Crock Pot Marry Me Chicken

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I first tried this Crock Pot Marry Me Chicken on a frantic weeknight and it instantly became a favorite. Tender chicken bathed in a creamy sun‑dried tomato sauce — it feels indulgent, yet it practically makes itself. It’s the kind of slow‑cooker recipe that rescues dinner plans without sacrificing flavor, and it’s excellent for busy families, meal prep, or when you want a comforting, restaurant‑style meal with zero fuss. If you like make‑ahead dinners that still taste fresh, you’ll appreciate how versatile this one is. For a similar dump-and-go slow cooker version, see this dump-and-go Marry Me Chicken remixed for speed.

Why you’ll love this dish

Marry Me Chicken in the Crock Pot turns humble ingredients into a silky, flavorful dish with almost no hands-on time. It’s:

Effortless: combine ingredients, set the slow cooker, and forget it.
Crowd-pleasing: creamy, slightly tangy tomato flavor that kids and adults enjoy.
Flexible: serve over pasta, rice, or mashed potatoes for different moods and cuisines.
Time-saving: great for busy weekdays, potlucks, or when you want dinner waiting.

“This was the easiest weeknight win — juicy chicken, rich sauce, and zero stress. My guests thought I’d slaved over it.” — a satisfied home cook

How this recipe comes together

Step-by-step overview before you start:

Lay the chicken breasts in the slow cooker.
Whisk the sauce (sun‑dried tomatoes, heavy cream, chicken broth and seasonings).
Pour sauce over the chicken.
Slow cook until the chicken is fork‑tender and the sauce is hot and slightly thickened.
Finish with fresh basil and serve over your preferred starch.

This quick roadmap helps you prep in under 10 minutes and know what to expect at each stage.

What you’ll need

Ingredient list

4 boneless, skinless chicken breasts (about 1.5–2 pounds total). Use thighs for juicier results.
1 cup sun‑dried tomatoes in oil, drained and chopped (save a little oil for extra flavor). Substitution: use rehydrated dry sun‑dried tomatoes if needed, but add a tablespoon of olive oil.
1 cup heavy cream (for a lighter option, use half‑and‑half or full‑fat coconut milk for dairy‑free).
1 cup chicken broth (low‑sodium preferred).
1 teaspoon garlic powder. Fresh minced garlic (2 cloves) can be used instead.
1 teaspoon onion powder. Substitute with 2 tablespoons finely chopped onion sautéed beforehand.
Salt and pepper to taste.
Fresh basil for garnish (optional).

Tip: If you want a thicker sauce at the end, whisk in a tablespoon of cornstarch mixed with 2 tablespoons cold water during the last 15–30 minutes of cooking. For another variation and timing tips, check this alternative prep method: slow cooker dump‑style Marry Me Chicken.

How to prepare it

Crock Pot Marry Me Chicken in a creamy sauce with herbs and spices

Place the chicken breasts in a single layer in the Crock Pot.
In a medium bowl, combine the chopped sun‑dried tomatoes, heavy cream, chicken broth, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
Pour the cream‑tomato mixture evenly over the chicken, covering the breasts as much as possible.
Cover and cook on low for 6–8 hours or on high for 3–4 hours. Chicken is done when it reaches 165°F (74°C) and flakes easily with a fork.
When serving, spoon sauce over the chicken and sprinkle with torn fresh basil if you like. Serve immediately over pasta, rice, or mashed potatoes.

Cook’s note: Avoid lifting the lid frequently; each peek can add 15–30 minutes to the cook time.

Best ways to enjoy it

Over pasta: Toss hot linguine or penne with the sauce for a silky, comforting pasta bowl. Finish with grated Parmesan.
On rice: Spoon the chicken and sauce over steamed jasmine or basmati rice for a simple, saucy plate.
With mashed potatoes: Creamy mash soaks up the sauce beautifully — a cozy pairing for colder nights.
On crusty bread: Turn leftovers into an open‑faced sandwich with a crisp green salad.
For a lighter plate: Serve sliced chicken over a bed of wilted spinach or a mixed‑greens salad and spoon a little sauce on top.

