Crock Pot Marry Me Chicken

I first made this crock pot version of Marry Me Chicken on a rainy weeknight and it instantly became the kind of recipe I rely on when I want something comforting, showy, and almost effortless. Tender chicken breasts braised in a silky, garlicky cream sauce studded with sun-dried tomatoes—this is the kind of dinner that eats like a celebration but cooks itself. If you’ve got a slow cooker and 10 minutes of prep time, you’ve got a dinner that feels special and travels well to potlucks or low-effort date nights. For other slow-cooker twists and plating ideas, I like to compare versions — see this take for inspiration: different slow-cooker versions.

Why you’ll love this dish

This recipe hits several sweet spots: minimal hands-on time, inexpensive pantry ingredients, and a rich sauce that makes plain chicken feel luxurious. It’s ideal for busy weeknights, when you want something family-friendly but not boring. The sun-dried tomatoes add a concentrated sweet-tart note that balances the cream and Parmesan, while optional red pepper flakes bring a gentle heat if you want it.

“I doubled the sauce and served it over pasta — everyone went back for seconds. The leftovers were even better the next day.” — happy home cook

If you need a crowd-pleasing slow-cooker entrée for a family gathering, this is a dependable choice; it reheats beautifully and pairs with many sides. For more family-friendly weeknight dinners that travel well, check this helpful roundup: family-friendly weeknight dinners.

Step-by-step overview

This is the short roadmap before you start:

• Dry and season the breasts, then quickly brown them in a skillet to lock in flavor.
• Whisk the creamy sauce (heavy cream, chicken broth, Parmesan, garlic, sun-dried tomatoes and seasonings).
• Layer chicken in the slow cooker, pour sauce over, and cook on Low 5–6 hours or High 3–4 hours until 165°F (74°C).
• Remove chicken, stir the sauce, spoon it over, and garnish with parsley and extra Parmesan.

Knowing these steps up front helps you prep sides while the slow cooker does the rest.

What you’ll need

• 6 boneless, skinless chicken breasts
• 1 tablespoon olive oil (or another neutral oil)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 4 garlic cloves, minced
• 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon Italian seasoning
• Fresh parsley, chopped for garnish

Notes and swaps: Use half-and-half plus a tablespoon of cornstarch if you prefer a lighter sauce, or swap Greek yogurt (stirred in off-heat) for a tangy twist. If you don’t have oil-packed sun-dried tomatoes, rehydrate dry-packed ones in warm water for 20 minutes — more on ingredient choices in the tips. For alternative ways to use sun-dried tomatoes and substitutes, see this guide: sun-dried tomato substitutes.

Step-by-step instructions

1. Pat the chicken dry with paper towels. Season both sides evenly with salt, pepper, oregano, and thyme.
2. Heat the olive oil in a skillet over medium-high heat. Brown the breasts 1–2 minutes per side until golden; you’re not cooking through, just building flavor. Transfer to the slow cooker in a single layer.
3. In a medium bowl, whisk together the heavy cream, chicken broth, grated Parmesan, minced garlic, chopped sun-dried tomatoes, red pepper flakes (if using), and Italian seasoning. Taste and adjust salt and pepper.
4. Pour the cream mixture over the chicken, making sure most pieces are at least partially submerged.
5. Cook on Low for 5–6 hours or High for 3–4 hours. Use a thermometer to confirm the thickest part reaches 165°F (74°C).
6. Carefully remove chicken to a platter. Stir the sauce in the slow cooker to combine any separated cream and melted cheese. Spoon sauce over the chicken.
7. Garnish with chopped fresh parsley and extra grated Parmesan. Serve immediately.

Keep steps short and decisive. Browning isn’t mandatory, but it gives the sauce depth and a nicer appearance.

Best ways to enjoy it

• Over cooked pasta (fettuccine or penne) to highlight the creaminess.
• Spooned on top of mashed potatoes or creamy polenta for comfort-food vibes.
• With steamed green beans, roasted asparagus, or a crisp Caesar salad to cut the richness.
• Serve with crusty bread to mop up the sauce — always the most fought-over plate at my table.

For a lighter plate, serve over a bed of steamed spinach or spiralized zucchini.

Storage and reheating tips

• Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days. Keep sauce and chicken together to retain moisture.
• Freeze: Freeze portions in an airtight container or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheat: Gently rewarm on the stovetop over low heat, stirring occasionally, until hot. Add a splash of chicken broth if the sauce tightens. Microwaving works for single servings; use 30–45 second intervals and stir to ensure even heating.
• Food safety: Always reheat leftovers to at least 165°F (74°C). Discard any cooked chicken left at room temperature more than 2 hours.

