Marry Me Chicken
This slow-cooker version of Marry Me Chicken delivers a creamy, flavorful tomato sauce with minimal effort, making it perfect for busy weeknights or entertaining.
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.
Notes
For a lighter sauce, substitute Greek yogurt or use reduced-fat sour cream. Store leftovers in an airtight container for 3–4 days or freeze for up to 2–3 months. Thaw overnight in the fridge and reheat gently.