Marry Me Chicken earned its cheeky name because the creamy sun-dried tomato sauce is supposedly proposal-worthy, and this slow cooker version makes it almost hands-off. You still get that golden sear on the chicken and the bubbling, garlicky cream sauce, but the slow cooker does the braising while you get on with your day.
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The trick is a quick skillet sear before everything goes into the crock, plus a cornstarch slurry and a splash of cream stirred in at the very end so the sauce stays glossy instead of splitting. The result is fork-tender chicken in a sauce that clings to pasta, rice, or crusty bread.
This makes a generous six servings, so it is ideal for a Sunday family dinner with leftovers for lunch the next day. Total active work is about 15 minutes.
Why You'll Love This Recipe
About the Ingredients
6 boneless, skinless chicken breasts (about 2.5 lb / 1.1 kg), trimmed
Trim any visible fat so the sauce stays clean. If breasts are very thick, slice them horizontally into cutlets so they cook evenly; boneless thighs also work and stay even juicier.
2 tbsp olive oil, for searing
Use a neutral high-smoke-point oil like avocado oil if your olive oil is extra-virgin and prone to smoking. You only need enough to coat the skillet.
1 tsp kosher salt, plus more to taste
Kosher salt is less dense than table salt, so if you only have table salt, start with 3/4 tsp. Taste the sauce at the end before adding more.
1/2 tsp freshly ground black pepper
Fresh-cracked pepper blooms better in the hot pan. Pre-ground pepper is fine in a pinch but use a little more.
1 medium yellow onion (about 1 cup / 160g), finely diced
Yellow onion gives the sweetest base; white onion is sharper. Frozen diced onion (about 1 cup) saves 5 minutes of prep and works perfectly.
4 garlic cloves, minced (about 1 tbsp)
Fresh garlic is best, but 1 tsp garlic powder can substitute if you add it with the cream at the end instead of the start.
1/2 cup (120ml) low-sodium chicken broth
Low-sodium lets you control the salt. Vegetable broth or a dry white wine (use 1/4 cup wine plus 1/4 cup water) both work as swaps.
1/2 cup (about 85g) oil-packed sun-dried tomatoes, drained and sliced
Oil-packed are softer and more flavorful than dry-packed; if using dry-packed, rehydrate in hot water for 10 minutes first. Save a spoonful of the oil to sauté the onion.
1 cup (240ml) heavy cream
Heavy cream (36-40% fat) is essential because lower-fat cream curdles in the slow cooker. For a lighter version, use half-and-half but add it only in the last 20 minutes.
1/2 cup (50g) freshly grated Parmesan cheese
Grate your own from a block for a smooth melt; pre-shredded Parmesan contains anti-caking starch and can turn grainy in the sauce.
1 tbsp cornstarch whisked into 2 tbsp cold water (slurry)
The slurry thickens the sauce without a long reduction. Arrowroot powder works as a 1:1 substitute but loses thickness if boiled hard.
1 tsp dried Italian seasoning, plus fresh basil to finish
A pinch of red pepper flakes adds gentle heat. If you have fresh thyme, use 1 tsp chopped instead of the dried blend.
Tips & Tricks
Do not skip the sear
A quick 2-minute-per-side sear at 400°F (205°C) builds the browned flavor the slow cooker cannot create on its own.
Add dairy late
Stir in the cream and Parmesan only in the final 20-30 minutes on Low so the sauce stays smooth instead of splitting.
Thicken at the end, not the start
Whisk in the cornstarch slurry during the last 15 minutes and let it bubble gently to activate.
Season in layers
Salt the chicken before searing, then taste the finished sauce and adjust, since slow cooking mutes seasoning.
Pro Tips
Step-by-Step Instructions
1. Pat and Season Chicken
Pat the chicken breasts completely dry with paper towels, then season both sides with the kosher salt and black pepper. Drying the surface is what allows a real golden-brown crust to form.
2. Sear Until Golden
Heat the olive oil in a large skillet over medium-high heat until shimmering, about 350°F (175°C) oil temperature. Sear the chicken in batches for 3 minutes per side until deep golden brown; the chicken will not be cooked through yet, which is fine because it finishes in the slow cooker.
3. Sauté Onion and Garlic
Lower the skillet to medium heat and add the diced onion, cooking for 4-5 minutes until translucent and soft. Add the minced garlic and dried Italian seasoning and stir for 30 seconds until fragrant but not browned.
4. Deglaze the Pan
Pour in the chicken broth and scrape up the browned bits with a wooden spoon, then stir in the sliced sun-dried tomatoes. Simmer for 2 minutes until the liquid reduces slightly; this is the flavor base for the sauce.
5. Load the Slow Cooker
Transfer half of the onion-tomato mixture to the slow cooker, nestle the seared chicken on top in a single layer, then spoon the remaining mixture over the chicken. Pour in any skillet juices.
6. Cook Low and Slow
Cover and cook on Low for 3 to 3.5 hours or on High for 1.5 to 2 hours, until the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer and shreds easily with a fork.
7. Make It Creamy
In the last 20-30 minutes of cooking, stir in the heavy cream and grated Parmesan, cover, and let it heat through until the edges of the sauce are gently bubbling. Do not let it boil hard or the cream may split.
