If you’re looking for a Crock Pot Marry Me Chicken recipe that’ll make your kitchen smell like Sunday supper at grandma’s house, you’ve come to the right place. This creamy, dreamy chicken dish is the kind of meal that has folks asking for seconds before they’ve even finished their first helping.
I remember the first time I made this dish for a family gathering at the farm. My daughter-in-law took one bite of that tender chicken swimming in creamy sun-dried tomato sauce and declared it “marriage material” – hence the charming name. The beauty of this recipe is that your slow cooker does all the heavy lifting while you go about your day. Come dinnertime, you’ve got a restaurant-worthy meal that pairs beautifully with just about anything. The aroma of Italian herbs, sun-dried tomatoes, and that luscious cream sauce will have everyone gathered around your kitchen before you even call them to the table. Time to get that crock pot working its magic.
Why Crock Pot Marry Me Chicken Belongs in Your Recipe Box
I’ve been making slow cooker chicken for over forty years, and this Crock Pot Marry Me Chicken has earned its permanent spot in my recipe box. It’s the kind of dish that makes busy weeknights feel special without adding stress to your day. The sun-dried tomatoes bring a sweet-tangy depth that reminds me of my grandmother’s Sunday suppers, while the creamy Parmesan sauce creates pure comfort in every bite.
- Set it and forget it – Simple crock pot preparation that fits your schedule
- Marriage-worthy flavor – Bold, impressive taste that earned its charming name
- Tender and juicy – Chicken breasts simmered to perfection every single time
- Creamy sun-dried tomato sauce – Rich, tangy, and absolutely luscious
- Versatile serving options – Pairs beautifully with pasta, rice, or mashed potatoes
- Ready in 2 hours – Cook on LOW for 90 minutes to 2 hours for perfect results
Ingredient Spotlight
Chicken breasts: I use boneless, skinless chicken breasts for this recipe, though skin-on works beautifully if you prefer extra richness. The slow cooking method ensures they stay incredibly tender and juicy.
Unsalted butter: Combined with a touch of olive oil, the butter creates the perfect base for searing the chicken and adds depth to the sauce.
Italian seasoning: This herb blend brings all those familiar flavors – basil, oregano, thyme – that make the sauce taste like you spent hours in the kitchen.
White wine and water or chicken broth: I prefer using white wine with water and a bit of chicken bouillon for deeper flavor, but chicken broth works wonderfully if you’d rather skip the wine.
Sun-dried tomatoes: These little flavor powerhouses add a sweet-tangy brightness that cuts through the cream perfectly. I always use the kind packed in oil and drain them well. If you love sun-dried tomatoes as much as I do, you might also enjoy my Sun-Dried Tomato Chicken Orzo.
Parmesan cheese: Freshly grated Parmesan melts into the sauce and creates that irresistible savory finish. I’ve found the pre-grated kind just doesn’t melt as smoothly.
Garlic granules: I reach for granulated garlic instead of fresh in slow cooker recipes – it distributes evenly throughout the sauce without burning.
Sour cream or heavy cream: This is what makes the sauce luxuriously creamy. I often use full-fat sour cream for a lighter feel, or heavy cream when I want extra richness.
How to Make Crock Pot Marry Me Chicken
Step 1. I always start by lightly seasoning my chicken breasts with salt, pepper, and Italian seasoning on both sides – this builds flavor right from the beginning.
Step 2. Betty’s tip: Sear the chicken first. In a pan or directly in your slow cooker if it has a browning function, melt the butter with olive oil and place the chicken skin side down, searing until golden. This step adds incredible depth to the final sauce.
Step 3. After years of making this, I’ve learned to flip the chicken once browned and transfer it to the slow cooker. Pour in your white wine and water mixture (or chicken broth), then sprinkle with sweet paprika, garlic granules, chicken bouillon if using wine, and toss in those diced sun-dried tomatoes.
