Crock-Pot Marry Me Chicken

Today, we are making Crock-Pot Marry Me Chicken. Woo, this chicken is so good. If you make it for anyone, they’re gonna wanna marry you.

Why You’ll Love This

Woo, this chicken is so good. If you make it for anyone, they’re gonna wanna marry you. That’s historically what people say about Marry Me Chicken. Traditionally, it’s made in a skillet, but today we’re gonna make it in the Crock-Pot because it’s easy and it still tastes amazing.

Ingredients

• boneless, skinless chicken breast
• boneless, skinless chicken thighs
• chicken broth (a cup and a half)
• flour (three tablespoons)
• seasonings
• sun-dried tomatoes (about a third of a cup)
• butter (about two tablespoons)
• heavy whipping cream (about a cup)
• cornstarch (one or two tablespoons)
• cold water (a couple of tablespoons)

Instructions

1. I am gonna brown it.
2. Go ahead and flip it and let’s get the other side to match.
3. So I had to do my chicken in two batches, but it’s all nice and browned and ready to go.
4. We are going to add a delicious chicken broth flour mixture to make kind of like a roux for this recipe.
5. Add three tablespoons of flour and we’re just gonna whisk that together.
6. Whisk and whisk it until that flour is completely dissolved into your chicken broth.
7. Once it’s whisked in, we’re going to go ahead and add it to the slow cooker.
8. Then we’re gonna add our seasonings and whisk it together.
9. Once the seasonings are added in and gently stirred together, go ahead and add in your chicken to the crock pot.
10. Start with that single layer and then overlap from there.
11. Add some sun-dried tomatoes.
12. Sprinkle it on top of your chicken.
13. Top with a little bit of butter.
14. Put your lid on your crock pot.
15. You can either cook this on low or on high.
16. Check the internal temperature.
17. Stick it in the center of one of your chicken breasts and then just read the temperature.
18. Add some heavy whipping cream.
19. Measure out just a cup and we’re gonna stir it into the crock pot.
20. Just gently stir it in so that it gets into the sauce.
21. Cover it and cook it again.
22. We’re just wanting to heat that cream through the sauce.
23. If your sauce is not thick, you can add a cornstarch slurry.
24. To do that, you just need like one or two tablespoons of cornstarch and mix it with a couple of tablespoons of cold water.
25. Dissolve that cornstarch and stir it in.

Cooking Tips

I wouldn’t go any smaller, but you could go to an eight quart and that would work fine as well. For this recipe, we find that browning it adds tons of flavor and it helps the chicken hold together instead of becoming shreddable in the Crock-Pot, but it’s completely optional. So if you’re short on time, just throw that chicken in the Crock-Pot and it’s still gonna taste amazing. You can use boneless, skinless chicken thighs if you prefer. A lot of our readers prefer the dark meat over white meat. In this recipe, it’s still gonna taste amazing and it’s gonna add a lot of flavor and it’s gonna make the chicken taste better. It’s very important to dissolve the flour in your chicken broth so you don’t get like chunks of flour in your meals or lumps. You do want to go ahead and drain these so that your meal is not super oily and greasy. Since this is a crock pot recipe, it is super forgiving. So you could eyeball it and just throw some in there if you prefer. And either way, it’s gonna taste great. You want it on top so that it’ll cook down and the flavors of the chicken. I don’t worry about cutting it in pieces. Just roll over the chicken so you don’t really need to dice it up. You just really wanna cook it until that chicken is cooked through. We’re not wanting shredded chicken. We’re wanting whole chicken. I usually start with the lower end of the cook time and then I check the chicken from there. You really wanna know your crock pot and how fast it cooks. Since we brown this chicken, it’s already partially cooked. So always use the lower end of the cook time and check it from there. When I’m cooking chicken in the crock pot and I want it to be whole and not like shreddable, I’m gonna turn on the thermometer to make sure that it’s cooked through for the safe temperature. My husband always makes fun of it ’cause he says it’s for the grill, but this is for all types of cooking. Baking, Instant Pot, crock pot, all the things. You’re looking for about 165 as the safe temperature. We do not wanna put this in at the beginning ’cause it might curdle and get kinda gross. So we always wait till the end. Make sure you shake it before use. Since we did the flour in the sauce mixture, it should help thicken it. If you are cooking it on high and your sauce is not thick, you can add a cornstarch slurry.

Serving Suggestions

My favorite way to serve this is over like a beautiful bed of pasta. It’s great over angel hair, fettuccine. You could even do egg noodles or bow ties. That would be great as well. But this recipe is so versatile. It’s also great over rice or even mashed potatoes. It’s like comfort food at its finest. And if you’re following like a low carb diet, you can just serve it as is and it’s really delicious as well.

I promise if you want to impress anyone, this recipe is going to do it. It’s called Marry Me Chicken for a reason.