Crock Pot Marry Me Chicken

Name: Crock Pot Marry Me Chicken
Prep time: 15 min
Cook time: 6 h
Total time: 6 h
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1 cup sun-dried tomatoes, chopped (oil-packed or dry-packed); 1 cup heavy cream; 1 cup chicken broth (low-sodium preferred); 1 medium onion, chopped; 4 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and freshly ground black pepper, to taste; Fresh basil leaves for garnish (optional)

There’s a reason this recipe carries a name that suggests romance: it fills the house with a slow-braised perfume of garlic, tangy sun‑dried tomatoes and warm Italian herbs, while the heavy cream melts into a silky, velvety sauce that coats tender, pull‑apart chicken. Imagine slicing through a piece of slow-cooked chicken and watching fork-tender fibers fall apart into the sauce—each bite a comforting balance of savory, slightly sweet tomatoes, fragrant basil, and lush creaminess. It’s the kind of dish that makes the table feel intimate, the kind that wraps an ordinary weeknight in a little bit of celebration.

This Crock Pot Marry Me Chicken is perfect when you want hands-off magic: weeknight dinners after busy days, cozy weekend meals where you let the slow cooker do the work, or impressing guests with minimal fuss. Make it for Valentine’s dinner, a family gathering, or any time you want a rich, comforting meal that feels special without needing restaurant skills.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 6–8 hours on Low or 3–4 hours on High
Total Time: 6–8 hours (hands-on: ~15 minutes)
Servings: 4
Difficulty Level: Easy — great for beginners and busy cooks

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings). These values are calculated using USDA FoodData Central nutrient values and standard portion sizes; they are estimates and will vary with ingredient brands and portion size. For general dietary guidance, see resources such as the USDA and Mayo Clinic.

Calories: ~540 kcal per serving
Protein: ~56 g
Carbohydrates: ~13 g
Fat: ~28 g
Fiber: ~2 g
Sodium: variable (depends on broth and sundried tomatoes; can be moderate to high)

Notes: The heavy cream contributes most of the calories and fat; chicken supplies the bulk of protein. To reduce calories and fat, use half-and-half or a lighter cream alternative (see Variations). Source references: USDA FoodData Central, Mayo Clinic guidance on macronutrients.

Perfect For…

Weeknight dinners when you want hands-off cooking with big, comforting flavor.
Cozy evenings and colder months—this is the kind of meal that warms the house and the soul.
Small dinner parties: it feels gourmet but requires minimal active time, so you can be present with guests.
Meal-prep dinners: the sauce reheats well and pairs easily with rice, pasta, or mashed potatoes.

Preparation Guide

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
1 cup sun‑dried tomatoes, chopped (oil‑packed or dry-packed; see notes)
1 cup heavy cream
1 cup chicken broth (low‑sodium preferred)
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
Fresh basil leaves for garnish (optional)

Optional ingredients and substitutions

Swap heavy cream for half‑and‑half + 1 tbsp cornstarch (for lower fat) or use a 2:1 mix of Greek yogurt and milk (temper yogurt before adding).
Use sun‑dried tomatoes packed in oil for a richer result—drain and reserve a tablespoon or two of the oil for extra flavor.
Add 1/2 cup grated Parmesan for extra richness and umami.
Replace chicken breasts with boneless skinless thighs for more forgiving, juicier meat (adjust cooking time if needed).

Method & Process

Place the chicken breasts in a single layer in the bottom of your Crock Pot.
In a mixing bowl, combine the chopped sun‑dried tomatoes, heavy cream, chicken broth, chopped onion, minced garlic, Italian seasoning, and a pinch of salt and pepper. Stir until combined.
Pour the cream‑tomato mixture evenly over the chicken breasts in the Crock Pot.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through (internal temperature 165°F / 74°C) and very tender.
Optional: in the last 15–30 minutes, shred the chicken with two forks and stir it into the sauce for an even coating. If your sauce is too thin, remove the lid and cook on HIGH for 15–30 minutes to reduce, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir in to thicken.
Serve over pasta, rice, polenta, or mashed potatoes. Garnish with fresh basil and optional grated Parmesan.

