Crock Pot Marry Me Chicken
If you love tender, flavorful chicken in a creamy garlic sauce, you’ll absolutely love this Crock Pot Marry Me Chicken. Just like the original, but made in the slow cooker!
A SIMPLE SLOW COOKER RECIPE
After I posted the Marry Me Chicken recipe a few months ago, I immediately got a ton of messages asking how it can be made in the crock pot. Not every recipe translates well into a slow cooker meal and I had to really play around with it and test it to get it just right. I wanted it to taste just as good as the original without being overcooked or dry and tough. I am really pleased with the results and I think you will be too! I know it seems like a lot of ingredients, but I need you to trust me with this one, it will taste like a million bucks! This slow cooker recipe will leave your house smelling amazing with the delicious aromas of garlic, butter, and tender chicken!
FREQUENTLY ASKED QUESTIONS (FAQ’S)
Ideally, I’d stick to the low setting. The whole point of a slow cooker is to cook on low. Using the high setting may scorch the cream sauce and ruin it. If you need to cook this faster, I would suggest going with the stovetop version of Marry Me Chicken.
I used rotini when serving this. But you can use any pasta, rice, mashed potatoes, or anything that will soak up the flavorful sauce nicely because you definitely want to take advantage of that gorgeous sauce! You could also serve with a nice side salad.
I’ve only tested this recipe with boneless, skinless chicken breasts. I imagine you could use other boneless chicken, but may need to alter the cook time. In addition, this could work with pork chops as well (again, you’d have to play with the time as I have not tested it.)
I prefer to, I feel like it locks in the flavor and gives it a beautiful color. I guess, you could skip it, but you’d need to add 4 Tablespoons of melted butter (slightly cooled) to the sauce so you have plenty of sauce for pouring later.
Just leave them out. I will tell you that these are a big part of what makes this recipe special and I don’t think you get the same level of flavor. However, don’t put something in a recipe if you just don’t like it. It will still be good!
No, I do not recommend it with this recipe.
Leftover Marry Me Chicken should be stored in the fridge for up to 3 days. Or keep it for up to 3 months in the freezer. Please note: any time you reheat a cream sauce, it could separate so do your best to reheat slowly.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless, skinless chicken breasts – as I stated above, you could certainly make this with other cuts of chicken, I just have not tested it and can’t tell you how to adjust the time.
- salt, pepper, onion powder, garlic powder – these seasonings are going to add an additional layer of flavor to the chicken.
- butter – I prefer salted butter here. I don’t think it makes it too salty. But you want real butter and not margarine (which is just oil).
- chicken broth – if you really want to reduce the sodium, you could use a low sodium chicken broth.
- cornstarch – this will help thicken the broth. I would not substitute with flour as it can get lumpy in the gravy.
- heavy cream – it has to be heavy cream, not milk.
- garlic – I prefer fresh garlic in this recipe over the jarred stuff but use what you prefer.
- red pepper flakes – I am super sensitive to spice and I don’t find this spicy at all. But you can certainly leave it out if you prefer.
- sun-dried tomatoes – these are the star of this dish. They add such a decadent and unique flavor. You can leave them out if you absolutely must but it is not recommended.
- freshly grated parmesan cheese – you could also use a finely grated mozzarella cheese.
- fresh basil leaves – this is optional. I would not substitute with dry. Fresh basil just goes very nicely with the sundered tomatoes.
HOW TO MAKE CROCK POT MARRY ME CHICKEN
Season the chicken on both sides with the salt, garlic powder, onion powder, and black pepper. Heat a large skillet over medium-high heat. Add the olive oil and melt the butter. Sear the chicken breasts until golden brown, take the pan off the heat, and set aside.
Whisk together the chicken broth and cornstarch in a bowl until there are no lumps. Add the chicken broth mixture to the bottom of an 8-quart slow cooker. Whisk in the heavy cream, garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika. Place the seared chicken breasts into the slow cooker and pour the olive oil and butter from the pan on top. Top each piece of chicken with the chopped-up sundried tomatoes. Place on low for 6-7 hours.
