Dump & Go Crockpot Marry Me Chicken

I still make this Dump & Go Crockpot Marry Me Chicken on busy weeknights when I want comfort food with almost zero fuss. It’s a creamy, garlic‑Parmesan sauce studded with tangy sun‑dried tomatoes and tender chicken breasts — the slow cooker does the heavy lifting so you don’t have to. If you want a reliably indulgent dinner that looks like you spent hours in the kitchen, this is it.

Why you’ll love this dish

This recipe is exactly the kind of weekday hero people search for: minimal hands‑on time, big flavor, and a sauce that doubles as a rich gravy for pasta, rice, or crusty bread.

• Truly dump‑and‑go: whisk, pour, and walk away. Great for mornings before work or a lazy weekend.
• Crowd‑pleasing: creamy, garlicky, with a hit of umami from Parmesan and sun‑dried tomatoes.
• Economical and flexible: use what you have — chicken breasts or thighs, dried herbs, pantry staples.
• Kid‑friendly but adult‑approved: leave out the red pepper flakes for kids, add them back for a little heat later.

“Made this on a Wednesday and my whole family fought over seconds — the slow cooker turns simple ingredients into something restaurant‑worthy.” — a weeknight skeptic turned fan

How this recipe comes together

• Season the chicken and layer it into the crockpot.
• Whisk together chicken broth, heavy cream, Parmesan, garlic, and dried herbs to make a creamy sauce.
• Pour the sauce over the chicken, scatter sun‑dried tomatoes, and cook low and slow.
• Add butter near the end to enrich the sauce, then finish with fresh basil or parsley.
• Serve over your favorite starch and spoon plenty of sauce on top.

This overview helps set expectations: hands‑on time is under 10 minutes, active cooking is minimal, and total time is 2 hours on HIGH or 4 hours on LOW. Aim for a final internal temperature of 165°F (74°C) to be food‑safe.

Gather these items

• 4 boneless, skinless chicken breasts (about 1.5–2 lb) — you can use thighs if you prefer juicier meat
• Salt and freshly ground pepper, to taste
• 1 cup chicken broth (use low‑sodium if watching salt)
• 1 cup heavy cream (substitute: half‑and‑half plus 2 oz cream cheese for richness)
• ½ cup grated Parmesan cheese (or Pecorino Romano)
• 3 cloves garlic, minced (jarred minced garlic can work in a pinch)
• 1 tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp red pepper flakes (optional — add to taste)
• ½ cup chopped sun‑dried tomatoes (packed in oil, drained — for best flavor)
• 2 tbsp butter (unsalted preferable)
• Fresh basil or parsley, for garnish

Notes: If you want a lower‑fat version, swap heavy cream for full‑fat coconut milk (flavor will be different) or use half‑and‑half and reduce Parmesan slightly. Sun‑dried tomatoes in oil are recommended because they’re less dry and more flavorful.

Step-by-step instructions

1. Pat chicken breasts dry and season both sides with salt and pepper. Place them in a single layer in the crockpot.
2. In a medium bowl, whisk together chicken broth, heavy cream, grated Parmesan, minced garlic, oregano, thyme, and red pepper flakes until smooth.
3. Pour the sauce evenly over the chicken in the crockpot. Sprinkle the drained, chopped sun‑dried tomatoes on top.
4. Cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken reaches 165°F and is tender.
5. During the last 30 minutes of cooking, add the butter and gently stir to incorporate it into the sauce. This adds shine and richness.
6. Taste and adjust seasoning (add salt and pepper if needed). Garnish with torn basil or chopped parsley before serving. Serve over rice, pasta, mashed potatoes, or with crusty bread to sop up the sauce.

What to serve it with

• Classic: buttered pasta (linguine or fettuccine) tossed with the sauce.
• Starch options: steamed rice, garlic mashed potatoes, or creamy polenta.
• Lighter sides: sautéed green beans, roasted broccoli, or a crisp arugula salad with lemon vinaigrette.
• Low‑carb: serve over zucchini noodles or cauliflower mash.
  Plating tip: slice the breasts against the grain, fan them over your starch, and spoon extra sauce and sun‑dried tomatoes on top. Finish with fresh basil and a crack of black pepper.

Storage and reheating tips

• Refrigerator: Cool the chicken to room temperature (no more than 2 hours), then store in an airtight container for 3–4 days.
• Freezer: Freeze portions in freezer‑safe containers for up to 2–3 months. Thaw overnight in the fridge before reheating for best texture.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, until piping hot (165°F). You can add a splash of chicken broth or cream if the sauce has thickened or separated. Microwave reheating works — cover and reheat in short intervals, stirring between them.
  Food safety: always reheat to an internal temp of 165°F and never leave cooked chicken at room temperature for longer than two hours.

