Crockpot Marry Me Chicken

Crockpot Marry Me Chicken combines tender chicken in a creamy sauce full of sun-dried tomatoes and Parmesan cheese. This is a fancy dish that even the kids will eat, and ask for seconds!

Crockpot Marry Me Chicken Recipe

Chicken can get pretty boring when you are trying to think of something for dinner. Am I right? How about something new that the whole family will love?

Tender chicken in a creamy sundried tomato sauce sounds like something I can get behind. Because I love a fancy dish on a regular Tuesday night that’s not too hard to make.

And don’t worry if you are super busy like me, the slow cooker does most of the work for you. Which is why this is a great weeknight meal. Some of the other comments I get are that it’s easy to make, doesn’t take a lot of time, and the kids love it too.

I love these flavors so much that I have made a few different versions. This skillet marry me chicken is a great one pan meal that you can pair with your favorite side dish.

I’m a sucker for pasta with my chicken so this Marry Me Chicken and Tortellini, or this Marry Me Chicken Soup versions have my heart.

Ingredients Needed

Chicken – Instead of using boneless skinless chicken breasts, try boneless skinless chicken thighs or chicken tenders.

Heavy Cream – Substitute with half-and-half, coconut milk, or evaporated milk.

Parmesan Cheese – Try using Pecorino Romano, Asiago, or Grana Padano.

Sun-Dried Tomatoes – Substitute them with cherry tomatoes, diced fresh tomatoes, or roasted red peppers.

Chicken broth – Swap out for chicken stock or vegetable broth.

Spices – Italian Seasoning, red pepper flakes. Add garlic powder and onion powder if desired.

Pantry staples – Cornstarch, fresh minced garlic cloves, olive oil, salt, black pepper.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Crockpot Marry Me Chicken

First: Season the chicken breasts with salt and pepper. In a large, oven safe skillet, heat the olive oil over medium-high heat.

Second: Cook the chicken breasts for roughly 5 minutes on one side to brown it. Flip and brown the other side for a couple of minutes more.

Remove the chicken breasts and place in the slow cooker.

Third: In a medium bowl, add the cornstarch, slow whisk in the chicken broth to make a slurry.

Stir in the garlic, Italian seasoning, red pepper flakes, heavy cream, and sun-dried tomatoes.

Fourth: Pour this mixture over the chicken. Cover and cook on high for 2 ½ – 3 hours or on low for 5-6 hours.

Fifth: When ready, stir in the parmesan cheese. Serve with rice, angel hair pasta, or a mixed green salad.

Garnish with sliced fresh basil or chopped fresh parsley.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

If you love this crockpot chicken recipe, check out my Crockpot Pineapple Chicken and my Mississippi Chicken!

Serving Suggestions

Crockpot Marry Me Chicken goes well with a a great many side dishes. I like mine over cooked white rice, thin pasta like angel hair or linguine, or even zucchini noodles.

Want to make it a full meal? Serve it alongside a fresh green salad, or roasted vegetables like green beans or Brussels sprouts.

How long does it last?

Crockpot Marry Me Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Cool it completely before storing.

Can you freeze it?

If you want to make it ahead or have a lot of leftovers, you can freeze it. Allow the dish to cool completely, then transfer it to a freezer-safe container or freezer bags.

Label and date it. Freeze for up to 2-3 months. When ready to enjoy, thaw it overnight in the refrigerator and reheat it thoroughly before serving.

How do you reheat crockpot marry me chicken?

Microwave: Reheat individual portions in a microwave-safe dish and cover with a lid or plastic wrap. Heat on medium power in 1-minute intervals, stirring occasionally, until heated through.

Stovetop: For larger portions, you can reheat the chicken on the stovetop. Place the chicken in a skillet or saucepan and heat over medium-low heat, stirring occasionally. 

Add a splash of chicken broth or water if needed to prevent the chicken from drying out. Cook until the chicken is heated through.

Oven: Preheat the oven to 350°F (175°C). Transfer the chicken to an oven-safe dish and cover with aluminum foil.

Heat for about 20-30 minutes or until the chicken is thoroughly heated.

Tips for No Leftovers

• Sear or brown the chicken before transferring them to the slow cooker. This gives it extra flavor and texture.
• Make it spicier by adding cayenne pepper, or more red pepper flakes.
• Use chicken tenders, chicken cutlets, or thighs.
• Add extra vegetables like sliced bell peppers, mushrooms, or spinach.
• Thicken the sauce with more cornstarch. Pour the liquid into the cornstarch to keep it from getting lumpy.
• Use an all purpose flour mixture if you prefer.
• Add freshly chopped basil or parsley for more color and texture.
• Don’t have Italian seasoning? Make your own with equal parts of oregano, basil, thyme, and rosemary.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Perfect for any occasion, this combination of juicy chicken breasts, creamy sauce, sun-dried tomatoes, and Parmesan cheese makes a delicious meal everyone will love. Think marriage proposal or special date night!

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