Reach your lover’s heart through their stomach with this rich, tender chicken that overflows with flavor.
In my household, some meals hit the spot better than others. Some, my husband even declares, are so good that they persuaded him to marry me. While this kind of joke between couples has been going on for decades, in recent years it’s blown up as an online trend. Now we have this simple, yet utterly scrumptious Crock-Pot marry me chicken—slow-cooked in a rich, creamy sauce infused with a hint of sun-dried tomato and spice. With sides like rice and a salad, what more could my beloved husband ask for?
For me, the best part of this recipe is that I can start it a couple of hours early and then let the Crock-Pot work its slow-cooking magic. It’s ideal for busy evenings when my to-do list takes up the entire pad of paper hanging on my fridge. And if I have guests coming over, Crock-Pot chicken takes a lot of stress out of dinner prep, giving me a chance to spend more time with loved ones instead of sweating over a sizzling pan of chicken. That way, both my guests and I will be satisfied.
The ongoing trend, with a twist
In the 1980s, Glamour magazine editors passed around a roast chicken recipe that became known as “Engagement Chicken,” because a co-worker got engaged shortly after cooking it. Since then, the recipe has had several evolutions, one of which is this Crock-Pot marry me chicken. While many chefs online claim that this recipe was designed to influence a man to propose to his girlfriend, I’d like to suggest something bolder.
Regardless of gender, if cooking is your love language, then craft this iconic dish for a romantic dinner wherein you propose to your partner. No need to beat around the bush! Crock-Pot marry me chicken with some glasses of white wine could be part of a very romantic evening. Who knows what will happen with a dining experience that lovely!
How do I store leftovers?
Once your marry me chicken has cooled to room temperature, transfer it to an airtight container and refrigerate for up to 4 days. To reheat your chicken, use an oiled skillet on the stove over medium heat, warming each side of the chicken for 3-5 minutes and making sure it reaches a safe internal temperature (165°F). While you can also freeze this dish for up to 2 months, the sauce tends to separate when it thaws.
Serving suggestions
While I’ve hinted at my favorite ways to serve Crock-Pot marry me chicken, now I’ll reveal the specifics—all of which have been successful and satisfying. By far, my top choice for serving this dish is with Rice Cooker Brown Rice and Boiled Brussels Sprouts. If it’s a romantic meal for two, I’ll pour a couple glasses of White Sangria for a sweet surprise pairing. On the other hand, if it’s a family and friends occasion, I’ll dish out Crock-Pot marry me chicken on top of Homemade Egg Noodles with a side of Chopped Kale Salad and Lemonade. Feel free to play with other pairings to find your favorite.
Crock-Pot Marry Me Chicken
Ingredients
- 1/2 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 4 boneless, skinless chicken breasts (or 2 extra large)
- 3 tablespoons olive oil
- 1 1/2 cups low-sodium chicken broth
- 3 tablespoons cornstarch
- 4 garlic cloves minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon paprika
- 1/3 cup chopped sun-dried tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
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In a small bowl, mix the salt, garlic powder, onion powder, and black pepper. Rub the mixture evenly over both sides of the chicken breasts.
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Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until they are golden brown. They do not need to be fully cooked at this stage.
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In a bowl, whisk together the chicken broth and cornstarch until smooth. Add the minced garlic, Italian seasoning, red pepper flakes, and paprika.
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Pour the broth mixture into the Crock-Pot. Place the seared chicken breasts in the Crock-Pot, drizzle with any remaining oil from the skillet, then top each with the chopped sun-dried tomatoes.
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Cover the Crock-Pot and cook on low for about 2 hours, until the chicken is tender and fully cooked through. Cooking time will vary depending on the size of the chicken breasts. Add the heavy cream during the last 30 minutes of cooking.
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Carefully remove the chicken breasts from the Crock-Pot. Stir the grated Parmesan cheese into the sauce until it is well combined, then return the chicken to the Crock-Pot.
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Ensure the sauce is smooth and well mixed; adjust seasonings to taste before serving. Serve warm, garnished with basil, optionally with a side of rice or pasta.
Nutrition
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