Name: Crock Pot Marry Me Chicken
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Ingredients: 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb) (Boneless skinless chicken thighs can be used for juiciness.); 1 cup heavy cream (Can substitute half-and-half plus 2 tbsp butter for a lighter option.); 1/2 cup sun-dried tomatoes, chopped (Use oil-packed drained or rehydrated dry-packed.); 1/2 cup chicken broth (Low-sodium if preferred.); 1/2 cup grated Parmesan cheese (Freshly grated for best melting.); 4 cloves garlic, minced (Or 1½ tsp garlic powder in a pinch.); 2 teaspoons Italian seasoning; 1 teaspoon red pepper flakes (Optional; reduce for kids.); Salt and pepper to taste; Fresh basil (For garnish.)

I first made Crock Pot Marry Me Chicken on a chaotic weeknight and it instantly became a go-to. Tender chicken, creamy tomato-parmesan sauce, and a hands-off slow-cooker finish make this an easy “fancy” meal you can pull together before you leave the house. It’s comfort food that tastes like you spent more time on it than you did.

What makes this recipe special

This version of Marry Me Chicken shines because it’s entirely made in the crock pot. The slow, gentle heat lets the cream meld with sun-dried tomatoes and garlic so the sauce becomes silky and deeply flavored without constant stirring or babysitting. It’s ideal for busy weeknights, casual date nights, or when you want a crowd-pleasing dish with minimal effort.

“I served this at a small dinner and everyone asked for seconds — creamy, rich, and unbelievably tender.” — home cook review

Reasons to try it:

Hands-off cooking: set it and forget it.
Budget-friendly: simple pantry ingredients.
Crowd-pleasing: mild, comforting flavors most people love.
Versatile: serves over pasta, rice, mashed potatoes, or zoodles.

How this recipe comes together

Quick overview so you know what to expect:

Lightly season chicken breasts.
Whisk a creamy sauce from heavy cream, chicken broth, sun-dried tomatoes, garlic, Italian seasoning, and optional red pepper flakes.
Nestle the chicken in the crock pot, pour the sauce over, and slow-cook until fork-tender.
Sprinkle grated Parmesan toward the end so it melts into the sauce.
Total active time: ~10–15 minutes. Cook time: 2–6 hours depending on heat setting.

This method gives you a rich, saucy dish without overcooking the chicken — the low-and-slow approach prevents drying and lets flavors concentrate.

What you’ll need

4 boneless, skinless chicken breasts (about 1.5–2 lb)
1 cup heavy cream (can substitute half-and-half plus 2 tbsp butter for lighter)
1/2 cup sun-dried tomatoes, chopped (oil-packed drained or rehydrated dry-packed)
1/2 cup chicken broth (low-sodium if preferred)
1/2 cup grated Parmesan cheese (freshly grated for best melting)
4 cloves garlic, minced (or 1½ tsp garlic powder in a pinch)
2 teaspoons Italian seasoning
1 teaspoon red pepper flakes (optional — reduce for kids)
Salt and pepper to taste
Fresh basil, for garnish

Notes: If you prefer dark meat, boneless skinless chicken thighs work well and stay juicier in the slow cooker. For a dairy-free version, use a coconut cream substitute and vegan Parmesan, though flavor will shift.

Directions to follow

Pat the chicken breasts dry. Season both sides with salt and pepper.
In a medium bowl, whisk together heavy cream, chicken broth, chopped sun-dried tomatoes, minced garlic, Italian seasoning, and red pepper flakes.
Place the seasoned chicken in the bottom of the crock pot in a single layer.
Pour the cream mixture evenly over the chicken so the pieces are mostly covered.
Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours. Chicken is done when it reaches 165°F and easily flakes with a fork.
About 30 minutes before serving, sprinkle the grated Parmesan over the chicken. Replace the lid and let the cheese melt into the sauce.
Taste and adjust seasoning with salt and pepper. Garnish with torn fresh basil and serve warm over pasta, rice, or mashed potatoes.

