Description

Crock Pot Marry Me Chicken is a comforting, creamy slow-cooked chicken dish featuring tender chicken breasts simmered in a flavorful sauce of white wine or chicken broth, sun-dried tomatoes, garlic, paprika, and rich cream, finished with Parmesan cheese and fresh herbs. Perfect for an easy, hearty meal served over rice, noodles, or mashed potatoes.

Ingredients

Scale

Chicken and Seasoning

4 chicken breasts, skin on or skinless
2 tsp Italian seasoning
Salt and pepper, to taste

Cooking Base

1 tbsp unsalted butter
1 tsp olive oil (optional)
½ cup (120ml) white wine + ½ cup water OR 1 cup (240ml) chicken broth
4 tbsp diced sun-dried tomatoes (drained)
1 tsp sweet paprika
1 tsp garlic granules
1 tsp chicken bouillon (if using wine)

Creamy Sauce

1 cup (225g) sour cream or heavy cream
1 tbsp cornstarch diluted in 2 tbsp cold water (optional, for thickening)
2-3 tbsp grated Parmesan cheese
2 tbsp flat leaf parsley or fresh basil, chopped

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Instructions

Season the chicken: Pat the chicken breasts dry and season them evenly with salt, pepper, and the Italian seasoning to build the base flavor.
Brown the chicken: Heat butter and olive oil in a pan or directly in the slow cooker if it has a browning function. Pan-fry the chicken breasts skin side down until golden brown. This step locks in moisture and adds depth to the dish.
Prepare the cooking liquid: Turn the chicken breasts over and transfer to the slow cooker if not already cooked there. Pour in the white wine and water combination or chicken broth. Season with sweet paprika, garlic granules, and add the diced sun-dried tomatoes. If using wine, add chicken bouillon for depth.
Slow cook the chicken: Cover and cook on the LOW setting for 90 minutes to 2 hours, or until the internal temperature of the chicken reaches 165°F (75°C), ensuring it is fully cooked and tender.
Thicken the sauce (optional): About 10 minutes before the cooking time is complete, if you want a thicker sauce, stir in the cornstarch slurry and heat through to activate and thicken the sauce. This is optional, especially if using sour cream, which already thickens the sauce.
Add cream and cheese: Push the chicken to one side of the slow cooker and stir in the sour cream or heavy cream until well incorporated. Then mix in the grated Parmesan cheese and freshly chopped parsley or basil to enrich and brighten the sauce.
Serve: Serve the creamy chicken over your choice of rice, noodles, or mashed potatoes for a wholesome meal.

Notes

Cooking on the high setting is not recommended as it can make the chicken breasts tough.
Use full-fat sour cream or heavy cream for the best flavor and texture in the sauce.
If you prefer a thicker sauce, use the cornstarch slurry or xanthan gum as an alternative thickener.
If using white wine instead of broth, add chicken bouillon powder or half a stock cube to enhance the flavor.
This recipe is relatively low carb except for the sun-dried tomatoes; for a low-carb variation, substitute fresh tomatoes and serve with cauliflower mash or steamed greens.

Nutrition

Serving Size: 1 chicken breast with sauce (approx. 1/4 recipe)
Calories: 400 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 120 mg