This slow cooker marry me chicken is an easy dinner that’s full of flavour and requires almost no prep. The chicken is slow cooked until tender in a silky, creamy garlic and sundried tomato sauce that is completely dairy free. It’s smooth, comforting, and perfect for when you want a delicious meal with minimal effort.
Marry me chicken is one of the most popular chicken dinner recipes on the internet, and while I know I love the garlickly, sundried tomato flavour thanks to my marry me chicken pasta recipe, I thought it was time I tried a more traditional version.
I however really liked the idea of keeping this recipe more hands off and make-ahead friendly as I feel this is exactly the type of recipe we can all use more of. So today we are making this in the slow cooker.
Marry me chicken is on the milder side of flavour town. For that reason, we need to be really intentional about the method and ingredients to ensure we build flavour throughout the chicken and the sauce. Load up on the garlic for this one!
The result is perfectly cooked, tender and juicy pieces of chicken that are smothered in a light, creamy sauce.
Why is it called Marry Me Chicken? Because the story goes that it’s so good, someone might just propose after tasting it. Now I don’t know about that, but it is incredibly delicious.
Key Ingredients
This recipe uses all the standard ingredients for a classic marry me chicken recipe, just with a couple of simple swaps to keep it dairy free!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken breast – I find chicken breast works well in this recipe but you can swap it for skinless thighs if you prefer.
- Chicken stock – this is a mild flavoured sauce so use a good quality chicken broth to add an extra flavour boost.
- Cornflour – helps ensure a thicker sauce that will cling to the chicken.
- Spices – In addition to a good amount of fresh garlic, this dish is going to get its flavour from some smoked paprika, onion powder, and mixed herbs. You can use any herbs you like but I usually just stick to an Italian blend for ease.
- Sundried tomato strips – the key to the flavour of this recipe. Also save the oil from the jar as we’ll cook the chicken in it to add in a little extra flavour.
- Nutritional yeast – helps to add in that ‘cheesy’ flavour that you would usually get from parmesan in a traditional recipe. You can skip if you don’t have it but it just adds some extra umami flavour which I think really helps this dish.
- Dairy free cream – I like to use my simple 2 ingredient cashew cream as I think it gives the best taste and texture. If using a store bought one then I recommend the Flora Thickened Plant Cream which you can get at both Coles and Woolworths. I recommend staying clear of coconut cream for this one as the taste can be overpowering. If you’re not dairy free, you can of course simply use thickened/heavy cream.
- Baby spinach – optional but adds some extra colour and nutrients and I feel it just balances the dish.
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Step-By-Step Instructions
Sear the chicken. Heat the oil in a frying pan over medium heat. Season the chicken with salt and pepper, then sear for 2–3 minutes on each side until lightly golden. The chicken does not need to be cooked through.
Add everything to the slow cooker. In the bowl of the slow cooker, whisk together the chicken stock, cornflour, garlic and spices. Add the seared chicken and top with the sundried tomatoes. Cover and cook on low for 2–3 hours, or until the chicken reaches an internal temperature of 75°C (165°F).
Remove the chicken and finish the sauce. Transfer the cooked chicken to a plate. With the slow cooker on low or warm, stir through the nutritional yeast and dairy free cream until smooth and creamy. Taste and adjust seasoning if needed.
Add the spinach and return the chicken. Stir in the baby spinach, then return the chicken to the slow cooker. Spoon the sauce over the top, replace the lid, and cook for a few minutes until the spinach has wilted and everything is heated through.
👉Tip! Using the oil from the sundried tomato jar to cook the chicken adds extra flavour and means nothing goes to waste. If your jar doesn’t have enough oil, simply top it up with olive oil.
Serving Suggestions
Serve over pasta, rice, or dairy free mashed potatoes to soak up the creamy sundried tomato sauce. I also like to add some steamed frozen veg (broccoli, carrots, cauliflower) to the plate.
It’s also delicious served with crusty bread and a simple side salad. Finish with fresh basil leaves just before serving.
Storage and Meal Prep Instructions
Fridge: Store leftover slow cooker marry me chicken in an airtight container in the fridge for up to 3 days. The sauce will thicken slightly as it cools.
Freezer: This recipe freezes well. Allow it to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. For best results, skip the spinach if freezing.
Reheating: Reheat gently on the stovetop over low heat or in the microwave until heated through.
Recipe FAQs
Yes. Boneless, skinless chicken thighs work beautifully in this recipe and tend to stay extra juicy. The cooking time will be similar.
You can, but I don’t recommend it. Searing adds flavour and helps seal in moisture. If you’re short on time, you can add the chicken straight to the slow cooker just be aware you may lose a little flavour.
The recipe is dairy free as written using my dairy free cashew cream. To ensure it is gluten free, just check that your chicken stock and sundried tomatoes are certified gluten free.
More slow cooker favourites:
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
Slow Cooker Marry Me Chicken
Equipment
Ingredients
- 750-800 grams chicken breast about 4 small fillets
- 1 tablespoon oil from the jar of sundried tomatoes or olive oil
- 1 cup chicken stock
- 1 tablespoon cornflour
- 4 cloves garlic mince
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon mixed herbs
- ½ cup sundried tomato strips
- 2 tablespoons nutritional yeast
- ½ cup dairy free cream
- salt and pepper to taste
- 60 grams / 2 cups baby spinach optional
- Fresh basil leaves to serve
Instructions
- Heat the oil from the jar of sundried tomatoes in a frying pan over medium heat. Season the chicken breasts lightly with salt and pepper, then sear for 2–3 minutes on each side until golden. The chicken does not need to be cooked through at this stage. Transfer to a plate and set aside.
- In the bowl of the slow cooker, whisk together the chicken stock and cornflour until smooth. Add the minced garlic, smoked paprika, onion powder, mixed herbs, and a little extra salt and pepper. Stir to combine.
- Place the seared chicken breasts into the slow cooker and spoon over the sauce. Scatter the sundried tomato strips over the top.
- Cover with the lid and cook on low for 2–3 hours, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
- Once cooked, remove the chicken from the slow cooker and set aside on a plate.
- With the slow cooker still on low or switched to warm, stir through the nutritional yeast and dairy free cream until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
- Add the baby spinach and return the chicken to the slow cooker. Spoon the sauce over the chicken and replace the lid for a few minutes, just until the spinach has wilted and everything is heated through.
- Serve warm with pasta, rice, or dairy free mashed potatoes. Garnish with fresh basil leaves just before serving.
Video
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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