Marry Me Chicken earned its name for a reason: that creamy, garlicky, sun-dried tomato sauce is the kind of thing people propose over. This Crock Pot version keeps every bit of that magic but hands the work over to your slow cooker, so the chicken comes out fork-tender and the sauce gets deeply flavorful while you get on with your day.
Advertisements1
The trick is a quick sear before the slow cooker does its thing. Browning the chicken in a hot skillet builds a fond that melts into the sauce, and a cornstarch slurry at the end turns the broth and cream into a glossy gravy that clings to every piece. It is a Sunday-dinner dish that behaves like a weeknight one.
Serve it over pasta, mashed potatoes, or crusty bread, because you will want something to soak up every drop of that sauce. It also reheats beautifully, which makes it a strong candidate for meal prep.
Why You'll Love This Recipe
About the Ingredients
6 boneless, skinless chicken breasts (about 2.5 lb / 1.1 kg total)
Look for breasts of even thickness so they cook at the same rate; if yours are very thick, slice them horizontally into cutlets. Boneless thighs work beautifully here too and stay even juicier.
2 tbsp olive oil
Use the oil from the sun-dried tomato jar if it is packed in oil, which adds extra flavor. Any neutral oil such as avocado oil can stand in.
1 tsp kosher salt
Kosher salt is less dense than table salt, so if you only have table salt, start with 3/4 tsp. Season the chicken right before searing for the best crust.
1/2 tsp black pepper
Freshly ground pepper has far more aroma than pre-ground. A peppercorn grinder is a worthwhile pantry upgrade.
1 cup (about 6 oz / 170 g) sun-dried tomatoes, drained and sliced
Buy the oil-packed kind for the richest flavor, or rehydrate dry-packed tomatoes in hot water for 10 minutes. Reserve a tablespoon of the packing oil to stir in at the end.
4 garlic cloves, minced
Fresh garlic is best, but 1 tsp garlic powder can substitute in a pinch. Add it to the skillet off the heat so it does not scorch.
1 cup (240 ml) low-sodium chicken broth
Low-sodium lets you control the salt level; if using regular broth, skip the added salt in the sauce. Vegetable broth works for a lighter version.
1 cup (240 ml) heavy cream
For a lighter sauce, use half-and-half, but add it at the very end and do not let it boil or it may curdle. Full-fat coconut milk makes a dairy-free swap.
1/2 cup (50 g) grated Parmesan cheese
Grate it fresh from a block for the smoothest melt; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Pecorino Romano is a sharper substitute.
1 tsp dried oregano
Crush the oregano between your palms before adding to release its oils. Dried basil or Italian seasoning are easy swaps.
1 tbsp cornstarch whisked with 2 tbsp cold water
This slurry thickens the sauce at the end. Arrowroot powder works as a 1:1 substitute for a gluten-free option.
Tips & Tricks
Do not skip the sear
Browning the chicken for 2 to 3 minutes per side at 400F (204C) creates flavor compounds the slow cooker alone cannot produce. If you add raw chicken straight to the crock, the sauce tastes flat.
Add the cream at the end
Heavy cream can break and turn grainy after hours of heat. Stir it in during the last 20 minutes on High, once the chicken is already cooked through.
Do not overfill the crock
The insert should be no more than two-thirds full so the sauce can bubble and reduce. For a 6-quart cooker, this recipe fits comfortably; halve it for a 3-quart model.
Pro Tips
Step-by-Step Instructions
1. Dry and season the chicken
Pat the chicken breasts dry with paper towels and season both sides with the salt and pepper. Dry surfaces sear faster and develop a deeper golden crust.
2. Sear the chicken
Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Sear the chicken in batches for 3 to 4 minutes per side at 400F (204C) until golden brown; the chicken does not need to be cooked through yet.
3. Build the sauce base
Lower the heat to medium, add the garlic and oregano, and cook for 30 seconds until fragrant but not browned. Pour in the broth and scrape up the browned bits, then stir in the sun-dried tomatoes.
4. Load the slow cooker
Transfer the seared chicken to the slow cooker insert and pour the tomato-broth mixture over the top. Cover and cook on Low for 4 hours or on High for 2 to 2.5 hours, until the chicken shreds easily with a fork and reaches 165F (74C) internally.
5. Thicken the sauce
Whisk the cornstarch with the cold water and stir it into the slow cooker along with the Parmesan. Cover and cook on High for 15 to 20 minutes, until the sauce bubbles at the edges and coats the back of a spoon.
