Name: Low Calorie Chicken Recipes: Marry Me Crockpot Chicken That'll Make You Swoon
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1/2 cup chicken broth (low sodium); 1/2 cup sun dried tomatoes, chopped; 1/3 cup heavy cream (or half and half for lighter version); 1/4 cup grated Parmesan cheese; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon red pepper flakes (optional); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons cream cheese, softened; Fresh basil for garnish

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I’ve got to tell you about this chicken dish that’s been making rounds at my dinner table lately. We’re talking tender, juicy chicken breasts swimming in the most incredible creamy sauce you can imagine. The best part? It practically cooks itself in your crockpot while you’re off doing whatever else needs doing. You know how sometimes you need those 3 ingredient crockpot recipes that don’t require a culinary degree? Well, this one’s got a few more ingredients than that, but trust me, it’s worth every single one. I’ve been experimenting with 3 hour crockpot recipes and best crock pot recipes for years, and this one ranks right up there with my favorites. If you’re into baked chicken breast recipes but want something with more pizzazz, or you’re tired of the same old boneless skinless chicken breast recipes, this is your answer. What makes this special is how it fits into calorie controlled meals without sacrificing flavor. My family doesn’t even realize they’re eating something lighter. The sauce gets this gorgeous golden color from the sun dried tomatoes, and the Italian herbs make your kitchen smell like an Italian grandmother’s been cooking all day. Serve it over cauliflower rice if you’re keeping carbs down, or go ahead and splurge with regular pasta. Either way, you’re gonna want seconds.

1) Key Takeaways
2) Easy Marry Me Crockpot Chicken Recipe
3) Ingredients for Marry Me Crockpot Chicken
4) How to Make Marry Me Crockpot Chicken
5) Tips for Making Marry Me Crockpot Chicken
6) Making Marry Me Crockpot Chicken Ahead of Time
7) Storing Leftover Marry Me Crockpot Chicken
8) Try these Main Course next!
9) Marry Me Crockpot Chicken
10) Nutrition

1) Key Takeaways

What makes Marry Me Chicken so special?
Can you make this recipe in a crockpot instead of on the stovetop?
What are the best sides to serve with creamy chicken dishes?
How do you keep chicken breasts from drying out in a slow cooker?
Can this recipe be made dairy free or keto friendly?

2) Easy Marry Me Crockpot Chicken Recipe

Listen, I’m gonna be straight with you. When I first heard about Marry Me Chicken, I rolled my eyes so hard. The name seemed gimmicky, like one of those recipes that promises the moon but delivers soggy chicken in bland sauce. Boy, was I wrong. This dish has earned its dramatic name, and when you make it in a crockpot? Game over. You’ve got yourself one of the best low calorie chicken recipes that doesn’t taste like diet food at all.

What makes this version stand out from all the other low calorie chicken recipes floating around out there is how it manages to be rich and indulgent without wrecking your eating plan. I’ve been cooking for my family for years, and finding meals that satisfy everyone while keeping things on the lighter side has been my white whale. This crockpot version checks every single box. The chicken comes out tender enough to cut with a fork, the sauce is silky and full of flavor, and the whole thing takes maybe ten minutes of actual work.

The magic happens while you’re doing literally anything else. Throw everything in the crockpot in the morning, go about your day, and come home to a house that smells like an Italian restaurant. My neighbor actually knocked on my door once to ask what I was cooking. That’s the power of sun dried tomatoes and garlic working their magic for hours on end. The sauce thickens up beautifully, coating each piece of chicken like a dream.

I love how forgiving this recipe is too. Forgot to take the chicken out of the freezer? No problem, add an extra hour to the cook time. Want to make it for a crowd? Double everything and use a bigger crockpot. Have picky eaters? Leave out the red pepper flakes. This is the kind of recipe that adapts to your life, not the other way around. And when you serve it over cauliflower rice or zucchini noodles, you’ve got a complete meal that feels special enough for company but easy enough for a random Tuesday night.

3) Ingredients for Marry Me Crockpot Chicken

Boneless, Skinless Chicken Breasts

I always grab the ones that are similar in size so they cook evenly. Nobody wants one piece of chicken that’s dried out while another is still cooking. If you can find organic or free range chicken, go for it. The flavor difference is noticeable, and when you’re making something this simple, quality ingredients really shine. I usually look for breasts that are about 6 to 8 ounces each. Any bigger and they take forever to cook through. Any smaller and they might get a bit dry.

Chicken Broth

Low sodium is the way to go here. You can always add more salt later, but you can’t take it away. I’ve used regular broth before and ended up with something that tasted like a salt lick. Not cute. If you’ve got homemade stock sitting in your freezer, this is the perfect time to use it. The depth of flavor it adds is unreal. But honestly? Store bought low sodium broth works just fine. I keep boxes of it in my pantry at all times. It’s one of those staples that makes weeknight cooking so much easier.

