Crock Pot Marry Me Chicken Recipe

There’s something about crockpot meals that brings a sense of cozy ease into your kitchen, especially when it involves the creamy, dreamy goodness of “Marry Me Chicken.” I remember the first time I made this dish – it was a cold, rainy evening, and the name alone piqued my curiosity. Could a recipe really be so good someone might propose after tasting it? I figured it was worth finding out! Spoiler alert: no proposals that night (already happily married!), but the dinner table was filled with satisfied smiles and second helpings.

If you haven’t heard of Marry Me Chicken, it’s a rich, flavorful dish that’s often served in a creamy sauce made with sun-dried tomatoes, garlic, and a touch of Parmesan – and it’s incredibly easy to make in a crockpot. What sets this version apart is the simplicity. You get all the flavors of a more traditional Marry Me Chicken, but with the slow-cooked tenderness that only a crockpot can deliver. Plus, there’s no need to fuss over a hot stove for hours.

So, grab your crockpot, and let’s get started with a meal that might not land you a marriage proposal, but will definitely win over some hearts at the dinner table.

this RECIPE

A personal connection to this dish: cozy nights and crockpot magic

I think we all have those recipes that immediately transport us back to a particular memory or feeling. For me, Marry Me Chicken brings me back to the early days of fall, when the air starts to get crisp, and comfort food becomes a staple in our home. One evening, after a long day of work, I was looking for something easy but still a bit indulgent. I had heard of this legendary chicken recipe online, but I wanted to put my own spin on it by making it in the crockpot – my trusty kitchen sidekick for busy weeknights.

As the chicken simmered away in its creamy, garlicky sauce, the house filled with the warm, comforting aroma that only slow cooking can provide. It was one of those meals that you can almost taste just by smelling it. My husband walked into the kitchen, took one whiff, and said, “Whatever that is, I’m ready to marry it.” Mission accomplished!

The origins of “Marry Me Chicken” (and why it’s so beloved)

The origin of Marry Me Chicken is a bit murky, but the story behind its name is fun to imagine. The idea is that the dish is so delicious, it could inspire someone to propose after just one bite. While I can’t promise any marriage proposals, I can tell you that the combination of juicy chicken, sun-dried tomatoes, garlic, and creamy sauce creates a flavor so irresistible it’s sure to win over even the pickiest of eaters.

Over time, this dish has evolved from a simple chicken dinner into something of a sensation, with people adding their own twists to make it even more irresistible. Some like it spicy, others prefer it extra creamy, and some, like me, swear by the crockpot version for its convenience and unbeatable tenderness.

Let’s talk ingredients: the stars of the show

Chicken breasts

The foundation of this recipe is the humble chicken breast, which becomes incredibly tender after slow cooking. I usually go for skinless, boneless breasts, but if you’re craving extra flavor, leaving the skin on will give you that golden-browned, crispy exterior after the initial sear.

Substitute: If you’re more of a dark meat lover, chicken thighs work beautifully here, too, and they stay even juicier in the crockpot.

Sun-dried tomatoes

These little gems are what give the dish its signature pop of flavor. Their tangy, slightly sweet bite cuts through the richness of the cream sauce and adds a gourmet touch to the dish.

Substitute: If you’re out of sun-dried tomatoes, roasted red peppers make a lovely alternative. Just make sure to adjust the seasoning if needed – sun-dried tomatoes bring quite a punch!

Garlic granules

I love using garlic granules in crockpot dishes because they’re convenient and pack a lot of flavor without needing to be minced. If you’re a garlic lover, you can always add fresh garlic to really up the ante.

Substitute: No garlic granules on hand? No worries! You can easily swap in fresh garlic, finely minced, or garlic powder if you’re in a pinch.

Parmesan cheese

A little Parmesan goes a long way in adding that savory, nutty flavor to the sauce. It also helps thicken things up and brings the whole dish together.

Substitute: If you’re dairy-free or want to keep things lighter, you can swap the Parmesan for nutritional yeast. It won’t be quite the same, but you’ll still get a nice, cheesy flavor.

Cream (or sour cream)

This is where the magic happens! Whether you go with heavy cream for that luxurious richness or sour cream for a bit of tang, it’s what transforms the sauce into something you’ll want to drizzle over everything.

Substitute: For a lighter version, Greek yogurt can step in here, though it will alter the texture slightly. If you need a dairy-free option, coconut cream works surprisingly well and gives the sauce a subtle sweetness.

Kitchen gear: what you need (and what you can skip)

When it comes to making Marry Me Chicken in the crockpot, you really don’t need much more than the slow cooker itself. But, there are a few tools that can make your life easier.

• A skillet or a crockpot with a browning function: If your crockpot has a sauté or browning option, you can sear the chicken directly in the pot. If not, a simple skillet will do the trick. This step is crucial to lock in those flavors.
• Tongs: These are handy for flipping the chicken when browning it and transferring it to the crockpot without making a mess.
• A meat thermometer: This isn’t essential, but if you want to be 100% sure your chicken is cooked to perfection, a meat thermometer is always helpful. You’re aiming for an internal temp of 165°F (75°C).

