Why is my sauce thin?

A light sauce is expected here, but it can be thickened with the optional cornstarch slurry. Stir the cornstarch with cold water first, then add it ten minutes before cooking ends. It must heat through to thicken, so adding it after cooking will not give the same result. If using sour cream, the source notes that you can leave the slurry out.

Can I use chicken thighs?

Yes, chicken thighs can replace the breasts, and the source describes them as more forgiving. They need a longer low cook of 3 to 4 hours rather than the breast timing. Their different size and structure mean the original 90-minute window is not the guide. Keep the cream and Parmesan for the end, just as with breasts, rather than adding them before the slow cook.

Can I use Greek yogurt instead?

No, Greek yogurt is not advised for this sauce because it is likely to curdle. Use sour cream, soya cream, or cream cheese instead, as listed by the source. Full-fat sour cream or heavy cream is specifically recommended for the intended sauce texture. Stir the chosen dairy in after the chicken cooks, and do not bring the finished sauce to a simmer or boil.

Can I make this ahead?

Yes, the recipe can be made ahead and reheated the next day. Reheat it gently on the stove over low heat so the creamy sauce stays together. A microwave is not recommended by the source because the sauce can split. Keep the heat modest and stir as it warms, rather than letting the sauce bubble hard.

Can I double this recipe?

Yes, double the recipe’s main ingredients when making a larger batch. Do not automatically double the seasonings, because their intensity can build differently in the larger amount of sauce. Taste and adjust the salt and pepper at the end, as the source directs. Make sure the chicken still has room in the cooker rather than packing the breasts into a tight pile.

Crock Pot Marry Me Chicken with Creamy Sun-Dried Tomato Sauce

By Olivia HayesSep 24, 2026

Keeping the cooker on low gently cooks the chicken breasts so their texture stays tender, while a quick skin-side sear creates a golden edge before slow cooking. Crock Pot Marry Me Chicken is finished in a creamy sun-dried tomato sauce with Parmesan, paprika, and herbs.

Butter and olive oil are heated before the seasoned breasts go in skin-side down, building color before the slow cooker takes over. White wine with water, or chicken broth, forms the cooking liquid; paprika, garlic granules, and diced sun-dried tomatoes season it. Sour cream or heavy cream and grated Parmesan are stirred in only at the end, with parsley or basil warming through.

Expect the chicken to turn golden during the initial fry, then sit in a lighter creamy sauce rather than a heavy one. Cook it on low for the stated window and use the recipe’s thermometer cue before adding dairy. The common mistake is using high heat, which the source warns can toughen the breasts, or boiling the finished cream sauce after the cheese goes in.

Serve the chicken and sauce over rice or noodles, or alongside mashed potatoes. Green beans or steamed broccoli are suggested sides, and extra Parmesan can be scattered over the platter. For a thicker sauce, add the optional cornstarch slurry ten minutes before cooking ends.

Why you'll love this recipe

Starting skin-side down builds a golden surface before slow cooking, so the chicken brings more color and contrast to the creamy sauce.
Low, steady cooking keeps the breasts tender because the recipe avoids the high setting that can make this quick-cooking cut tough.
Adding sour cream or heavy cream after cooking keeps the sauce smooth, since the recipe specifically avoids simmering or boiling it afterward.
Optional cornstarch slurry thickens only after heating through, giving control over the sauce’s naturally lighter consistency without changing the main cooking method.
Parmesan is stirred in at the finish, where it melts into the cream sauce instead of sitting as a separate topping.
Wine or broth cooks with sun-dried tomatoes and seasonings, so the chicken sits in a flavored liquid from the start.

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Prep 10 minCook 120 minTotal 130 minEasy4 servings

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 the chicken skin-side down until golden.

Turn the chicken breasts over, transferring them to the slow cooker if needed, then pour in the wine and water or chicken broth. Season with paprika and garlic granules, add the chicken bouillon if using wine, and add the sun-dried tomatoes.

Cover and cook on LOW for 90 minutes to 2 hours, or until the chicken registers 165°F (75°C).

Optional: mix the cornstarch with cold water and stir the slurry into the sauce ten minutes before cooking time ends.

Move the chicken to one side and stir in the sour cream or heavy cream until incorporated.

Stir in the grated Parmesan and parsley or basil just to warm through; do not simmer or boil.