6. Finish with cream
Reduce the slow cooker to Warm or turn it off, then stir in the heavy cream until the sauce is uniform and pale pink. Taste and adjust the seasoning.
7. Rest and serve
Let the chicken rest in the sauce for 5 minutes, then serve over pasta, rice, or mashed potatoes, spooning plenty of sauce over each portion.
Delicious Variations
Spicy Marry Me Chicken
Add 1/2 tsp crushed red pepper flakes with the garlic and finish with a pinch of smoked paprika for a gentle heat.
Marry Me Chicken Pasta
Cook 12 oz of penne, then toss it directly into the slow cooker with the sauce and an extra 1/4 cup of broth for a one-pot pasta dinner.
Mushroom Marry Me Chicken
Sauté 8 oz of sliced cremini mushrooms with the garlic and add them with the tomatoes for an earthy, meatier sauce.
How to Store Crock Pot Marry Me Chicken
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the chicken submerged in the sauce so it does not dry out.
Freezer
Freeze the cooled chicken and sauce in a freezer-safe container for up to 3 months. Cream sauces can separate slightly on thawing, so whisk well while reheating.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave at 50 percent power, adding a splash of broth or cream to loosen the sauce.
Frequently Asked Questions
Q: Can I put raw chicken in the Crock Pot for Marry Me Chicken?
Yes, you can add raw chicken directly to the slow cooker, but searing it first gives a noticeably richer sauce. If you skip the sear, cook on Low for 4 to 5 hours and add an extra 1/2 tsp of salt to compensate.
Q: How do I keep the cream sauce from curdling in the slow cooker?
Stir the heavy cream in at the very end, after the slow cooker is turned off or set to Warm. Cream that simmers for hours can break, so add it last and stir gently until the sauce is smooth.
Q: Can I use frozen chicken breasts in this recipe?
Yes, but add 1 to 1.5 hours to the Low cook time and do not sear frozen chicken. Always confirm the internal temperature reaches 165F (74C) before adding the cream.
Q: What do you serve with Crock Pot Marry Me Chicken?
Serve it over pasta, rice, mashed potatoes, or polenta, with crusty bread on the side for the sauce. A simple green salad or roasted broccoli balances the richness.
Q: Can I make Marry Me Chicken in the Crock Pot without sun-dried tomatoes?
Yes, roasted red peppers or a cup of halved cherry tomatoes can stand in for the sun-dried tomatoes. The flavor shifts but the creamy, savory character of the sauce stays intact.
Give this Crock Pot Marry Me Chicken a try this week and let the slow cooker do the heavy lifting. If you make it, leave a rating below and tell me what you served it with, because the sauce deserves a proper vehicle.
Crock Pot Marry Me Chicken
Crock Pot Marry Me Chicken is tender slow-cooked chicken in a creamy sun-dried tomato sauce that comes together with 15 minutes of hands-on work.
🧂 Ingredients
- 6 boneless, skinless chicken breasts (about 2.5 lb / 1.1 kg total)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup (about 6 oz / 170 g) sun-dried tomatoes, drained and sliced
- 4 garlic cloves, minced
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tsp dried oregano
- 1 tbsp cornstarch whisked with 2 tbsp cold water
📋 Instructions
- 1Dry and season the chicken — Pat the chicken breasts dry with paper towels and season both sides with the salt and pepper. Dry surfaces sear faster and develop a deeper golden crust.
- 2Sear the chicken — Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Sear the chicken in batches for 3 to 4 minutes per side at 400F (204C) until golden brown; the chicken does not need to be cooked through yet.
- 3Build the sauce base — Lower the heat to medium, add the garlic and oregano, and cook for 30 seconds until fragrant but not browned. Pour in the broth and scrape up the browned bits, then stir in the sun-dried tomatoes.
- 4Load the slow cooker — Transfer the seared chicken to the slow cooker insert and pour the tomato-broth mixture over the top. Cover and cook on Low for 4 hours or on High for 2 to 2.5 hours, until the chicken shreds easily with a fork and reaches 165F (74C) internally.
- 5Thicken the sauce — Whisk the cornstarch with the cold water and stir it into the slow cooker along with the Parmesan. Cover and cook on High for 15 to 20 minutes, until the sauce bubbles at the edges and coats the back of a spoon.
- 6Finish with cream — Reduce the slow cooker to Warm or turn it off, then stir in the heavy cream until the sauce is uniform and pale pink. Taste and adjust the seasoning.
- 7Rest and serve — Let the chicken rest in the sauce for 5 minutes, then serve over pasta, rice, or mashed potatoes, spooning plenty of sauce over each portion.