Step 4. Cover your Crock Pot Marry Me Chicken and let it cook on LOW for 90 minutes to 2 hours, until the internal temperature reaches 165°F (75°C). I use a meat thermometer to check – it’s the most reliable way to know it’s done.
Step 5. If you’d like a thicker sauce, I recommend preparing a cornstarch slurry by mixing cornstarch with cold water about 10 minutes before cooking time ends. Stir it right into the sauce.
Step 6. Through trial and error, I learned the secret to silky sauce: Once the chicken is fully cooked, move it to one side and turn your slow cooker to warm or the lowest setting before stirring in the sour cream or heavy cream. This prevents curdling.
Step 7. My family prefers when I incorporate the grated Parmesan and freshly chopped parsley or basil right at the end – the herbs stay bright and the cheese melts perfectly into that gorgeous sauce. Serve over your choice of rice, pasta, or mashed potatoes.
Keeping This Crock Pot Marry Me Chicken Fresh
I typically store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day’s lunch something to look forward to. Just be sure to let the chicken cool to room temperature before sealing it up.
Betty’s freezing method works well for this recipe, though the cream sauce can sometimes separate slightly when thawed. If you plan to freeze it, I’d recommend doing so for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating for best results.
For the best texture, I reheat this gently on the stovetop over low heat or right in the slow cooker insert on the warm setting. Add a splash of chicken broth or cream if the sauce has thickened too much during storage. Never rush reheating cream-based sauces – low and slow keeps them silky smooth.
Perfect Partners for Crock Pot Marry Me Chicken
- Fluffy white rice or wild rice blend – The grains soak up every bit of that gorgeous creamy sauce, making sure nothing goes to waste.
- Buttered egg noodles or fettuccine – This pairing reminds me of Sunday dinners. The pasta creates a hearty, comforting base that complements the rich sauce perfectly.
- Creamy mashed potatoes – The smooth, buttery potatoes contrast beautifully with the tangy sun-dried tomatoes and create the ultimate comfort food plate.
- Roasted green beans or asparagus – A fresh, slightly crisp vegetable cuts through the richness and adds color to your plate. Try my Honey Glazed Carrots and Green Beans for a delightful side.
- Garlic bread or crusty Italian bread – Perfect for sopping up every last drop of that incredible sauce. My grandkids fight over the last piece every time. You might also love my Perfect Parmesan Garlic Bread.
- Simple Caesar salad – The crisp romaine and tangy dressing provide a refreshing contrast to the creamy chicken.
Common Questions About Crock Pot Marry Me Chicken
I recommend boneless, skinless chicken thighs as an excellent alternative – they stay incredibly juicy in the slow cooker and many home cooks find they prefer the richer flavor.
To prevent this issue, always add your sour cream or heavy cream at the very end on the lowest heat setting, and warm it slightly before stirring it into the sauce.
Betty’s solution is to cook it completely, cool it quickly, then refrigerate in an airtight container. Reheat gently over low heat, adding a splash of broth or cream if the sauce is too thick.
Crock Pot Marry Me Chicken
Ingredients
Equipment
Method
- Lightly season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
- In a pan, or directly in your slow cooker if it has a browning function, melt the butter along with olive oil. Place the chicken skin side down and sear until the surface becomes golden.
- Once browned, flip the chicken and transfer to the slow cooker if necessary. Pour in the white wine and water mixture or chicken broth. Sprinkle with sweet paprika, garlic granules, and chicken bouillon if applicable. Toss in the diced sun-dried tomatoes.
- Cover and let the chicken cook on the LOW setting for 90 minutes to 2 hours, or until the internal temperature reaches 165°F (75°C).
- If desired, prepare a cornstarch slurry by mixing cornstarch with cold water. Stir this into the sauce about 10 minutes before cooking time ends to thicken the sauce.
- Once the chicken is fully cooked, move it to one side and turn slow cooker to warm. Stir in the sour cream or heavy cream until fully blended, then incorporate the grated Parmesan and freshly chopped parsley or basil.
- Serve the chicken accompanied by your choice of rice, pasta, or mashed potatoes.
