I still remember the first time I made Crock Pot Marry Me Chicken — the house smelled like garlic and tomatoes for hours, and dinner felt like a small celebration even on a busy weeknight. This slow-cooker version yields tender, flavorful chicken in a creamy, slightly spicy tomato-Parmesan sauce that practically begs to be spooned over pasta, rice, or mashed potatoes.

Why you’ll love this dish

This recipe hits a lot of home-cook sweet spots: minimal hands-on time, pantry-friendly ingredients, and a rich, restaurant-style sauce with almost no babysitting. It’s perfect for busy weeknights, easy entertaining, or when you want a comforting one-pot dinner without standing at the stove.

“A creamy, garlicky sauce that makes even picky eaters ask for seconds — I made this for a weeknight and saved half for guests the next day.”

What makes it special: the sun-dried tomatoes give concentrated umami and sweetness while the grated Parmesan and heavy cream create a silky sauce that clings to the chicken. Using the slow cooker means the breasts stay juicy — when you avoid overcooking — and the flavors have more time to meld.

The cooking process explained

Overview: You’ll quickly season and (optionally) sear the chicken, make a simple garlic-Parmesan cream sauce, combine everything in the crock pot with chopped sun-dried tomatoes and herbs, then cook until the chicken is cooked through and the sauce is luscious. Total active time is roughly 15–20 minutes; slow-cook time is 2–4 hours depending on heat setting.

What to expect at a glance:

Prep: 10–15 minutes (season, mince garlic, chop sun-dried tomatoes)
Optional sear: 5 minutes for deeper flavor
Slow-cook: 2–3 hours on HIGH or 3–4 hours on LOW (see notes on doneness)
Finish: Stir in Parmesan, garnish with parsley, serve

What you’ll need

6 boneless, skinless chicken breasts (trim excess fat; similar thickness helps even cooking)
1 tablespoon olive oil (or use the oil from sun-dried tomatoes if packed in oil)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup heavy cream (for richness; see substitutions)
1/2 cup chicken broth (low-sodium if preferred)
1/2 cup grated Parmesan cheese (freshly grated for best melt and flavor)
4 garlic cloves, minced (do not skimp)
1/3 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry pack)
1 teaspoon red pepper flakes (optional — adds gentle heat)
1 teaspoon Italian seasoning
Fresh parsley, chopped (for brightness)
Extra grated Parmesan cheese (for serving)

Substitutions/notes:

Heavy cream swap: half-and-half + 2 tbsp butter can work, but sauce will be thinner. For dairy-free, use full-fat coconut milk and 2–3 tbsp nutritional yeast in place of Parmesan.
Sun-dried tomatoes: oil-packed are more flavorful; if using dry-packed, rehydrate in hot water 10 minutes then drain.
Parmesan: use freshly grated rather than pre-shredded for a smoother sauce.

Directions to follow

Prepare the chicken: Pat breasts dry and season both sides with salt, pepper, oregano, and thyme. If you have time, heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the breasts 1–2 minutes per side until lightly golden — this step adds flavor but is optional.
Make the sauce: In a medium bowl combine heavy cream, chicken broth, grated Parmesan, minced garlic, chopped sun-dried tomatoes, red pepper flakes (if using), and Italian seasoning. Whisk until relatively smooth — the Parmesan will melt into the mixture as the sauce heats.
Assemble in the slow cooker: Place the seasoned (and seared) chicken breasts in the Crock Pot in a single layer. Pour the cream-Parmesan mixture over the chicken, making sure garlic and tomatoes are distributed evenly. Cover and cook on LOW for 3–4 hours or on HIGH for 2–3 hours. Start checking toward the lower end of the time range — chicken breasts can dry out if overcooked.
Check doneness and finish the sauce: Use an instant-read thermometer to confirm the chicken has reached 165°F (74°C). Remove the lid and stir the sauce; if it seems too thin, mix 1–2 teaspoons cornstarch with an equal amount of cold water and stir into the sauce, then cook on HIGH for another 10–15 minutes to thicken. Taste and adjust salt and pepper. Stir in a little extra grated Parmesan if you want more tang.
Garnish and serve: Sprinkle chopped fresh parsley and additional Parmesan over the chicken. Serve hot over your choice of pasta, rice, mashed potatoes, or creamy polenta.

Best ways to enjoy it

Over pasta: Toss cooked fettuccine or penne with the sauce and place the chicken on top.
With rice: Serve over buttery or garlic herb rice to soak up the sauce.
On roasted vegetables: Spoon sauce and sliced chicken over a tray of roasted Brussels sprouts, carrots, and potatoes.
Make a sandwich: Slice the chicken and pile into toasted rolls with extra sauce and arugula for contrast.
For a lighter plate: Serve on a bed of steamed green beans and cauliflower mash.

Storage and reheating tips

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Freezing: Place cooled chicken and sauce in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over low-medium heat, stirring often, until heated through. Microwave in 30–45 second bursts, stirring between intervals. If sauce separates, whisk in a splash of cream or a small pat of butter while reheating.
Food safety: Always reheat to at least 165°F (74°C). Discard leftovers stored over 4 days.

Pro chef tips

Don’t overcook the breasts: slow cook until they reach 165°F; pull them promptly to avoid dryness.
Sear if you can: browning the chicken first adds depth without much extra time.
Parmesan texture: grate cheese fresh from a wedge for creamier sauce — pre-shredded often contains anti-caking agents that affect melting.
Adjust thickness: if sauce is too thin at the end, use a cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) and simmer briefly. If it’s too thick, thin with a splash of chicken broth.
Taste as you go: slow-cooker sauces can taste muted; finish with a squeeze of lemon or extra salt to brighten flavors if needed.

Creative twists

Spicy sausage swap: Replace half the chicken with sliced spicy Italian sausage for a heartier dish.
Vegetarian version: Use large portobello caps or cauliflower steaks and vegetable broth; finish with cream or a coconut cream alternative.
Low-carb: Serve over spiralized zucchini or cauliflower rice.
Lighter dairy option: Use half-and-half and reduce Parmesan to 1/3 cup, but expect a looser sauce.
Herb-forward: Fold in fresh basil or tarragon at the end instead of (or in addition to) parsley for a different herbal note.

Helpful answers

Q: How long does this take in the slow cooker?
A: Active prep is 15–20 minutes. Cook time is about 3–4 hours on LOW or 2–3 hours on HIGH. Start checking early — chicken thickness and slow-cooker model change times.

Q: Can I use chicken thighs instead of breasts?
A: Yes — bone-in thighs will be more forgiving and need roughly the same time (maybe an extra 20–30 minutes). Boneless thighs remain juicy and can be used as-is.

Q: Will the cream separate in the slow cooker?
A: Heavy cream is more stable than lighter dairy, so it usually holds up. If separation occurs, stir in a little cold cream or a knob of butter after cooking and whisk over low heat to bring it back together.

Q: Can I make this ahead for guests?
A: Yes. Cook fully, cool, and refrigerate. Reheat gently on the stovetop; add a splash of broth or cream if sauce tightens. Finish with fresh parsley and extra Parmesan just before serving.

Q: Is this freezer-friendly?
A: Yes. Freeze cooled portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

If you want more slow-cooker inspiration or slightly different takes on this creamy favorite, check out this Easy Crockpot Marry Me Chicken Recipe for another tested variation, and this version at Crock Pot Marry Me Chicken – The Country Cook for helpful serving ideas and photos.