Name: Crock Pot Marry Me Chicken
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 4 pieces chicken breasts (about 1.5–2 lbs) (Can use boneless skinless thighs for moister results.); 1 cup sun-dried tomatoes, chopped (packed in oil drained or dry-packed soaked and chopped); 1 cup heavy cream (Can be substituted with half-and-half plus cream cheese or full-fat coconut milk for a dairy-free option.); 1 cup chicken broth; 1 tsp garlic powder; 1 tsp Italian seasoning; Salt and freshly ground black pepper, to taste; Fresh basil, for garnish (Add torn fresh basil before serving.)

Jump to Recipe Print Recipe

I still remember the first time I made this Crock Pot Marry Me Chicken — the house smelled like garlic and sun-dried tomatoes for hours, and everyone kept sneaking bites before dinner. It’s a creamy, slightly tangy slow-cooker chicken that feels special enough for guests but simple enough for a busy weeknight. If you want a hands-off recipe that yields tender chicken in a luscious sauce with minimal fuss, this one delivers.

Why you’ll love this dish

This recipe balances comfort and elegance. The slow heat melts the flavors together: sun-dried tomatoes add concentrated sweetness and umami, heavy cream gives silkiness, and Italian seasoning keeps it familiar and cozy. It’s perfect for weeknight dinners when you want convenience without sacrificing flavor, but it’s also pretty enough for a casual dinner party.

“Rich, indulgent, and impossible to mess up — every time I come home to this slow cooker it tastes like a restaurant dish.” — a longtime fan

A quick note: if you like creamy slow-cooker chicken but want slightly different textures, check out this other approach to Marry Me Chicken here for comparison.

Step-by-step overview

Before you get hands-on, here’s what happens in broad strokes:

Arrange four chicken breasts in the crock pot.
Whisk together the sun-dried tomatoes, heavy cream, chicken broth, garlic powder, Italian seasoning, salt and pepper.
Pour that mixture over the chicken and cook on low until the meat is tender and the sauce is infused.
Finish with fresh basil and serve over your favorite starch.

This quick overview helps you pace the prep — expect about 10 minutes active time and 4–6 hours cooking on low.

What you’ll need

4 chicken breasts (about 1.5–2 lbs)
1 cup sun-dried tomatoes, chopped (packed in oil drained or dry-packed soaked and chopped)
1 cup heavy cream
1 cup chicken broth
1 tsp garlic powder
1 tsp Italian seasoning
Salt and freshly ground black pepper, to taste
Fresh basil, for garnish

Notes and substitutions:

Prefer thighs? Use boneless skinless thighs for extra forgiving, moist results.
Short on heavy cream? Swap for half-and-half plus 2 oz cream cheese to thicken, or use full-fat coconut milk for a dairy-free twist.
If your sun-dried tomatoes are oil-packed, reserve a tablespoon of the oil to add for extra flavor.

Step-by-step instructions

Place the chicken breasts in a single layer in the crock pot. If they’re very thick, you can slice them horizontally to even thickness for more consistent cooking.
In a medium bowl, combine the chopped sun-dried tomatoes, heavy cream, chicken broth, garlic powder, Italian seasoning, and a generous pinch of salt and pepper. Whisk until the cream and broth are blended.
Pour the tomato-cream mixture evenly over the chicken, covering each piece.
Cover and cook on LOW for 4–6 hours. The chicken is done when an instant-read thermometer reads 165°F and the meat is tender enough to shred with a fork.
Serve the chicken hot, spooning plenty of the sauce over the top and garnishing with torn fresh basil.

Short tips inside the steps: if you prefer a slightly thicker sauce, remove the chicken at the end and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then simmer the sauce on HIGH in the crock pot for 10–15 minutes before returning the chicken.

Best ways to enjoy it

This dish shines with simple, comforting sides:

Serve over creamy mashed potatoes or garlic mashed cauliflower for a cozy dinner.
Spoon atop cooked pasta (linguine or fettuccine) for a full meal that soaks up the sauce.
Plate with steamed green beans or a peppery arugula salad to cut the richness.
For a lighter option, serve over cauliflower rice or a bed of wilted spinach.

If you like creamy-sauced chicken served as a soup-style bowl, try pairing the flavors with a brothy twist like this variation I referenced while testing texture ideas: Crockpot Marry Me Chicken Soup.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze in a tight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently rewarm on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce, or microwave in short intervals stirring between each until the center reaches 165°F.
Food safety: Don’t leave the cooked chicken at room temperature for more than 2 hours. Always reheat to 165°F for safe eating.

Helpful cooking tips

Even cooking: If your breasts are uneven, pound them to an even thickness so they finish at the same time.
Flavor boost: Lightly sear the chicken in a hot skillet for 1–2 minutes per side before adding to the crock pot for extra browned flavor (optional).
Sauce consistency: If the sauce separates slightly after slow cooking, whisk in 1–2 tablespoons of cold cream or a small knob of butter off heat to bring it back together.
Sun-dried tomato choice: Oil-packed sun-dried tomatoes give a silkier mouthfeel; dry-packed will give firmer tomato pieces. Either works — just rehydrate dry-packed ones in hot water for 10 minutes before chopping.

Creative twists

Add parmesan: Stir in 1/2 cup grated Parmesan at the end for a nuttier, richer sauce.
Greens: Toss in a few big handfuls of baby spinach in the last 10–15 minutes for color and nutrition.
Mushrooms: Sauté 8 oz sliced mushrooms and add them to the crock pot at the start for an earthier profile.
Spice it up: Add 1/2 tsp red pepper flakes or a chipotle in adobo for a smoky heat.
Make it dairy-free: Substitute full-fat coconut milk and add a splash of lemon juice to balance sweetness.
Swap protein: Use boneless skinless thighs, or try the same sauce with pork chops (reduce cooking time).

Common questions

Q: Can I start this with frozen chicken breasts?
A: It’s not recommended. Slow cookers heat unevenly from frozen and that can leave the center in the danger zone for too long. Thaw chicken overnight in the fridge before using.

Q: How long does this take on HIGH?
A: On HIGH it can finish in 2–3 hours, but timing varies with thickness. Use an instant-read thermometer and aim for 165°F internal temperature.

Q: How do I thicken the sauce if it’s too thin?
A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk into the sauce. Turn the crock pot to HIGH and cook 10–15 minutes until thickened. Alternatively, remove the sauce and simmer on the stove to reduce.

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

Q: Can I make this in an Instant Pot?
A: Yes — brown the chicken using the Sauté function, then add the liquids and cook on HIGH PRESSURE for 8–10 minutes (check thickness), followed by a 5–10 minute natural release. Adjust sauce thickness afterward.

Conclusion

If you want another slow-cooker take with similar flavors and a trusted tested method, see this Easy Crockpot Marry Me Chicken Recipe for comparison. For a version with step-by-step photos and extra serving notes, this Crock Pot Marry Me Chicken – The Country Cook post is a helpful companion.

Enjoy the hands-off comfort — and don’t forget the fresh basil at the end for brightness.