Made in a crockpot, this marry-me chicken is the perfect weeknight dinner. 

It’s packed with flavor thanks to sundried tomatoes, freshly grated parmesan, and heavy cream which creates a creamy sundried tomato sauce. 

After making my marry me beans, I knew I had to make a classic chicken version! This crockpot (slow cooker) chicken version only takes 15 minutes to prep, so it’s perfect to make on busy weeknights OR for a special occasion.

If you haven’t had marry me chicken before, get ready! It went viral on TikTok, with people claiming that if you made it for someone, they’d propose. I don’t need any proposals, but I will say yes to this creamy sauce and rich chicken viral recipe! I love serving it with pasta or a side salad, but it’s just as good with mashed potatoes, rice, or even some crusty bread to mop up the sauce. 

Why you’ll love this crockpot chicken

• This recipe requires minimal effort for bit flavor! 
• Prep this crockpot marry me chicken and then let the crockpot (or slow cooker) do the rest of the work.
• This chicken recipe is also perfect to mealprep, divide into containers and take to work for lunch.
• It’s an easy chicken dinner for a weeknight but can also be served for a dinner party.

Ingredients needed for this crockpot marry me chicken recipe

Chicken: boneless, skinless chicken breasts are the way to go; you get tender chicken breasts after cooking them on low in the sundried tomato sauce

Sundried tomatoes: tangy sun-dried tomatoes are a MUST in this recipe; they’re the base of the creamy sauce and they add so much flavor

Parmesan: Make sure to grate your own Parmesan cheese or use freshly grated Parmesan! Pre-packaged grated Parmesan won’t melt in the sauce properly.

Cornstarch: Adding some cornstarch will help thicken the sauce.

Sauce: I like to use heavy cream in this recipe to ensure the sauce is creamy, however, you can swap for light or 10% cream to make the sauce lighter if desired. Plus you’ll need chicken broth.

Seasonings: minced garlic cloves, dried oregano, dried thyme, chili flakes, kosher salt and ground pepper add flavor to the sauce

Oil: This is optional, but I love adding some of the oil from the sundried tomatoes. It packs a flavor punch! 

Fresh basil: adding fresh basil to the creamy sundried tomato sauce at the end of the cooking time rounds out the flavours perfectly

How to make this recipe

Step 1: Season the chicken breasts with salt and pepper, then set aside.

Step 2: Add a tablespoon of extra-virgin olive oil to a frying pan or large skillet over medium-high heat. When hot, sear the seasoned chicken breasts for about 2-3 minutes on each side, until golden brown. Remove the chicken breasts to a plate.

Step 3: Turn the crockpot on low heat.

Step 4: In a medium bowl, add the chicken broth, cornstarch, and milk. Whisk until combined. Pour into the slow cooker and add the diced onion, minced garlic, dried oregano, dried thyme, salt, chili flakes, chopped sundried tomatoes, and oil from the tomato jar (if using). Mix everything together.

Step 5: Place the chicken breasts in the crockpot and flip them around a couple of times in the flavorful sauce so they’re covered in the liquid. 

Step 6: Cover the crockpot and cook on low for 3-4 hours, or until the chicken is cooked through to an internal temperature of 165°Fahrenheit. 

Step 7: Once cooked through, remove the chicken to a plate. Add the Parmesan cheese to the sauce in the crockpot and stir. Stir in the chopped basil and spinach (if using). Place the lid back on and cook for a few minutes, until the spinach has wilted.

Step 8: Stir the delicious sauce again and serve the chicken topped with it. Sprinkle over more freshly chopped basil and enjoy! 

Serving Suggestions for this easy recipe

Here are a few sides and serving suggestions for this crockpot chicken recipe!

• Mashed potatoes
• Cooked pasta of choice
• Brown or white rice or other grain of choice
• A side salad, like my Brussels sprouts and kale salad! 
• Green beans 
• Air fryer Brussels sprouts 
• Garlic bread

Expert tips for making this easy dinner

• Looking to save some time? Don’t sear the chicken! It does enhance the flavor of the chicken, but you could also season the chicken with salt and pepper and place it straight into the creamy mixture in the crockpot.
• If you need this slow cooker meal to be gluten-free, make sure you’re using gluten-free chicken broth and gluten-free cornstarch.
• Want to lighten up this dish? Use light or 10% heavy cream! 
• Add some greens in at the end; add couple of handfuls of spinach to the creamy sun-dried tomato sauce and let the spinach wilt for a few minutes before serving.

