Marry Me Chicken (Crock Pot Recipe)

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 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!

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.

✨ 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:

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

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

1. With a sharp knife, slice each chicken breast in half, lengthwise to make thin chicken cutlets. 

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

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.

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.

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

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.

7. Sprinkle the salt, pepper and seasonings over the chicken.

8. Add the chicken stock to the slow cooker.

9. Pour the heavy cream over the chicken stock.

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.

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

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.

📄 Related Recipes

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

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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

Cook ModePrevent 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

  

1x2x3x

• ▢ 4 Chicken Breasts (sliced into cutlets)
• ▢ ¼ cup Corn Starch
• ▢ 3 Tablespoons Olive Oil
• ▢ 1 ½ cups Chicken Stock
• ▢ 1 cup Heavy Cream
• ▢ 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.

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👩🏻‍🍳 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.