If there is one dinner that has taken over Pinterest, it’s Marry Me Chicken. And this Crockpot Marry Me Chicken is the easiest version yet: tender chicken breasts slow-cook in a creamy, garlicky sun-dried tomato and parmesan sauce until they’re fall-apart juicy. You do 10 minutes of work in the morning, and dinner is waiting for you when you walk through the door.
The name says it all: this is the dish people make when they want to impress someone. But with the slow cooker doing the heavy lifting, it’s just as perfect for a busy Tuesday night. Serve it over pasta, rice or mashed potatoes and watch it disappear.
Why You’ll Love This Crockpot Marry Me Chicken
- Dump-and-go easy. No browning required (though we’ll tell you how if you want extra flavor).
- Restaurant-worthy sauce. Creamy, cheesy, tangy and packed with sun-dried tomatoes.
- Juicy every time. Slow cooking keeps the chicken tender instead of dry.
- Family friendly. Mild, comforting flavors kids and adults both love.
- Great for meal prep. It reheats beautifully for lunches all week.
Ingredients You’ll Need
- Chicken breasts – About 2 pounds of boneless, skinless breasts. Thighs work too and stay even juicier.
- Sun-dried tomatoes – The oil-packed kind. Use a little of the oil for extra flavor.
- Chicken broth – Builds the base of the sauce.
- Heavy cream – Makes the sauce rich and silky.
- Cream cheese – Helps the sauce stay thick and creamy in the slow cooker.
- Parmesan cheese – Freshly grated melts best.
- Garlic and seasonings – Garlic, Italian seasoning, paprika, red pepper flakes, salt and pepper.
- Spinach and basil – Stirred in at the end for color and freshness.
How to Make Marry Me Chicken in the Crockpot
1. Season the chicken
Pat the chicken dry and rub it with paprika, Italian seasoning, salt and pepper. For deeper flavor, sear it in a hot skillet for 2 minutes per side first. It’s optional, but it gives that golden look.
2. Add everything to the slow cooker
Place the chicken in the crockpot. Scatter the garlic and sun-dried tomatoes on top, then pour in the chicken broth and heavy cream.
3. Slow cook
Cover and cook on LOW for 4 hours or HIGH for 2½ hours, until the chicken reaches 165°F.
4. Make it creamy
Stir in the cubed cream cheese and parmesan. Cover again for 15 minutes until melted and smooth.
5. Finish and serve
Stir in the spinach until wilted, top with fresh basil and an extra sprinkle of parmesan, and serve hot.
Tips for the Best Results
- Don’t overcook. Chicken breasts dry out after about 4½ hours on low. Check early.
- Add dairy at the end. Cream cheese and parmesan can turn grainy if they cook all day.
- Thicken if needed. Mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in for the last 15 minutes.
- Shred or slice. Leave it whole for a pretty plate, or shred it right into the sauce for easy serving.
What to Serve with Marry Me Chicken
Spoon it over penne, angel hair or orzo, fluffy white rice or creamy mashed potatoes. Add a crisp green salad or roasted broccoli and some warm garlic bread to soak up every bit of sauce.
Storing and Reheating
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth to loosen the sauce. You can freeze it for up to 2 months, but the sauce may separate a little. Just stir well while reheating.
Frequently Asked Questions
Can I put frozen chicken in the crockpot?
For food safety, it’s best to thaw chicken first so it doesn’t sit too long at unsafe temperatures.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner. Add the cornstarch slurry to thicken it.
Why is it called Marry Me Chicken?
Legend says it’s so good it could earn you a marriage proposal!
More Easy Dinners You’ll Love
PrintCrockpot Marry Me Chicken
Tender chicken slow-cooked in a creamy sun-dried tomato parmesan sauce. An easy dump-and-go dinner the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cloves garlic, minced
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, cubed
- 3/4 cup grated parmesan cheese
- 1/2 tsp red pepper flakes
- 2 cups fresh spinach
- Fresh basil, for serving
Instructions
- Season the chicken with paprika, Italian seasoning, salt and pepper. Optional: sear in a hot skillet 2 minutes per side.
- Place chicken in the slow cooker. Top with garlic, sun-dried tomatoes and red pepper flakes, then pour in the broth and heavy cream.
- Cover and cook on LOW for 4 hours or HIGH for 2 1/2 hours, until the chicken reaches 165°F.
- Stir in the cream cheese and parmesan. Cover and cook 15 more minutes until melted and creamy.
- Stir in the spinach until wilted. Top with fresh basil and serve over pasta, rice or mashed potatoes.
Notes
Add dairy at the end so the sauce stays smooth. To thicken, stir in 1 tbsp cornstarch mixed with 2 tbsp water for the last 15 minutes.