Take the chicken breasts out and whisk in the parmesan cheese to the sauce. Add the chicken back into the slow cooker, cover with sauce and add the basil, serve immediately.
CRAVING MORE RECIPES?
- Crock Pot Chicken Parmesan
- Crock Pot Creamy Italian Chicken Pasta
- Crock Pot Chicken and Gravy
- Crock Pot Chicken & Rice
- Crock Pot Mississippi Pot Roast
- Crock Pot Mississippi Pork Chops
- Crock Pot Chicken Alfredo For Two
- Crock Pot Lasagna
- Butter Swim Biscuits
- Chicken Étouffée
Crock Pot Marry Me Chicken (+Video)
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons butter
For the sauce:
- 1 ½ cups chicken broth
- 3 Tablespoons cornstarch
- 1 cup heavy cream
- 4 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- ⅓ cup chopped sundried tomatoes drained
- ½ cup freshly grated parmesan cheese
- 10 fresh basil leaves chopped
Instructions
- Season the chicken on both sides with the salt, garlic powder, onion powder, and black pepper.
- Heat a large skillet over medium-high heat. Add the olive oil and melt the butter.
- Sear the chicken breasts until golden brown, take the pan off the heat, and set aside.
- Whisk together the chicken broth and cornstarch in a bowl until there are no lumps.
- Add the chicken broth mixture to the bottom of an 8-quart slow cooker.
- Whisk in the heavy cream, garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika.
- Place the seared chicken breasts into the slow cooker and pour the olive oil and butter from the pan on top.
- Top each piece of chicken with the chopped-up sundried tomatoes. Place on low for 6-7 hours.
- Take the chicken breasts out and whisk in the parmesan cheese to the sauce. Add the chicken back into the slow cooker, cover with sauce and add the basil, serve immediately.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- I would not recommend cooking this on high, I think there would be a good chance of the sauce scorching at a higher heat. If you are in a time crunch, consider making the stovetop version of Marry Me Chicken.
- It is great served over pasta, rice, mashed potatoes, or anything that can soak up that amazing sauce.
- You can skip the sear part but I think that adds flavor to the finished dish. If you do skip it, then I would add 4 Tablespoons of melted butter to the sauce. The sauce needs the butter/olive oil we pour over the chicken after searing.
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I apologize. I have found the answer to my previous question your thread. Can’t wait to try this recipe!
OMG this is so freaking delicious! Thank you!
This is so delicious and easy. I would only put 1/2 teaspoon of red pepper flakes next time. It’s a little too spicy for my family but other than that, it’s great.
if I do cook on high how many hours would that be?
Hi Diane, I answer that question in detail above in the FAQ (frequently asked questions) section 🙂
Okay…. So I NEVER leave a review on these articles! I had to on yours though! The ingredients are heaven! The chicken came out delicious!
I am honored! Thank you so much Toya!
Hello Brandie,
I am a bit confused with regards to Heavy Cream. It is Whipping cream or cooking cream 35%.
Looking forward to hearing from you.
we only have one type here – heavy whipping cream. We don’t have different percentages. But I googled it and Google says heavy whipping cream has a fat content of 32-35%
This is absolute perfection. I have not made chicken this good in a very long time – thank you so very much!!
Can I sear the chicken the night before- refrigerate over night- and then put in the crock pot the next morning?
No, it is not food safe to do that. This comes directly from the USDA: https://ask.usda.gov/s/article/Is-it-safe-to-partially-cook-meat-or-poultry-and-finish-it-later
Hello Brandie,
Thank you for your quick response. So, if I have 35% cooking cream it would be ok to use or would it be better 35% whipping cream ???
I’m sorry, I don’t know the difference between the two. We don’t have cooking cream here.
