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.
- 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.
Sarah's recommendation
7 qt. Crock-Pot
Perfect for Chicken, Roasts and Meals for 8+ people.
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.
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.
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.
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.
Layer the Chicken in the Slow Cooker
Add the browned chicken to the slow cooker. Arrange in an even layer.
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.
Add Seasoning
Sprinkle the salt, pepper and seasonings over the chicken.
Add Chicken Stock
Add the chicken stock to the slow cooker.
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.
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.
Ingredients
- 4 (4) Chicken Breasts sliced into cutlets
- ¼ Cup (32 g) Corn Starch
- 3 Tablespoons (3 Tablespoons) Olive Oil
- 1 ½ Cup (354 ⅞ ml) Chicken Stock
- 1 Cup (236 ⅗ ml) Heavy Cream
- 4 cloves (4 cloves) Garlic
- ½ stick (½ stick) Butter
- ½ Cup (55 g) Sun Dried Tomatoes in oil
- 1 Teaspoon (1 Teaspoon) Salt
- ½ Teaspoon (½ Teaspoon) Black Pepper ground
- 1 Teaspoon (1 Teaspoon) Rosemary Dried
- 1 Teaspoon (1 Teaspoon) Onion Powder
- 1 Teaspoon (1 Teaspoon) Dried Basil
- 1 Teaspoon (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 (32 g) 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 Cup (354 ⅞ ml) Chicken Stock
- Pour the heavy cream over the chicken stock.1 Cup (236 ⅗ ml) 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 (55 g) Sun Dried Tomatoes
- Cover and cook on low for 6-8 hours.
Susan Silva says
really tasty
Lynda says
I made the Marry Me chicken and it was wonderful. No one asked to marry me, my granddaughter who is 9 said she loved it and my husband of 50+ years said this is a keeper. I saw no need for the butter, it just floated on top when done. I served it over mashed potatoes. Otherwise I will definitely make this again.
Sarah Mock says
The butter is optional but if you do use it, be sure to stir it in when the cook time is over. It adds another layer of richness to the dish. So glad your husband liked it!
James says
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.
James Spencer says
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.
Sarah Mock says
I love this tip James! I would love to share it with my readers.
Sarah
Lynn D Mitchell says
Recipe is still not printing
Sarah Mock says
Thanks for the heads up. I have reached out to advanced support. Try now.
Segler Sylvia says
Print Recipe does not work.
Sarah Mock says
Thanks for the heads up. I have it working now.