Common questions

How to store leftover crockpot marry me chicken

Store leftovers in an airtight container in the fridge for up to 4 days. 

More delicious dinners to love from the blog

One Pot Marry Me Butter Beans (30 minute recipe!)

Easy & Delicious One Pan French Onion Chicken Dinner

Sheet Pan Baked Feta Dinner with Vegetables & Beans

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Easy and Delicious Crockpot Marry Me Chicken Recipe

This Easy Crockpot Marry Me Chicken is a must for the colder seasons. Packed with flavour from a creamy sundried tomato sauce, it's delish!

Course dinner

Cuisine italian-inspired

Keyword chicken, crockpot, marry me, slow cooker

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4

Author Jess

Ingredients

• 4 boneless skinless chicken breasts
• Kosher salt and ground pepper
• 1 tbsp extra-virgin olive oil
• 1 ½ cups chicken broth
• 2 tbsp corn starch
• ½ cup heavy cream
• ⅓ cup diced yellow onion
• 4 small garlic cloves minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• ¼ tsp chili flakes
• 1 tsp kosher salt
• 1 tablespoon oil from sun-dried tomatoes jar optional
• ½ cup sun-dried tomatoes packed in oil drained and chopped
• ¼ cup chopped fresh basil
• ½ cup freshly grated parmesan cheese
• Optional: 2 cups chopped fresh spinach

Instructions

• Generously season the chicken breasts with kosher salt and ground pepper. Set aside.
• Add 1 tbsp extra-virgin olive oil to a large skillet or frying pan over medium-high heat. When the pan is hot, sear the chicken breasts, 3-4 minutes per side, until golden brown on each side. Remove the seared chicken breasts to a plate and set aside.
• Turn the crockpot to low heat.
• In a medium-sized bowl add the chicken broth, corn starch and heavy cream and whisk well until combined. Add this mixture to the slow cooker and then add the diced onion, minced garlic, dried oregano, dried thyme, chili flakes, salt, oil from the sun-dried tomatoes jar (if using), and the chopped sundried tomatoes. Whisk everything together.
• Place the seared chicken breasts into the crockpot and flip them around a few times in the sauce. Spread out in an even layer if possible.
• Cover the crockpot and cook on the low setting for 2.5-3.5 hours or until the chicken is cooked through to 165F. Flip the chicken breasts about halfway through the cooking time.
• Once the chicken is cooked through, remove the chicken breasts to a plate. Add the freshly grated parmesan cheese to the sauce in the crockpot and stir until the cheese is fully combined into the sauce. Next, stir in the fresh chopped basil and, if desired, stir in the spinach and put the chicken breasts back in. Place the lid back on for 5 minutes and the spinach has wilted (if using).
• Give the sauce one more stir, and then serve the chicken topped with the sauce and your choice of sides. Top with more fresh basil if desired.

Notes

• If you want to save a bit of time, you can skip the searing chicken step. While it does enhance the flavour of the chicken a bit, you can also season the chicken generously with salt and pepper and then place in the creamy mixture in the crockpot and slow cook!
• Make it gluten-free by using a gluten-free chicken broth.
• Lighten this dish a bit by using light or 10% cream instead of heavy cream
• Use parmesan cheese that is freshly grated since pre-packaged grated parmesan cheese won’t melt in the sauce properly when added at the end of the cooking time.

The post Easy and Delicious Crockpot Marry Me Chicken Recipe appeared first on Cooking in my Genes.

This comforting bean and thyme pot pie recipe is filled with your favorite warming ingredients for a chilly day.

This recipe makes 6 individual pot pies and they’re covered with flaky puff pastry!

Winter to me means it’s time to slow down in the kitchen and get intentional with what I’m cooking.  Just like my quick white beans with tomatoes and kale, these pot pies are packed with vegetables and beans for protein and are a new family favorite recipe.

This pinto bean pot pie is the perfect recipe for slow cozy evenings where I want to take my time with what I’m cooking. Spending that bit of extra time is so worth it! If you love chicken pot pie but want to add more meatless meals to your dinner rotation, these bean pot pies are a great recipe to do just that.  It is just the definition of comfort food for me with the combination of cooked vegetables and hearty beans.

