Hey there! So, let me tell you about this dish that’s become a bit of a legend in my house: Crock Pot Marry Me Chicken. I first made it one rainy Sunday when I just wanted something cozy and a little bit fancy (but not too much work, you know?). The name makes me chuckle every time because, well, my husband didn’t propose after eating it, but he did say he loved me more than ever. I mean, that’s a win, right?
Why You’ll Love This
Honestly, I make this when I want to impress with minimal effort (aren’t those the best kinds of recipes?). My family goes crazy for it because it’s got that creamy, herby goodness that makes you go for seconds. Oh, and if you accidentally add too much garlic? I’ve done that—it only makes it better. Plus, it’s perfect for those days when you’re juggling a million things. Just throw it all in the crock pot and let it work its magic.
What You’ll Need
- 4 boneless chicken breasts (or thighs, if you like dark meat)
- 1 cup chicken broth (sometimes I use vegetable stock instead)
- 1/2 cup sun-dried tomatoes (look for the ones packed in oil)
- 1 cup heavy cream (my grandma swore by half-and-half, honestly, both work)
- 1/2 cup parmesan cheese, grated (the more, the merrier!)
- 4 cloves garlic, minced (or a big spoonful of the jarred stuff when I’m lazy)
- 1 teaspoon dried oregano
- Salt and pepper to taste
How to Make It
- Place the chicken in the bottom of the crock pot. Pour over the chicken broth and heavy cream. You might think it looks a bit strange now—trust me, it’ll come together.
- Add the sun-dried tomatoes and garlic. This is where I usually sneak a taste of the sauce (shh, don’t tell!).
- Sprinkle the parmesan cheese and oregano over everything. Give it a quick stir if you want, or just let it be.
- Set your crock pot to low and let it cook for about 5-6 hours. Or, if you’re in a rush, high for 3-4 hours works too. But low and slow, that’s how you get the love in the dish.
Notes and Discoveries
I once added a splash of white wine, and it was delightful! But don’t overdo it—or do, if that’s your thing. Also, if it comes out a bit thin, just let it sit for a few minutes after cooking to thicken up.
Variations I’ve Tried
One time, I added mushrooms because, why not? It was a hit. Another time, I tried it with zoodles instead of pasta for a low-carb twist. Not my favorite, but hey, some folks might enjoy it!
What You’ll Need (Equipment)
If you don’t have a crock pot (which, how are you surviving?), you can use a heavy pot and simmer on low on the stove. Just keep an eye on it.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to three days, though honestly, in my house, it never lasts more than a day!
How to Serve It
I love serving this over pasta, with a side of crusty bread to mop up all the sauce. My kids adore it with rice, and sometimes I’ll throw together a quick green salad on the side.
Pro Tips I’ve Learned
Do not rush the cooking time, trust me; I once tried speeding it up, and it just wasn’t the same. Also, give it a good stir halfway through if you can—it makes a world of difference.
Frequently Asked Questions
Can I use frozen chicken? Technically, yes, but it might add extra liquid—so keep an eye on the consistency.
Is there a non-dairy option? You could try coconut milk! I’ve heard it works but haven’t tried it myself.
What sides go well with this? Anything starchy! Potatoes, pasta, rice—pick your poison, they’re all fabulous.