I make this Crock Pot Marry Me Chicken when my weeknights look impossibly full but I still want something that tastes restaurant-worthy. Tender chicken breasts bathed in a garlicky, creamy Parmesan sauce studded with sun-dried tomatoes — all hands-off in the slow cooker. It’s simple, comforting, and the sauce is the real star that’ll earn compliments (and maybe that “marry me” line).

Why you’ll love this dish

This recipe delivers big flavor with very little active time. Pop seasoned chicken and a few pantry staples into the crock pot in the morning, and you’ll have a silky, cheesy sauce and tender chicken ready by dinnertime. It’s kid-friendly, makes great leftovers, and stretches nicely if you serve it over pasta or rice.

“One of the easiest recipes that tastes like you spent hours cooking — the sauce is unbelievable.” — an old favorite review

Reasons to try it:

Hands-off slow cooking: perfect for busy workdays or when you want dinner waiting.
Minimal ingredients, maximum payoff: garlic, sun-dried tomatoes, and Parmesan carry the dish.
Versatile: pairs with pasta, mashed potatoes, or roasted veggies for different meals.

How this recipe comes together

Season chicken, nestle breasts into the slow cooker.
Whisk together garlic, Italian seasoning, chicken broth, heavy cream, sun-dried tomatoes, and Parmesan until smooth.
Pour the sauce over the chicken and slow-cook low and slow (or on high if you’re short on time).
Finish by spooning sauce over the plated chicken and serving with your chosen sides.

This quick overview sets expectations: the process is mostly assembly and a single slow-cooker cook cycle. No complicated steps, but a delightfully rich result.

Gather these items

What you’ll need (serves about 4):

4 boneless, skinless chicken breasts (about 1.5 lb)
4 cloves fresh garlic, minced (or 1–1½ tsp garlic powder in a pinch)
2 tsp Italian seasoning
1 cup low-sodium chicken broth (substitute vegetable broth for a milder flavor)
1 cup heavy cream (for lighter option, use half-and-half — sauce will be thinner)
½ cup freshly grated Parmesan cheese (don’t use pre-grated for best melting)
½ cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry-packed both work)

Notes/substitutions:

For more richness, use cream with higher fat; for dairy-free, swap cream for full-fat coconut milk and Parmesan for nutritional yeast (flavor changes).
If using frozen chicken, thaw first for even cooking (see FAQs).

Directions to follow

Pat the chicken breasts dry and season both sides with salt and pepper. Place them in the crock pot in a single layer.
In a medium bowl, whisk together minced garlic, Italian seasoning, chicken broth, heavy cream, grated Parmesan, and chopped sun-dried tomatoes until smooth.
Pour the sauce evenly over the chicken in the slow cooker, making sure each breast gets some tomatoes and cheese.
Cover and cook on low for 6 hours or on high for 3 hours. Chicken should reach an internal temperature of 165°F (74°C).
Once cooked, transfer chicken to plates and spoon sauce over the top. If you prefer a thicker sauce, remove the lid and cook on high for an additional 15–30 minutes, or whisk a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the sauce and cook until thickened.
Serve immediately with pasta, mashed potatoes, or steamed veggies. Garnish with extra grated Parmesan and fresh basil if desired.

Best ways to enjoy it

Over pasta: Toss cooked fettuccine or linguine in the sauce for a classic combo.
With rice or mashed potatoes: The sauce soaks into starches, making every bite rich.
Lighten it up: Serve over a bed of sautéed spinach or roasted cauliflower for a lower-carb meal.
For entertaining: Slice the breasts and serve family-style on a platter with extra sauce and crusty bread for dunking.

How to store & freeze

Refrigerate: Cool leftovers to room temperature, then refrigerate in an airtight container within 2 hours. Use within 3–4 days.
Freeze: Place cooled chicken and sauce in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave a little headspace if using containers.
Reheat: Thaw overnight if frozen. Reheat gently in a saucepan over medium-low heat until steaming and the internal temperature reaches 165°F (74°C). For microwave reheating, cover and heat in short bursts, stirring the sauce between intervals.
Food safety: Always ensure chicken reaches 165°F when reheating and discard if left out more than 2 hours.

Pro chef tips

Sear for texture (optional): For a bit of color and extra flavor, quickly sear chicken breasts in a hot skillet 1–2 minutes per side before adding to the crock pot. Not required, but it adds depth.
Fresh Parmesan matters: Freshly grated Parmesan melts and blends into the sauce better than pre-grated varieties, which sometimes contain anti-caking agents.
Avoid overcooking: If your slow cooker runs hot, check at 4–5 hours on low to prevent dry chicken. Gentle cooking preserves juiciness.
Thicken the sauce without flour: A 1 tsp cornstarch slurry works great and keeps the sauce glossy. Add at the end and cook uncovered until thickened.

Creative twists

Spice it up: Add ¼–½ tsp red pepper flakes or a splash of hot sauce to the sauce for heat.
Swap proteins: Use boneless, skinless chicken thighs for more forgiving results; cook time is similar.
Vegetarian twist: Replace chicken with large portobello caps or firm tofu; adjust cook times.
Dairy-free version: Substitute heavy cream with full-fat coconut milk and Parmesan with nutritional yeast plus a pinch of salt.
Added veggies: Toss in sliced mushrooms or baby spinach during the last 30 minutes of cooking for extra color and nutrition.

Your questions answered

Q: Can I use frozen chicken breasts in the crock pot?
A: It’s safer and more consistent to use fully thawed chicken. Slow cookers can leave frozen chicken in a temperature "danger zone" too long, which may risk food safety and uneven cooking.

Q: How can I thicken the sauce if it’s too thin?
A: Remove the chicken, then whisk a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the sauce and cook on high uncovered until thickened. Alternatively, stir in a tablespoon of cream cheese for body.

Q: Will this work with chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs are more forgiving and stay juicier. Use the same cook times, but check doneness with a thermometer.

Q: Can I make the sauce ahead and freeze it?
A: You can freeze the sauce separately for up to 3 months. Thaw overnight and reheat gently before adding freshly cooked chicken or reheated chicken.

Q: Is this dish kid-friendly?
A: Absolutely. The flavors are familiar and creamy; hold back on red pepper flakes for kids’ plates.

Conclusion

If you want another slow-cooker take or slightly different proportions and serving ideas, check this Easy Crockpot Marry Me Chicken Recipe for inspiration. For an alternative version with step-by-step photos and family-tested notes, see Crock Pot Marry Me Chicken – The Country Cook. These pages can help you tweak timings, pairings, and presentation to fit your kitchen.