why make this recipe
Crock Pot Marry Me Chicken is a delightful and creamy dish that’s perfect for busy weeknights or when you want to impress guests. The combination of tender chicken, rich flavors, and simple ingredients makes it a favorite. Plus, cooking it in a slow cooker means you can set it and forget it, allowing the flavors to meld beautifully without spending hours in the kitchen.
how to make Crock Pot Marry Me Chicken
Ingredients:
- 4 chicken breasts (skinless or skin-on)
- 1 tbsp unsalted butter
- 2 tsp Italian seasoning
- ½ cup (120ml) white wine + ½ cup water OR 1 cup (240ml) chicken broth
- 2 tbsp flat-leaf parsley or fresh basil (chopped)
- 4 tbsp sun-dried tomatoes (diced and drained)
- Salt and pepper (to taste)
- 2-3 tbsp grated Parmesan cheese
- 1 tsp garlic granules
- 1 tsp chicken bouillon (if using wine)
- 1 tsp sweet paprika
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional)
- 1 tsp olive oil (optional)
- 1 cup (225g) sour cream or heavy cream
Directions:
- Lightly season the chicken breasts with salt, pepper, and Italian seasoning.
- In a pan, or directly in your slow cooker if it has a browning function, melt the butter along with the olive oil.
- Place the chicken, skin side down, and sear until the surface becomes golden.
- Once browned, flip the chicken and transfer to the slow cooker if necessary.
- Pour in the white wine and water mixture or chicken broth. Sprinkle with sweet paprika, garlic granules, and chicken bouillon if applicable. Toss in the diced sun-dried tomatoes.
- Cover and let the chicken cook on the LOW setting for 90 minutes to 2 hours, or until the internal temperature of the chicken reaches 165°F (75°C).
- If desired, prepare a cornstarch slurry by mixing cornstarch with cold water. Stir this into the sauce about 10 minutes before the cooking time ends to thicken the sauce.
- Once the chicken is fully cooked, move it to one side. Stir in the sour cream or heavy cream until fully blended, then incorporate the grated Parmesan and freshly chopped parsley or basil.
- Serve the chicken accompanied by your choice of rice, pasta, or mashed potatoes.
how to serve Crock Pot Marry Me Chicken
This dish is incredibly versatile. You can serve it over rice, pasta, or with a side of mashed potatoes to soak up the delicious creamy sauce. Adding a simple green salad or steamed vegetables would make for a balanced meal.
how to store Crock Pot Marry Me Chicken
To store leftovers, let the chicken cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in portions. Just be sure to thaw it in the refrigerator before reheating.
tips to make Crock Pot Marry Me Chicken
- If you prefer a richer flavor, consider using chicken thighs instead of breasts.
- For a little kick, add crushed red pepper flakes to the sauce.
- Always check the chicken’s internal temperature with a meat thermometer to ensure it’s safely cooked.
variation
You can switch out the sun-dried tomatoes for roasted red peppers or artichoke hearts for a different flavor profile. If you want a lighter version, substitute sour cream or heavy cream with Greek yogurt.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Just increase the cooking time to ensure they are fully cooked.
What if I don’t have white wine?
You can use chicken broth or a mixture of water and vinegar as a substitute.
Can I cook this on high instead of low?
Yes, if you’re short on time, you can cook it on high for about 4-6 hours, but the low setting will yield more tender chicken.
Crock Pot Marry Me Chicken
Ingredients
Main Ingredients
- 4 pieces chicken breasts (skinless or skin-on)
- 1 tbsp unsalted butter
- 2 tsp Italian seasoning
- ½ cup white wine + ½ cup water OR 1 cup chicken broth Choose one option
- 2 tbsp flat-leaf parsley or fresh basil (chopped) For garnish
- 4 tbsp sun-dried tomatoes (diced and drained)
- 2-3 tbsp grated Parmesan cheese
- 1 tsp garlic granules
- 1 tsp chicken bouillon (if using wine)
- 1 tsp sweet paprika
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional) For thickening the sauce
- 1 tsp olive oil (optional)
- 1 cup sour cream or heavy cream For a lighter version, use Greek yogurt
Instructions
Preparation
- Lightly season the chicken breasts with salt, pepper, and Italian seasoning.
- In a pan, or directly in your slow cooker if it has a browning function, melt the butter along with the olive oil.
- Place the chicken, skin side down, and sear until the surface becomes golden.
- Once browned, flip the chicken and transfer to the slow cooker if necessary.
Cooking
- Pour in the white wine and water mixture or chicken broth. Sprinkle with sweet paprika, garlic granules, and chicken bouillon if applicable. Toss in the diced sun-dried tomatoes.
- Cover and let the chicken cook on the LOW setting for 90 minutes to 2 hours, or until the internal temperature reaches 165°F (75°C).
- If desired, prepare a cornstarch slurry by mixing cornstarch with cold water. Stir this into the sauce about 10 minutes before the cooking time ends to thicken the sauce.
- Once the chicken is fully cooked, move it to one side. Stir in the sour cream or heavy cream until fully blended, then incorporate the grated Parmesan and freshly chopped parsley or basil.
Serving
- Serve the chicken accompanied by your choice of rice, pasta, or mashed potatoes.