When a slow cooker meets a protein-forward twist, you get a comforting, weeknight-friendly riff on Marry Me Chicken that stays creamy without heavy cream. This version uses blended cottage cheese for extra protein and silkier texture, sun-dried tomatoes for a tangy punch, and a quick sear to lock in flavor before the crockpot does the rest. If you need allergy or nutrition guidance before you start, check the recipe disclaimer.
Why you’ll love this dish
This High Protein Crockpot Marry Me Chicken gives you all the indulgent, saucy vibes of the viral original with smarter protein swaps and minimal fuss. It’s great for busy nights, meal prep, or a casual dinner that still feels a little special.
"Creamy, tangy, and totally effortless — the cottage cheese twist keeps it light but satisfying."
Reasons to try it:
- High protein without heavy cream — blended cottage cheese adds creaminess and boosts protein.
- Hands-off finish — sear, dump in the slow cooker, and let it do the work.
- Family-friendly with an optional kick (chili crunch or red pepper flakes).
- Feeds four comfortably and scales well.
Step-by-step overview
This recipe is a simple three-act process:
- Season and sear the chicken briefly to build flavor.
- Slow-cook with sun-dried tomatoes and broth until fully cooked and tender.
- Thicken the sauce with a cornstarch slurry and finish by stirring in Parmesan and smooth blended cottage cheese. The result is a velvety, tangy sauce that clings to the chicken.
What you’ll need
- 4 boneless, skinless chicken breasts (6–8 oz each) — serves 4.
- 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
- 1/4 teaspoon onion powder, 1/2 teaspoon Italian seasoning.
- 1 teaspoon olive oil.
- 1 small shallot, finely chopped; 2 cloves garlic, crushed.
- 1/4 cup chopped sun-dried tomatoes (not packed in oil).
- 1 cup low-sodium chicken broth.
- 1/2 teaspoon chili crunch oil or red pepper flakes (optional, for heat).
- 2 tablespoons cornstarch + 2 tablespoons water (slurry).
- 2 tablespoons grated Parmesan cheese (fresh preferred).
- 1/2 cup blended cottage cheese (must be processed until completely smooth).
- 3 tablespoons chopped fresh basil for garnish.
Substitutions and notes:
- If you prefer richer sauce, swap half the cottage cheese for 1/4 cup heavy cream. For dairy-free, use a silken tofu purée plus dairy-free Parmesan.
- Sun-dried tomatoes in oil will add extra richness — drain them before chopping and reduce the added olive oil. For pantry guidance on these swaps, see the ingredient notes.
Step-by-step instructions
- Pat the chicken dry and season both sides with kosher salt and black pepper. Set aside.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the chopped shallot and crushed garlic and sauté about 1–2 minutes until fragrant but not brown.
- Push shallot and garlic to the side. Add the chicken to the skillet and sear 2–3 minutes per side until lightly golden. While searing, sprinkle onion powder and Italian seasoning over the chicken.
- Transfer the seared chicken and any pan drippings to the slow cooker. Arrange in a single layer.
- Scatter chopped sun-dried tomatoes over the chicken and pour in 1 cup low-sodium chicken broth. Add chili oil or red pepper flakes if you want heat.
- Cover and cook on LOW for 4–6 hours. Chicken is done when the thickest part reaches 165°F (74°C).
- About 30 minutes before serving, whisk 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the slow-cooker sauce to thicken. Cover and continue cooking for those 30 minutes.
- Turn off the slow cooker. Stir in 2 tablespoons grated Parmesan and the 1/2 cup fully blended cottage cheese until the sauce is smooth. If the sauce is too thick, thin with a bit more chicken broth, 1 tablespoon at a time.
- Return the chicken to the sauce if you removed it. Let rest 5 minutes so flavors settle. Garnish with 3 tablespoons chopped fresh basil and serve.
Best ways to enjoy it
- Serve over cooked pasta (linguine or penne), cauliflower rice, or a bed of steamed green beans for a lower-carb plate.
- Spoon the sauce over mashed potatoes or polenta for a comforting dinner.
- For a lighter meal, pair with a crisp salad and roasted asparagus.
