This slow-cooker twist on the viral "Marry Me Chicken" delivers creamy, tomato-kissed chicken with minimal hands-on time. It’s perfect for busy weeknights, simple entertaining, or any evening when you want a restaurant-style sauce with very little fuss. If you’d like to compare versions or see step-at-a-glance photos, check the Crock Pot Marry Me Chicken recipe for reference.
Why you’ll love this dish
This recipe gives you rich, comforting flavors without standing at the stove. The sun-dried tomatoes and Parmesan create umami and sweetness that meld with the cream for a silky sauce — a crowd-pleaser for kids and adults alike. It’s low-effort but feels elevated, which is why so many home cooks reach for it on busy nights or when company drops by.
"My family begged for seconds — the sauce is the real hero. Minimal prep, maximum payoff." — a typical weeknight review
Benefits at a glance:
- Hands-off: slow cooker does most of the work.
- Flexible: use wine + water or straight chicken broth depending on pantry and preference.
- Make-ahead friendly: sauce thickens after refrigerating and reheats beautifully.
How this recipe comes together
Before we list ingredients: you’ll lightly season and sear the breasts to lock in flavor, then slow-cook them in wine or broth with sun-dried tomatoes and spices. Near the end you can thicken the braising liquid, then finish with cream and Parmesan so the sauce stays smooth and not curdled. Total active time is about 10–15 minutes; the slow cooker runs 90–120 minutes on LOW.
What you’ll need
- 4 chicken breasts (skinless or skin-on)
- 1 tbsp unsalted butter
- 1 tsp olive oil (optional, helps searing)
- 2 tsp Italian seasoning
- Salt and black pepper, to taste
- ½ cup (120 ml) white wine + ½ cup water OR 1 cup (240 ml) chicken broth
- 1 tsp chicken bouillon (only if using wine)
- 4 tbsp sun-dried tomatoes, diced and drained (oil-packed or dry — if oil-packed, reserve 1 tsp of the oil for flavor)
- 1 tsp garlic granules (or 2 cloves minced garlic)
- 1 tsp sweet paprika
- 2–3 tbsp grated Parmesan cheese
- 1 cup (225 g) sour cream or heavy cream (see tips for swaps)
- 2 tbsp flat-leaf parsley or fresh basil, chopped
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional slurry to thicken)
Ingredient notes and substitutions:
- Wine vs. broth: wine adds bright acidity; if you prefer no alcohol, use chicken broth (1 cup).
- For a lighter sauce, substitute Greek yogurt (fold in off heat) or use reduced-fat sour cream.
- Bone-in breasts or thighs work but will require longer cook time — add 30–45 minutes on LOW.
Step-by-step instructions
- Lightly season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
- Heat a skillet over medium-high heat (or use your crock pot’s browning function). Add butter and the optional olive oil. Sear chicken skin-side down until golden, about 3–4 minutes per side. Browning builds flavor but is optional if you’re very short on time.
- Transfer the seared chicken to the slow cooker (or leave in if your pot can brown and slow-cook). Pour in the white wine + water mixture or the chicken broth. If you used wine, stir in the chicken bouillon.
- Sprinkle the garlic granules and sweet paprika over the chicken and scatter the diced sun-dried tomatoes into the liquid.
- Cover and cook on LOW for 90 minutes to 2 hours, until an instant-read thermometer reads 165°F (75°C) at the thickest part. Avoid overcooking — check at 90 minutes.
- If you want a thicker sauce, whisk the cornstarch slurry and stir it into the cooker about 10 minutes before the end of cooking. Replace the lid and finish cooking.
- When chicken is cooked, push the chicken to one side of the pot (or remove briefly to a plate). Stir sour cream or heavy cream into the sauce until smooth, then stir in the grated Parmesan and chopped parsley or basil. Return the chicken to the sauce to coat. Taste and adjust salt and pepper.
- Serve immediately with your choice of starch or vegetables.
Best ways to enjoy it
This creamy tomato sauce pairs beautifully with:
- Wide pasta (fettuccine, pappardelle) to catch the sauce.
- Rice pilaf or garlic mashed potatoes for spoonable comfort.
- Cauliflower mash or zucchini ribbons for a lower-carb plate.
Garnish with extra grated Parmesan and a scattering of fresh basil. If you love slow-cooker comfort with a cheesy twist, try the similar Crockpot Cheddar Chicken Pot Pie Tortellini for another weeknight favorite.
Storage and reheating tips
- Refrigeration: Store in an airtight container for 3–4 days. The sauce will firm up in the fridge; gently reheat.
- Freezing: Freeze for up to 2–3 months. Use freezer-safe containers and leave some headroom for expansion.
