I’ve made this Crock Pot Marry Me Chicken more times than I can count — it’s the kind of slow-cooker dinner that shows up when life is busy but you still want a meal that tastes like effort. Tender chicken bathed in a creamy, garlicky tomato-Parmesan sauce makes it perfect for weeknights, date nights, and feeding a crowd with minimal hands-on time.

Why you’ll love this dish

This recipe gives you restaurant-style comfort with a hands-off slow-cooker method. The cream, Parmesan, and sun-dried tomatoes build a rich, slightly tangy sauce while garlic, Italian herbs, and optional red pepper flakes add depth. Use it when you want something impressive but easy — think busy weeknights, potlucks, or when guests pop in unexpectedly.

“Creamy, comforting, and melts in your mouth — our whole family asked for seconds.” — a reliable home-cook review

This version keeps things simple without sacrificing flavor; if you want a slightly different take, try the classic Marry Me Chicken write-up for another angle on the dish.

The cooking process explained

Quick overview so you know what to expect: first you brown and season the chicken for a little extra flavor and texture. Then make a quick creamy sauce with garlic, cream, broth, Parmesan, and sun-dried tomatoes. Everything goes into the slow cooker to mingle and finish cooking low and slow until fork-tender. Finish with fresh parsley and more Parmesan for brightness.

Prep: 10–15 minutes to season and brown.
Cook: 3–4 hours on High or 5–6 hours on Low in a Crock Pot.
Finish: Stir in parsley and extra cheese, then serve over your chosen base.

What you’ll need

6 boneless, skinless chicken breasts (evenly sized if possible)
1 tablespoon olive oil (for searing)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup heavy cream (or substitute half-and-half + 2 tbsp butter for lighter richness)
1/2 cup chicken broth (low-sodium preferred)
1/2 cup grated Parmesan cheese (plus extra for serving)
4 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
1/3 cup sun-dried tomatoes, chopped (oil-packed preferred; if dry, rehydrate in warm water)
1 teaspoon red pepper flakes (optional, to taste)
1 teaspoon Italian seasoning
Fresh parsley, chopped for garnish

Notes: Boneless, skinless breasts work well for even cooking; thighs are a great swap if you prefer more forgiving, juicier meat. For a dairy-free option, use full-fat coconut milk and omit Parmesan (flavor will change).

Step-by-step instructions

Prepare the Chicken: Pat chicken dry, then season evenly with salt, pepper, oregano, and thyme. Heat olive oil in a skillet over medium-high heat and brown each breast 1–2 minutes per side until golden (you’re not cooking through). Browning adds flavor and helps the sauce cling.
Make the Sauce: In a bowl, whisk together heavy cream, chicken broth, grated Parmesan, minced garlic, sun-dried tomatoes, red pepper flakes (if using), and Italian seasoning. Taste and adjust salt/pepper — the Parmesan adds saltiness, so start conservatively.
Assemble in the Slow Cooker: Place browned chicken breasts in the slow cooker in a single layer. Pour the cream mixture over the chicken, ensuring most pieces are covered. Cook on Low for 5–6 hours or High for 3–4 hours. Internal temperature should reach 165°F (74°C).
Garnish and Serve: Once done, carefully remove chicken to a platter and stir the sauce in the slow cooker — it will thicken slightly. Spoon sauce over the chicken, sprinkle with chopped fresh parsley and extra grated Parmesan, then serve.

For more step-by-step photos and timing tips, see this alternate guide to the slow-cooker method: slow-cooker Marry Me Chicken variant.

Best ways to enjoy it

Serve over pasta (fettuccine or penne) to turn the sauce into a full pasta dinner.
Spoon it over creamy mashed potatoes or garlic mashed cauliflower for a low-carb option.
Pair with steamed green beans, roasted broccoli, or a crisp Caesar salad to balance richness.
For an informal meal, slice the chicken and pile onto toasted ciabatta for creamy, savory sandwiches.

Storage and reheating tips

Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat, stirring often and adding a splash of broth or cream if the sauce has thickened too much. To freeze: portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Food safety note: Always ensure the chicken reaches 165°F (74°C) while cooking, and don’t leave perishable foods at room temperature for more than 2 hours.

Helpful cooking tips

Don’t skip browning: It’s quick but adds big flavor and color.
Use room-temperature cream and chicken to reduce shock to the slow cooker and promote even cooking.
If sauce seems too thin after cooking, remove chicken and simmer the sauce on the stove to reduce, or whisk in 1–2 teaspoons cornstarch dissolved in cold water and simmer until thickened.
Taste as you go: sun-dried tomatoes and Parmesan can vary in saltiness — adjust seasoning at the end.
For an ultra-silky sauce, blend briefly with an immersion blender before adding the chicken back.

I’ve also adapted the base into a soup version when I wanted something lighter and brothy — these ideas are handy when you want to stretch flavors: Marry Me Chicken soup variation.

Creative twists

Add mushrooms and spinach for an earthy, green boost.
Swap sun-dried tomatoes for roasted red peppers for a sweeter profile.
Make it spicy by increasing red pepper flakes or using harissa paste.
For a keto-friendly plate, serve over zucchini noodles or riced cauliflower.
Turn leftovers into a baked pasta casserole with extra cheese and breadcrumbs on top.

Another resource with a similar slow-cooker twist shows how to convert leftovers into new dishes: different takes on Crock Pot Marry Me Chicken.

FAQ

Q: How long does this take in a slow cooker?
A: Plan on 3–4 hours on High or 5–6 hours on Low. Exact time depends on the thickness of the breasts and your slow cooker’s heat.

Q: Can I use frozen chicken breasts?
A: It’s safer to thaw first; frozen meat increases cooking time and can lead to uneven cooking in slow cookers. If you must use frozen, add extra cooking time and verify internal temperature reaches 165°F (74°C).

Q: Is there a dairy-free version?
A: Yes — use full-fat coconut milk and omit Parmesan. Add a tablespoon of nutritional yeast for a savory boost, but flavors will be different from the original.

Q: Can I double this recipe?
A: Yes, but avoid overfilling the slow cooker: leave some headspace so heat circulates. You may need to increase cooking time slightly.

Q: How can I thicken the sauce without cream?
A: Reduce the sauce on the stovetop or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer until thickened.

Conclusion

This Crock Pot Marry Me Chicken gives you indulgent, fuss-free comfort and flexible serving options — from pasta to mashed potatoes — while keeping hands-on time minimal. For another reliable slow-cooker approach with slightly different proportions and tips, check out this Easy Crockpot Marry Me Chicken Recipe, and for a homestyle version with extra step-by-step guidance see Crock Pot Marry Me Chicken – The Country Cook.