8. Thicken and Serve
Push the chicken to one side, whisk in the cornstarch slurry, and cook uncovered on High for 10-15 minutes until the sauce coats the back of a spoon. Taste, adjust salt, scatter with fresh basil, and serve over pasta, rice, or crusty bread.
Delicious Variations
Spicy Marry Me
Add 1/2 tsp red pepper flakes with the garlic and finish with a pinch of smoked paprika for a warm kick.
Marry Me Chicken Pasta
Shred the cooked chicken, toss the sauce with 1 lb cooked penne, and broil 2 minutes with extra Parmesan on top.
Lighter Marry Me
Swap heavy cream for half-and-half added in the last 20 minutes and use 1/4 cup grated Parmesan plus 1 tbsp cornstarch for body.
How to Store Marry Me Chicken Slow Cooker Edition 🍗
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; keep the chicken submerged in sauce so it does not dry out.
Freezer
Freeze in a freezer-safe container for up to 3 months. Cream sauces can separate slightly on thaw, so whisk gently while reheating.
Reheating
Reheat gently on the stovetop over low heat or in the microwave at 50% power, stirring every 30 seconds, until steaming but not boiling.
Frequently Asked Questions
Q: Can I put raw chicken in the slow cooker for Marry Me Chicken?
Yes, you can add raw chicken directly to the slow cooker, but searing it first gives much better flavor and color. If you skip the sear, cook on Low for 3.5-4 hours and check for 165°F (74°C).
Q: Why did my cream sauce curdle in the slow cooker?
Cream curdles when it is added too early or boiled hard, so stir it in during the last 20-30 minutes on Low. Let the dish cool for a minute before adding cold cream, and never let the sauce reach a rolling boil.
Q: Can I use frozen chicken breasts in this recipe?
It is not recommended because frozen chicken spends too long in the slow cooker's danger zone, but if you must, use thawed chicken for the sear. Always thaw chicken in the refrigerator overnight before cooking for food safety.
Q: What do you serve with Marry Me Chicken?
Serve it over pasta, rice, or mashed potatoes so the creamy sun-dried tomato sauce gets soaked up. Crusty bread and a simple green salad round out the meal.
Q: How do I thicken the sauce if it is too thin?
Whisk 1 tbsp cornstarch into 2 tbsp cold water and stir it into the sauce on High for 10-15 minutes until it coats a spoon. If it is still thin, repeat once more, but do not add dry cornstarch directly or it will clump.
Give this Marry Me Chicken Slow Cooker Edition a try this week and let the creamy sun-dried tomato sauce do the talking. Snap a photo, tag me, and tell me what you served it with, because the pasta versus rice debate is very real in my house.
Marry Me Chicken Slow Cooker Edition 🍗
Marry Me Chicken Slow Cooker Edition turns chicken breasts into a creamy sun-dried tomato masterpiece with zero stovetop stress and just 15 minutes of prep.
🧂 Ingredients
- 6 boneless, skinless chicken breasts (about 2.5 lb / 1.1 kg), trimmed
- 2 tbsp olive oil, for searing
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 medium yellow onion (about 1 cup / 160g), finely diced
- 4 garlic cloves, minced (about 1 tbsp)
- 1/2 cup (120ml) low-sodium chicken broth
- 1/2 cup (about 85g) oil-packed sun-dried tomatoes, drained and sliced
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1 tbsp cornstarch whisked into 2 tbsp cold water (slurry)
- 1 tsp dried Italian seasoning, plus fresh basil to finish
📋 Instructions
- 1Pat and Season Chicken — Pat the chicken breasts completely dry with paper towels, then season both sides with the kosher salt and black pepper. Drying the surface is what allows a real golden-brown crust to form.
- 2Sear Until Golden — Heat the olive oil in a large skillet over medium-high heat until shimmering, about 350°F (175°C) oil temperature. Sear the chicken in batches for 3 minutes per side until deep golden brown; the chicken will not be cooked through yet, which is fine because it finishes in the slow cooker.
- 3Sauté Onion and Garlic — Lower the skillet to medium heat and add the diced onion, cooking for 4-5 minutes until translucent and soft. Add the minced garlic and dried Italian seasoning and stir for 30 seconds until fragrant but not browned.
- 4Deglaze the Pan — Pour in the chicken broth and scrape up the browned bits with a wooden spoon, then stir in the sliced sun-dried tomatoes. Simmer for 2 minutes until the liquid reduces slightly; this is the flavor base for the sauce.
- 5Load the Slow Cooker — Transfer half of the onion-tomato mixture to the slow cooker, nestle the seared chicken on top in a single layer, then spoon the remaining mixture over the chicken. Pour in any skillet juices.
- 6Cook Low and Slow — Cover and cook on Low for 3 to 3.5 hours or on High for 1.5 to 2 hours, until the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer and shreds easily with a fork.
- 7Make It Creamy — In the last 20-30 minutes of cooking, stir in the heavy cream and grated Parmesan, cover, and let it heat through until the edges of the sauce are gently bubbling. Do not let it boil hard or the cream may split.
- 8Thicken and Serve — Push the chicken to one side, whisk in the cornstarch slurry, and cook uncovered on High for 10-15 minutes until the sauce coats the back of a spoon. Taste, adjust salt, scatter with fresh basil, and serve over pasta, rice, or crusty bread.
