Looking for a healthy, high protein dinner to slow cook itself to perfection? This Marry Me Chicken is your new go-to healthy dinnertime miracle in a crockpot.
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What Is Marry Me Chicken?
Marry Me Chicken is a creamy, garlicky, sun-dried-tomato crockpot chicken so good it supposedly makes people propose. Bold claim. But I’ll say this – it’s rich, it’s easy, and it checks every box for those of us eating clean without wanting to eat sad. And the best part? It’s keto, low-carb, and gluten-free. No sad-diet substitutions required.
The Story
Legend has it the name came from a food blogger who declared it so good it’d inspire a marriage proposal. Whether or not anyone’s actually gotten engaged over a skillet of chicken, I can’t confirm, but I can confirm my family stops complaining the second it hits the table, which in my house is basically the same as a standing ovation.
Is It the Same as Tuscan Chicken?
They’re cousins, not twins. Both have that creamy parmesan-garlic-sun-dried-tomato situation going on. The difference is mostly attitude and a few seasonings. If you loved my Tuscan Garlic Chicken, you’ll want this one in the rotation too.
What Diet Boxes It Checks
Naturally keto-friendly, low carb, and gluten free -no adjustments needed. Want it Whole30, paleo, or dairy-free? Doable without much fuss.
Watching carbs extra closely? The sun-dried tomatoes are the only real carb source here -leave them out and you’ve got an even lower-carb version that’s still ridiculously good.
Ingredients:
- 3 lbs boneless skinless chicken breasts (or 4 large)
- Salt & pepper
- 2-3 tbsp olive oil
Sun-Dried Tomato Sauce:
- 2 tbsp minced garlic
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
- ½ cup grated fresh parmesan
- 1 cup sun-dried tomatoes, oil-packed (optional — omit for lower carb)
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes
How to Make Marry Me Chicken in the Crockpot
Want to set it and forget it? The crockpot’s got you.
- Season the chicken with salt and pepper. For extra flavor, sear it in olive oil first (about 3 minutes per side) — not required, but it’s worth the two extra minutes. Place the chicken in the crockpot.
- In a bowl, whisk together the garlic, chicken broth, sun-dried tomatoes, oregano, and red pepper flakes. Pour over the chicken.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken reaches 165°F.
- Here’s the key: add the heavy cream and parmesan at the END. Stir them in during the last 20-30 minutes on low, or the dairy can break and go grainy over a long cook. Let it warm through until the sauce is creamy.
- Spoon that sauce over the top and serve.
How to Make It in the Oven
- Preheat the oven to 375°F.
- Season and sear the chicken. Season the chicken breasts with salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 3 to 4 minutes per side, until golden. It doesn’t need to cook through yet. Work in batches if needed so the pan isn’t crowded, then set the chicken aside on a plate.
- Build the sauce. Lower the heat to medium. Add the garlic and cook for about 30 seconds, until fragrant. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan.
- Add the rest of the sauce ingredients. Stir in the heavy cream, parmesan, sun-dried tomatoes, oregano and crushed red pepper flakes. Simmer for 2 to 3 minutes, until the sauce starts to thicken.
- Bake. Return the chicken to the skillet and spoon the sauce over the top. Bake for 13 to 15 minutes, until the chicken reaches 165°F.
- Serve. Spoon the extra sauce over the chicken and serve. Stir in a handful of fresh spinach at the end if you like.
No oven-safe skillet? Make the sauce in your regular skillet, then pour it into a baking dish with the seared chicken and bake as directed.
Want to Add Spinach?
Great call! It adds color, nutrients, and makes it feel like a complete meal. Stir in 2-3 cups of fresh spinach at the very end, once the sauce is done and creamy. It wilts fast -just a couple of minutes until it collapses into the sauce. (Skillet method: stir it in right before serving.
Crockpot: add it with the cream at the end.) If using frozen spinach, thaw and squeeze out the excess water first so you don’t water down the sauce.
Marry Me Chicken FAQ
Why is it called Marry Me Chicken?
