot)

    Sarah Mock
    The combination of sun-dried tomatoes, heavy cream, and herbs smothering chicken might just make you want to pop a question, it is so good!
    4.88 from 8 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 15 mins
    Cook Time 6 hrs
    Total Time 6 hrs 15 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Crock-Pot Recipes
    Cuisine Italian
    Servings 6 Servings
    Calories 507 kcal

    EQUIPMENT

    Crock-Pot 6-Quart
    Microplane Zester

    Ingredients
      

    • 4 Chicken Breasts (sliced into cutlets)
    • ¼ cup Corn Starch
    • 3 Tablespoons Olive Oil
    • 1 ½ cups Chicken Stock
    • 1 cup Heavy Creamheavy cream bottle.
    • 4 cloves Garlic
    • ½ stick butter
    • ½ cup Sun Dried Tomatoes (in oil)
    • 1 teaspoon Salt
    • ½ teaspoon black pepper (ground)
    • 1 teaspoon rosemary (Dried)
    • 1 teaspoon onion powder
    • 1 teaspoon Dried Basil
    • 1 teaspoon Oregano

    Instructions
     

    • With a sharp knife, slice each chicken breast in half, lengthwise to make thin chicken cutlets.
      4 Chicken Breasts
    • Dredge the chicken breasts in corn starch seasoned with salt and pepper.
      ¼ cup Corn Starch
    • Repeat the dredging until all the chicken has been coated.
    • 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.
      3 Tablespoons Olive Oil
    • 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.
    • Add the browned chicken to the slow cooker. Arrange in an even layer.
    • Add the chicken cutlets to the vessel of the crock pot and grate the garlic cloves on a Microplane grater. Add the garlic to the slow cooker over the chicken.
      4 cloves Garlic
    • Sprinkle the salt, pepper and seasonings over the chicken.
      1 teaspoon Salt, ½ teaspoon black pepper, 1 teaspoon rosemary, 1 teaspoon onion powder, 1 teaspoon Dried Basil, 1 teaspoon Oregano
    • Add the chicken stock to the slow cooker.
      1 ½ cups Chicken Stock
    • Pour the heavy cream over the chicken stock.
      1 cup Heavy Cream
    • 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.
      ½ stick butter, ½ cup Sun Dried Tomatoes
    • Cover and cook on low for 6-8 hours or on high for 4-6 hours.

    Nutrition

    Serving: 1Calories: 507kcalCarbohydrates: 15gProtein: 36gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 163mgSodium: 731mgPotassium: 997mgFiber: 2gSugar: 6gVitamin A: 954IUVitamin C: 6mgCalcium: 63mgIron: 2mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    171 shares
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. James

      January 22, 2023 at 4:47 pm

      5 stars
      Just a follow up, we had this over rice with a side of peas and carrots. I mixed them in on the plate and it was great. Ended up adding the leftover vegetables and just had a lunch of it. Turns out we will be having this quite often.

    2. Sarah Mock

      January 20, 2023 at 5:35 pm

      I love this tip James! I would love to share it with my readers.

      Sarah

    3. James Spencer

      January 20, 2023 at 4:36 pm

      5 stars
      I liked how easy it is preparing this. I had thighs and browned them first and then sliced them. Thanks for sharing your family favorites with us.

    4. Sarah Mock

      January 12, 2023 at 3:34 pm

      Thanks for the heads up. I have reached out to advanced support. Try now.

    5. Lynn D Mitchell

      January 12, 2023 at 1:11 pm

      Recipe is still not printing

    6. Sarah Mock

      January 12, 2023 at 9:49 am

      Thanks for the heads up. I have it working now.

    7. Segler Sylvia

      January 11, 2023 at 7:12 pm

      Print Recipe does not work.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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