Practical tips

Avoid over-salting: sun‑dried tomatoes and chicken broth can be salty—use low‑sodium broth and taste before adding extra salt.
Check doneness with a digital thermometer: 165°F (74°C) is the safe internal temp for chicken. Because it’s slow-cooked, it should be fork‑tender.
If using oil‑packed sun‑dried tomatoes, drain them well to avoid a greasy sauce; reserve a bit of the oil to boost flavor if desired.

Best Pairings

Carbohydrate bases: al dente linguine, buttered egg noodles, garlic mashed potatoes, or creamy polenta.
Vegetables: roasted asparagus, sautéed green beans with lemon, or a simple arugula salad with shaved Parmesan to cut the richness.
Bread: crusty Italian bread or a warm baguette to mop up the sauce.
Wine: a medium-bodied white like Chardonnay or a light red like Pinot Noir complements the creamy tomato sauce.
For a lighter meal: serve over a bed of steamed greens or cauliflower rice.

Storage Instructions

Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (per USDA food safety guidelines).
Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat or in the microwave until steaming hot (165°F / 74°C). Add a splash of broth if sauce has thickened.
Freezer: Freeze in airtight containers or heavy‑duty freezer bags for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Note: cream‑based sauces can separate slightly after freezing; whisk gently while reheating to reincorporate.

Insider Secrets

Browning the chicken quickly in a hot skillet before placing it in the slow cooker adds an extra layer of flavor through Maillard reaction—optional but rewarding.
If you like a silkier sauce, remove the cooked chicken briefly, use an immersion blender to purée a portion of the sauce (or blend sun‑dried tomatoes and onions), then return and stir in the chicken.
To prevent cream from curdling when reheating or finishing, temper it: stir a small amount of hot sauce into the cream before adding, or reduce heat to low and stir gently.
For deeper tomato flavor, stir in 1–2 teaspoons of tomato paste with the liquids at step 2.
If you prefer a stronger herb profile, add a bay leaf at the start and remove before serving.

Fun Flavor Ideas

Mediterranean twist: add 1/2 cup Kalamata olives, 1 tablespoon capers, and finish with lemon zest and chopped parsley for briny brightness.
Lighter swap: use half‑and‑half mixed with 2 tablespoons nonfat Greek yogurt (temper yogurt) to cut fat while keeping a creamy mouthfeel. Add a squeeze of lemon to brighten.
Smoky & spicy: add 1 teaspoon smoked paprika and a pinch of red pepper flakes; use oil‑packed sun‑dried tomatoes for a richer base.
Vegetarian approach: swap chicken for firm tofu or large portobello mushrooms and increase sun‑dried tomatoes to 1.5 cups, using vegetable broth instead of chicken broth.

Common Questions & Answers

Q: Can I use frozen chicken breasts?
A: Yes—if using frozen, increase slow‑cooker time and ensure the internal temperature reaches 165°F (74°C). For food safety, thawing first is preferable.

Q: My sauce is too thin—how do I thicken it?
A: Remove chicken and cook sauce on HIGH with the lid off to reduce, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot sauce; simmer until thickened.

Q: Can I make this dairy‑free?
A: Yes—use full‑fat coconut milk or a dairy‑free cream alternative, but expect a slight flavor shift. Add a squeeze of lemon to balance sweetness if using coconut milk.

Q: How do I make this lower calorie?
A: Use half‑and‑half or a light cream substitute, reduce the portion of cream, or use chicken thighs and skim some fat after cooking. Serve over cauliflower rice or a large bed of vegetables instead of pasta.

Q: Can this be doubled for a crowd?
A: Yes—use a larger slow cooker and ensure ingredients aren’t packed so tightly; cooking time may increase slightly.

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Conclusion

This Crock Pot Marry Me Chicken is proof that slow cooking can produce seriously indulgent, restaurant-style results with minimal effort—rich, comforting, and endlessly adaptable. Try it the classic way first, then experiment with the variations to find the perfect version for your table. If you’d like another slow‑cooker take on the dish, compare this version to an alternate method at Easy Crockpot Marry Me Chicken Recipe, or see how home cooks adapt it for different tastes at Crock Pot Marry Me Chicken – The Country Cook.

I’d love to hear how yours turns out—share photos, tweaks, or questions in the comments and join our community of cooks exploring simple, delicious weeknight meals.