Crock Pot Marry Me Chicken
, Updated Mar 25, 2026
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Crock Pot Marry Me Chicken – tender chicken breasts in a rich and creamy sundried tomato sauce. A meal so good it’s proposal worthy! This easy slow cooker chicken recipe is absolutely delicious served with pasta, rice or mashed potatoes.
If you love this recipe, you should add my Slow Cooker Tuscan Chicken Meatballs With Gnocchi on your must-make list! Or why not try another engaging option (get it?) like my Marry Me Chickpeas one-pot pasta?
Marry Me Chicken!
You gotta love a recipe with a name like this, especially when it lives up to it. Marry Me Chicken is quite similar to Tuscan Chicken – and who doesn’t adore a creamy chicken recipe 😀
I usually make this Marry Me Chicken recipe on the hob. But I was keen to make it in my new GreenPan slow cooker which has a sauté / brown function. It is more of a multicooker and it eliminates the need for separate pans. So far I love using it!
Here’s what you’ll need
This simple chicken dish uses only a handful of easy to find ingredients but is super delicious. Here’s what you’ll need:
- Butter and little oil (use the oil from the sun dried tomatoes for extra flavor)
- Mixed dried Italian herbs, garlic granules, paprika, salt and pepper
- Chicken Breasts – I have used skin-on chicken breasts but you can use skinless if preferred
- Sun-dried tomatoes or you can use sun-dried tomato pesto
- White wine or chicken broth
- Sour cream or heavy cream
- A little cornstarch to thicken the sauce (if needed)
- Freshly grated Parmesan cheese will melt into the creamy sauce
- Fresh parsley or fresh basil add a pop of color and fresh flavor
How to make Crockpot Marry Me Chicken
- Pat the chicken breasts dry with paper towels, season with salt and pepper and sprinkle with the dried Italian herbs. Heat the butter and oil in a pan or directly in the slow cooker if it has a browning function. Pan fry the chicken, skin side down, for a few minutes until golden.
- Turn the chicken breasts over (transfer to the slow cooker if not already using) and pour in the wine or chicken broth. Season with paprika, garlic granules and add the sun-dried tomatoes.
- Cover your crock pot and cook on the LOW setting for 90 mins –2 hours or until the chicken registers internal temperature of 165°F (75°C) on a meat thermometer (I swear by my Thermapen).
- Pile the chicken to one side and stir in the sour cream or heavy cream until incorporated. Pile the chicken to one side and stir in the sour cream or heavy cream until incorporated. Stir in the grated Parmesan cheese and fresh parsley just to warm it through, no need to bring it to a simmer or boil.
TOP TIP: Does the sauce need thickening? Make a cornstarch slurry by mixing it with a little cold water and stir into the sauce ten minutes before cooking time is over. The cornstarch will need to be heated through to activate and thicken the sauce. If you are using sour cream you can leave this out.
Serving suggestions
Transfer the chicken and sauce to a bowl or platter and sprinkle with a little extra Parmesan cheese. Serve with mashed potatoes, over rice or noodles with some green beans or steamed broccoli on the side.
Marry Me Chicken Recipe Tips
- I would not advise you to cook this recipe on the high setting as it can make the chicken breasts a little tough. They cook very quickly on the low setting as it is!
- Full-fat sour cream or heavy cream are essential in this recipe. Low-fat dairy products are likely to curdle and ruin the lovely sauce so stir clear of them!
- If you use white wine instead of chicken broth then add a teaspoon of chicken bouillon powder or half a crumbled stock cube in with the seasoning.
- This recipe is low-carb apart from the sun-dried tomatoes. If you are following a low-carb diet you can replace them with fresh tomatoes and serve them over cauliflower mash or with steamed greens.
You will also like…
- Tuscan Shrimp and Scallops Recipe
- Creamy Orzo With Rosemary Browned Butter
- Tarragon Chicken
- French Onion Chicken
- Creamy Tuscan Shrimp Linguine
HAVE YOU MADE MY CROCK POT MARRY ME CHICKEN RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!
Crock Pot Marry Me Chicken
Video
Ingredients
- 4 chicken breasts , skin on or skinless
- 2 tsp Italian seasoning
- Salt and pepper
- 1 tbsp unsalted butter
- 1 tsp olive oil (can omit if preferred)
- ½ cup (120ml) white wine + ½ cup water OR 1 cup (240) chicken broth
- 4 tbsp diced sun-dried tomatoes (drained)
- 1 tsp sweet paprika
- 1 tsp garlic granules
- 1 tsp chicken bouillon (if you have used wine)
- 1 cup (225g) sour cream or heavy cream
- 1 tbsp cornstarch diluted in 2 tbsp cold water (optional)
- 2-3 tbsp grated Parmesan cheese
- 2 tbsp flat leaf parsley or fresh basil, chopped
Instructions
- Season the chicken breasts with salt and pepper and sprinkle with the dried Italian herbs.4 chicken breasts, 2 tsp Italian seasoning, Salt and pepper
- Heat the butter and oil in a pan or directly in the slow cooker if it has a browning function. Pan fry, skin side down, until golden.1 tbsp unsalted butter, 1 tsp olive oil
- Turn the chicken breasts over (transfer to the slow cooker if not already using) and pour in the wine or chicken broth. Season with paprika, garlic granules and add the sun-dried tomatoes.½ cup (120ml) white wine + ½ cup water OR 1 cup (240) chicken broth, 4 tbsp diced sun-dried tomatoes, 1 tsp sweet paprika, 1 tsp garlic granules, 1 tsp chicken bouillon
- Cover and cook on the LOW setting for 90 mins – 2 hours or until the chicken registers internal temperature of 165°F (75°C).