Sun Dried Tomatoes

These little flavor bombs are what give this dish its signature taste. I buy the kind packed in oil and just drain them before chopping. Some people rinse them too, but I like keeping a bit of that oil on there. It adds another layer of flavor. Chop them up pretty small so you get tomato in every bite. I learned this the hard way after making a batch where I left them in big chunks. Everyone fought over the pieces that had tomato, and the rest felt a bit bland. Now I chop them small and distribute the love evenly.

Heavy Cream

This is what makes the sauce luxurious and creamy. If you’re watching calories closely, you can sub in half and half. I’ve done it both ways and honestly? You lose a bit of richness but it’s still delicious. For an even lighter version, I’ve used coconut cream from a can. It changes the flavor profile slightly, gives it a subtle tropical note, but my family loved it. Just don’t use milk. It’ll curdle and separate in the crockpot, and you’ll end up with a broken sauce that looks like cottage cheese. Trust me on this one.

Parmesan Cheese

Get the real stuff if you can. I’m talking about a wedge of Parmigiano Reggiano that you grate yourself. Pre shredded Parmesan has anti caking agents that can make the sauce grainy. Plus, freshly grated cheese melts so much better and has way more flavor. I keep a wedge in my fridge wrapped in parchment paper, and it lasts for weeks. A microplane grater makes quick work of it. If you can’t find or afford the fancy imported stuff, domestic Parmesan works fine too. Just avoid the stuff in the green can. That’s not real cheese, and it won’t melt properly.

Garlic

Fresh is best, no question. Three cloves might not sound like much, but when they cook low and slow for hours, they mellow out and become sweet and fragrant. I smash mine with the side of my knife before mincing to release more of those aromatic oils. If you’re in a pinch, jarred minced garlic works. Use about a tablespoon and a half. Some people swear by garlic powder, but I find it doesn’t give you the same depth of flavor. Save the powder for dry rubs and marinades.

Italian Seasoning

This is just a blend of dried herbs like basil, oregano, thyme, and rosemary. You probably already have some in your spice cabinet. If not, it’s cheap and lasts forever. I like to crush it between my palms before adding it to wake up the oils in the dried herbs. Makes a big difference. You can absolutely make your own blend if you’re feeling ambitious, but store bought works perfectly fine here. This isn’t the place to stress about having everything from scratch.

Red Pepper Flakes

These are totally optional, but I love the little kick they add. Just half a teaspoon gives you a subtle warmth that doesn’t overpower anything. If you’ve got spice lovers in the house, bump it up to a full teaspoon. Got little kids or people who can’t handle heat? Leave them out completely. The dish is still fantastic without them. I’ve made it both ways depending on who’s coming to dinner, and everyone’s always happy.

Cream Cheese

This is my secret weapon for getting that thick, velvety sauce. Just two tablespoons makes everything come together beautifully. Make sure it’s softened before you add it, or you’ll end up with lumps that never fully dissolve. I take mine out of the fridge about 30 minutes before I start cooking. You can even pop it in the microwave for 10 seconds if you forget. The cream cheese adds a tangy richness that balances out the sweetness of the tomatoes and cream.

Fresh Basil

This is purely for garnish, but it makes such a difference. That bright, fresh herb flavor on top of the rich, slow cooked sauce is perfection. I tear it with my hands instead of chopping it with a knife. Keeps it from bruising and turning black. If you don’t have fresh basil, don’t sweat it. The dish is still amazing. But if you’ve got some growing in a pot on your windowsill or can grab a bunch at the store, go for it. Your taste buds will thank you.

4) How to Make Marry Me Crockpot Chicken

Step 1. Prep Your Chicken

Take those chicken breasts and give them a good look. If one is way bigger than the others, you can either pound it thinner or butterfly it. We want everything to cook at the same rate. Pat them dry with paper towels. This isn’t just me being fussy. Dry chicken browns better and seasoning sticks to it properly. Season both sides with salt and pepper. Don’t be shy here. This is your base layer of flavor. I use about half a teaspoon of salt and a quarter teaspoon of pepper per breast. Lay them in the bottom of your crockpot in a single layer if possible. If they overlap a bit, that’s fine, but try to spread them out.

Step 2. Mix Your Sauce Base

Grab a medium bowl and add your chicken broth, heavy cream, and softened cream cheese. Whisk this together until the cream cheese breaks down and everything’s smooth. It’ll take a minute or two of whisking. If you’ve got some stubborn cream cheese lumps, just squish them against the side of the bowl with your whisk. Now add your minced garlic, Italian seasoning, and red pepper flakes if you’re using them. Give it another good whisk. This sauce base is already smelling incredible, and you haven’t even turned on the crockpot yet. That’s how you know you’re onto something good.