Serve the chicken over rice or noodles, with mashed potatoes, or as preferred.

FAQ

Use the recipe’s stated thermometer reading to judge when the chicken is done. The breasts should cook on low for the indicated 90 minutes to 2 hours, rather than being rushed on high. High heat can leave them tougher even when they appear finished. Check the thickest part of a breast, not the sauce or the pan surface, before moving it aside to finish the sauce.

Crock Pot Marry Me Chicken with Creamy Sun-Dried Tomato Sauce

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Dinner Chicken Low Carb Slow Cooker

Crock Pot Marry Me Chicken with Creamy Sun-Dried Tomato Sauce

Name: Crock Pot Marry Me Chicken with Creamy Sun-Dried Tomato Sauce
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4 servings
Ingredients: 4 chicken breasts (skin on or skinless, about 2–2¼ lb total; or 2 large breasts halved); 2 tsp Italian seasoning; salt and pepper (to taste); 1 tbsp unsalted butter; 1 tsp olive oil (optional); 0.5 cup white wine (plus 1/2 cup water; or use chicken broth); 0.5 cup water (use with white wine); 1 cup chicken broth (use instead of white wine and water); 4 tbsp diced sun-dried tomatoes (drained); 1 tsp sweet paprika; 1 tsp garlic granules; 1 tsp chicken bouillon (if using white wine); 1 cup sour cream or heavy cream; 1 tbsp cornstarch (optional, diluted in cold water); 2 tbsp cold water (for cornstarch slurry); 2 tbsp grated Parmesan cheese (2–3 tbsp); 2 tbsp flat-leaf parsley or fresh basil (chopped)

By Olivia HayesSep 24, 2026

Why you'll love this recipe

Starting skin-side down builds a golden surface before slow cooking, so the chicken brings more color and contrast to the creamy sauce.
Low, steady cooking keeps the breasts tender because the recipe avoids the high setting that can make this quick-cooking cut tough.
Adding sour cream or heavy cream after cooking keeps the sauce smooth, since the recipe specifically avoids simmering or boiling it afterward.
Optional cornstarch slurry thickens only after heating through, giving control over the sauce’s naturally lighter consistency without changing the main cooking method.
Parmesan is stirred in at the finish, where it melts into the cream sauce instead of sitting as a separate topping.
Wine or broth cooks with sun-dried tomatoes and seasonings, so the chicken sits in a flavored liquid from the start.

0(0)

Prep 10 minCook 120 minTotal 130 minEasy4 servings

Ingredients

Servings4

•4 chicken breasts (skin on or skinless, about 2–2¼ lb total; or 2 large breasts halved)
•2 tsp Italian seasoning
•salt and pepper (to taste)
•1 tbsp unsalted butter
•1 tsp olive oil (optional)
•0.5 cup white wine (plus 1/2 cup water; or use chicken broth)
•0.5 cup water (use with white wine)
•1 cup chicken broth (use instead of white wine and water)
•4 tbsp diced sun-dried tomatoes (drained)
•1 tsp sweet paprika
•1 tsp garlic granules
•1 tsp chicken bouillon (if using white wine)
•1 cup sour cream or heavy cream
•1 tbsp cornstarch (optional, diluted in cold water)
•2 tbsp cold water (for cornstarch slurry)
•2 tbsp grated Parmesan cheese (2–3 tbsp)
•2 tbsp flat-leaf parsley or fresh basil (chopped)

Instructions

1
Season the chicken breasts with salt and pepper and sprinkle with the dried Italian herbs.
2
Heat the butter and oil in a pan or directly in the slow cooker if it has a browning function.
3
Pan fry the chicken skin-side down until golden.
4
Turn the chicken breasts over, transferring them to the slow cooker if needed, then pour in the wine and water or chicken broth. Season with paprika and garlic granules, add the chicken bouillon if using wine, and add the sun-dried tomatoes.
5
Cover and cook on LOW for 90 minutes to 2 hours, or until the chicken registers 165°F (75°C).
6
Optional: mix the cornstarch with cold water and stir the slurry into the sauce ten minutes before cooking time ends.
7
Move the chicken to one side and stir in the sour cream or heavy cream until incorporated.
8
Stir in the grated Parmesan and parsley or basil just to warm through; do not simmer or boil.
9
Serve the chicken over rice or noodles, with mashed potatoes, or as preferred.