Crockpot Marry Me Chicken is the ultimate slow cooker recipe! A creamy sauce, tender chicken thighs and fresh tomatoes slow cook together with bold Italian herbs and red pepper flakes to create a delicious dish that is equal parts creamy, hearty and comforting. The trifecta that will pretty much guarantee The Perfect Meal. 😉
I'm not quite sure where the name comes from or why it went viral (so many Tik Tok variations!), but the idea behind Marry Me Chicken is that it's one delicious recipe that is supposedly so good, it's marriage proposal worthy (insert a "shrugging" emoji here...).
While the original Marry Me Chicken recipe calls for juicy chicken breasts and sun-dried tomatoes, I was inspired to riff on Joy the Baker's recipe. It calls for fresh tomatoes, chicken thighs and olives, an unusual (but tasty) addition that gives it extra incredible flavor.
This Crockpot Marry Me Chicken is the best of both worlds: an easy chicken dinner that is delicious enough for a special occasion.
If you want to keep it low carb, dish up the chicken and loads of creamy sauce on top of cauliflower rice, cauli mash, fresh zucchini noodles or your favorite low-carb pasta.
why this recipe works
This dish is similar to my Keto Tuscan Chicken, but instead of a creamy sundried tomato sauce, fresh cherry tomatoes cook until burst and the sweet juices mingle with the flavors of garlic and Italian seasoning.
Why you'll love it:
- You can enjoy it as a complete meal or serve it with your favorite sides.
- It is keto, low carb, gluten free and high protein.
- This simple weeknight dinner is loaded with flavor, from the rich cream sauce to the tender chicken thighs.
If you like this combination, you might also love my recipe for Creamy Paprika Chicken Thighs, this Crockpot Green Chili Chicken Soup and my Keto Chicken Pot Pie with Biscuits.
the ingredients
Simple ingredients, a slow cooker or Crockpot, and about 20 minutes of active prep time is all you need to create this ultra creamy chicken dish!
Here's a look at the ingredients required for this Crockpot Marry Me Chicken recipe:
- Chicken thighs. I've made this recipe with boneless skinless chicken thighs as well as boneless skinless chicken breasts and both work so choose your favorite. Chicken thighs are my personal preference because they turn out extra tender and juicy.
- Seasonings and herbs. You will need a mix of sea salt, black pepper, Italian seasoning, and dried oregano (or fresh oregano if you have it).
- Avocado oil or olive oil. To brown the chicken thighs and cook the aromatics before they go into the Crockpot.
- Chicken stock, broth or dry white wine. You will only need about ½ cup to deglaze the skillet and add a bit of moisture to the chicken as it slow cooks. For a "clean" recipe, use chicken stock or broth but a dry white wine is also delicious.
- Aromatics. Minced garlic cloves and shallot give this dish a wonderfully savory flavor.
- Cherry tomatoes. Fresh cherry or grape tomatoes cook low and slow in the Crockpot and will eventually burst.
- Red pepper flakes. This ingredient is what adds the heat to classic Marry Me Chicken! If you prefer a more mild dish, you can omit this and serve it on the side.
- Heavy cream. A cream sauce necessity that makes this dish so incredibly good.
- Parmesan cheese. Not only does it add a slightly nutty and cheesiness to the sauce, but it helps to thicken it without using ingredients like corn starch or arrowroot.
- Kalamata or green olives (optional). This "extra" goes well with the sauce. I recommend a high-quality olive- choose your favorite!
the recipe
Marry Me Chicken in the Crockpot is a simple, two-step process.
First, you'll brown the chicken in a large skillet and quickly sauté the garlic, onion and Italian seasoning in the pan drippings before adding everything to the Crockpot to cook. The browning and deglazing of the pan gives the dish extra flavor than if you were to simply pile everything in the slow cooker and press "start." This added layer of flavor
Take a look at the steps below but be sure to check out the printable recipe card at the bottom of the page for all of the details.
Season the chicken thighs with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-5 minutes per side or until golden brown. Transfer to a plate.
Deglaze the skillet with the broth or white wine and add the garlic, shallot, Italian seasoning, dried oregano and red pepper flakes. Stir and cook for about 1 minute.
Transfer the pan drippings to the Crockpot. Add the chicken, cherry tomatoes, salt and pepper.
Cook on low for 4-5 hours or on high for 2-3 hours. In the last 30 minutes, add ½ cup heavy cream, Parmesan and olives. Continue cooking to let the cheese melt and sauce thicken.
tips for the best results
- Depending on the size of your skillet, you may need to brown the chicken in two batches.
- Since both olives and Parmesan cheese have a natural saltiness, go easy on the salt. If you're sensitive to salt, I recommend holding on it and tasting the prepared dish at the very end. Add salt to taste.
