Crock Pot Marry Me Chicken

This creamy, slow-cooked chicken—nicknamed "Marry Me Chicken" for its rich, irresistible sauce—is perfect for nights when you want something comforting with minimal hands-on time. It combines sun-dried tomatoes, garlic, Parmesan and heavy cream for a silky sauce that makes plain chicken feel special. For a full printable guide and variations, check the classic Crock Pot Marry Me Chicken recipe.

Why you’ll love this dish

This recipe takes four simple chicken breasts and turns them into an elegant, saucy main without stove-side babysitting. It’s ideal for busy weeknights, casual dinner parties, or anyone who wants restaurant-style flavor with a crock pot’s convenience.

"I threw everything in before work and came home to dinner that tasted like I’d been cooking all day—creamy, tangy, and ready to impress." — satisfied home cook

Reasons to make it:

• Hands-off cooking: set it and forget it for hours.
• Family-friendly: mild, creamy flavors go over well with kids and adults.
• Budget-friendly: chicken breasts and pantry staples stretch a long way.
• Customizable: easy to swap ingredients for dietary needs.

Step-by-step overview

Before you start: this recipe is mostly assembly. You’ll briefly sauté garlic for flavor, layer the chicken and sun-dried tomatoes in the crock pot, add cream and Parmesan, season, and cook low and slow until fork-tender. The cheese melts into the cream to create the hallmark silky sauce. Expect 6–8 hours on low or 3–4 hours on high.

What you’ll need

• 4 chicken breasts (boneless, skinless)
• 1 cup sun-dried tomatoes (packed in oil or rehydrated if dry)
• 4 cloves garlic, minced
• 1 cup Parmesan cheese, grated (use freshly grated for best melt and flavor)
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh basil for garnish (optional)

Notes and substitutions:

• Use Greek yogurt or sour cream (folded in at the end, off heat) to cut fat slightly, though texture will differ.
• For a protein boost or to change texture, see the high-protein Crock Pot Marry Me Chicken adaptation.
• If sun-dried tomatoes are dry-packed, soak them in warm water for 10 minutes before using.

Step-by-step instructions

1. Heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—don’t let it brown. Transfer the garlic (and oil) to the crock pot.
2. Place the chicken breasts in a single layer at the bottom of the crock pot.
3. Scatter the sun-dried tomatoes over the chicken. Pour the heavy cream evenly over the top.
4. Sprinkle the grated Parmesan cheese across the surface. Season with salt and freshly ground black pepper to taste.
5. Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is fork-tender.
6. Optional: For a thicker sauce, remove the chicken when done, stir the sauce and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Return chicken to coat, or simmer the sauce on high for 10–15 minutes with the crock pot lid slightly ajar.
7. Serve garnished with torn fresh basil for color and brightness.

How to plate and pair

Best ways to enjoy it:

• Spoon the saucy chicken over cooked pasta (fettuccine or penne). The sauce clings beautifully to long noodles.
• Serve alongside mashed potatoes or creamy polenta to soak up every drop.
• For lower-carb meals, plate over cauliflower mash or zucchini noodles.
• Add a crisp side salad or roasted vegetables (broccoli, asparagus) to balance the richness.
• Finish with extra Parmesan and cracked black pepper at the table.

Storage and reheating tips

• Refrigeration: Cool the leftovers to room temperature (no more than 2 hours out), then store in an airtight container for up to 3–4 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Note: cream-based sauces can separate slightly after freezing; whisking or gentle reheating usually brings them back together.
• Reheating: Reheat gently on the stove over low heat, stirring frequently. Microwave in short intervals, stirring between bursts. If the sauce has separated or is thin, whisk in a splash of cream or a small cornstarch slurry and warm through until it thickens. Ensure reheated chicken reaches 165°F (74°C).

Pro chef tips

• Sauté the garlic briefly in the olive oil to release flavor—this small step makes a noticeable difference in the final sauce.
• Use freshly grated Parmesan (not pre-grated) for creaminess and greater melt.
• If your chicken breasts are thick, pound them to even thickness for consistent cooking.
• Avoid over-salting early: Parmesan is salty, so taste the sauce near the end before adding more salt.
• For an ultra-silky sauce, stir the Parmesan into warm cream off the heat rather than dumping it on cold; this helps it melt smoothly.

Recipe variations

• Low-carb: Serve over zoodles or cauliflower rice and substitute half-and-half for heavy cream (thicken with a cornstarch slurry if needed).
• Dairy-free: Use full-fat coconut milk and a dairy-free Parmesan alternative; texture and flavor will shift toward coconut.
• Pesto twist: Stir 2 tablespoons basil pesto into the sauce at the end for herbal brightness.
• Protein swaps: Try boneless skinless thighs for richer flavor, or use turkey breasts for a leaner option.
• Add vegetables: Stir in baby spinach during the final 15 minutes of cooking to wilt it into the sauce.

Common questions

Q: How long does this take to prep and cook?
A: Hands-on prep is about 10–15 minutes (mincing garlic, assembling). Cook time is 6–8 hours on low or 3–4 hours on high.

Q: Can I use frozen chicken breasts in the crock pot?
A: It’s safer to thaw chicken first. Cooking from frozen in a slow cooker can keep meat in the temperature danger zone too long and may lead to uneven cooking. If pressed, use a pressure cooker or add extra time and check internal temperature; aim for 165°F (74°C).

Q: What if my sauce is too thin or separated?
A: To thicken, remove the lid and cook on high for 10–20 minutes to reduce. Alternatively, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot sauce until it thickens. For separation, gentle whisking and a splash of cream usually reunite the sauce.

Q: Can I make this ahead for a dinner party?
A: Yes. Cook the dish, cool, refrigerate, and reheat gently the day of. If transporting, keep warm in the crock pot on low with the lid secure, or reheat in an oven-safe dish covered with foil at 325°F until warmed through.

Q: Is this recipe kid-friendly and freezer-friendly?
A: Yes to both. The mild cream and tomato flavors are usually kid-approved. Freeze in meal-sized portions for easy weeknight dinners; expect slight texture changes in the sauce after freezing but still very tasty.

If you want more slow-cooker inspiration or a protein-forward twist, check the linked guides earlier in the article for step-by-step alternatives and nutrition-focused versions.

Marry Me Chicken

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A creamy, slow-cooked chicken dish with sun-dried tomatoes, garlic, Parmesan, and heavy cream for a comforting and elegant meal.

• Author: ayoboyo021gmail-com
• Prep Time: 15 minutes
• Cook Time: 360 minutes
• Total Time: 375 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 4 chicken breasts (boneless, skinless)
• 1 cup sun-dried tomatoes (packed in oil or rehydrated if dry)
• 4 cloves garlic, minced
• 1 cup Parmesan cheese, grated
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh basil for garnish (optional)

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Instructions

1. Heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Transfer the garlic (and oil) to the crock pot.
2. Place the chicken breasts in a single layer at the bottom of the crock pot.
3. Scatter the sun-dried tomatoes over the chicken. Pour the heavy cream evenly over the top.
4. Sprinkle the grated Parmesan cheese across the surface. Season with salt and pepper to taste.
5. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C).
6. For a thicker sauce, remove the chicken, stir in a cornstarch slurry, and return chicken to coat or simmer the sauce on high for 10–15 minutes with lid slightly ajar.
7. Serve garnished with torn fresh basil.

Notes

For a lighter version, use Greek yogurt or sour cream at the end. If using dry-packed sun-dried tomatoes, soak them in warm water for 10 minutes before using.