Best Crock Pot Marry Me Chicken

Jump to Recipe Add Me as a Google Trusted Source

My Slow Cooker Marry Me Chicken is tender, creamy, and mostly hands off. One bite and you'll see why this easy meal makes people propose!

crock pot marry me chicken topped with a sun dried tomato cream sauce, parmesan cheese, and basil on Farfalle.

I love having a crock pot meal like slow cooker chicken pot pie, wedding soup, or stuffed peppers waiting on me when I get home. Another favorite is this Crock Pot Marry Me Chicken. It is creamy, flavorful; and just melts in your mouth. Best of all the slow cooker does all the work after a quick sear!

Why Our Recipe is the Best: A Sprinkle of Food Science

It Sears the Chicken First: This triggers the Maillard reaction that you can't get from slow cooking alone. Color=flavor. Bonus: You can deglaze all those brown bits (fond) and add them to your sauce.
It Uses Better Than Bouillon Not Broth: This highly concentrated base delivers a savory flavorful base that broth alone can't.
It Adds The Dairy At the End: Using heavy cream in the slow cooker can cause it to separate. Add it near the end to keep your sauce smooth.

Ingredient Notes and Shopping Tips

ingredients including chicken breasts, cornstarch, better than Bouillon, garlic, sun dried tomatoes, heavy cream, and cheese.

Chicken: Look for chicken breasts that are around the same size so the cook evenly. You could also use boneless skinless thighs. Avoid skin on which can make the sauce too greasy.
Sun Dried Tomatoes: I like oil packed as they tend to be softer. If using dry packed ones you should rehydrate them.
Parmesan: Use freshly grated cheese. It will taste better and melt more smoothly without the fillers often found in pre-grated cheeses.
Better Than Bouillon: I really like the flavor of this in this recipe. You could also use an equal amount of broth and omit the water.

a four image collage showing up to sear chicken and then add it to the crock pot with sun dried tomatoes.

Krystle's Tips: Steal My Culinary School Secrets

Sear in batches if needed. This will ensure your chicken browns instead of steaming.
Don't use cold dairy. This could cause it to curdle. I like to pour my cream into a glass measuring cup and add a few tablespoons of the broth from the slower cooker. Do this a few times until it feels warm but not hot. You could also microwave the cream for 20-30 to take the chill off it.
No peeking! Avoid lifting the lid which lets out the heat. This can make it take longer to cook.

Can I Cook It on High?

I would suggest cooking on low if at all possible. Cooking on high can make your chicken dry and stringy or cause the cream sauce to separate.