Why you’ll love these bean pot pies

• These individual pot pies use traditional pot pie ingredients like carrots, celery and leeks, but I’ve swapped out chicken for meaty pinto beans.
• Each pot pie is covered in puff pastry. Use storebought puff pastry to make your life so much easier. (Plus you don’t need to make pie dough or biscuit dough).
• This is a hearty and nourishing meal that’s perfect for the cold Winter months.
• You only need basic ingredients from the fridge and pantry to make these bean pot pies!
• This hearty and creamy bean pot pie can easily be made into vegetarian pot pie.

Ingredients needed to make this individual bean pot pie recipe

Beans: you can use white beans or pinto beans here. I personally prefer pinto beans because I feel like they have a meatier texture! But, feel free to use a creamy white bean such as cannellini beans or navy beans instead.

Butter: butter is the base of the recipe when you start to saute the vegetables but you could use olive oil too

Vegetables: fresh veggies like carrots, parsnips, leeks, celery, mushrooms all pack into this recipe; if you don’t have leeks on hand you can swap it out for a diced yellow onion.

Seasonings: salt and black pepper are the key seasonings you need

Fresh herbs: adding thyme makes all the difference! Feel free to swap out fresh thyme for 1 ½ teaspoons of dried thyme.

Broth: use chicken or vegetable broth in this recipe; alternatively, use chicken stock or vegetable stock

Flour: we use all purpose flour to thicken the pot pie mixture

White Wine: you can use stock instead of white wine.

Stock: to make this vegetarian, make sure to use vegetable stock instead or chicken stock (or vegetable broth or chicken broth respectively)

Puff pastry: I love to use defrosted store-bought puff pastry as the top crust to these bean pot pies. You do not need a bottom crust. The pies are simply topped with the puff pastry. Don’t forget to let the puff pastry thaw before you start the recipe!

Egg wash: Whisk together 1 egg plus 1 tbsp water to create an egg wash for brushing onto the puff pastry crust.

Step by step process to make these pinto bean pot pies

Step 1: In a large saucepan or pot, melt the butter over medium-high heat.

Step 2: Once melted, turn your pot to medium heat, add in your chopped vegetables: carrots, parsnips, leeks and celery and salt and pepper. Sauté for 5-7 minutes, until the leeks are soft.

Step 3: Then, add in mushrooms and sauté another 5 minutes.

Step 4: Add in your flour to the pot. Stir for about 30 seconds to make sure all the vegetables are coated with the flour. Then deglaze the pan with the white wine, stirring up any bits that have stuck to the bottom.

Step 5: Slowly add in the vegetable broth, stirring until the mixture thickens slightly. Then add in the fresh thyme sprigs and pinto beans, giving the mixture another stir.

Step 6: Bring your pot to a simmer and then cook on low to keep simmering for 10-15 minutes to reduce and thicken, stirring occasionally to make sure the mixture doesn’t stick to the bottom of the pot.

Step 7: While the pot pie mixture is cooking, prep your ramekin dishes by buttering the inside of each dish and setting all six ramekins on a rimmed baking sheet. Heat oven to 400F.

Step 8: Roll out your puff pastry dough onto a lightly floured surface and use a sharp knife to cut into six squares, just slightly larger than the size of the ramekin.

Step 9: Once your pot pie mixture is done cooking and has thickened, take the pot off the heat and remove the thyme sprigs.

Step 10: Divide the pot pie mixture between the 6 ramekins, evenly distributing between the 6 ramekins.

Step 11: Place a square of puff pastry dough on top of each ramekin, pinching the dough around the side of the ramekin dish if the puff pastry folds over the edge and using a knife to make a couple little slices in the top of the dough for venting. Brush the tops with egg wash if desired.

Step 12: Bake for 25-30 minutes in the preheated oven until the crust is a deep golden brown and the filling is bubbling.

Expert Tips for making this bean pot pie recipe

• Make sure you take the puff pastry out ahead of time to fully defrost before using; generally it takes overnight to defrost in the fridge or a couple of hours on the counter at room temperature.

• An egg wash is totally optional but it will help brown the puff pastry and give it a shine!

• These bean and thyme pot pies are quite hearty and filling. To make it a full meal serves the bean pot pies with a side winter salad. Try a recipe like my brussels sprouts and kale salad recipe.

• These are my favorite ramekins to use for bean pot pies!

• Don’t skip out on adding the flour! It’ll help thicken up the mixture so you have a true pot pie and not a soup!

