Crock Pot Marry Me Chicken

Description

This Crock Pot Marry Me Chicken is an irresistibly creamy, savory slow-cooker dinner featuring juicy chicken breasts simmered in a rich garlic-Parmesan sauce with tomatoes, Italian herbs, and fresh basil. The chicken cooks low and slow until beautifully tender while the tomatoes add a slightly sweet, tangy flavor that balances the luxurious cream sauce. Garlic, Parmesan, oregano, and red pepper flakes bring plenty of Italian-inspired flavor without requiring complicated preparation. Serve this comforting chicken over pasta, mashed potatoes, rice, or orzo for an easy family dinner that tastes impressive enough for a special occasion.

Ingredients For the Chicken

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp freshly ground black pepper

For the Creamy Tomato Sauce

• 1 can (14.5 oz) diced tomatoes, well drained
• 1 cup heavy cream
• ¾ cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese
• 4 garlic cloves, minced
• 2 tbsp unsalted butter
• 1 tsp Italian seasoning
• ½ tsp dried oregano
• ½ tsp onion powder
• ¼–½ tsp crushed red pepper flakes
• ½ tsp freshly ground black pepper
• Salt, to taste

For Finishing

• ½ cup freshly grated Parmesan cheese
• ¼ cup fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• Extra red pepper flakes, optional
• Freshly ground black pepper

Step-by-Step Instructions

1. Pat the chicken breasts completely dry with paper towels.
2. Season both sides with Italian seasoning, garlic powder, smoked paprika, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the chicken breasts and sear for approximately 2–3 minutes per side, until lightly golden. The chicken does not need to cook through.
5. Transfer the browned chicken to the bottom of a 5–6 quart slow cooker.
6. Add butter to the same skillet.
7. Add minced garlic and cook for approximately 30 seconds, stirring constantly until fragrant.
8. Pour in the chicken broth and gently scrape up the flavorful browned bits from the bottom of the skillet.
9. Stir in the drained diced tomatoes.
10. Add Italian seasoning, oregano, onion powder, red pepper flakes, and black pepper.
11. Pour the tomato and broth mixture over the chicken in the slow cooker.
12. Cover and cook on LOW for approximately 3–4 hours or until the chicken is cooked through.
13. Avoid cooking chicken breasts significantly longer than necessary because they can become dry.
14. Check the thickest portion of each chicken breast with an instant-read thermometer. Chicken is safely cooked when it reaches 165°F (74°C).
15. Once the chicken is cooked, carefully transfer it to a clean plate and cover loosely to keep warm.
16. Turn the slow cooker to HIGH.
17. Pour the heavy cream into the cooking liquid.
18. Add ½ cup freshly grated Parmesan.
19. Stir thoroughly until the cheese begins melting into the sauce.
20. Cover and allow the sauce to heat for approximately 10–15 minutes.
21. Stir again until smooth and creamy.
22. If the sauce is thinner than you prefer, leave the lid slightly open for several minutes or stir in additional Parmesan.
23. Taste and adjust salt, pepper, or red pepper flakes as needed.
24. Return the chicken breasts to the crockpot.
25. Spoon plenty of creamy tomato sauce over each piece.
26. Allow the chicken to warm in the sauce for another 5–10 minutes.
27. Sprinkle the remaining Parmesan over the top.
28. Finish generously with chopped fresh basil and parsley.
29. Add freshly ground black pepper and optional red pepper flakes.
30. Serve immediately with plenty of sauce spooned over the chicken.

Tips

• Sear the chicken first for deeper flavor and a more appetizing golden appearance.
• Use similarly sized chicken breasts so they finish cooking at approximately the same time.
• Freshly grated Parmesan melts more smoothly than many packaged pre-shredded varieties.
• Drain the diced tomatoes well so the finished sauce doesn’t become watery.
• Add the heavy cream toward the end rather than cooking it for several hours to help maintain a smooth sauce.
• Don’t overcook chicken breasts. Start checking them toward the earlier end of the cooking window.
• For additional tomato flavor, add chopped sun-dried tomatoes.
• If you like spicy food, increase the crushed red pepper flakes.

Notes

This creamy chicken is delicious served over fettuccine, penne, orzo, mashed potatoes, rice, or cauliflower mash. Garlic bread is especially good for soaking up the sauce. Add roasted broccoli, asparagus, green beans, or a fresh salad for a complete dinner. Refrigerate leftovers promptly in an airtight container for up to 3–4 days and reheat gently so the cream sauce doesn’t separate.

Q&A

Why is it called Marry Me Chicken?
The playful name refers to the idea that the creamy, savory chicken tastes impressive enough to inspire a marriage proposal.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work very well and generally remain especially juicy during slow cooking.
Can I use fresh tomatoes?
Yes. Chopped cherry or grape tomatoes can replace canned diced tomatoes.
Can I add spinach?
Absolutely. Stir baby spinach into the hot sauce during the final 10 minutes and let it wilt.
Can I make the sauce thicker?
Yes. Add additional Parmesan or use a small cornstarch slurry if necessary.
Can I use half-and-half instead of heavy cream?
Yes, although the finished sauce will be lighter and slightly less rich.

Servings

Makes approximately 4 servings

Nutrition (Approx. Per Serving)

• Calories: 610
• Protein: 56g
• Carbohydrates: 11g
• Fat: 39g
• Saturated Fat: 20g
• Fiber: 2g
• Sugar: 6g
• Sodium: 820mg
• Cholesterol: 205mg
• Potassium: 950mg
  Nutritional values are estimates and may vary depending on chicken breast size, cream, Parmesan, tomatoes, and serving size.