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.
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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!
Grocery list
This simple chicken dish uses only a handful of easy to find ingredients but is super delicious. Here’s what you will 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
- Fresh parsley
HOW TO MAKE CROCK POT MARRY ME CHICKEN
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Season the chicken breasts 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, skin side down, 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 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.
Pile the chicken to one side and stir in the sour cream or heavy cream until incorporated. Stir in the grated parmesan and fresh parsley.
Serve the chicken over rice or noodles, with mashed potatoes or however you like!
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.
- 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.
You will also like…
- Tuscan Shrimp and Scallops Recipe
- Creamy Orzo With Rosemary Browned Butter
- Tarragon Chicken
- Creamy Tuscan Shrimp Linguine
HAVE YOU MADE MY CROCKPOT 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
Equipment & Tools
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
- 2 tbsp flat leaf parsley , chopped
Instructions
- Season the chicken breasts 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, skin side down, 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 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.
- Pile the chicken to one side and stir in the sour cream or heavy cream until incorporated. Stir in the grated parmesan and fresh parsley.
- Serve the chicken over rice or noodles, with mashed potatoes or however you like!
Video
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.
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