Step-by-step: my foolproof method (and a few hard-learned lessons)

Step 1: Season and sear

Start by seasoning your chicken with salt, pepper, and Italian seasoning. Don’t be shy with the seasoning – it’s going to help build that flavor right from the start. Heat your butter and olive oil in a skillet over medium heat, and sear the chicken breasts, skin-side down if you’re using skin-on. You’re not cooking them through here, just getting a nice golden crust.

Tip: Don’t rush this step. The browning adds depth to the flavor, and it’s worth the extra few minutes.

Step 2: Set it and forget it

Transfer the chicken to your crockpot if you seared it in a skillet. Pour in your wine (or chicken broth) and water. Add the sun-dried tomatoes, paprika, garlic granules, and chicken bouillon. Give it a little stir, pop the lid on, and cook on low for 90 minutes to 2 hours, or until the chicken is fully cooked.

Tip: Don’t overcook! I’ve learned the hard way that even in a slow cooker, chicken can dry out if left for too long. Check it at the 90-minute mark to see if it’s done.

Step 3: Make it creamy

Once the chicken is done, push it to one side and stir in your sour cream or heavy cream, Parmesan, and fresh parsley. If you want a thicker sauce, mix the cornstarch with water and stir it in about 10 minutes before serving. This will give it a silky, thickened finish.

Step 4: Serve and savor

Serve the chicken with the sauce drizzled generously over rice, pasta, or mashed potatoes. Garnish with extra Parmesan and parsley if you’re feeling fancy!

Variations: making it your own

One of the best things about this recipe is how adaptable it is. Here are a few variations I’ve tried:

• Gluten-free: This recipe is naturally gluten-free as long as you use a gluten-free chicken broth or wine.
• Low-carb: Serve the chicken over cauliflower rice or zucchini noodles for a lighter, low-carb option.
• Vegan version: Swap the chicken for tofu or seitan, and use coconut cream instead of heavy cream. You’ll lose the “marry me” aspect, but it’s still a tasty dish!
• Spicy twist: Add a pinch of red pepper flakes or some chopped fresh chili to the sauce for a little kick.
• Seasonal flair: In the summer, I like to add some fresh cherry tomatoes along with the sun-dried tomatoes for a burst of sweetness. In the winter, a handful of spinach stirred into the sauce adds a lovely touch of color and extra nutrition.

How to serve and plate like a pro

For a dinner-party-worthy presentation, serve the chicken over a bed of creamy mashed potatoes or buttered noodles. Drizzle the sauce over the top, letting it pool around the sides for that extra bit of indulgence. A sprinkle of fresh parsley or basil on top adds a nice pop of color, and a little extra Parmesan never hurt anyone! If you want to keep things simple, serving the chicken with a side of steamed vegetables or a crisp green salad is just as satisfying.

Drink pairings: what to sip with your Marry Me Chicken

When it comes to pairing drinks with this dish, I usually reach for a crisp white wine like a Chardonnay or Sauvignon Blanc. The acidity of the wine cuts through the richness of the sauce perfectly. If you’re more of a red wine person, a light Pinot Noir works just as well. For non-alcoholic options, a sparkling water with a slice of lemon or a simple iced tea complements the flavors without overpowering them.

Leftovers: storing and reheating tips

If you’re lucky enough to have leftovers (which isn’t always the case in my house), this dish stores beautifully. Keep the chicken and sauce in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or gently warm it on the stovetop, adding a splash of water or broth if the sauce has thickened too much. You can also freeze the chicken and sauce in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge and reheat as usual.

Scaling the recipe: more mouths to feed?

This recipe is easy to scale up if you’re feeding a crowd. Just double the ingredients, and you’re good to go. One thing I’ve noticed is that when you double the recipe, you might need to increase the cooking time slightly, especially if your crockpot is packed. Just keep an eye on it, and make sure your chicken reaches 165°F before serving.

Potential pitfalls (and how to avoid them)

• Dry chicken: If your chicken turns out dry, it’s likely been overcooked. Make sure to check it at the lower end of the cooking time.
• Sauce too thin: If your sauce is thinner than you’d like, stir in a cornstarch slurry 10 minutes before the end of cooking to thicken it up.
• Curdled cream: Be sure to add the sour cream or heavy cream at the end and not too early. High heat can cause the cream to curdle.

Give it a try!

I hope this crockpot Marry Me Chicken brings as much joy to your kitchen as it has to mine. It’s the kind of recipe that makes you feel like a gourmet chef without needing to spend hours in the kitchen. And who knows, maybe it’ll even inspire a proposal or two! Either way, you’ll definitely have a new go-to recipe for those nights when you want something special but still easy to make.

FAQs

1. Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs are juicier and will stay moist even if cooked a bit longer.

2. Can I make this recipe without a crockpot? Yes! You can easily make it on the stovetop by simmering the chicken in the sauce until fully cooked.

3. What can I serve with Marry Me Chicken? It pairs beautifully with mashed potatoes, rice, or pasta – anything to soak up that delicious sauce!

4. Can I freeze the leftovers? Yes, just be sure to store them in an airtight container and freeze for up to 2 months.

5. Can I make this dairy-free? Yes, simply substitute the cream with coconut cream and the Parmesan with nutritional yeast for a dairy-free version.

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