This Crockpot Marry Me Chicken is one of those recipes that just works. You toss everything in the slow cooker, let it do its thing, and by dinner, you’ve got the creamiest, dreamiest chicken that basically begs for a side of pasta or mashed potatoes. It’s rich, cozy, and totally restaurant-worthy — without the work. Perfect for when you want a comforting meal that feels a little fancy but is secretly super easy.
Why I Love This Recipe
The first time I made Marry Me Chicken, I had no idea it would turn into a repeat-request kind of dish. But the second that creamy sauce hit the plate? Game over.
- The crockpot does all the heavy lifting
- It tastes like a restaurant meal but uses simple ingredients
- The sun-dried tomato sauce is ridiculously flavorful
- You can serve it with almost anything — pasta, rice, even roasted veggies
- It makes enough for leftovers (and it reheats beautifully)
What You’ll Need
- 1.5 to 2 lbs boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chopped sun-dried tomatoes (in oil, drained)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)
- Fresh chopped basil for topping (optional)
Pro Tips
- Use sun-dried tomatoes packed in oil for extra flavor, but make sure to drain them
- Don’t skip seasoning the chicken before adding it to the crockpot
- Want it thicker? Stir in a cornstarch slurry at the end
- Leftovers are even better the next day
- Serve it over pasta or rice to soak up all that sauce
Tools You’ll Need
- Slow cooker (Crockpot)
- Chef’s knife
- Cutting board
- Measuring cups & spoons
- Small bowls or ramekins for prep
- Spoon for stirring
Substitutions and Variations
- Chicken thighs instead of breasts for more flavor
- Half-and-half instead of heavy cream (sauce will be thinner)
- Spinach stirred in at the end for extra veggies
- Cream cheese (2 oz) if you want it extra creamy
- Vegetarian option: Swap chicken for chickpeas or white beans
Make Ahead Tips
You can prep everything the night before — just place the chicken and all sauce ingredients in the Crockpot insert and refrigerate. In the morning, pop it into the slow cooker and start it. Easy.
Cooking Instructions
Step 1: Season the Chicken
Pat 1.5 to 2 lbs of chicken breasts dry. Season both sides with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and ½ teaspoon red pepper flakes (if using).
Step 2: Layer Ingredients in Crockpot
Place the seasoned chicken in the Crockpot. Add 1 tablespoon olive oil, ½ cup chicken broth, ¾ cup heavy cream, ½ cup grated Parmesan, ½ cup chopped sun-dried tomatoes (drained), 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves.
Step 3: Slow Cook
Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until chicken is very tender and easy to shred.
Step 4: Thicken the Sauce (Optional)
If you want a thicker sauce, stir in 1 tablespoon cornstarch mixed with 1 tablespoon water. Let cook for another 10–15 minutes on HIGH.
Step 5: Serve and Garnish
Spoon the creamy chicken into a round shallow bowl. Top with fresh chopped basil and more grated Parmesan if you like.
Leftovers and Storage
Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove. Add a splash of cream or broth if it thickens too much. You can also freeze it for up to 2 months — just thaw overnight in the fridge before reheating.
Servings and Time
Makes: 4–6 servings
Cook Time: 4–5 hours on LOW or 2.5–3 hours on HIGH
Prep Time: 10 minutes
Macros (Per Serving – based on 6 servings)
- Calories: 370
- Protein: 35g
- Fat: 24g
- Carbs: 5g
- Fiber: 1g
- Sugar: 2g
Why This Recipe Works (Quick Science)
- Chicken + Dairy = Creamy texture — Cooking chicken in heavy cream allows the protein and fat to blend into a rich, velvety sauce
- Parmesan adds umami — The cheese brings saltiness and depth that rounds out the sauce
- Slow cooking breaks down fibers — Low and slow heat makes the chicken fall-apart tender without drying it out
- Acid from sun-dried tomatoes — Balances the richness of the cream and cheese so the dish doesn’t feel too heavy
Common Mistakes
- Using low-fat cream — The sauce may split or get watery
- Not seasoning the chicken — You’ll lose flavor if you skip this step
- Overcooking — Check around the 4-hour mark on LOW to avoid dry chicken
- Not draining sun-dried tomatoes — Too much oil can make the sauce greasy
What to Serve With
- Buttered pasta (fettuccine or penne is great)
- Creamy mashed potatoes
- Rice or cauliflower rice
- Roasted green beans or broccoli
- Garlic bread
FAQ
Can I use frozen chicken?
Yes, but thaw it first for food safety.
Can I make it dairy-free?
Not easily — dairy is key to the creaminess, but you could try full-fat coconut milk.
How spicy is it?
Mild, unless you use the red pepper flakes — those are totally optional.
Can I double the recipe?
Yes! Just make sure your slow cooker can hold it all, and adjust the time as needed.
Does it reheat well?
Totally — it’s even better the next day.
Hope you love this as much as I do! If you make it, drop a comment below and let me know how it went or if you have any questions.
