Creamy Crockpot Marry Me Chicken: Better Than Takeout

Creamy Crockpot Marry Me Chicken — The ultimate comfort food, ready in just 4 hours. After making this many times, I’ve discovered the trick to keeping it from drying out. The creamy, golden sauce is irresistible, and it’s perfect for a cozy dinner at home. If you love recipes like this, you’ll also enjoy Slow Cooker Garlic Butter Beef Bites with Potatoes and Crispy Mexican Street Corn Fritters with Spicy Lime Sauce.

What You'll Need for Creamy Crockpot Marry Me Chicken: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup sour cream
• 1 cup frozen mixed vegetables
• 1 packet (1 oz) dry onion soup mix
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• Optional: Fresh parsley, chopped
• Optional: Shredded cheddar cheese

How to Make Creamy Crockpot Marry Me Chicken: Better Than Takeout

1. Step 1: Place chicken breasts in the bottom of a 6-quart crockpot.
2. Step 2: In a bowl, mix together cream of chicken soup, cream of mushroom soup, sour cream, dry onion soup mix, garlic powder, paprika, salt, and pepper.
3. Step 3: Pour the soup mixture over the chicken breasts.
4. Step 4: Add frozen mixed vegetables on top of the chicken.
5. Step 5: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken is cooked through and tender.
6. Step 6: Shred the chicken using two forks and mix it into the sauce. Serve hot, garnished with fresh parsley and shredded cheddar cheese if desired.

Storing & Reheating Creamy Crockpot Marry Me Chicken: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Prepare the soup mixture and vegetables a day ahead. Store separately in the fridge. Assemble and cook in the crockpot the next day.

Freezing Creamy Crockpot Marry Me Chicken: Better Than Takeout

Freeze cooked chicken and sauce separately for up to 3 months. Thaw and reheat in the microwave or oven.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.

Recipe Notes

• Chef tip: For a quicker version, use a pressure cooker or Instant Pot. Cook on high pressure for 10-12 minutes.
• Best substitution: Substitute the cream soups with 2 cups of heavy cream and 1 cup of chicken broth for a lower-carb version.
• Make-ahead: Prepare the soup mixture and vegetables a day ahead. Store separately in the fridge. Assemble and cook in the crockpot the next day.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the crockpot during the last 30 minutes of cooking.

Creamy Crockpot Marry Me Chicken: Better Than Takeout

⏱

Prep

15 min

🍳

Cook

4-5 hours (low) or 2-3 hours (high)

⏳

Total

4 hours 15 min (low) or 2 hours 15 min (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup sour cream
• 1 cup frozen mixed vegetables

Seasonings

• 1 packet (1 oz) dry onion soup mix
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste

Optional Toppings

• Fresh parsley, chopped
• Shredded cheddar cheese

Instructions

1. Step 1: Place chicken breasts in the bottom of a 6-quart crockpot.
2. Step 2: In a bowl, mix together cream of chicken soup, cream of mushroom soup, sour cream, dry onion soup mix, garlic powder, paprika, salt, and pepper.
3. Step 3: Pour the soup mixture over the chicken breasts.
4. Step 4: Add frozen mixed vegetables on top of the chicken.
5. Step 5: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken is cooked through and tender.
6. Step 6: Shred the chicken using two forks and mix it into the sauce. Serve hot, garnished with fresh parsley and shredded cheddar cheese if desired.

Notes

• Chef tip: For a quicker version, use a pressure cooker or Instant Pot. Cook on high pressure for 10-12 minutes.
• Best substitution: Substitute the cream soups with 2 cups of heavy cream and 1 cup of chicken broth for a lower-carb version.
• Make-ahead: Prepare the soup mixture and vegetables a day ahead. Store separately in the fridge. Assemble and cook in the crockpot the next day.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the crockpot during the last 30 minutes of cooking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked chicken and sauce separately for up to 3 months. Thaw and reheat in the microwave or oven.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
• Make ahead: Prepare the soup mixture and vegetables a day ahead. Store separately in the fridge. Assemble and cook in the crockpot the next day.

Nutrition Per Serving

• Calories: 370
• Protein: 35g
• Fat: 17g
• Carbs: 18g
• Fiber: 1g
• Sugar: 4g
• Sodium: 750mg
• Cholesterol: 110mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Crockpot Marry Me Chicken: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Crockpot Marry Me Chicken: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!