My Crockpot marry me chicken recipe means I can have all the incredible flavor of the popular dish, with way less kitchen time! A little stovetop prep goes a long way for this tasty, Italian-inspired Crockpot dinner. Then I just toss seasoned chicken breasts, a rich sauce, and some sun-dried tomatoes into my slow cooker and let it go. Dinner done!
Creamy Marry Me Chicken in a Slow Cooker
I’m still fully on the marry me chicken train, and since I’m obsessed with my Crock Pot, I thought it was about time I make a recipe for this dish. It’s so simple but it came out so good! I start by browning the chicken on the stovetop and mixing together the sauce before I add everything to the Crockpot — this doesn’t take more than 10-15 minutes. Doing it this way really helps each ingredient shine, so I get maximum flavor by the end. I’m OOK (Out Of Kitchen) the rest of the time, then come back to the most amazingly creamy marry me chicken straight from the slow cooker. This is a great way to prep for date night at home, or for family dinners that need a little more pizzaz.
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The perfect dinner served with pasta!
My Crockpot does most of the cooking for me with this marry me chicken recipe, but I like to serve it with pasta or orzo on the side. I just boil some pasta after I add the cream to the slow cooker, so everything is ready at the same time!
Crockpot Marry Me Chicken Recipe
Equipment
- Crockpot
Ingredients
- 1½ teaspoons kosher salt (divided)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper (divided)
- 4 boneless, skinless chicken breasts (1½ – 2 pounds*)
- 1 tablespoon olive oil
- 4 cloves garlic (minced)
- 1 cup low-sodium chicken broth
- 1½ tablespoons cornstarch (**)
- 1 teaspoon Italian seasoning
- ½ teaspoon ground paprika
- ½ cup sun-dried tomatoes (drained and roughly-chopped)
- 1 cup heavy cream (room temperature***)
Optional Garnish:
- chopped fresh parsley
- grated parmesan cheese
Instructions
- In a dish, combine 1 teaspoon salt, onion powder, garlic powder, and ¼ teaspoon pepper. Sprinkle the seasoning over the chicken breasts, coating them evenly.1 teaspoons kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, 0.25 teaspoon ground black pepper, 4 boneless, skinless chicken breasts
- Heat the olive oil in a skillet over medium-high heat. Add in the chicken breasts and cook for about 3 minutes per side, until browned. Place the chicken breasts in the Crockpot.1 tablespoon olive oil
- To the same skillet, add in the garlic and sauté for 30 seconds. Then, add in the chicken broth, cornstarch, Italian seasoning, ½ teaspoon salt, paprika, and ¼ teaspoon pepper. Stir to combine, while scraping up the brown bits from the bottom of the pan.0.5 teaspoons kosher salt, 4 cloves garlic, 1 cup low-sodium chicken broth, 1½ tablespoons cornstarch, 1 teaspoon Italian seasoning, ½ teaspoon ground paprika, 0.25 teaspoon ground black pepper
- Pour the sauce mixture over the chicken in the Crockpot.
- Place the sun-dried tomatoes over the chicken.½ cup sun-dried tomatoes
- Cover with the lid, and cook on HIGH for 3-4 hours; or on LOW for 4-8 hours.
- With 30 minutes until serving, remove the chicken breasts from the Crockpot and whisk in the heavy cream. Place the chicken back in the Crockpot, and continue cooking with the lid on for another 30 minutes.1 cup heavy cream
- Top with fresh parsley and grated parm, and serve with pasta, if desired.chopped fresh parsley, grated parmesan cheese
Notes
- Browning the chicken breasts before adding them to the Crockpot is optional, but it makes a huge difference to the final texture. It only takes a few minutes!
- While this could be a dump-and-go recipe, the extra prep steps improve the flavor immensely. Brown, sauté, deglaze, and then add everything to the slow cooker.
- Adding heavy cream in the final 30 minutes makes the sauce wonderfully creamy. Don’t add it too early or the cream will separate from the sauce and turn grainy.
- Marry me chicken is delicious served with pasta or orzo!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Marry Me Chicken in a Crock Pot Step by Step
Prep: Gather the list of ingredients for this marry me chicken Crockpot recipe. Mince the garlic, then drain and chop the sun-dried tomatoes. The heavy cream can stay in the fridge until the slow cooker is just about done.
Brown the Chicken: In a dish, combine 1 teaspoon of salt, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, and ¼ teaspoon of ground black pepper. Evenly-coat 4 boneless, skinless chicken breasts with the seasoning mixture. Next, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once heated, add the seasoned chicken breasts to the skillet, and cook for about 3 minutes per side; or until browned. Remove the chicken from heat, and place in a single layer in the bottom of the Crock Pot.
Make the Sauce: Add 4 minced cloves of garlic to the same pan, and sauté for 30 seconds. Then add 1 cup of chicken broth, 1½ tablespoons of cornstarch, 1 teaspoon of Italian seasoning, ½ teaspoon of ground paprika, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Stir to combine while deglazing (scraping up the brown bits from the bottom of the pan) to create a rich pan sauce.
Cook: Pour the pan sauce over the browned chicken in the slow cooker. Then place ½ cup of roughly-chopped sun-dried tomatoes on top of the chicken. Cover the Crock Pot with the lid, and cook on HIGH for 3-4 hours; or on LOW for 4-8 hours.
Make it Creamy: About 30 minutes before the full cook time is up, remove the chicken breasts from the slow cooker, and whisk 1 cup of heavy cream into the sauce. Then place the chicken back in the Crock Pot, put the lid back on, and continue cooking for 30 minutes.
Serve: I love to serve this marry me chicken with pasta, straight from the slow cooker. My boys love bow tie pasta, but it pairs well with any noodles you prefer. Just quickly boil pasta on the stovetop during that final 30 minute stretch, after adding the cream to the Crockpot.
How to Store, Freeze, and Reheat
Store slow cooker marry me chicken in an airtight container in the refrigerator for 3 days, or in the freezer for 2 months. Because there is cream in the sauce, it may become slightly grainy after freezing. For best results, reheat in a pot on the stovetop over medium heat until warmed through. I add a little more broth or cream to revive the sauce, and cover the pot for at least part of the reheating time to help everything get nice and juicy.
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