- In the last 30 minutes, if needed, use a wooden spoon to press any tomatoes that haven't burst against the side of the slow cooker to mash them.
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to five days.
- If you're not a fan of olives, a couple of tablespoons of briny capers are a great substitute!
- If you prefer to make this with sun-dried tomatoes instead of fresh tomatoes, swap in ⅓ cup chopped sun-dried tomatoes and omit the salt altogether.
- If using fresh herbs, do not add them to the pan with the garlic and shallot. Fresh herbs are best when added toward the end of cooking. Fresh oregano or fresh basil can be added to the Crockpot along with the cream and Parmesan.
- The cook time will vary based on the size and thickness of your chicken.
what to serve with marry me chicken
Crockpot Marry Me Chicken naturally pairs well with any kind of pasta, brown rice, or white rice. Since this recipe is low carb and keto-friendly, here are a few low-carb ideas to complete the meal:
- creamy cauliflower mash
- riced broccoli or cauliflower
- your favorite low-carb noodles (these are mine)
- keto cornbread
- low-carb biscuits
- Tuscan kale salad
you might also love...
If you're looking for another Crockpot chicken recipe, try out this Crockpot Green Chili Chicken Soup! It has all the flavors of a fresh salsa verde, combined with tender chicken thighs and a savory broth.
This Easy Garlic Butter Sauce is a simple way to elevate chicken, fish and other seafood! It takes just a few ingredients and 10 minutes to prepare!
Crispy Air Fryer Chicken Thighs have a delicious chipotle seasoning and turn out perfectly tender and juicy on the inside with an incredibly crisp chicken skin.
Crockpot Marry Me Chicken (Slow Cooker, Low-Carb Recipe)
Tender chicken thighs slow cook with aromatics, Italian seasoning, red pepper flakes and a cream sauce with burst tomatoes. This simple slow cooker meal is hearty and flavorful, and a delicious low-carb and gluten-free recipe.
Ingredients
- 2-½ pounds chicken thighs, boneless and skinless
- 2 tablespoons avocado oil, olive oil or ghee
- ½ cup chicken broth or dry white wine
- 1 tablespoon minced garlic
- 1 shallot, sliced into rounds or diced
- 1 teaspoon dried oregano
- 2 teaspoons dried Italian seasoning
- 1 teaspoon red pepper flakes
- 1 pint cherry or grape tomatoes
- ½ teaspoon fine sea salt
- 1 teaspoon ground black pepper
- ½ cup heavy cream
- ¾ cup shredded Parmesan cheese
- ⅓-1/2 cup Kalamata or green olives, torn
- fresh herbs like oregano or basil (optional garnish)
Instructions
- Pat dry the chicken thighs and season them on both sides with a sprinkle of salt and pepper. Heat a skillet over medium-high heat and add the oil.
- When hot, add the chicken thighs to the pan and cook them for 2-4 minutes per side or until they are browned (not fully cooked). You may need to sear them in two batches, depending on the size of your pan.
- Transfer the chicken to a plate and set aside.
- Pour the broth or wine into the hot skillet and scrape up any browned bits stuck to the bottom. Immediately add the garlic, shallot, oregano, Italian seasoning and red pepper flakes to the deglazed pan. Stir and cook for 1 minute then remove from heat.
- Transfer the pan mixture to the Crockpot. Add the chicken, tomatoes, salt and pepper.
- Cook the mixture on Low for 4-6 hours or on High for 2-3 hours.
- During the last 30 minutes, check the tomatoes. If needed, use a wooden spoon to mash any that haven't burst by pressing them up against the side of the Crockpot. Add the cream, Parmesan cheese and olives. Continue cooking another 30 minutes to allow the cheese to melt and the sauce to thicken.
- Stir, taste and adjust, adding salt if needed or more red pepper flakes for extra heat.
- Garnish with fresh oregano or basil, if desired.
Notes
- Since both olives and Parmesan cheese have a natural saltiness, go easy on the salt. If you're sensitive to salt, I recommend adding salt to taste at the very end.
- If you prefer to make this with sun-dried tomatoes instead of fresh tomatoes, swap in ⅓ cup chopped sun-dried tomatoes and omit the salt altogether.
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to five days.
- The cook time will vary based on the size and thickness of your chicken. You can swap in chicken breasts instead of thighs, if preferred.
- You can adjust the amount of red pepper flakes depending on your heat preference. For a mild amount of heat, use ½ teaspoon.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 574Total Fat: 40gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 229mgSodium: 694mgCarbohydrates: 12gNet Carbohydrates: 10gFiber: 2gSugar: 8gProtein: 41g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!