Step 3. Add Tomatoes and Pour

Take your chopped sun dried tomatoes and scatter them over the chicken in the crockpot. I like to get them pretty evenly distributed so every piece of chicken gets some tomato love. Now pour that sauce mixture right over everything. Use a spoon to make sure the chicken is well coated. Some of the sauce will pool around the edges and that’s perfect. It’ll all redistribute as it cooks. Put the lid on your crockpot and walk away. This is the best part of crockpot cooking. You’re done with the hard work. Well, if you can call whisking things together in a bowl hard work.

Step 4. Cook Low and Slow

Set your crockpot to low and let it do its thing for 3 to 4 hours. I know some people love cooking everything on high to speed things up, but trust me on this one. Low is the way to go. The chicken stays tender and doesn’t get rubbery. If you’re short on time, you can cook it on high for about 2 hours, but watch it carefully. Check for doneness by cutting into the thickest part of the largest breast. You want it to read 165°F on a meat thermometer. Once it hits that temp, you’re golden. If it goes much over that, it’ll start to dry out.

Step 5. Finish with Parmesan

About 10 minutes before you’re ready to eat, stir in your grated Parmesan cheese. Just lift the lid, sprinkle it in, give everything a gentle stir, and put the lid back on. Those last 10 minutes let the cheese melt completely and thicken up the sauce even more. The whole kitchen smells amazing at this point. If your sauce seems thin, you can leave the lid off for those last 10 minutes to let some liquid evaporate. Or if you want it extra thick, you can transfer the chicken to a serving plate and simmer the sauce on the stovetop for a few minutes.

Step 6. Serve and Garnish

Plate up your chicken and spoon plenty of that gorgeous sauce over each piece. Tear some fresh basil and scatter it on top. Maybe add another little sprinkle of Parmesan if you’re feeling extra. I like to finish mine with a crack of fresh black pepper. Serve it with whatever sides you love. Cauliflower rice keeps it low carb. Regular pasta makes it more filling. Roasted vegetables add color and nutrition. There’s no wrong answer here. Just make sure you have crusty bread or something to soak up that sauce. Leaving any behind would be a crime.

5) Tips for Making Marry Me Crockpot Chicken

Size Matters with Chicken

I can’t stress this enough. When your chicken breasts are all roughly the same size, they finish cooking at the same time. Nothing’s worse than pulling out dinner only to find one piece is perfect and another is still raw in the middle. Or worse, one is dried out and another is just right. If you’re stuck with breasts that vary wildly in size, just butterfly or pound the bigger ones until they match the smaller ones. Takes two minutes and saves you so much grief later. I learned this after ruining more than one dinner early in my cooking journey.

The other thing about size is that massive chicken breasts don’t work well in this recipe. Those huge ones you see at warehouse stores that are like a pound each? Skip them. They take forever to cook through, and by the time the middle is done, the outside is overcooked and tough. Stick with normal sized breasts around 6 to 8 ounces. They cook evenly and stay juicy. If all you can find are the giant ones, cut them in half horizontally. Problem solved.

Don’t Skip the Browning Option

Okay, I know the whole point of 3 ingredient crockpot recipes and 3 hour crockpot recipes is simplicity. You don’t want a ton of extra steps. I get it. But if you have an extra 5 minutes, searing the chicken first makes a difference. Heat some oil in a skillet, sear each breast for 2 minutes per side until golden, then transfer to the crockpot. That caramelization adds another layer of flavor that slow cooking alone can’t achieve. It’s not mandatory, the chicken will still be delicious without it, but it takes things from great to incredible.

If you’re thinking this sounds like too much work, let me put it in perspective. We’re talking 5 minutes of active cooking time. That’s it. And the payoff in terms of flavor is huge. The fond that develops on the bottom of the pan gets scraped up by the sauce and adds depth. Plus, seared chicken looks more appetizing when you serve it. That golden brown color is so much prettier than the pale, poached looking chicken you get from the crockpot alone. But again, if you’re rushed or just can’t be bothered, skip it. The recipe still works.

Adjust the Thickness of Your Sauce

Some crockpots run hotter than others. Some have lids that seal tighter. All this means your sauce might end up thicker or thinner than you expected. If it’s too thin at the end of cooking, don’t panic. You’ve got options. Easiest fix? Take the lid off and let it cook on high for 15 to 20 minutes. The liquid will evaporate and thicken everything right up. Or you can remove the chicken, pour the sauce into a saucepan, and simmer it on the stove until it reaches your desired consistency.

