This Crockpot Marry Me Chicken recipe has all the charm of the original but is made easily in your slow cooker! Tender chicken breasts simmer in a rich sun-dried tomato cream sauce with garlic and Parmesan, creating an irresistible Italian-inspired dinner perfect for date night or any special occasion.
If you love this delicious recipe, try my Marry Me Chicken Soup, One-Pan Tuscan Chicken, Marry Me Salmon, or Marry Me Tortellini Chicken next!
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This irresistible Crockpot Marry Me Chicken takes all the best parts of the classic Italian-American dish and transforms them into an easy slow cooker meal.
It's packed with sun-dried tomatoes, fresh herbs, and a rich Parmesan cream sauce that tastes like it came from your favorite restaurant!
But here's the twist - instead of constant stovetop attention, your crockpot does all the work. That means amazing flavor with barely any effort!
Why You'll Love This Slow Cooker Marry Me Chicken
- Set it and forget it: Let your crockpot work its magic while you go about your day. Perfect for busy weeknights!
- Restaurant quality made simple: The cream sauce develops incredible flavor as it simmers with the chicken.
- Perfect for any occasion: Elegant enough for date night but easy enough for weekday dinners. Plus, the leftovers taste even better the next day!
Recipe Ingredients
All ingredients for this slow cooker marry me chicken recipe are shown in the pic below, and special notes are included in a bulleted list below to assist you.
- Chicken. Use similar-sized boneless skinless chicken breasts, chicken tenderloins, or boneless skinless chicken thighs.
- Oil. I used olive oil, but you could also use avocado oil or butter.
- Chicken Stock. Use store-bought or homemade chicken stock (or my homemade smoked turkey stock).
- Sundried Tomatoes. Get the ones packed in oil. You'll find these near the canned tomatoes in the grocery store.
- Heavy Cream. You can also use half-and-half or coconut cream.
- Parmesan. Fresh-grated melts the smoothest into the sauce.
- Spices. Fresh garlic and Italian herbs create the classic flavor profile.
See the recipe card below for full information on ingredients and quantities.
How to Make Crock Pot Marry Me Chicken
Here's how to make this easy chicken dish, step by step, with photos! (The full recipe is in the card below!)
- Pat 4-6 chicken breasts dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear chicken 2-3 minutes per side until golden brown. Transfer browned chicken breasts to your crockpot.
- Mince 4 cloves of garlic and chop ½ cup sun-dried tomatoes. Add 1 cup chicken broth, garlic, 1 tablespoon Italian seasoning, 1 teaspoon dried oregano, and ½ teaspoon red pepper flakes to the crockpot. Sprinkle the chopped sun-dried tomatoes over the chicken.
- Cover and cook on low for 3-4 hours or on high for 1.5-2 hours until chicken is tender and cooked through. Note: The cooking time is reduced since we partially cooked the chicken.
- About 30 minutes to one hour before serving, whisk together 1 cup heavy cream and 2 tablespoons of cornstarch until smooth. Pour this mixture into the crockpot and give it a good stir. Add ½ cup freshly grated Parmesan cheese and 2 cups of fresh spinach.
- Cover and cook for 30 minutes on high or until the sauce has thickened to your liking. Taste and adjust seasoning with additional salt and pepper if needed.
- Once the sauce is thickened and the spinach is wilted, serve and garnish with fresh basil leaves. Spoon plenty of the creamy sauce over each chicken breast. Enjoy!
Top Tips
- Don't skip the sear. Browning the chicken first creates a deeper flavor and better texture. This step makes a huge difference in the final dish.
- Make it ahead. This dish reheats beautifully, making it perfect for meal prep or entertaining. The flavors actually improve the next day.
What to Serve With Crockpot Marry Me Chicken
Here are the perfect pairings for this slow cooker chicken recipe:
- Serve over Instant Pot Rice, Twice Baked Mashed Potatoes, or your favorite pasta (I love it on spaghetti or angel hair pasta).
- Serve with roasted veggies, Old Fashioned Air Buns, or crusty Sourdough Bread to soak up every drop of that amazing sauce!
- Transform it into a special meal with Air Fryer Brussels Sprouts with Bacon or Bacon Wrapped Asparagus.
Storage and Make Ahead Instructions
Store the chicken and sauce in an airtight container in the refrigerator for up to 3 days. Heat it slowly on the stovetop or in the microwave, adding a splash of cream if the sauce needs thinning.
For make-ahead prep, you can sear the chicken and prep ingredients up to 24 hours before. Store everything separately in the refrigerator until ready to cook.
For freezing, I recommend storing individual portions in airtight containers for up to 2 months. Let thaw overnight in the fridge before reheating.
Recipe FAQs
Mix one tablespoon of cornstarch with two tablespoons of cold water and stir into the sauce.
Substitute coconut cream for heavy cream and nutritional yeast for Parmesan.
Yes! Add sauteed mushrooms or bell peppers during the last 30-60 minutes.
More Easy Crockpot Recipes
If you love this Crockpot Marry Me Chicken, try these next:
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Printable Recipe
Crock Pot Marry Me Chicken
Ingredients
For the Chicken:
- 4-6 boneless skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce:
- 1 cup chicken broth
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ cup sun-dried tomatoes drained and chopped
- 1 cup heavy cream
- 2 tablespoons cornstarch
- ½ cup Parmesan cheese
- 2 cups fresh spinach
- fresh basil leaves for garnish optional
Instructions
- Pat chicken breasts very dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper on all sides.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken 2-3 minutes per side until golden brown. Transfer chicken to your crockpot.
- Add 1 cup chicken broth, 4 cloves minced garlic, 1 tablespoon Italian seasoning, 1 teaspoon dried oregano, and ½ teaspoon red pepper flakes to the crockpot. Sprinkle ½ cup chopped sun-dried tomatoes over the chicken.
- Cover and cook on low for 3-4 hours or high for 1.5-2 hours until chicken is tender and cooked through. The internal temperature should reach 165°F. Note: The cooking time is reduced since we partially cooked the chicken.
- About 30 minutes to one hour before serving, whisk together 1 cup heavy cream and 2 tablespoons cornstarch until smooth. Pour this mixture into the crockpot and give it a good stir. Add ½ cup freshly grated Parmesan cheese and 2 cups of fresh spinach.
- Cover and cook for 30 minutes on high or until the sauce has thickened to your liking. Taste and adjust seasoning with additional salt and pepper if needed.
- Once the sauce is thickened and the spinach is wilted, serve and garnish with fresh basil leaves. Spoon plenty of the creamy sauce over each chicken breast. Enjoy!
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Notes
- For best results, use chicken breasts of even thickness. If they're quite thick, butterfly them or pound them to even thickness.
- I made this recipe in a 6-quart crockpot.
- If your sauce is too thin, whisk another tablespoon of cornstarch with two tablespoons of cold cream before adding to the pot.
- Sun-dried tomatoes packed in oil provide the best flavor. Drain and pat them dry before using.
- Fresh Parmesan cheese melts much better than pre-grated. If possible, grate your own.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat slowly over low heat or in the microwave, adding a splash of cream if needed to thin the sauce.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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