- Thawing and reheating: Thaw overnight in the fridge. Reheat on the stove over low heat, stirring to reincorporate the sauce, and bring to 165°F before serving. Microwave reheating is fine—stir halfway to heat evenly.
- Avoid boiling the cream on high heat as it can split; reheat gently and stir frequently.
Pro chef tips
- Searing matters: even a quick brown adds depth from Maillard reaction, which the slow cooker can’t create on its own.
- Temperature is your friend: use an instant-read thermometer to hit 165°F exactly — this prevents dry overcooked chicken.
- Avoid curdling: add cream off the heat or after lowering the cooker temperature; finish with Parmesan to stabilize the sauce.
- Sauce consistency: if the sauce is too thin after finishing, remove the chicken and simmer the sauce uncovered on the stove for a few minutes to reduce, or whisk in a cornstarch slurry.
- Sun-dried tomatoes: soak dry-packed ones in warm water for 10 minutes if they’re leathery — they’ll plump and release more flavor.
Creative twists
- Mushroom and spinach Marry Me Chicken: add sliced mushrooms in the cooker and stir fresh spinach into the sauce at the end.
- Spicy version: add 1/2–1 tsp red pepper flakes or a squeeze of harissa for heat.
- Dairy-free: replace cream with full-fat coconut milk, omit Parmesan or use a plant-based cheese alternative. Note flavor will shift toward coconut.
- Herb-forward: swap parsley for tarragon or oregano for a different aromatic profile.
- Thick & cheesy bake: transfer finished chicken and sauce to a baking dish, top with extra Parmesan and breadcrumbs, and broil until golden for a gratin-style finish.
Common questions
Q: Can I use frozen chicken breasts in the slow cooker?
A: It’s safest to thaw chicken first. Cooking from frozen can increase time and raise food-safety concerns because the interior spends too long in the temperature "danger zone." Thaw overnight or use the defrost setting in a microwave, then proceed.
Q: Do I have to brown the chicken first?
A: No, but searing improves flavor and color. If you skip it, the dish will still be tasty but slightly less caramelized.
Q: What’s the best liquid to use: wine or broth?
A: White wine adds acidity and depth; use chicken broth if you want a milder, alcohol-free base. If you choose wine, a splash of water balances it; add a small amount of bouillon if you want extra savory flavor.
Q: Why did my sauce separate after adding cream?
A: High heat or adding cold cream too quickly can cause splitting. Bring the cooker to low, add cream gradually, and stir to incorporate. Finishing with cheese also helps stabilize the sauce.
Q: Can I use thighs instead of breasts?
A: Yes. Bone-in thighs will need longer (add ~30–45 minutes on LOW), but they’re forgiving and stay very moist.
If you want more crock-pot comfort recipes and variations, there are other hearty options to explore on our site.
Marry Me Chicken
Ingredients
Main Ingredients
- 4 pieces chicken breasts (skinless or skin-on)
- 1 tbsp unsalted butter
- 1 tsp olive oil (optional, helps searing)
- 2 tsp Italian seasoning
- to taste Salt and black pepper
- ½ cup white wine + ½ cup water OR 1 cup chicken broth
- 1 tsp chicken bouillon (only if using wine)
- 4 tbsp sun-dried tomatoes, diced and drained (oil-packed or dry — if oil-packed, reserve 1 tsp of the oil for flavor)
- 1 tsp garlic granules (or 2 cloves minced garlic)
- 1 tsp sweet paprika
- 2–3 tbsp grated Parmesan cheese
- 1 cup sour cream or heavy cream (see tips for swaps)
- 2 tbsp flat-leaf parsley or fresh basil, chopped
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional for thickening)
Instructions
Preparation
- Lightly season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
- Heat a skillet over medium-high heat (or use your crock pot’s browning function). Add butter and the optional olive oil. Sear chicken skin-side down until golden, about 3–4 minutes per side.
- Transfer the seared chicken to the slow cooker (or leave in if your pot can brown and slow-cook). Pour in the white wine + water mixture or the chicken broth. If you used wine, stir in the chicken bouillon.
- Sprinkle the garlic granules and sweet paprika over the chicken and scatter the diced sun-dried tomatoes into the liquid.
Cooking
- Cover and cook on LOW for 90 minutes to 2 hours, until an instant-read thermometer reads 165°F (75°C) at the thickest part. Avoid overcooking — check at 90 minutes.
- If you want a thicker sauce, whisk the cornstarch slurry and stir it into the cooker about 10 minutes before the end of cooking. Replace the lid and finish cooking.
- When chicken is cooked, push the chicken to one side of the pot (or remove briefly to a plate). Stir sour cream or heavy cream into the sauce until smooth, then stir in the grated Parmesan and chopped parsley or basil. Return the chicken to the sauce to coat.
Serving
- Serve immediately with your choice of starch or vegetables.