The story goes that this creamy, sun-dried tomato chicken is so good that whoever you make it for will want to propose. Whether or not it leads to a ring, it’s definitely the kind of dinner that gets compliments.
Can I put raw chicken in the crockpot?
Yes. Raw chicken breasts cook right in the sauce. Searing the chicken first is optional, but it adds a lot of flavor. Either way, cook until the chicken reaches 165°F.
Why do you add the cream and parmesan at the end?
Dairy can curdle or separate when it cooks for hours in the slow cooker. Stirring the heavy cream and parmesan in at the end keeps the sauce smooth and creamy.
Is Marry Me Chicken keto?
Yes! With about 55 grams of protein and just 5 net carbs per serving, it’s a great keto and low carb dinner. For even fewer carbs, use fewer sun-dried tomatoes.
What should I serve with Marry Me Chicken?
For a low carb meal, serve it over cauliflower rice, cauliflower mash, zucchini noodles or a bed of spinach. For the rest of the family, it’s delicious with pasta, rice or crusty bread to soak up the sauce.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs stay extra juicy in the crockpot. The nutrition will change a little, since thighs have more fat than breasts.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if the sauce has thickened. Cream sauces can separate when frozen, so this one is best enjoyed fresh or refrigerated.
Print
This Marry Me Chicken Is The Ultimate High Protein, Low Carb Clean Eating Crockpot Recipe
- Total Time: 4 hours + 35 minutes
- Yield: 6
- Diet: Gluten Free
Description
Marry Me Chicken is a creamy, garlicky, sun-dried-tomato skillet chicken so good it supposedly makes people propose. Bold claim. But I’ll say this – it’s rich, it’s easy, and it checks every box for those of us eating clean without wanting to eat sad. And the best part? It’s keto, low-carb, and gluten-free. No sad-diet substitutions required.
Ingredients
-
3 lbs boneless skinless chicken breasts (or 4 large)
-
Salt & pepper
-
2-3 tbsp olive oil
Sun-Dried Tomato Sauce:
-
2 tbsp minced garlic
-
¾ cup low-sodium chicken broth
-
½ cup heavy cream (room temp)
-
½ cup grated fresh parmesan (room temp)
-
1 cup sun-dried tomatoes, oil-packed (optional — omit for lower carb)
-
1 tsp dried oregano
-
½ tsp crushed red pepper flakes
Instructions
- Season the chicken. Season the chicken breasts on both sides with salt and pepper.
- Sear (optional, but worth it). Heat the olive oil in a skillet over medium-high heat and sear the chicken for 2 to 3 minutes per side, until golden. It doesn’t need to cook through. This step adds a lot of flavor, but you can skip it on busy days.
- Add everything to the crockpot except the dairy. Place the chicken in the crockpot. Add the garlic, chicken broth, sun-dried tomatoes, oregano and crushed red pepper flakes.
- Cook. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F.
- Add the cream and parmesan. Remove the chicken to a plate. Stir the heavy cream and parmesan into the sauce until smooth.
- Thicken the sauce. Turn the crockpot to HIGH and cook with the lid off for 15 to 20 minutes, stirring occasionally, until the sauce thickens.
- Finish and serve. Return the chicken to the crockpot (slice or shred it if you like) and spoon the sauce over the top. Stir in a handful of fresh spinach at the end if you want to add greens.
Notes
Why add the cream at the end? Dairy can curdle or separate when it cooks for hours, so adding it at the end keeps the sauce smooth and creamy.
Tip: chicken breasts can dry out in the slow cooker, so start checking at the low end of the cook time.
Oven method: Sear the seasoned chicken in olive oil, then remove it. Sauté the garlic, add the broth, cream, parmesan, sun-dried tomatoes and spices, and simmer 2 to 3 minutes. Return the chicken to the pan and bake at 375°F for 13 to 15 minutes, until it reaches 165°F.
- Prep Time: 15
- Cook Time: 4 hours + 20 minutes on low
- Category: dinner
- Method: slow cooker
- Cuisine: Italian-American
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