I first made this Crock Pot Marry Me Chicken on a hectic weeknight and it instantly became my go-to when I wanted creamy comfort without fuss. Tender chicken breasts bathe in a garlicky, sun-dried tomato and Parmesan sauce that feels indulgent but mostly comes together itself—perfect for busy families, date nights at home, or anyone craving rich, soulful pasta sauce with minimal babysitting.

Why you’ll love this dish

This recipe hits several sweet spots: it’s hands-off, reliably creamy, and uses pantry-friendly ingredients. The slow cooker does the heavy lifting, leaving you free to run errands, finish work, or relax while dinner cooks. It’s also flexible—serve it over pasta, rice, or zoodles—and plays well with simple weeknight schedules and small dinner parties alike.

“I put the slow cooker on before work and came home to the richest, creamiest sauce—my whole family asked for seconds.” — a happy tester

Reasons to make it:

Truly set-it-and-forget-it: toss in the ingredients and go.
Crowd-pleasing flavors: sun-dried tomatoes + Parmesan + garlic = comfort.
Budget-friendly: basic pantry staples amplify inexpensive chicken breasts.
Kid-friendly and adaptable: adjust heat and serve with familiar sides.

Step-by-step overview

Quick look at how it comes together:

Arrange the chicken in the slow cooker.
Whisk the cream, chicken broth, sun-dried tomatoes, Parmesan, garlic, and Italian seasoning.
Pour the mixture over the chicken and cook on low or high until done.
Finish with fresh basil and serve over your preferred starch.

Expect 6–7 hours on low or 3–4 hours on high. The sauce will thicken slightly as it rests; skim fat if needed before serving.

What you’ll need

4 boneless, skinless chicken breasts (about 1.5–2 pounds)
1 cup heavy cream (sub: half-and-half mixed with 2 tbsp butter for lighter option)
1 cup chicken broth (low-sodium preferred)
1 cup sun-dried tomatoes, chopped (packed in oil or dry — if oil-packed, drain and reserve a tablespoon for extra flavor)
1 cup grated Parmesan cheese (use freshly grated for best melting and flavor)
4 cloves garlic, minced (or 1–1½ tsp garlic paste)
1 teaspoon Italian seasoning
Salt and pepper to taste (remember Parmesan adds salt)
Fresh basil for garnish

Substitution notes:

Dairy-free: use full-fat coconut milk and nutritional yeast instead of Parmesan (changes flavor profile).
To make richer, add a splash of heavy cream after cooking and warm through.
Prefer thighs? Swap for boneless skinless thighs—they stay juicier and tolerate longer cook times.

How to prepare it

Pat the chicken breasts dry and arrange them in a single layer in the bottom of your slow cooker. Season lightly with salt and pepper.
In a medium bowl, whisk together the heavy cream, chicken broth, chopped sun-dried tomatoes, grated Parmesan, minced garlic, and Italian seasoning until well combined.
Pour the sauce evenly over the chicken, spreading the sun-dried tomatoes so each piece gets some.
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender.
If you prefer a thicker sauce, remove the lid, switch to HIGH, and cook an extra 20–30 minutes, or lure out a small cup of sauce and whisk in 1–2 teaspoons cornstarch diluted in cold water, then return to the slow cooker to thicken.
Taste and adjust salt and pepper. Garnish with torn fresh basil leaves and serve over pasta, rice, or creamy polenta.

Best ways to enjoy it

Classic pairing: toss the shredded or sliced chicken and sauce with fettuccine or penne for a luxurious weeknight pasta.
Lighter option: serve over zucchini noodles or cauliflower rice to cut carbs without losing the sauce.
Cozy plate: ladle over mashed potatoes or creamy polenta—great for colder nights.
Family-style: offer crusty bread for mopping up sauce and a simple green salad to balance richness.
Wine pairing: a light Chardonnay or Pinot Noir complements the cream and tomato notes.

Plating tip: swirl the pasta first, top with a few spoonfuls of chicken and sauce, and finish with basil and a small sprinkle of extra Parmesan.

Storage and reheating tips

Refrigerator: Store in an airtight container for up to 3–4 days. Keep sauce with the chicken to preserve moisture.
Freezing: Cool completely, then freeze in airtight containers for 2–3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Gently reheat on the stovetop over low heat until the center reaches 165°F (74°C). Add a splash of broth or cream if the sauce has thickened too much. Microwaving works—use medium power and stir every 30–45 seconds for even heating.
Food safety: Always bring cooked chicken back up to 165°F before serving. Do not leave at room temperature for more than 2 hours.

Pro chef tips

Sear first (optional): Quickly searing the breasts in a hot skillet for 1–2 minutes per side adds color and flavor, though it’s not necessary.
Parmesan saltiness: Parmesan can make the sauce salty. Use low-sodium broth and taste before adding extra salt.
Texture control: If you want a silky sauce, strain a cup into a blender and pulse before stirring back in.
Timing: If your chicken is thin, reduce cook time by an hour to prevent drying. Use an instant-read thermometer to check doneness.
Add greens late: Stir in fresh spinach during the last 15 minutes to wilt without overcooking.

Creative twists

Spicy marry-me: Add ½–1 teaspoon red pepper flakes or a chopped jarred pepper for heat.
Mediterranean: Stir in kalamata olives, sun-dried tomato oil, and lemon zest.
Cream-free option: Use cashew cream or coconut milk and swap Parmesan for nutritional yeast for a dairy-free version.
Hearty swap: Use bone-in thighs—increase low setting to 7–8 hours for fall-off-the-bone meat.
One-pot stovetop: Brown chicken in a skillet, add liquids and tomatoes, simmer 20–30 minutes until thickened for a quicker stovetop version.

Helpful answers

Q: Can I use frozen chicken breasts in the slow cooker?
A: It’s safer to use thawed chicken. Cooking frozen chicken in a slow cooker can keep it in the “danger zone” (40–140°F) too long and risks bacteria. Thaw overnight in the fridge first.

Q: How do I thicken the sauce if it’s too thin?
A: Stir in a cornstarch slurry (1–2 tsp cornstarch + equal cold water) and simmer on HIGH until it thickens, or remove a cup, blend until smooth, then return it. Finish on HIGH with lid off to reduce liquid.

Q: Is this recipe spicy?
A: No—this basic version is mild. Add crushed red pepper or chopped chiles for heat.

Q: Can I use other cheeses?
A: Pecorino Romano adds a sharper tang, while Asiago melts nicely. Adjust salt since some cheeses are saltier than Parmesan.

Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function to briefly brown if desired, then pressure cook on HIGH for 8–10 minutes with a natural release for best results. Finish with a quick sauce-thicken on sauté.

Conclusion

If you want another detailed write-up with step photos and slightly different takeaways, check this version at Easy Crockpot Marry Me Chicken Recipe. For a trusted, tested slow-cooker approach with helpful serving notes, see Crock Pot Marry Me Chicken – The Country Cook.

Enjoy making this creamy, hands-off favorite—it’s the kind of slow-cooker recipe that feels upscale but requires minimal effort.