Try plating with a sprig of basil and a crack of black pepper for a restaurant touch.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container within two hours of cooking. Keep for up to 3–4 days.
Reheat: Gently reheat on the stovetop over low heat or in the microwave until heated through. Add a splash of broth or cream if the sauce has thickened too much. Heat to an internal temperature of 165°F (74°C) before serving.
Freeze: Cool completely, then freeze in a freezer‑safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: cream‑based sauces can change texture after freezing; whisking in a small amount of fresh cream or broth while reheating restores creaminess.
Food safety: Do not leave cooked chicken at room temperature for more than 2 hours. Always reheat thoroughly.

Helpful cooking tips

Even cook: If breasts are uneven in thickness, pound them lightly or cut the thicker pieces in half for even cooking.
Cream separation: If the sauce looks slightly broken after reheating, whisk in a tablespoon of cold cream or a small pat of butter off heat to smooth it.
Flavor boost: Stir in 1/4 cup grated Parmesan at the end for umami depth.
Low‑fat trick: Use 2/3 cup half‑and‑half plus 1/3 cup chicken broth for a lighter sauce that still tastes rich.
Quick finish: To thicken the sauce faster, remove chicken when done, set Crock Pot to high, and whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). Simmer 10–15 minutes, then return chicken to warm through.
Prep shortcut: Chop sun‑dried tomatoes and measure spices the night before to shave minutes off busy evenings. For another variant and timing guide, see this prep walkthrough: alternate slow cooker Marry Me Chicken.

Creative twists

Spicy: Add 1/2 teaspoon crushed red pepper flakes or a diced chipotle in adobo for heat.
Veg‑loaded: Stir in fresh spinach, mushrooms or roasted red peppers in the last 30 minutes of cooking.
Dairy‑free: Swap heavy cream for full‑fat coconut milk and omit parmesan for a dairy‑free version. Flavor will be slightly sweeter.
Cheesy bake: After slow cooking, transfer chicken and sauce to a baking dish, top with mozzarella, and broil until bubbly and golden.
Herb swap: Use tarragon or oregano instead of basil for a different herbal profile.
Instant Pot: For speed, use the pressure cooker function: sear chicken on sauté, pour sauce over, seal and cook at high pressure for 8–10 minutes with a quick release. Make sure internal temp reaches 165°F.

Helpful answers

Q: Can I use frozen chicken breasts?
A: It’s best to thaw chicken before slow cooking so it reaches a safe temperature quickly and cooks evenly. Frozen chicken in a slow cooker can stay too long in the bacterial danger zone. Thaw overnight in the fridge or use cold water submersion.

Q: How thick will the sauce be after cooking?
A: The sauce will be creamy but not very thick. It reduces slightly in the Crock Pot. If you want a thicker sauce, remove the chicken at the end, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and cook on high for 10–15 minutes, then return the chicken.

Q: Can I make this ahead for a crowd?
A: Yes. Make the sauce and cook the chicken a day ahead. Reheat gently and finish with fresh basil. For serving many guests, keep the sauce warm in the slow cooker on “warm” and shred or slice the chicken as needed.

Q: Is this recipe kid-friendly?
A: Generally yes — the sauce is creamy and mild. Leave out red pepper flakes and adjust salt to taste for younger eaters.

Q: What if I don’t have sun‑dried tomatoes?
A: You can substitute with 1 cup of roasted red peppers plus a tablespoon of tomato paste for a different but tasty profile.

Conclusion

If you want a low‑effort, high‑reward dinner that tastes indulgent without the work, this Crock Pot Marry Me Chicken is a winner. It’s ideal for busy nights, meal prep, and comforting weekend dinners. For another slow‑cooker approach and recipe photos, try this Easy Crockpot Marry Me Chicken Recipe. If you prefer a different take with step‑by‑step notes, see Crock Pot Marry Me Chicken – The Country Cook.