Crockpot Marry Me Chicken

why make this recipe

This Crockpot Marry Me Chicken is easy and full of flavor. It uses simple ingredients and a slow cooker. You can start it in the morning and have a rich, creamy dinner ready later. It is great for busy weeknights and for guests.

introduction

This recipe makes tender chicken in a creamy garlic sauce with sun-dried tomatoes and Parmesan. It is simple to follow and tastes like a restaurant dish. For a pasta version and more tips, see a crockpot Marry Me Chicken pasta recipe.

Ingredients :

• Cooking spray
• 2 teaspoons olive oil
• 4 boneless, skinless chicken breasts (about 1 ¼ lbs)
• 1 ½ cups low-sodium chicken broth
• 3 tablespoons cornstarch
• 4 garlic cloves, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• ½ cup sun-dried tomatoes, chopped
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• Optional for serving: Hot cooked angel hair pasta or cooked and shredded spaghetti squash, fresh basil leaves, more Parmesan cheese

how to make Crockpot Marry Me Chicken

1. Place a large skillet over medium-high heat. Mist the pan with cooking spray, then add the olive oil. Once the oil is shimmering, add the chicken breasts and sear for 2-3 minutes until browned.
2. In the slow cooker, combine chicken broth and cornstarch, whisking to remove lumps. Add garlic, Italian seasoning, paprika, onion powder, salt, and pepper, whisk again.
3. Add the seared chicken breasts to the slow cooker and coat them with the broth mixture. Sprinkle chopped sun-dried tomatoes over the chicken.
4. Cover and cook on low for 3-4 hours until the chicken is fully cooked.
5. Remove chicken and stir heavy cream and Parmesan cheese into the cooking liquid. Return chicken to the slow cooker and coat in the sauce.
6. Serve chicken with sauce over it, garnished with fresh basil and additional Parmesan if desired, over pasta or spaghetti squash.

how to serve Crockpot Marry Me Chicken

Serve the chicken with hot cooked angel hair pasta for a classic meal. For a low-carb option, serve it over shredded spaghetti squash. Spoon extra sauce on top. Add fresh basil and more Parmesan for color and flavor.

how to store Crockpot Marry Me Chicken

Let the chicken cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Crockpot Marry Me Chicken

• Sear the chicken first for better color and flavor.
• Whisk the cornstarch into the broth well to avoid lumps.
• Use low-sodium broth so you can control salt.
• Stir in cream and Parmesan at the end to keep the sauce smooth.
• Check chicken for doneness with a meat thermometer (165°F / 74°C).

variation (if any)

• Add sliced mushrooms when you add the sun-dried tomatoes for an earthy flavor.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Add red pepper flakes for a touch of heat.
• Swap chicken breasts for thighs and cook until tender.

FAQs

Q: Can I skip searing the chicken?
A: Yes. Searing adds color and flavor but the chicken will still cook through in the slow cooker.

Q: Can I use jarred sun-dried tomatoes in oil?
A: Yes. Drain and chop them before adding. If they are packed in oil, cut the added oil from the recipe.

Q: How thick will the sauce be?
A: The sauce will be creamy and medium-thick after you add the cream and Parmesan. If it is too thin, cook uncovered for a few minutes to reduce it.

Q: Can I cook this on high instead of low?
A: You can cook on high for less time, about 1.5 to 2.5 hours, but check the chicken for doneness.

Q: Is this recipe freezer friendly?
A: Yes. Freeze in a sealed container for up to 2 months. Reheat gently to avoid breaking the sauce.

Ellie

Crockpot Marry Me Chicken

This Crockpot Marry Me Chicken recipe features tender chicken cooked in a rich, creamy garlic sauce with sun-dried tomatoes and Parmesan, perfect for busy weeknights or entertaining guests.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 teaspoons olive oil
• 4 pieces boneless, skinless chicken breasts (about 1 ¼ lbs)
• 1.5 cups low-sodium chicken broth Use low-sodium for better salt control.
• 3 tablespoons cornstarch Whisk well to avoid lumps.
• 4 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 0.5 teaspoon onion powder
• 0.5 teaspoon fine salt
• 0.25 teaspoon black pepper
• 0.5 cup sun-dried tomatoes, chopped
• 0.5 cup heavy cream Can substitute with half-and-half for a lighter sauce.
• 0.5 cup grated Parmesan cheese Add more for garnishing if desired.

Optional Serving Ingredients

• hot cooked angel hair pasta For a traditional serving.
• cooked and shredded spaghetti squash For a low-carb option.
• fresh basil leaves For garnishing.

Method

 

Preparation

1. Place a large skillet over medium-high heat and mist with cooking spray. Add olive oil once the pan is hot.
2. Sear the chicken breasts for 2-3 minutes until browned.
3. In the slow cooker, combine chicken broth and cornstarch, whisking to remove lumps.
4. Add garlic, Italian seasoning, paprika, onion powder, salt, and pepper to the broth mixture.
5. Add the seared chicken breasts to the slow cooker and coat them with the broth mixture.
6. Sprinkle chopped sun-dried tomatoes over the chicken.

Cooking

1. Cover and cook on low for 3-4 hours until the chicken is fully cooked.
2. Remove chicken and stir heavy cream and Parmesan cheese into the cooking liquid.
3. Return chicken to the slow cooker and coat in the sauce.

Serving

1. Serve chicken with sauce over it, garnished with fresh basil and additional Parmesan, over pasta or spaghetti squash.

Notes

Sear the chicken first for better color and flavor. Store in the fridge for up to 3 days or freeze for up to 2 months. Thaw in the fridge before reheating.