These short, clear steps help avoid overcooking and ensure a creamy final sauce.

How to plate and pair

Serve the chicken over fettuccine or spaghetti to showcase the creamy sauce.
For lower carbs, spoon it over zucchini noodles or cauliflower mash.
Add a crisp side: a simple arugula salad with lemon vinaigrette or roasted asparagus balances the richness.
Finish with an extra shower of grated Parmesan and a sprig of basil for color and freshness.
For wine: a chilled Sauvignon Blanc or a medium-bodied Chardonnay pairs nicely with the cream and tomatoes.

Storage and reheating tips

Refrigeration: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
Reheating: Warm gently on the stove over low heat, stirring to reincorporate the sauce. Microwave in 30–45 second bursts, stirring between intervals. Add a splash of chicken broth or cream if the sauce has thickened.
Freezing: Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently. Note: cream-based sauces sometimes separate after freezing; whisking in a small pat of butter or a splash of cream while reheating helps bring it back together.
Food safety: Reheat to an internal temperature of 165°F before serving.

Helpful cooking tips

Trim chicken to even thickness for uniform cooking. If breasts are very thick, pound them lightly or slice them horizontally.
Use full-fat heavy cream for the richest, most stable sauce; lower-fat dairy can break or curdle more easily.
If your slow cooker runs hot and the sauce is bubbling too vigorously, switch to LOW or shorten cook time — you want a gentle simmer, not a rolling boil.
If the sauce seems thin at the end, remove the chicken and switch the crock pot to HIGH; mix 1 tsp cornstarch with 1 tbsp cold water and stir into the sauce to thicken, then return chicken briefly to warm through.
Taste the sauce before adding Parmesan — grating fresh cheese in at the end gives better melt and flavor than pre-shredded.

Creative twists

Sun-dried tomato pesto: Fold in 2 tbsp pesto (basil or sun-dried tomato) before serving for a herbal lift.
Add mushrooms and spinach in the last hour for more vegetables.
Spice it up: increase red pepper flakes or add a splash of hot sauce for heat.
Make it lighter: swap heavy cream for a mix of Greek yogurt (stirred in off-heat) and low-sodium broth — add yogurt at the end to avoid curdling.
One-pot rice: Place a thin layer of par-cooked rice under the chicken so it finishes cooking in the sauce (increase broth by 1/2 cup).

FAQ

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are forgiving in slow cookers and stay extra juicy. Reduce cook time slightly if pieces are small, but still aim for internal temp of 165°F.

Q: How do I make the sauce thicker?
A: Remove the chicken, mix 1 tsp cornstarch with 1 tbsp cold water, stir into the hot sauce, and let it cook on HIGH for 10–15 minutes until thickened. Alternatively, finish with a short splash of cream and whisk over heat.

Q: Is this dish spicy?
A: Not inherently. The recipe includes 1 tsp red pepper flakes, which is optional. Omit or reduce them for a kid-friendly version.

Q: How long does it take on low vs high?
A: LOW: 4–6 hours is ideal for tender chicken without drying. HIGH: 2–3 hours works if you’re short on time, but check earlier to avoid overcooking.

Q: Can I double the recipe?
A: Yes, but avoid overcrowding the crock pot — the sauce should circulate around the chicken. Use a larger slow cooker and increase cooking time modestly.

Conclusion

If you want a reliably delicious, hands-off dinner that tastes sophisticated with minimal effort, this Crock Pot Marry Me Chicken is a winner. For another slow-cooker approach and a slightly different technique, check out this version at The Country Cook: Crock Pot Marry Me Chicken – The Country Cook. If you’re curious about the original skillet-based Marry Me Chicken that inspired many slow-cooker adaptations, see the recipe at Little Sunny Kitchen: Marry Me Chicken – Little Sunny Kitchen.