Easy Crock Pot Marry Me Chicken Recipe

Crock Pot Marry Me Chicken is a dish that truly lives up to its name. It’s so delicious and creamy, you might find yourself wanting to propose to whoever made it! I love making this for busy weeknights because it feels so special without a lot of fuss. The magic happens in the slow cooker, turning simple chicken breasts into incredibly tender morsels swimming in a rich, sun-dried tomato sauce. It starts with basic pantry staples, but the final result is restaurant-worthy, making it a favorite for cozy dinners at home. This Crock Pot Marry Me Chicken is proof that you don’t need hours in the kitchen to create something deeply satisfying and impressive.

Ingredients:

4 chicken breasts (, skin on or skinless (about 2–2¼ lb / 900g–1kg total, or 2 large breasts halved))
2 tsp Italian seasoning
Salt and pepper
1 tbsp unsalted butter
1 tsp olive oil ((can omit if preferred))
½ cup (120ml) white grape juice + ½ cup water OR 1 cup (240ml) 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 grape juice))
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).

Cooking Instructions:

First things first, let’s get the chicken prepped. If your chicken breasts are particularly thick, I highly recommend halving them horizontally. This ensures they cook more evenly and become super tender wit

Crock Pot Marry Me Chicken

This Crock Pot Marry Me Chicken is a weeknight lifesaver that somehow tastes incredibly rich and restaurant-worthy. It gets its name because it’s so good, it’s the kind of dish that might make you want to propose to the cook (or the recipe!). It starts with simple chicken breasts that get transformed into tender, succulent morsels bathed in a creamy, sun-dried tomato sauce. It’s surprisingly easy to put together, and the slow cooker does most of the heavy lifting, leaving you with minimal fuss and maximum flavor. I love making this when I want something special without a lot of effort, perfect for a cozy dinner in.

Ingredients:

• 4 chicken breasts (, skin on or skinless (about 2–2¼ lb / 900g–1kg total, or 2 large breasts halved))
• 2 tsp Italian seasoning
• Salt and pepper
• 1 tbsp unsalted butter
• 1 tsp olive oil ((can omit if preferred))
• ½ cup (120ml) white grape juice + ½ cup water OR 1 cup (240ml) 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 grape juice))
• 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).

Cooking Instructions

First things first, let’s get the chicken prepped. If your chicken breasts are particularly thick, I highly recommend halving them horizontally. This ensures they cook more evenly and become super tender without drying out. Pat them completely dry with paper towels. This step is important because it helps any seasonings stick better and allows for a nicer sear if you choose to brown them first (which I sometimes do for extra flavor, but it’s not essential for this crock pot version!). Season both sides of the chicken breasts generously with salt, pepper, and the Italian seasoning. Don’t be shy with the salt and pepper; it really makes a difference in the final taste. If you’re using skin-on breasts, make sure they’re dry to get a little crispness if you opt for searing.

Now, we’re going to add a little bit of flavor to the bottom of your slow cooker. Place the 1 tablespoon of unsalted butter and 1 teaspoon of olive oil (if you’re using it) in the insert of your slow cooker. You can do this directly in the pot. If your slow cooker has a sauté function, you can melt the butter and oil over medium heat for a minute or two before adding the chicken. If not, just place them in the insert as is. This butter and oil will help create a richer base for the sauce and prevent the chicken from sticking.

Next, carefully place your seasoned chicken breasts into the slow cooker, on top of the butter and oil. Try to arrange them in a single layer, not overlapping too much, so they cook evenly. Now it’s time to build the sauce. In a small bowl, whisk together your liquid. You can use ½ cup of white grape juice plus ½ cup of water, or if you prefer a deeper chicken flavor, just use 1 cup of chicken broth. If you opt for the grape juice and water combination, stir in the 1 teaspoon of chicken bouillon. This bouillon is key to ensuring you get that savory chicken flavor when not using actual broth. Add the 4 tablespoons of diced, drained sun-dried tomatoes, 1 teaspoon of sweet paprika, and 1 teaspoon of garlic granules to this liquid mixture. Give it a good stir to combine.

