Crockpot Marry Me Chicken is a creamy, flavorful dish that’s incredibly easy to make and perfect for busy days. Tender chicken breasts cook slowly in a rich sauce made with sun-dried tomatoes, garlic, cream, and a hint of Parmesan cheese. The result is a comforting mix of juicy chicken and a luscious, cheesy sauce that everyone will enjoy.
I love using my slow cooker for this recipe because it lets all the flavors come together without much effort from me. Just pop everything in, set it, and forget it until dinner time. It’s one of those meals that feels fancy but is really simple, which I think is why it’s called “Marry Me” chicken — it’s so good, it might just win hearts!
My favorite way to serve this dish is over a bed of pasta or mashed potatoes, so you get to soak up all that creamy sauce. Sometimes I add a side of roasted veggies for a little extra color and crunch. This meal always feels special, yet it’s so easy I find myself making it again and again when I want something tasty without a lot of fuss.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless work best for even cooking in the slow cooker. If you prefer dark meat, chicken thighs are a tasty, juicier alternative that hold up well in long cooking times.
Sun-dried tomatoes: These add a tangy, slightly sweet flavor. If you don’t have them, roasted red peppers can give a nice flavor twist. Just drain excess oil or liquid before adding.
Heavy cream: This makes the sauce rich and creamy. For a lighter option, you can use half-and-half or coconut milk if dairy-free, but the sauce won’t be quite as thick.
Parmesan cheese: Adds sharpness and depth. Pecorino Romano works great too and brings a saltier kick if you want extra flavor.
How Can I Get Tender, Flavorful Chicken in the Crockpot?
Slow cooking is the secret to tender chicken, but a few tricks help make it perfect every time:
- Optional sear: Browning the chicken before slow cooking adds flavor and a more appealing color, but it’s fine to skip for easy prep.
- Evenly coat chicken: Season well with spices and spread sun-dried tomatoes and garlic over each piece to infuse the meat with flavor while cooking.
- Low and slow: Cook on low for 4-6 hours so the chicken stays juicy. High can work too but don’t overcook or it may dry out.
- Check doneness: Use a thermometer—chicken is safe at 165°F (75°C).
- Rest before serving: Let the chicken sit a few minutes in the sauce to soak up even more flavor.
Equipment You’ll Need
- Slow cooker – I love using my slow cooker because it hands off and keeps everything tender. It’s the main tool for this recipe.
- Skillet (optional) – For browning the chicken first, which adds extra flavor and color, but you can skip this step if you’re in a hurry.
- Whisk or fork – To mix the creamy sauce ingredients smoothly before pouring over the chicken.
- Measuring cups and spoons – Keeps everything precise, especially for seasonings and liquids.
- Serving spoon or tongs – To serve the tender chicken with plenty of sauce easily.
Flavor Variations & Add-Ins
- Protein swap: Use chicken thighs instead of breasts for a juicier, more flavorful option that stays tender longer.
- Cheese option: Stir in mozzarella or dollops of ricotta in the sauce for a different cheesy flavor.
- Veggie twist: Add sautéed spinach, mushrooms, or bell peppers for extra color and nutrients.
- Spice it up: Sprinkle more red pepper flakes or add a dash of smoked paprika for smoky heat.
Crockpot Marry Me Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup sun-dried tomatoes, chopped (preferably packed in oil, drained)
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons olive oil or butter (optional, for browning chicken)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus 4 to 6 hours cooking time on low in the crockpot (or 2 to 3 hours on high). It’s mostly hands-off time, so you can relax while your meal cooks.
Step-by-Step Instructions:
1. Brown the Chicken (Optional):
Heat olive oil or butter in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until they’re lightly browned. This step adds flavor but isn’t required if you’re short on time.
2. Season the Chicken:
Sprinkle Italian seasoning, garlic powder, salt, and black pepper evenly over both sides of the chicken breasts.
3. Layer Ingredients in the Crockpot:
Place chicken breasts in the bottom of your slow cooker. Spread the chopped sun-dried tomatoes and minced garlic evenly over the top.
4. Mix and Pour the Sauce:
In a bowl, whisk together heavy cream, chicken broth, Parmesan cheese, and crushed red pepper flakes (if using). Pour this creamy mixture over the chicken and tomatoes in the crockpot.
5. Cook:
Cover and cook on low for 4-6 hours, or on high for 2-3 hours. The chicken should be tender and fully cooked, with an internal temperature of 165°F (75°C).
6. Garnish and Serve:
Once cooked, spoon some sauce over the chicken and sprinkle with fresh parsley. Serve it hot over cooked rice, pasta, or mashed potatoes to enjoy all the creamy goodness.
Can I Use Frozen Chicken in the Crockpot?
It’s best to use thawed chicken breasts to ensure even cooking and avoid food safety issues. If using frozen, thaw them completely in the fridge overnight before adding to the crockpot.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the sauce and season the chicken a day ahead, then store it covered in the fridge. When ready, just pour into the crockpot and cook as directed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Substitute Heavy Cream?
You can use half-and-half or a dairy-free cream alternative, but the sauce may be thinner and less rich. To thicken, add a small amount of cornstarch mixed with water near the end of cooking.
