Crock Pot Marry Me Chicken
Use chicken broth instead of wine for an alcohol-free version. Sear the chicken for deeper flavor; use the slow cooker’s browning function if available to keep it one-pot. Stir dairy in at the end off direct heat to prevent curdling. Serve with gluten-free sides (rice, potatoes) to keep the meal gluten-free. Swap Parmesan with Pecorino Romano or Asiago if preferred. Add-ins mentioned in the source: garlic, red pepper flakes, mushrooms, spinach, or bell peppers can be added for extra flavor/veg. For a richer result, heavy cream works best; for lighter, use sour cream or Greek yogurt (added at the end). Chicken thighs can be used for extra tenderness and flavor in slow cooking. Storage: Refrigerate in an airtight container up to 3–4 days; reheat gently on low heat to avoid separating the sauce. Sauce may thicken; loosen with a splash of broth or cream.
Time: Prep: 10 mins, Cook: 110 mins, Total: 120 mins
Servings: 4
Ingredients
- 4 chicken breasts (skin-on or skinless)
- 2 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 tbsp unsalted butter
- 1 tsp olive oil (optional)
- 1/2 cup sun-dried tomatoes (or sun-dried tomato pesto)
- 1/2 cup white wine or chicken broth
- 1/2 cup sour cream or heavy cream
- 1/3 cup freshly grated Parmesan cheese
- Fresh parsley or basil, for garnish
Instructions
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- Heat the butter and olive oil (if using) in a pan or directly in the slow cooker if it has a browning function. Sear the chicken skin-side down until golden.
- Turn the chicken over and pour in the white wine or chicken broth. Add the sun-dried tomatoes.
- Cover the slow cooker and cook on LOW for 90 minutes to 2 hours or until the chicken reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken to one side. Stir in the sour cream or heavy cream and Parmesan cheese to make the sauce creamy.
- Garnish with fresh parsley or basil and serve over pasta, rice, or mashed potatoes.