Common questions

Can I use pie crust instead of puff pastry?
You can definitely use store-bought pie crust. Use a pie crust that you can roll out and cut into 6 pieces. It might take a bit longer in the oven to cook so please keep that in mind!

Can I make these ahead of time?
These individual pot pies taste best on the day you make them. However, you can store them in the fridge for up to 2 days. To reheat, place in an oven preheated to 350°Fahrenheit until warmed through.

What if I want to make this into one pie instead of individual pies?
Use 10-inch skillet or high-sided pie dish to make these individual bean pot pies into one large pie. Make sure to grease the skillet or pie dish well with butter or cooking spray. Once the filling is ready, pour or ladle the filling into the greased skillet. Top with the 6 cut squares of puff pastry, sort of overlapping the puff pastry squares to cover the filling. Place the pie on a baking sheet. Bake in the preheated oven at 400F for 25-30 minutes. Bake until the crust is golden brown and the filling is bubbling.

Can I use dry beans instead of canned?
I recommend using canned beans which makes this recipe quite a bit quicker. If you want to use dry beans I suggest you cook them ahead of time and then use them in the recipe.

Which other beans would work in this recipe?
I prefer to use pinto beans in this pot pie recipe because I feel like they have a meatier texture. Feel free to use a creamy white bean such as cannellini beans or navy beans instead. I do not recommend using kidney beans for the pot pie recipe. This pot pie recipe has not been tested using kidney beans.

How to store these bean pot pies

Keep any leftovers in an airtight container or wrapped with foil or plastic wrap in the fridge. These will keep for up to 2 days. Warm them up in the oven until the puff pastry crisped back up.

More comforting bean recipes to make from the blog

Quick One Pot White Beans with Tomatoes & Greens

Easy Chicken Pot Pie Soup

One Pan Creamy Spinach and Artichoke Orzo Bake

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Bean & Thyme Pot Pie Recipe (with puff pastry crust)

Warm and comforting, these Pinto Bean & Thyme Pot Pies are full of flavour and nourishing vegetables. A perfect dish for a Winter evening.

Course dinner

Cuisine American

Keyword individual, pinto bean & thyme pot pies

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 pot pies

Author Jess

Ingredients

• 2 398ml/14oz cans cup pinto or white beans, drained and rinsed (about 3 cups canned beans)
• 3 tbsp butter
• 3/4 cup chopped carrots (1/2 inch pieces)
• 3/4 cup chopped parsnips (1/2 inch pieces)
• 1 1/4 cup diced leeks
• 1 cup chopped celery
• 1 tsp kosher or sea salt
• 1/2 tsp fresh ground pepper
• 1 cup sliced brown or cremini mushrooms
• 1/4 cup all-purpose flour
• 1/3 cup white wine (sauvignon blanc works well) substitute chicken or vegetable stock for white wine if you prefer
• 4 cups vegetable broth substitute chicken broth if you prefer
• 1 tbsp fresh thyme leaves
• butter for the ramekins
• 1 sheet defrosted puff pastry dough

Instructions

• If you're using canned beans, drain and rinse before using. Also, make sure the puff pastry is defrosted and ready to use - keep in the fridge until ready to top the pot pies.
• In a large pot, melt the butter over medium-high heat.
• Once melted, turn your pot to medium heat, add in your chopped vegetables: carrots, parsnips, leeks and celery and salt and pepper. Sauté for 5-7 minutes, until the leeks are soft.
  
• Then, add in mushrooms and sauté another 5 minutes.
  
• Add in the flour to the pot, stirring to make sure all the vegetables are coated (about 30 seconds). Then deglaze the pan with the white wine (or broth), stirring up any bits that have stuck to the bottom.
• Slowly add in the vegetable broth, stirring until the mixture thickens slightly. Then add in the fresh thyme and pinto beans, giving the mixture another stir.
• Bring your pot to a simmer and then cook on low to keep simmering for 8-10 minutes to reduce and thicken, stirring occasionally to make sure the mixture doesn't stick to the bottom of the pot.
• While you pot pie mixture is cooking, prep your ramekin dishes by buttering the inside of each dish and setting all six ramekins on a baking sheet.
• Preheat the oven to 400F.
• Roll out your puff pastry dough onto a lightly floured surface and use a sharp knife to cut into six squares, just slightly larger than the size of the ramekin.
• Once your pot pie mixture is done cooking and has thickened, take the pot off the heat and remove the thyme sprigs.
• Spoon the pot pie mixture into the ramekins, evenly distributing between the 6 ramekins.
  