Hi! I’m super excited to try this recipe, if I’m only making 2 chicken breasts could I use a small crockpot and lower the time?
EASY and so delicious! I found this tastes SO much better than making it on the stove! I would recommend the LOW setting & time vs the HIGH. I thought I would save some time, but the edges burned. Could definitely be my crockpot but think the thickness of the sauce contributed to it to. It DID NOT deter the taste at all and I cannot wait to make it again! THANK YOU!
wonderfully delicious!!
This is 1000% a hit over here. Probably the most flavorful sloe cooker chicken recipe I’ve ever made.
So, so good – a big hit
So good! Where has this been all my life?! The wife loved it and I think she would absolutely marry me again LOL
Tried this last night and my boyfriend and I loved it! It’s comfort food with a little kick. Put it on top of some noodles to make good use of the sauce.
So tender and SO flavorful! Going into my regular menu rotation – thank you!!
Ok we’re not even fans of sun-dried tomatoes and this was flipping perfection! I can’t even begin to tell y’all how good. If you’re hesitating because of the tomatoes – DON’T!
Easy and yummy
Added sliced vidalia onion to the pan when searing the chicken.
Served with rice and green beans
Fan favorite! I love a good crock pot meal and this was easy and super delicious.
The dish is fantastic! I bought a bunch of chicken breasts that were tough and stringy. Had two left in the freezer that I was dreading using. I needed to cook them a long time with moisture. So I tried this recipe. I sliced the chicken breasts in half to thin them out. I served it with egg noodles. Even with “spaghetti” chicken, this dish was exceptionally good — restaurant quality flavor.
This was absolutely DELICIOUS!!! Even my picky husband loved it!! We paired it with mashed potatoes and asparagus. Def adding to our dinner rotation!!
I have some dietary limitations but I still made this with what I had on hand and even missing some of the ingredient that you think would clinch this dish it tasted SO FABULOUS! 10 out of 10 will make again.
I have 1 Word to describe this recipe….. Deeeelicious!! I did add Greek seasoning for more flavor & my husband loved it! This will be a repeat dinner oh & I did it over mash potatoes ❤️
This recipe is fantastic. I’d like to think it’s rather forgiving, given I forgot to put the Italian seasoning in at first and most of the tomatoes fell off the chicken into the sauce when I went to fix my mistake. Lol.
Everyone loved it and said they indeed, did want to marry me 🙂
I served with homemade mashed potatoes with sour cream, heavy cream, milk, garlic powder and salt and pepper and poured the sauce over the potatoes and served the chicken right on top.
A+++ review from everyone!
This was sooo easy and delicious! Followed the recipe almost exactly, I omitted the basil because I didn’t have any. The only thing I would change is making more! Probably 1.5x the chicken and 2x the sauce.
Ha! Thanks so much Kim!! You were so sweet to come back and comment – I really appreciate it!
I made this for supper tonight and it was Delicious. The chicken was so tender we cut it with a fork. The only thing I did different was I soaked my chicken in buttermilk overnite as I always do when I make chicken dishes. I didn’t put the fresh basil on it because where I live you can’t find it in our grocery stores. It is just as good as making it the other way. Brandie you did it again and I appreciate you. My family and I love your recipes.
Awww Denise, you are so sweet!! Thanks so very much! You make my day!♥️
This is perfection!! I didn’t think I was a fan of sundried tomatoes and I’m still not sure I can bite into one but they added SO much flavor it’s ridiculous. Huge, huge hit among all the men in my house (and us ladies too!) Ha!
Would it make any difference if I leave the cheese out? I don’t like cheese.
Personally, I can never leave cheese out of a recipe because I love it too much. So having said that, I’ve never made this without the cheese, but if it’s something you don’t like then, obviously leave it out.
I was just wondering if I could let the chicken cook in the slow cooker instead of searing it before?
Yes you can. I don’t think you get the same exact flavor and color but you can do it.