0 from 132 votes
Crock Pot Marry Me Chicken
Crock Pot Marry Me Chicken – tender chicken breasts in a rich and creamy sundried tomato sauce. A meal so good it’s proposal worthy! This easy slow cooker chicken recipe is absolutely delicious served with pasta, rice or mashed potatoes.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 4
Calories: 455 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 chicken breasts , skin on or skinless
- 2 tsp Italian seasoning
- salt and pepper
- –
- 1 tbsp unsalted butter
- 1 tsp olive oil (can omit if preferred)
- ½ cup (120ml) white wine + ½ cup water OR 1 cup (240) chicken broth
- 4 tbsp diced sun-dried tomatoes (drained)
- 1 tsp sweet paprika
- 1 tsp garlic granules
- 1 tsp chicken bouillon (if you have used wine)
- 1 cup (225g) sour cream or heavy cream
- 1 tbsp cornstarch diluted in 2 tbsp cold water (optional)
- 2-3 tbsp grated Parmesan cheese
- 2 tbsp flat leaf parsley or fresh basil, chopped
Instructions
- Season the chicken breasts with salt and pepper and sprinkle with the dried Italian herbs.
- Heat the butter and oil in a pan or directly in the slow cooker if it has a browning function. Pan fry, skin side down, until golden.
- Turn the chicken breasts over (transfer to the slow cooker if not already using) and pour in the wine or chicken broth. Season with paprika, garlic granules and add the sun-dried tomatoes.
- Cover and cook on the LOW setting for 90 mins - 2 hours or until the chicken registers internal temperature of 165°F (75°C).
- Optional: make a cornstarch slurry by mixing it with a little cold water and stir into the sauce ten minutes before cooking time is over. The cornstarch will need to be heated through to activate and thicken the sauce. If you are using sour cream you can leave this out.
- Pile the chicken to one side and stir in the sour cream or heavy cream until incorporated. Stir in the grated Parmesan cheese and fresh parsley.
- Serve the chicken over rice or noodles, with mashed potatoes or however you like!
Cup of Yum
Notes
- I would not advise you to cook this recipe on the high setting as it can make the chicken breasts a little tough.
- I use full-fat sour cream or heavy cream in this recipe. If you would like to thicken the creamy sauce then add the cornstarch slurry. Xanthan gum can also be used in the same way.
- If you use white wine instead of chicken broth then add a teaspoon of chicken bouillon powder or half a crumbled stock cube in with the seasoning.
- This recipe is low carb apart from the sun-dried tomatoes. If you are following a low carb diet you can replace them with fresh tomatoes and serve them over cauliflower mash or with steamed greens.
Nutrition Information
Calories
455kcal
(23%)
Carbohydrates
8g
(3%)
Protein
51g
(102%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
189mg
(63%)
Sodium
1061mg
(44%)
Potassium
1185mg
(34%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1158IU
(23%)
Vitamin C
21mg
(23%)
Calcium
121mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 455
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 8g | 3% |
| Protein | 51g | 102% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 189mg | 63% |
| Sodium | 1061mg | 44% |
| Potassium | 1185mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1158IU | 23% |
| Vitamin C | 21mg | 23% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.