Pro chef tips

• For extra flavor, sear the chicken quickly (1–2 minutes per side) before adding to the crockpot. It’s optional but adds depth.
• Use sun‑dried tomatoes packed in oil — drain but reserve a teaspoon of the oil if you want extra flavor in the sauce.
• If the sauce is too thin at the end, remove the chicken and simmer the sauce on HIGH with the lid off for 10–15 minutes, or whisk in a 1–2 tsp cornstarch slurry (cornstarch + cold water) and cook till thickened.
• Keep an eye on cook time: chicken breasts can dry out if overcooked. Low for 4 hours gives tender, juicy results.
• Add fresh herbs at the end to keep their brightness; dried herbs belong in the slow cooker.

Creative twists

• Mushroom & spinach: add sliced mushrooms and a couple of handfuls of spinach in the last 20 minutes.
• Mediterranean: swap sun‑dried tomatoes for roasted red peppers and add olives and capers.
• Keto/low‑carb: serve over zoodles or cauliflower mash.
• Dairy‑free: use full‑fat coconut milk and nutritional yeast for a cheesy note (flavor differs).
• Make it smoky: stir in a teaspoon of smoked paprika or use fire‑roasted tomatoes.
• Add protein: drop in sliced Italian sausage halfway through cooking for a heartier version.

Your questions answered

Q: Can I use frozen chicken breasts in the slow cooker?
A: It’s safest to thaw chicken first. A slow cooker takes too long to bring frozen meat through the temperature danger zone quickly, which can risk bacterial growth. If you must use frozen chicken, increase cook time and confirm the internal temperature reaches 165°F, but thawing is strongly recommended.

Q: How do I thicken the sauce if it’s too runny?
A: Remove the chicken and simmer the sauce on HIGH with the lid off for 10–15 minutes. Or whisk a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the sauce and cook until thickened. Stir in a bit more Parmesan for extra body.

Q: Can I make this ahead?
A: Yes. Cook it fully, cool, and refrigerate up to 4 days. Reheat gently on the stovetop. For frozen make‑ahead meals, portion into freezer containers and thaw overnight before reheating.

Q: Will this work with chicken thighs?
A: Absolutely. Boneless, skinless thighs stay juicier and may need the same cook time, though they can be more forgiving if slightly overcooked.

Q: How spicy is it?
A: Very mild by default. The ¼ tsp of red pepper flakes adds a subtle warmth; omit for kids or increase to taste.

Conclusion

If you want more crockpot inspiration or alternate takes on Marry Me Chicken, these recipes are great references to compare techniques and variations: Easy Crockpot Marry Me Chicken Recipe and Crock Pot Marry Me Chicken – The Country Cook. Both show small twists you can borrow to make this Dump & Go version your own.

Crockpot Marry Me Chicken

A creamy and flavorful garlic-Parmesan chicken dish with sun-dried tomatoes, easily made in a slow cooker for a comforting weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 530

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb) Chicken thighs can be used for juicier meat.
• 1 cup chicken broth Use low-sodium if watching salt.
• 1 cup heavy cream Substitute: half-and-half plus 2 oz cream cheese for richness.
• ½ cup grated Parmesan cheese Pecorino Romano can be used.
• 3 cloves garlic, minced Jarred minced garlic can work in a pinch.
• 1 tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp red pepper flakes Optional — add to taste.
• ½ cup chopped sun-dried tomatoes (packed in oil, drained) For best flavor.
• 2 tbsp butter Unsalted preferable.
• to taste salt and freshly ground pepper
• as needed fresh basil or parsley, for garnish For serving.

Method

 

Preparation

1. Pat chicken breasts dry and season both sides with salt and pepper. Place them in a single layer in the crockpot.
2. In a medium bowl, whisk together chicken broth, heavy cream, grated Parmesan, minced garlic, oregano, thyme, and red pepper flakes until smooth.
3. Pour the sauce evenly over the chicken in the crockpot. Sprinkle the drained, chopped sun-dried tomatoes on top.

Cooking

1. Cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken reaches an internal temperature of 165°F and is tender.
2. During the last 30 minutes of cooking, add the butter and gently stir to incorporate it into the sauce.
3. Taste and adjust seasoning if needed. Garnish with torn basil or chopped parsley before serving.

Notes

For a lower-fat version, swap heavy cream for full-fat coconut milk or use half-and-half and reduce Parmesan slightly. If the sauce is too thin at the end, remove chicken and simmer the sauce on HIGH with the lid off for 10–15 minutes to thicken.