- Garnishes: extra grated Parmesan, a drizzle of olive oil, or a few torn basil leaves make the dish look and taste elevated.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Cool to room temperature before refrigerating.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently rewarm on the stovetop over low heat, stirring and adding a splash of broth to loosen the sauce. Heat to an internal temperature of 165°F (74°C). Microwaving is fine for single portions—cover and stir halfway through to heat evenly.
- Safety: Never leave cooked chicken out at room temperature for more than 2 hours. Always confirm reheated chicken reaches 165°F.
Helpful cooking tips
- Don’t skip the sear: Browning the chicken builds flavor and improves texture; it’s a two- to three-minute investment per side that pays off.
- Blend cottage cheese thoroughly: Use a blender or food processor until the curds are completely gone for a silky sauce. If you see curd lumps, the sauce will be grainy.
- Adjust slow-cooker times: All slow cookers run differently. If your unit cooks hotter, check at 3.5–4 hours. If it runs cool, it might take the full 6 hours.
- Cornstarch slurry timing: Add the slurry with about 30 minutes left so the sauce thickens but doesn’t overcook the dairy finish.
- Taste and adjust salt at the end: Parmesan and sun-dried tomatoes add saltiness; finalize seasoning after adding cottage cheese and Parmesan.
Creative twists
- Mediterranean: Add olives and a splash of white wine; finish with lemon zest.
- Green goddess: Stir in 2 tablespoons pesto before serving for herb-forward flavor.
- Mushroom & spinach: Add sautéed mushrooms and a handful of spinach in the final 20 minutes.
- Spicy-sweet: Use sun-dried tomatoes in oil and add a teaspoon of honey plus chili oil for a balanced sweet-heat glaze.
- Low-carb / keto: Serve over zoodles or riced cauliflower and skip the cornstarch; simmer to reduce the sauce instead.
Common questions
Q: Can I use frozen chicken breasts?
A: You can, but for best texture and safe cooking, thaw first. Frozen chicken increases crockpot cooking time and can pass through the temperature danger zone.
Q: What does blended cottage cheese do that cream doesn’t?
A: It adds protein and creates a creamy texture with less fat. Fully blending removes curds and mimics the mouthfeel of cream without the caloric punch.
Q: Is searing necessary if I’m in a hurry?
A: It isn’t mandatory, but searing greatly improves flavor and color. If short on time, increase seasoning and consider using a splash of balsamic or wine to deepen the sauce’s flavor.
Q: Can I make this on HIGH in a slow cooker?
A: Yes—on HIGH it will typically take about 2–3 hours, but start checking for doneness earlier to avoid drying the chicken.
Q: How can I thicken the sauce without cornstarch?
A: Reduce the sauce by cooking with the lid off for the final 30–45 minutes, or whisk in a tablespoon of instant mashed potato flakes as a quick thickener.
High Protein Crockpot Marry Me Chicken
A light yet creamy crockpot chicken dish featuring blended cottage cheese and sun-dried tomatoes for a flavorful twist.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: High Protein
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 teaspoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, crushed
- 1/4 cup chopped sun-dried tomatoes (not packed in oil)
- 1 cup low-sodium chicken broth
- 1/2 teaspoon chili crunch oil or red pepper flakes (optional)
- 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
- 2 tablespoons grated Parmesan cheese (fresh preferred)
- 1/2 cup blended cottage cheese
- 3 tablespoons chopped fresh basil (for garnish)
Instructions
- Pat the chicken dry and season with kosher salt and black pepper.
- Heat olive oil in a skillet over medium-high heat, add shallot and garlic, sauté for 1–2 minutes.
- Add chicken to the skillet, sear for 2–3 minutes per side until golden, seasoning with onion powder and Italian seasoning.
- Transfer seared chicken to the slow cooker with pan drippings.
- Scatter sun-dried tomatoes over chicken, pour in chicken broth, and add chili oil or red pepper flakes if desired.
- Cover and cook on LOW for 4–6 hours.
- About 30 minutes before serving, whisk cornstarch with water to make a slurry and stir into sauce.
- After stirring in the slurry, cover and continue cooking for 30 minutes.
- Stir in grated Parmesan and blended cottage cheese until smooth.
- Let rest for 5 minutes, garnish with fresh basil, and serve.
Notes
For a richer sauce, swap half the cottage cheese for heavy cream. For dairy-free options, substitute with silken tofu purée and dairy-free Parmesan.