Pour this flavorful liquid mixture evenly over the chicken in the slow cooker. Make sure some of the liquid gets around and under the chicken pieces. Now, it’s time for the slow cooker to work its magic. Cover your slow cooker and set it to cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours. The exact time will depend on your slow cooker and the size of your chicken breasts. I usually check for tenderness around the 3-hour mark on high or the 5-hour mark on low. The chicken should be cooked through and easily shredded or cut with a fork. If you’re using skinless breasts, they might cook a little faster, so keep an eye on them.

Once the chicken is tender and cooked through, carefully remove the chicken breasts from the slow cooker and place them on a plate or cutting board. Tent them loosely with foil to keep them warm. Now, let’s transform the cooking liquid into that luscious sauce. Stir in the 1 cup of sour cream or heavy cream directly into the slow cooker insert with the remaining liquid. If you want an even thicker sauce that coats the chicken beautifully, now is the time to add the optional cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir this into the sauce in the slow cooker. Stir well, making sure there are no lumps. If you did not use chicken bouillon or if you want an extra boost of savory flavor, you can add a little more bouillon or a pinch of salt and pepper at this stage. Taste the sauce and adjust seasonings as needed. You want it to be perfectly balanced.

Continue to cook the sauce on HIGH for another 10-15 minutes, stirring occasionally, until it has thickened to your desired consistency. If you used cornstarch, you’ll see it thicken quite quickly. Once the sauce is thick and creamy, stir in the 2-3 tablespoons of grated Parmesan cheese until it melts into the sauce, adding another layer of cheesy goodness. Finally, stir in the 2 tablespoons of chopped fresh flat leaf parsley (or basil if you prefer). This adds a lovely fresh aroma and a pop of color. Return the cooked chicken breasts to the slow cooker and spoon the creamy sauce over them, coating them completely. Let them sit in the sauce for about 5 minutes on the warm setting to soak up all those delicious flavors. Serve this Marry Me Chicken over pasta, rice, or with some crusty bread for dipping into that incredible sauce.

Conclusion:

This Crock Pot Marry Me Chicken really is a fantastic option for any night of the week when you want something comforting and impressive without a lot of work. The slow cooker does all the hard stuff, leaving you with tender chicken in a wonderfully creamy sauce that tastes like you slaved over it for hours. It’s a simple yet elegant dish that’s sure to become a regular in your rotation. Feel free to adjust the sun-dried tomatoes to your liking, or even add a pinch of red pepper flakes if you enjoy a little heat. Serve it over pasta, rice, or with some crusty bread to soak up all that delicious sauce. You’ll find yourself making it again and again!

Frequently Asked Questions:

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs work wonderfully here and can sometimes stay even more moist than breasts. You can use them interchangeably, just make sure they’re cooked through.

Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Q: What if I don’t have sun-dried tomatoes?
A: While sun-dried tomatoes are key to the flavor, you could try adding a tablespoon of tomato paste and a pinch of dried oregano for a similar concentrated tomato taste, though the texture will be different.

Crock Pot Marry Me Chicken

A creamy and flavorful chicken dish made in the slow cooker, perfect for a weeknight meal.

Prep Time
15 Minutes

Cook Time
4 Hours

Total Time
15 Minutes

Servings
4 servings

Ingredients

• 4 chicken breasts (, skin on or skinless (about 2–2¼ lb / 900g–1kg total, or 2 large breasts halved))
• 2 tsp Italian seasoning
• Salt and pepper
• 1 tbsp unsalted butter
• 1 tsp olive oil
• ½ cup (120ml) white grape juice + ½ cup water OR 1 cup (240ml) 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 grape juice))
• 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

1. Step 1
   Season chicken breasts with Italian seasoning, salt, and pepper.
2. Step 2
   Melt butter and olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side, until golden brown.
3. Step 3
   Place seared chicken in the slow cooker. Add white grape juice, water (or chicken broth), diced sun-dried tomatoes, sweet paprika, garlic granules, and chicken bouillon (if using grape juice).
4. Step 4
   Cook on low for 3-4 hours or on high for 2-3 hours, until chicken is cooked through.
5. Step 5
   Remove chicken from the slow cooker. Stir in sour cream (or heavy cream) and Parmesan cheese. If a thicker sauce is desired, stir in the cornstarch slurry and cook on high for another 15-20 minutes, stirring occasionally, until thickened.
6. Step 6
   Return chicken to the slow cooker and coat with the sauce.
7. Step 7
   Garnish with fresh parsley (or basil) before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.