I still remember the first time I made this Crock Pot Marry Me Chicken—my kitchen smelled like garlic and sun-dried tomatoes all afternoon, and dinner felt effortless when it was time to eat. This slow-cooker version turns simple chicken breasts into a rich, creamy, crowd-pleasing meal that practically makes itself. It’s perfect for busy weeknights, potlucks, or anyone who wants an impressive dinner with minimal hands-on time.

Why you’ll love this dish

Marry Me Chicken in the crock pot is indulgent without being fussy. The long, gentle cook blends sun-dried tomatoes, garlic, and parmesan into a silky sauce that keeps chicken tender and juicy. It’s a great recipe if you want restaurant-style comfort food with very little active prep.

"Hands-off cooking, only a few ingredients, and a sauce that tastes like it simmered for hours—my family asks for this every time."

Reasons to try it:

Truly low-effort: toss ingredients into the crock pot and walk away.
Crowd-pleasing: creamy, flavorful, and mild enough for kids while easy to spice up for adults.
Budget-friendly: uses pantry staples and everyday chicken breasts.
Versatile: serves over pasta, rice, or vegetables to suit any meal plan.

How this recipe comes together

This recipe is straightforward: you layer chicken in the slow cooker, whisk a creamy tomato-parmesan mixture, pour it over, and let low heat do the work. Expect 6–8 hours on low or about 4 hours on high. The sauce thickens a little as it cooks; finish by seasoning to taste and topping with fresh basil.

Quick process overview:

Prep chicken and chop sun-dried tomatoes.
Whisk cream, broth, parmesan, garlic, and seasoning.
Pour mixture over chicken in the crock pot.
Slow-cook until chicken reaches 165°F (74°C).
Finish with basil and serve over your favorite starch.

What you’ll need

4 boneless, skinless chicken breasts (about 1.5–2 lbs)
1 cup sun-dried tomatoes in oil, drained and chopped (reserve a little oil if you like extra tomato flavor)
1 cup heavy cream
1 cup chicken broth (low-sodium recommended)
1 cup grated Parmesan cheese (freshly grated tastes best)
2 cloves garlic, minced (or 1 tsp jarred)
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
Fresh basil for garnish

Substitution notes:

Use half-and-half thinned with a tablespoon of butter if you need a lighter option (sauce will be less rich).
For dairy-free, replace heavy cream with full-fat coconut milk and use a vegan parmesan alternative—flavor will change.
If you only have dry-packed sun-dried tomatoes, rehydrate in hot water for 10 minutes before chopping.

How to prepare it

Place the chicken breasts in an even layer at the bottom of the crock pot. Pat them dry and season lightly with salt and pepper.
In a medium bowl, whisk together the heavy cream, chicken broth, grated Parmesan, minced garlic, Italian seasoning, and a pinch of salt and pepper until smooth. Fold in the chopped sun-dried tomatoes.
Pour the creamy tomato mixture evenly over the chicken, spooning some of the sauce over each breast.
Cover and cook on low for 6–8 hours or on high for 4 hours. Chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender.
Taste the sauce and adjust seasoning. Spoon sauce over the chicken, garnish with torn basil leaves, and serve warm.

Best ways to enjoy it

Serve this chicken over:

Al dente pasta (fettuccine or penne) to soak up the sauce.
Creamy mashed potatoes or cauliflower mash for comfort-food vibes.
Rice or quinoa for a simple weeknight plate.
Roasted vegetables or a bed of spinach for a lighter, lower-carb option.

Presentation tips:

Spoon extra sauce over the plated chicken and finish with a drizzle of reserved sun-dried tomato oil or a light sprinkle of additional Parmesan.
Add a pop of color with chopped cherry tomatoes or a lemon wedge on the side.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature no longer than two hours before refrigerating.
Reheat: Warm gently on the stovetop over low heat, stirring occasionally, or microwave in 30–45 second bursts. Add a splash of broth or cream if the sauce has thickened too much.
Freeze: Freeze cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Use a food thermometer when reheating to ensure the internal temperature reaches 165°F (74°C).

Pro chef tips

Brown for flavor (optional): Quickly sear chicken breasts 1–2 minutes per side in a hot skillet before adding to the crock pot for deeper flavor. It’s optional but worth the extra few minutes.
Control sauce thickness: If the sauce is thin after cooking, remove the chicken and stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water), then cook on high uncovered for 10–15 minutes to thicken.
Parmesan tip: Freshly grated Parmesan melts and blends more smoothly than pre-grated powdery blends.
Salt carefully: Parmesan is salty—taste the sauce before adding extra salt.
Don’t overcook: While slow cookers are forgiving, very thin chicken breasts can dry if left too long. Use a thermometer and check at the earlier time if breasts are on the small side.

Creative twists

Spicy Marry Me: Add 1/2–1 tsp red pepper flakes or a diced jalapeño for heat.
Mushroom & spinach: Stir in sliced mushrooms and baby spinach in the last 30 minutes of cooking.
Gnocchi version: Stir cooked gnocchi into the sauce just before serving for a pillowy swap for pasta.
Protein swaps: Use boneless pork chops or turkey cutlets—adjust cook time and check internal temp.
Low-carb: Serve over zoodles or cauliflower rice and swap heavy cream for a lighter cream alternative.

Your questions answered

Q: Can I put frozen chicken straight into the crock pot?
A: It’s safer to thaw chicken first. Cooking from frozen can keep the meat in the danger zone (40–140°F) too long, increasing food-safety risk and uneven cooking. Thaw in the fridge overnight.

Q: How can I thicken the sauce without cornstarch?
A: Remove the lid and cook on high for 15–30 minutes to reduce and concentrate the sauce. Stir in a few tablespoons of cream cheese or extra grated Parmesan off-heat for added body.

Q: Is this recipe kid-friendly?
A: Yes—mild, creamy flavors usually go over well with kids. Omit red pepper flakes and serve with pasta or mashed potatoes for picky eaters.

Q: Can I make this ahead for a party?
A: Yes. Cook the chicken, cool to room temperature, refrigerate the sauce and chicken separately if possible, then reheat gently before serving. Sauce may thicken in the fridge—thin with a little broth when reheating.

Q: What’s the best internal temperature for doneness?
A: Chicken is safe at 165°F (74°C). For the most tender result, remove the chicken as soon as it reaches that temperature.

Conclusion

If you want another slow-cooker take with similar flavors, try this Easy Crockpot Marry Me Chicken for a slightly different method and notes on ingredient swaps: Easy Crockpot Marry Me Chicken Recipe. For more crowd-tested slow-cooker ideas and a version with extra tips, see this trustworthy family-style guide: Crock Pot Marry Me Chicken – The Country Cook.

Give it a try on a busy evening—the sauce is forgiving, and the flavor makes clean-up worth it.