- Optional: make a cornstarch slurry by mixing it with a little cold water and stir into the sauce ten minutes before cooking time is over. The cornstarch will need to be heated through to activate and thicken the sauce. If you are using sour cream you can leave this out.1 tbsp cornstarch diluted in 2 tbsp cold water
- Pile the chicken to one side and stir in the sour cream or heavy cream until incorporated. Stir in the grated Parmesan cheese and fresh parsley just to warm it through, no need to bring it to a simmer or boil.1 cup (225g) sour cream or heavy cream, 2-3 tbsp grated Parmesan cheese, 2 tbsp flat leaf parsley
- Serve the chicken over rice or noodles, with mashed potatoes or however you like!
Notes
- I would not advise you to cook this recipe on the high setting as it can make the chicken breasts a little tough.
- I use full-fat sour cream or heavy cream in this recipe. If you would like to thicken the creamy sauce then add the cornstarch slurry. Xanthan gum can also be used in the same way.
- If you use white wine instead of chicken broth then add a teaspoon of chicken bouillon powder or half a crumbled stock cube in with the seasoning.
- This recipe is low carb apart from the sun-dried tomatoes. If you are following a low carb diet you can replace them with fresh tomatoes and serve them over cauliflower mash or with steamed greens.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
How long does the cream and parmesan cheese need to cook?
Hi John – you just need to stir in the cream until incorporated and then stir in the grated Parmesan cheese and fresh parsley just to warm it through, no need to bring it to a simmer or boil. I’ve updated the recipe, many thanks for the input and hope you enjoy it!
Do I just double the cream and cheese for more sauce or also the seasoning
I would not double the seasoning – just taste and add salt and pepper at the end if needed x
Can and how do I double the recipe?
Yes you can double it – should take same time to cook
Not bad but not great. I doubled the chicken broth and the heavy cream and forgot to double the seasonings although even if I had, I doubt that would’ve made a huge difference flavor wise. The sauce never really got thicker than a thin curry, even with 2tbsp of corn starch, not sure if it was supposed to.
Took the chicken out and shredded it and then dumped it back in and served it over steamed white rice similar to a curry. My 11yr old ate it and she rarely likes anything with rice in it. She didn’t love it but she said it was “decent.” My husband liked it a lot more. It was much better with a little extra salt and pepper after I dished it up.
I do wonder though about the chicken quantity. It calls for 4 chicken breasts which is A LOT of chicken breast. I ended up just using 2 whole breasts and then cutting a large .75-1lb breast in half -not thin sliced, into 2 large chunks. Is it supposed to be 2 large chicken breasts cut in half? 4 breasts is 2.5-3lbs of chicken which is a lot, especially for the small amount of sauce.
Anyway. Not for me. Not bad but not one I just can’t wait to make again.
The sauce is not supposed to be thick – and the seasoning would definitely need adjusting if you doubled the cream
Hi. Is it correct to cook this on Low for only 1.5 to 2 hours? Other similar recipes (also for 4 chicken breasts) call to cook on Low for 5-6 hours. And if cooked on high (which you don’t recommend), to cook for 2-3 hours.
Grateful if you can please confirm the correct cooking time on Low and also on High (esp if I use thighs which are more forgiving).
I want to make this for company soon but need to be sure I get the cooking time right. Thank you.
Hi – if you have seared the chicken first then 90-120 minutes on low setting should be enough. If you are using chicken thighs you can certainly cook for a bit longer, I would say 3-4 hours on the low setting. The type of slow cooker also affects the cooking time – modern ones cook faster. Hope this helps xx
Hi. Many thanks for your feedback on cooking times. Is it possible to cook this the night before and serve the next day for lunch company?
If yes, how would you suggest to warm it up as the crockpot insert would be cold from the overnight in the fridge. Thank you.
You can certainly make it the night before. I would suggest warming on the stove over gentle heat to prevent the cream from splitting. If it’s still in the insert turn the setting to high and cook until it comes to a simmer – but avoid this if it takes longer than two hours to warm up as it may not be safe.
Is the nutrition based on one chicken breast?
it is based on the portions of the whole dish – so one portion is approximately the calculation specified.
Omg. Delicious! I also doubled the sauce and sliced the breasts and put them back in the “gravy”. I served this over low carb pasta and my husband absolutely loved it. Going in the recipe rotation, for sure. Thanks for a superb recipe! 🙂
Thanks Linda, we love it too and your feedback is appreciated!
This was absolutely delicious! The chicken was so moist. I doubled the liquid just to be sure I had left overs and I added some cayenne pepper just to give a little kick.
Thanks Roxie, that’s great to hear! Glad you enjoyed it.
Can you use plain Greek yogurt instead of cream?
Yogurt is not a good fit and will likely curdle. You can use sour cream, soya cream or cream cheese instead. Hope this helps.
Could this be adapted for an instapot?
Hi Nett – I am sure it could but I would not add cream in a pressure cooker.