If your sauce is too thick, thin it out with a splash of chicken broth or cream. Add a little at a time, stirring between additions, until you get the consistency you want. I aim for something that coats the back of a spoon but isn’t gloopy. Kind of like a thin gravy. The Parmesan you add at the end will thicken it more, so keep that in mind. If you’re making one of those best crock pot recipes that you’ll serve over rice or noodles, you want enough sauce to coat everything generously.

Temperature is Your Friend

Get yourself a meat thermometer if you don’t have one already. They’re cheap, and they take all the guesswork out of cooking chicken. You want your chicken to hit 165°F in the thickest part. Not 160°F where it might still be a bit raw. Not 175°F where it’s dry and overcooked. Right at 165°F is the sweet spot. Insert the thermometer horizontally into the side of the breast, pushing it into the very center. That’s your most accurate reading.

Here’s something I learned the hard way. Chicken will continue cooking a bit after you turn off the crockpot from residual heat. So if you’re at 163°F and dinner isn’t for another 10 minutes anyway, turn it off. Let it sit with the lid on. It’ll coast up to 165°F without going over. This is especially helpful if you’re working with boneless skinless chicken breast recipes where the margin for error is pretty slim. Dark meat is more forgiving, but white meat dries out fast if you overcook it.

6) Making Marry Me Crockpot Chicken Ahead of Time

This is hands down one of the best make ahead meals I’ve got in my rotation. Perfect for Sunday meal prep or when you know you’ve got a crazy week coming up. You can prep it two different ways depending on how much time you have. The first way is to do all your prep work the night before. Mix your sauce, chop your tomatoes, mince your garlic, and store everything in separate containers in the fridge. Then in the morning, it takes literally 5 minutes to dump everything in the crockpot and turn it on. I do this all the time when I know Monday morning is gonna be hectic.

The second way is to fully assemble everything in the crockpot insert the night before. Season your chicken, pour the sauce over, add the tomatoes, cover the whole insert with plastic wrap, and stick it in the fridge. In the morning, take the insert out, let it sit on the counter for 20 minutes to take the chill off, then pop it in the crockpot base and turn it on. This method is perfect for when you want to stumble out of bed and have zero thinking to do. Just plug it in and go back to your coffee.

One word of caution about the fully assembled method. If your crockpot insert is cold from the fridge and you immediately turn it on high heat, you risk cracking the ceramic. That’s why I let it sit out for a bit first. Some people skip this step and have never had a problem, but I’m not risking it. Those crockpot inserts aren’t cheap to replace. The 20 minutes on the counter brings it closer to room temperature and eliminates any risk. You can also start it on low instead of high if you’re worried.

If you want to take the make ahead game even further, you can cook the whole thing, let it cool, and refrigerate it for up to 3 days. Then reheat individual portions in the microwave or reheat the whole thing gently on the stovetop. The flavors actually improve after sitting for a day. Something about giving all those ingredients time to mingle makes everything taste even better. I do this when I’m making dinner for friends. Cook it the day before, then just reheat and serve. Gives me time to clean the house and actually enjoy having people over instead of being stuck in the kitchen. When you’re looking at calorie controlled meals that you can prep ahead, this one’s a winner.

7) Storing Leftover Marry Me Crockpot Chicken

Leftovers are actually where this dish shines even brighter. I’m not kidding when I say I sometimes make extra just so I have leftovers for the week. Let everything cool down to room temperature first. Don’t stick hot food directly in the fridge. It’ll raise the temperature of your whole fridge and put other food at risk. Plus, hot food creates condensation that can make everything soggy. Once it’s cooled, transfer the chicken and sauce to an airtight container.

Glass containers are my preference for storing anything with a tomato based sauce. Plastic containers can stain and hold onto odors. Nobody wants their lunch container permanently smelling like sun dried tomatoes. The chicken will keep in the fridge for 4 to 5 days easy. I portion mine out into individual servings so I can just grab one for lunch. Makes weekday eating so much simpler. Just pop it in the microwave for 2 minutes, stir, then another minute or so until it’s heated through.

You can also freeze this dish, and it holds up beautifully. Let it cool completely, then transfer to freezer safe containers or heavy duty freezer bags. I like to freeze it in meal sized portions rather than one big batch. That way I can thaw just what I need. It’ll keep frozen for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave. You might need to add a splash of cream or broth when reheating since the sauce can thicken up quite a bit.

One pro tip for reheating. Whether from the fridge or freezer, reheat gently and don’t overheat. High heat can cause the cream sauce to separate and get grainy. Medium low heat on the stovetop, stirring occasionally, is perfect. In the microwave, use 50% power and heat in short bursts, stirring between each one. Takes a bit longer but keeps your sauce smooth and creamy. If the sauce does separate, a splash of fresh cream and some vigorous whisking can usually bring it back together. Not ideal, but it saves dinner in a pinch.

8) Try these Main Course next!

9) Marry Me Crockpot Chicken