Marry Me Chicken
I still remember the first time I made this creamy, tomato-studded slow cooker version of Marry Me Chicken — the house smelled like garlic and basil all afternoon, and the sauce was so silky my husband jokingly asked if it had been professionally catered. This is comfort food that feels a little fancy: tender chicken breasts slow-cooked in a rich cream-and-sun-dried-tomato sauce, finished with Parmesan and fresh basil. It’s perfect for a busy weeknight when you want a restaurant-style plate with minimal hands-on time.
Why you’ll love this dish
This recipe balances convenience and wow factor. You build the sauce in the slow cooker, tuck in the chicken, and come back hours later to a luxurious, fork-tender meal — no babysitting the stove required. It’s budget-friendly (simple pantry ingredients), family-friendly (kids love creamy sauces), and very adaptable: swap proteins, add greens, or turn it into a pasta night.
“We served this on a hectic weeknight and it felt like we had guests — rich sauce, lots of flavor, and zero stress.”
What makes it especially handy is the slow cooker’s hands-off advantage. If you want to prep in the morning, dinner practically cooks itself, and the sauce develops depth without you needing to stand over a pan.
The cooking process explained
Before you dig into the ingredient list, here’s a quick overview of how the recipe comes together so you know what to expect:
- Mix the creamy base and flavorings in the slow cooker: heavy cream, chicken broth, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper.
- Nestle raw boneless, skinless chicken breasts in that sauce so they slowly poach and absorb flavor.
- Cook low and slow until the chicken is tender (typically 6–8 hours on low).
- Stir in freshly grated Parmesan near the end so the sauce thickens and becomes glossy.
- Serve with a bright finishing touch of fresh basil.
This method keeps things simple: no searing required (though searing adds extra flavor), and the final cheese addition keeps the sauce velvety without breaking.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1 1/2–2 pounds total)
- 1 cup heavy cream (for richness; substitute half-and-half + 2 tbsp flour if needed)
- 1 cup chicken broth (low-sodium preferred)
- 1 cup sun-dried tomatoes, chopped (oil-packed for more flavor; drain excess oil)
- 1 cup Parmesan cheese, grated (freshly grated melts best)
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Notes and substitutions:
- Oil-packed sun-dried tomatoes add extra flavor; if you only have dry-packed, soak them in hot water for 10 minutes and drain.
- For a lighter sauce, use half-and-half but add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) near the end to thicken.
- Swap chicken breasts for boneless thighs if you prefer darker meat — they’re more forgiving and stay juicier.
Cooking method
- In the bowl of your slow cooker, whisk together heavy cream, chicken broth, chopped sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper until combined.
- Place the chicken breasts into the slow cooker, pressing them gently into the sauce so they’re well coated.
- Cover and cook on LOW for 6–8 hours (or on HIGH for 3–4 hours) until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- About 30 minutes before serving, stir in the grated Parmesan until it melts and the sauce thickens slightly. Taste and adjust seasoning.
- Serve each breast smothered with the creamy tomato sauce and finish with torn fresh basil leaves for brightness.
Best ways to enjoy it
- Spoon the chicken and sauce over cooked pasta (linguine or penne), creamy polenta, or mashed potatoes for a hearty meal.
- For a low-carb plate, serve alongside cauliflower mash or roasted vegetables.
- Pair with a simple green salad and crusty bread to sop up the sauce.
- For elegant plating, slice the chicken and fan it over pasta, drizzle extra sauce, and garnish with basil and a little extra Parmesan.
Wine pairing: a medium-bodied white like Chardonnay or a light red such as Pinot Noir complements the cream and tomatoes without overpowering them.
Storage and reheating tips
- Refrigerate leftovers within two hours in an airtight container. They’ll keep well for 3–4 days.
- To reheat, warm gently on the stovetop over low heat so the cream doesn’t separate; add a splash of broth if the sauce is too thick. Microwave in short bursts, stirring between intervals.
- To freeze: cool completely, transfer to a freezer-safe container, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Note: the sauce may separate slightly after freezing; whisk in a tablespoon of cream or simmer gently to bring it back together.
Food safety note: Always verify chicken reaches 165°F (74°C) before serving. When reheating, ensure the dish is steaming hot throughout.
Pro chef tips
- Even though searing is optional, quickly browning chicken in a hot skillet (1–2 minutes per side) before slow-cooking adds caramelized flavor. Pat chicken dry and season first.
- If your sauce looks thin after cooking, remove the chicken and simmer the sauce on HIGH in the slow cooker with the lid off to reduce, or stir in a small cornstarch slurry until desired thickness.
- Use freshly grated Parmigiano-Reggiano for the best texture and flavor; pre-grated cheese can contain anti-caking agents that affect melting.
- For evenly cooked breasts, pound them to an even thickness or butterfly very thick pieces.
- Add a squeeze of lemon or a splash of white wine at the end for brightness if the sauce feels heavy.
Creative twists
- Add fresh spinach (stirred in during the last 10–15 minutes) for color and nutrients.
- Make it spicy: add 1/4–1/2 teaspoon red pepper flakes or a pinch of cayenne.
- Dairy-free version: swap heavy cream for full-fat coconut milk and stir in 3 tablespoons nutritional yeast instead of Parmesan. Expect a different but still tasty flavor profile.
- One-pan stovetop option: cook chicken in a skillet, make the sauce in the same pan, and finish on low heat (this follows the style of skillet recipes like some popular originals).
- Swap sun-dried tomatoes for roasted red peppers for a milder, sweeter note.
Helpful answers
Q: Can I use frozen chicken breasts in the slow cooker?
A: It’s safer to thaw chicken first. Cooking frozen chicken in a slow cooker can keep it in the temperature “danger zone” too long, risking bacterial growth. If you must, thaw overnight in the fridge or use a faster, safer method (instant pot/pressure cooker).
Q: How long will leftovers stay good in the fridge?
A: Stored in an airtight container and refrigerated promptly, leftovers keep 3–4 days. Reheat until piping hot before serving.
Q: Can I make this dairy-free or lower in fat?
A: Yes. For dairy-free, use full-fat coconut milk and nutritional yeast. For lower-fat, use half-and-half or a mix of milk + a thickener (cornstarch slurry), but the sauce will be less rich.
Q: Do I need to brown the chicken first?
A: No — the dish works well without browning. Searing adds flavor and a nicer color but requires an extra pan and a few minutes.
Q: How do I thicken the sauce if it’s too thin?
A: Stir in 1 tsp cornstarch mixed with 1 tbsp cold water, then cook on HIGH with the lid off until thickened. Alternatively, simmer the sauce to reduce it.
Conclusion
If you want a set-it-and-forget-it dinner that still feels special, this slow cooker Marry Me Chicken delivers. For another slow-cooker take and helpful variations, check out Little Sunny Kitchen’s version of Marry Me Chicken. If you’re curious about the skillet-style original inspiration, take a look at The Original Marry Me Chicken on Delish for a stovetop approach and additional ideas.
Slow Cooker Marry Me Chicken
Ingredients
Method
- In the bowl of your slow cooker, whisk together heavy cream, chicken broth, chopped sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper until combined.
- Place the chicken breasts into the slow cooker, pressing them gently into the sauce so they’re well coated.
- Cover and cook on LOW for 6–8 hours (or on HIGH for 3–4 hours) until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- About 30 minutes before serving, stir in the grated Parmesan until it melts and the sauce thickens slightly. Taste and adjust seasoning.
- Serve each breast smothered with the creamy tomato sauce and finish with torn fresh basil leaves for brightness.