Helpful cooking tips

• Trim fat and even thickness: Pound thicker breasts to uniform thickness so they cook evenly.
• Don’t skip the quick sear: Browning adds Maillard flavor that makes the sauce taste deeper. For an even quicker route, use a nonstick spray and a hotter pan. For a short tutorial on browning technique, check this reference: browning chicken technique.
• Prevent curdling: Stir sauce ingredients well before pouring; avoid prolonged high-heat finishes. If the sauce looks grainy at the end, whisk in a tablespoon of cold cream to smooth it.
• Thickening: If you prefer a thicker sauce, mix 1–2 teaspoons of cornstarch with cold water and stir into the sauce in the last 15–30 minutes of cooking on High (or simmer on low on the stovetop after removing chicken).
• Cheese choices: Use freshly grated Parmesan for the best melt and flavor — pre-grated powders contain anti-caking agents that can alter texture.

Creative twists

• Chicken thighs: Swap breasts for bone-in or boneless thighs for richer flavor and more forgiving cooking time.
• Tortellini version: Add cooked cheese tortellini to the sauce just before serving for a one-pot pasta dinner.
• Dairy-free: Use full-fat coconut milk and nutritional yeast plus extra seasoning for a dairy-free interpretation (flavor will be different but still rich).
• Herby lemon: Add a tablespoon of lemon juice and extra parsley at the end for bright notes.
• Spicy-sweet: Toss in a tablespoon of honey with the red pepper flakes for a sweet-heat balance.

Your questions answered

Q: Can I use frozen chicken breasts?
A: It’s safest to thaw chicken before placing it in the slow cooker. Cooking frozen chicken slowly can keep it in a temperature danger zone too long and increase food-safety risk. Thaw overnight in the refrigerator.

Q: Will the sauce separate in the slow cooker?
A: Heavy cream is fairly stable, but long, high heat can cause slight separation. Browning the chicken and stirring the sauce at the end helps; if separation happens, whisk in a small splash of cold cream or simmer briefly on the stovetop to recombine.

Q: How can I make this lower-calorie?
A: Use half-and-half instead of heavy cream and reduce the Parmesan slightly. Serve over vegetables instead of pasta. Keep in mind the sauce will be lighter and slightly less silky.

Q: Can I double the recipe?
A: You can, but ensure your crock pot is not more than two-thirds full. Crowding will lengthen cooking time and can affect how the sauce reduces.

Q: Is this safe for meal prep?
A: Yes — it reheats well and makes 3–4 family meals. Store in portioned containers for easy grab-and-go lunches or dinners.

Conclusion

For an easy, crowd-pleasing slow-cooker meal that feels indulgent with minimal fuss, this Crock Pot Marry Me Chicken is a reliable winner. If you want another popular slow-cooker take to compare quantities and timing, try this tested rendition: Easy Crockpot Marry Me Chicken Recipe. For a slightly different family-style version with helpful step photos, see this clear tutorial: Crock Pot Marry Me Chicken – The Country Cook.

Marry Me Chicken

This slow-cooker Marry Me Chicken features tender chicken breasts in a creamy sauce with sun-dried tomatoes, making it a comforting and elegant dish that's perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 5 hours hrs 30 minutes mins

Total Time 5 hours hrs 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 pieces boneless, skinless chicken breasts
• 1 tablespoon olive oil (or another neutral oil)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Sauce Ingredients

• 1 cup heavy cream
• 0.5 cup chicken broth
• 0.5 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 0.33 cup sun-dried tomatoes, chopped (oil-packed preferred)
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh parsley, chopped for garnish

Method

 

Preparation

1. Pat the chicken dry with paper towels and season both sides evenly with salt, pepper, oregano, and thyme.
2. Heat the olive oil in a skillet over medium-high heat and brown the breasts for 1–2 minutes per side until golden. Transfer to the slow cooker in a single layer.
3. In a medium bowl, whisk together the heavy cream, chicken broth, grated Parmesan, minced garlic, chopped sun-dried tomatoes, red pepper flakes (if using), and Italian seasoning. Taste and adjust salt and pepper.
4. Pour the cream mixture over the chicken, ensuring most pieces are at least partially submerged.

Cooking

1. Cook on Low for 5–6 hours or High for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C).

Serving

1. Carefully remove the chicken to a platter. Stir the sauce in the slow cooker to combine any separated cream and melted cheese. Spoon sauce over the chicken.
2. Garnish with chopped fresh parsley and extra grated Parmesan. Serve immediately.

Notes

For a lighter sauce, use half-and-half with a tablespoon of cornstarch instead of heavy cream. Store leftovers in an airtight container for up to 3–4 days, or freeze for up to 3 months. Always reheat leftovers to an internal temperature of at least 165°F (74°C).