Name: Slow Cooker Marry Me Chicken
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Ingredients: 4 pieces boneless, skinless chicken breasts (Trim extra fat for a cleaner sauce); 1 cup sundried tomatoes in oil, drained and chopped (Reserve a little oil for extra flavor); 1 cup heavy cream (Can be substituted with full-fat coconut milk for a dairy-free option); 1 cup chicken broth (For more flavor, use homemade broth if possible); 1 teaspoon garlic powder; 1 teaspoon onion powder; to taste salt and pepper

I still remember the first time I made this recipe for a busy weeknight — the house smelled like garlic and basil for hours, and everyone at the table asked for seconds. Slow Cooker Marry Me Chicken is exactly what it sounds like: creamy, tomato-studded chicken that feels a little romantic and a lot like comfort food. If you want an effortless dinner that looks like you fussed over it all evening, this is your go-to. If you like slow-cooker chicken recipes, you might also enjoy this version: Delicious Marry Me Chicken Pasta.

Why you’ll love this dish

This slow-cooker version transforms pantry staples into a silky, savory sauce that gently infuses boneless chicken breasts over hours of hands-off cooking. It’s ideal for:

Busy weeknights when you want dinner ready with minimal prep.
Serving a crowd — the flavors are broad-appeal and mildly indulgent.
Pairing with pasta, rice, or even mashed potatoes for a hearty meal.

What makes it special is the balance: tangy sundried tomatoes in oil add concentrated tomato flavor and a hint of richness, while heavy cream rounds everything into a lush sauce. The slow cooker lets the chicken stay supremely tender without constant checking.

“I tossed everything in before work and came home to a restaurant-worthy dinner my kids actually loved. Simple, dependable, and the sauce is addictive.” — a quick review from my dinner table

Step-by-step overview

This recipe is deceptively easy. Here’s what happens at a glance:

Mix the sundried tomatoes, cream, chicken broth, and seasonings right in the slow cooker.
Nestle the chicken breasts into the sauce so they’re coated and will absorb flavor as they cook.
Cook low and slow (or a shorter high setting) until the chicken is fork-tender.
Serve over pasta or rice and finish with fresh basil for brightness.

Expect total hands-on time to be under 10 minutes, with cooking time of 3–7 hours depending on your chosen setting.

What you’ll need

4 chicken breasts (boneless, skinless)
1 cup sundried tomatoes in oil, drained and chopped (reserve a little oil if you want an extra flavor boost)
1 cup heavy cream
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh basil for garnish
Pasta or rice for serving

Notes and substitutions:

If you prefer dairy-free: swap heavy cream for full-fat coconut milk (milder flavor) or a cashew cream blend.
For a lighter dish: use half-and-half, but the sauce won’t be as rich.
If using sundried tomatoes packed dry (not in oil), rehydrate them in warm water for 10 minutes and drain.

Step-by-step instructions

Pour the chopped sundried tomatoes (and a tablespoon of the oil if you like extra richness) into the slow cooker.
Add the heavy cream, chicken broth, garlic powder, onion powder, and a pinch of salt and pepper. Stir until combined.
Place the chicken breasts into the sauce, turning each once so the sauce coats both sides. They don’t need to be submerged—just well-coated.
Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours. The chicken is done when it reaches 165°F (75°C) and is easily pulled apart with a fork.
Taste the sauce and adjust seasoning with salt and pepper as needed. If it’s too thin, remove the lid and cook on HIGH for 15–20 minutes to reduce slightly. For a thicker sauce, you can whisk in a tablespoon of cornstarch mixed with a little cold water and cook uncovered until thickened.
Serve the chicken over cooked pasta or rice and scatter torn fresh basil over the top.

Best ways to enjoy it

Spoon the saucy chicken over wide egg noodles or fettuccine to catch every bit of the cream-tomato sauce.
Serve on a bed of steamed rice for a simpler, kid-friendly plate.
For low-carb options, pair with mashed cauliflower or zucchini noodles.
Finish with grated Parmesan, a squeeze of lemon, or red pepper flakes for heat.
If you want another slow-cooker Italian-style meal, try this Slow Cooker Chicken Parm Meatballs for a different way to use hands-off cooking.

Storage and reheating tips

Refrigerate leftovers in an airtight container within 2 hours of cooking. They’ll keep 3–4 days.
To reheat: warm gently on the stove over low heat, stirring occasionally until heated through. Add a splash of broth or cream if the sauce has thickened too much. Microwave in short bursts, stirring in between.
To freeze: place cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Safety note: Always ensure reheated chicken reaches 165°F (75°C) before serving.

Helpful cooking tips

Trim extra fat from the chicken breasts for a cleaner sauce; however, a little fat adds flavor.
If your slow cooker runs hot, check the chicken earlier—slow-cooker temperatures vary. Start checking doneness 30 minutes before the minimum time if your unit cooks aggressively.
For a more pronounced tomato flavor, gently sauté the drained sundried tomatoes and a minced clove of garlic in a tablespoon of the reserved oil before adding to the slow cooker. Cool slightly, then combine with the cream and broth.
To keep the sauce bright, add fresh basil at the end rather than cooking it for hours.
If you like a silky finish, finish the sauce with a small pat of butter stirred in at the end.

Creative twists

Spicy: add 1/2 teaspoon crushed red pepper flakes or a chopped jalapeño.
Herby: stir in 1 teaspoon dried oregano or thyme with the other seasonings.
Cheesy: stir in 1 cup grated Parmesan during the last 10 minutes of cooking (or sprinkle on when serving).
Protein swaps: use boneless skinless thighs for more forgiving, juicier meat — reduce high-cook time by 30 minutes.
Vegetarian take: replace chicken with seared large portobello mushroom caps or thick slices of cauliflower steaks and cook until tender.

Common questions

Q: Can I use frozen chicken breasts?
A: It’s safer to thaw chicken first. Cooking frozen chicken in a slow cooker can leave the meat in a temperature “danger zone” too long, increasing food-safety risk. If you must use frozen, increase cooking time and verify the internal temperature reaches 165°F (75°C) in the thickest part.

Q: How do I make the sauce thicker without cornstarch?
A: Remove the lid and cook on HIGH for 15–30 minutes to reduce the sauce. Alternatively, whisk in a small handful of grated Parmesan, which will thicken and enrich the sauce.

Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and keep the same cook times, though the liquid may take a bit longer to heat — ensure the chicken reaches 165°F (75°C).

Q: Is this kid-friendly?
A: Generally yes — the flavors are mild. Leave out red pepper flakes and serve over plain pasta for picky eaters.

Q: How can I make it lighter?
A: Swap heavy cream for half-and-half or light cream and reduce the oil from the sundried tomatoes. The sauce will be thinner but still tasty.

Conclusion

This Slow Cooker Marry Me Chicken is a low-effort, high-reward dinner that’s great for weeknights, entertaining, or when you want a comforting, creamy meal without standing over the stove. For more slow-cooker inspiration and to compare small twists on the classic, check these helpful recipes: Easy Crockpot Marry Me Chicken Recipe and Crock Pot Marry Me Chicken – The Country Cook.