Crock Pot Marry Me Chicken – A Slow Cooker Favorite!
Let Me Tell You About My Crock Pot Marry Me Chicken (And That One Time I Forgot the Garlic…)
If you’ve ever needed a dinner that’s half hug, half magic trick, then buddy, let me grab your arm and walk you to the slow cooker. I made Crock Pot Marry Me Chicken for the first time after (mis)reading a recipe on Pinterest and it turned out so good my neighbor, Rosie, who “doesn’t even eat chicken,” changed her tune. Also, I spilled some sauce on my best tea towel. Thankfully, no one called the food police.
I usually make this when I’m kind of frazzled (Fridays are a zoo here, anyone?). It’s just one of those cozy, set-it-and-forget-it situations—except you absolutely should remember to turn the Crock Pot on, or you’ll have very disappointed faces at dinner. Ask me how I know.
Why You’ll Want To Make This On Repeat
I make this when the week has chewed me up and I need a win. My family goes a bit bonkers for it—the sauce just hits different. It’s creamy, garlicky, all the things. Honestly, the last time I swapped out the sun-dried tomatoes for roasted red peppers (because I grabbed the wrong jar at Aldi, oops), no one minded. Sometimes I get fancy and throw in fresh basil. But mostly, it’s a game of how little effort can taste this good. Pro tip: if your chicken looks weird in the slow cooker at the halfway point, don’t panic—it perks up, I promise.
You’ll Need These Ingredients (But I Won’t Tell If You Swap a Few)
- 4-5 boneless, skinless chicken breasts (I’ve used thighs, too, if that’s what’s knocking about in the freezer)
- 1 cup chicken broth (in a pinch, I’ve mixed stock powder with water and lived to tell)
- 1 cup heavy cream (Half & Half works, but cream is just creamier, y’know?)
- 1/2 cup grated Parmesan cheese—my grandmother swore by Stella brand, but the stuff in the green can is fine
- 1/2 cup sun-dried tomatoes, chopped (or roasted peppers—see above!)
- 1 tablespoon Italian seasoning, or just a sprinkle of thyme and a pinch of oregano if you’re out
- 3 cloves of garlic, minced (once totally forgot these, and my husband noticed—learn from me!)
- 1 teaspoon salt (sometimes I just eyeball it, and it’s been fine so far…)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (I use whatever’s on special, honestly)
How I Throw It Together (Don’t Overthink It!)
- Drizzle a splash of olive oil in the bottom of your slow cooker—enough so things don’t stick. Layer in the chicken. If they’re overlapping, it’s fine, just try to get most of them flat; one or two on top is not disaster territory.
- Mix the chicken broth, cream, Parmesan, sun-dried tomatoes, Italian seasoning, garlic, salt, and pepper in a bowl. Pour this happy little mess over the chicken.
- Pop the lid on and set to LOW for 4-5 hours or HIGH for 2-3 if you’re impatient (I usually am, but it’s a bit better on low). This is where I usually wander off to fold laundry and forget I’m supposed to stir it at least once.
- About 30 minutes before you want to eat, give the sauce a stir. If it looks a bit, well, separated or weird, just whisk it up. Sometimes I add more cream if it seems too thick. You do you.
- Once the chicken is tender (poke it with a fork—if it falls apart a bit, it’s ready), taste the sauce. Sneak a taste. Maybe two.
- Serve over pasta, rice, or a big hunk of bread if you’re feeling rustic. Or just grab a fork. No judgement.
Things I’ve Learned The Hard Way (A.K.A. Notes)
- If you use frozen chicken, add an extra hour. It’s never dried out on me, but, well, there’s a first time for everything.
- I’ve made it with coconut milk—tasted a bit funky. Stick to the cream, trust me.
- Not all Parmesan is created equal, but after a glass of wine, they’re basically the same.
Stuff I’ve Tried (And A Few I’ve Abandoned)
- Bacon bits: Actually pretty wild in here! Adds a little smokiness.
- Kale: Got vetoed by three-quarters of my family, so now I just toss in spinach near the end and call it good.
- Mushrooms: I think it’s great, but my youngest claims they “taste like slugs.” So. Maybe skip.
If You Don’t Have a Slow Cooker…
Okay, so everyone raves about slow cookers, but you could use a Dutch oven on LOW in your oven (like, 250F or so, covered) for the same vibe. Actually, I did this once when the crock pot vanished—seriously, has anyone else’s kitchen just eaten their appliances?
How To Store It (If There’s Any Left At All…)
Technically, you can keep leftovers in the fridge for up to 3 days. Just pop it in a container with a tight lid. The flavors get even cozier on day two, in my opinion. But honestly, it never makes it past Saturday lunch around here. It also freezes, but the sauce gets a bit weird. Still edible, just not Instagram-pretty.
Serving: Here’s How We Do It
I love this over broad egg noodles—those buttery ones you find in the fancy pasta aisle. Or seriously, on mashed potatoes (try this method from Serious Eats—delicious). If I’m feeling half-fancy, I’ll scatter fresh basil on top. My friend Jess puts it on toasted ciabatta bread and, not gonna lie, I stole that idea too.
What I Wish I’d Known (Pro Tips, From Many Goofs)
- Don’t rush the creamy sauce at the end—it needs a minute to come together after a stir. I once tried to serve it right away and it was kind of gloopy.
- If you use pre-shredded cheese, it won’t melt as smoothly, but don’t panic, just whisk it a bit more.
- Sun-dried tomatoes can be salty, so maybe go light on the added salt until you taste it. Once I forgot and had to add extra pasta to dilute the salt bomb.
The FAQ Corner (Based On Real Dinnertime Panic)
Can I use thighs instead of breasts?
Yep! I actually find thighs a bit juicier, but both work. Get whatever’s on sale honestly.
Can you make this dairy-free?
Kinda. I tried with oat milk and some fake cheese and it was… fine, but it missed that creamy comfort. Maybe there’s a better vegan swap out there? If you know, tell me!
What’s the best thing to serve with this?
My pick’s pasta, but rice is easy. My cousin usually pairs it with a green salad—keeps you feeling sort of virtuous. For a bread to scoop up the sauce, try this no-knead loaf from King Arthur; so simple.
Is this spicy?
Not really! You could add a pinch of chili flakes, though. Sometimes I do if I want to jazz it up for the adults at the table.
How do you thicken the sauce?
If you want it thicker, take the lid off for the last 20 min or so (careful, it’s hot), or cheat and stir in a bit of cornflour. Up to you.
If you give this a try, let me know how it went. Unless you hate it, in which case, just pretend I never mentioned it! (Ha, just kidding. Sort of.)
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- Salt and fresh ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh basil, for garnish (optional)
Instructions
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1Season chicken breasts on both sides with salt and pepper.
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2Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until lightly browned. Transfer chicken to the crock pot.
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3In a bowl, whisk together heavy cream, chicken broth, Parmesan cheese, sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes.
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4Pour the cream mixture over the chicken in the crock pot, making sure the chicken is well-coated.
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5Cover and cook on low for 4 hours or until the chicken is tender and fully cooked.
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6Garnish with fresh basil before serving. Serve hot over pasta, rice, or with your favorite sides.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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