• Place a square of puff pastry dough on top of each ramekin, pinching the dough around the side of the ramekin dish and using a knife to make a couple little slices in the top of the dough for venting. Brush the tops with egg wash if desired.
• Bake for 25-30 minutes until the crust is golden and filling is bubbling.
  

Notes

Equipment: 6 ramekins (approximately 4” in width and holds 175-200mL), large soup pot or Dutch oven, baking sheet

• What if I want to make this into one pie instead of individual pies? Use 10-12 inch skillet or high-sided pie dish to make these individual bean pot pies into one large pie. Make sure to grease the skillet or pie dish well with butter or cooking spray. Once the filling is made, pour or ladle the filling into the greased skillet. Top with the puff pastry that's been cut into 6 squares, sort of overlapping the puff pastry squares to cover the filling. Place on a baking sheet and bake in the preheated oven at 400F for 25-30 minutes until the crust is a deep golden brown and the filling is bubbling.

The post Bean & Thyme Pot Pie Recipe (with puff pastry crust) appeared first on Cooking in my Genes.

Warm up the house on a cold winter’s night with a variety of soups and stews.

A compilation of 30 comforting soups for everyone’s taste, you are sure to find something you’ll love.

Soup is by far the best way to keep warm and cozy during the Winter months.

I find myself cooking soup weekly; whether it’s a simple stove top soup or a recipe in the slow-cooker I am here for all the soup recipes!

Whether you are looking for easy stove top winter soup recipes; slow cooker or Instant Pot soups; or, adding more vegetarian or vegan soup recipes to your weekly menu you will find a recipe here.

So, with my food blogger friends I’ve compiled the 30 best winter soup recipes to keep you cozy this season:

Stove Top Soup Recipes

Creamy Chicken Pesto Tortellini Soup by Up Beet Kitchen

Chicken & Wild Rice Soup by The Honour System

Harvest Veggie Chowder by Eat What You Sow

Italian Minestrone Soup by Mangia Bedda

Simple Potato Leek Soup by Cooking in my Genes

Easy Vegetable Beef Soup by Ottawa Mommy Club

Loaded Pierogi Soup by Food Meaderings

Traditional Borscht Recipe by Sabrina Currie

Cream of Potato Soup by Pretty Petunias

Beef Barley Soup by Sweet & Savoury Pursuits

Peanut Butter Soup by In the Kitch

Easy White Kidney Bean and Spinach Soup by She Loves Biscotti

Cabbage Roll Soup Recipe by Simply Stacie

Homemade Chicken Noodle Soup by Cooking in my Genes

Slow Cooker Soup Recipes

Vegan Slow Cooker Tortilla Soup with Winter Squash by Justine Celina

Slow Cooker Chicken Coconut Soup by Bakers Beans

Slow Cooker Coconut-Curry Red Lentil Soup by Simple Bites

Crock Pot Chicken Taco Soup by Mom vs The Boys

Vegetarian & Vegan Soup Recipes

Red Lentil Soup with Lemon by A Virtual Vegan

Butternut Squash Sweet Potato Carrot Soup by Delightful Adventures

Green Lentil Soup with Coconut Milk and Veggies by Girl Heart Food

Creamy Vegan Cauliflower Soup by Delightful Adventures

Spicy Peanut Vegan Pumpkin Soup by Dish ‘n’ the Kitchen

Vegan Carrot Ginger Soup by The Food Blog

Thai Sweet Potato Carrot Soup by A Taste of Madness

Hearty Vegan Sweet Potato Corn Chowder by Flavour & Savour

Creamy Moroccan Cauliflower, Squash & Goat Cheese Soup by Up Beet Kitchen

Healthyish Broccoli Cheddar Soup by Cooking in my Genes

Instant Pot Soup Recipes

Thai Red Curry Chicken Soup by Dish ‘n’ the Kitchen

Instant Pot Vegetable Soup by Maple & Mango

Thank you to my food blogging friends who contributed to this wonderful round-up!

I hope you’re able to find a deliciously cozy soup recipe for the Winter season.

Until the next cooking adventure,
Jess

The post 30 Soup Recipes to Keep you Cozy this Winter appeared first on Cooking in my Genes.