I still remember the first time I let a slow cooker do all the work on a hectic weeknight and pulled out a pot of silky, garlicky chicken that practically begged to be spooned over pasta. Crockpot Marry Me Chicken is exactly that kind of comfort — a hands-off, crowd-pleasing dish with sun-dried tomatoes, Parmesan, and cream that turns ordinary chicken breasts into something luxurious. If you love easy slow-cooker dinners that feel special, this is a go-to. For another slow-cooker take on the same flavor family, check out this Crock-Pot Marry Me Chicken recipe.

Why you’ll love this dish

This recipe balances rich, savory flavors with zero fuss. It’s an ideal weeknight winner when you want something that tastes restaurant-worthy without standing over the stove. Benefits at a glance:

Set-and-forget: assemble in 10 minutes, then let the slow cooker do the work.
Family-friendly: creamy, mild, and kid-approved — but versatile enough to spice up for adults.
Budget-smart: basic pantry staples (garlic, Parmesan, dried herbs) transform inexpensive chicken breasts.
Make-ahead friendly: flavors improve slightly after resting, so it’s perfect for prepping.

"Velvety sauce, tender shredded chicken, and the brightness of sun-dried tomatoes — this one saves my weeknights." — a recent tester

The cooking process explained

Before you start: the process is simple. Lay chicken in the slow cooker, whisk a rich cream-Parmesan mixture with sun-dried tomatoes and garlic, pour over, and cook low and slow until the chicken reaches 165°F. Once cooked, shred the chicken directly in the sauce so each bite soaks up the creaminess. If you want a thicker sauce, finish it on the stovetop or stir in a cornstarch slurry briefly.

What you’ll need

Key ingredients

Juicy chicken breasts (boneless, skinless) — use even thickness pieces for uniform cooking.
Sun-dried tomatoes (oil-packed are easiest; if using dry, rehydrate).
Garlic, minced — fresh for the best flavor.
Parmesan cheese, grated — Parmigiano-Reggiano if you can.
Heavy cream — delivers the silky texture (see substitutions below).
Italian seasoning — or a mix of basil, oregano, thyme.
Salt and pepper.

Substitutions and notes:

Chicken thighs: use them for more forgiving, juicier results.
Heavy cream swap: half-and-half plus a tablespoon of cornstarch, or full-fat coconut cream for dairy-free.
Sun-dried tomato choice: oil-packed lends extra richness; if using dry-packed, soak in hot water for 10 minutes.

How to prepare it

Step-by-step overview

Arrange raw chicken breasts in the slow cooker.
Whisk together sun-dried tomatoes, garlic, heavy cream, Parmesan, Italian seasoning, salt, and pepper.
Pour the mixture over the chicken and cook on low until fully done.
Shred the chicken in the sauce and toss to combine.
Serve over pasta, rice, or a bed of greens.

Directions

Place the chicken breasts in an even layer in the bottom of the slow cooker.
In a medium bowl, combine the sun-dried tomatoes, minced garlic, heavy cream, grated Parmesan, Italian seasoning, 1/2 teaspoon salt (adjust later), and 1/4 teaspoon black pepper. Stir until well mixed.
Pour the cream-Parmesan mixture evenly over the chicken so each breast is coated.
Cover and cook on low for 4–6 hours, or until the chicken reaches an internal temperature of 165°F (74°C). Thicker breasts may need the full 6 hours.
Remove the lid, shred the chicken using two forks right in the sauce, and stir so the shredded pieces soak up the creaminess. Taste and adjust salt and pepper.
If the sauce is too thin, transfer a cup of liquid to a small bowl, whisk 1 teaspoon cornstarch into it, then stir back into the cooker and cook on high for 10–15 minutes to thicken.
Serve immediately over pasta, rice, mashed potatoes, or cauliflower rice.

Best ways to enjoy it

Over pasta: tossed with fettuccine or penne and a handful of fresh basil.
On rice: jasmine or long-grain rice soaks up the sauce.
Low-carb: serve on riced cauliflower or zucchini noodles and top with extra Parmesan.
Family-style: pile on mashed potatoes for a cozy meal.
Garnishes: chopped fresh parsley or basil, a drizzle of olive oil, or red pepper flakes for heat.
For inspiration on similar comfort-style slow-cooker meals, see this variation of a slow-cooked marry-me soup in my archives: Marry Me Chicken Soup.

Storage and reheating tips

Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Reheat: Gently rewarm on the stove over low heat, stirring to reincorporate the sauce. Microwave in short bursts, stirring between intervals. Reheat until the dish reaches 165°F.
Freeze: Freeze sauce and shredded chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Never leave cooked poultry at room temperature for more than two hours. Use a food thermometer to confirm the chicken reached 165°F during cooking.

Helpful cooking tips

Even thickness: pound the thicker end of any uneven chicken breast slightly so all pieces finish at the same time.
Sear first (optional): Quick-sear chicken in a hot pan for 1–2 minutes per side to add color and extra flavor before adding to the slow cooker.
Oil-packed sun-dried tomatoes: drain, but reserve a teaspoon of the flavored oil for extra depth.
Don’t overcook: overcooked chicken can dry out; remove as soon as internal temp hits 165°F and shred into the sauce.
Make it creamy without heavy cream: use full-fat coconut milk for dairy-free or stir in cream cheese at the end for tang and thickness.
Adjust thickness last: reduce on the stovetop or use a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to avoid breaking the cream.

For a cheesy, Italian twist that plays well with this method, try pairing these techniques with a chicken Parmesan-style finish: Crockpot Chicken Parmesan tips.

Creative twists

Spicy version: add 1/4–1/2 teaspoon red pepper flakes or a diced jalapeño.
Mediterranean: finish with chopped kalamata olives and a squeeze of lemon.
Mushroom and spinach: add sliced mushrooms in the last hour, then stir in fresh spinach until wilted.
Lighter option: swap heavy cream for half-and-half and reduce Parmesan slightly; thicken with a cornstarch slurry if needed.
Vegetarian swap: use firm seitan or large portobello caps and reduce cook time — watch closely because plant proteins don’t need the same internal temp as chicken.

Your questions answered

Q: Can I use frozen chicken breasts?
A: It’s safer to use thawed chicken so the cooker reaches a safe internal temperature in a predictable time. If using frozen, add extra cooking time and confirm the chicken reaches 165°F. For food safety, slow cookers heat unevenly with frozen meat, so thawing first is recommended.

Q: How can I make the sauce thicker without cornstarch?
A: Remove the lid and cook on high for 15–30 minutes to reduce the sauce. You can also stir in 2–3 tablespoons of cream cheese or 1/4 cup grated Parmesan to thicken and enrich the sauce.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs will be juicier and more forgiving. Reduce total cook time slightly if pieces are smaller; still confirm they reach 165°F.

Q: Is this dish freezable after cooking?
A: Yes — freeze cooled, shredded chicken and sauce in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove.

Q: How do I make it dairy-free?
A: Substitute heavy cream with full-fat coconut milk or a thick plant-based creamer, use nutritional yeast or a dairy-free Parmesan alternative, and check for any added dairy in your sun-dried tomatoes.

Conclusion

Crockpot Marry Me Chicken is a dependable, comforting choice when you want a low-effort yet impressive dinner. For another tested slow-cooker version with similar flavors, see this detailed write-up at Easy Crockpot Marry Me Chicken Recipe. If you want a classic cookbook-style slow-cooker demonstration, The Country Cook offers a solid guide here: Crock Pot Marry Me Chicken – The Country Cook.

Crockpot Marry Me Chicken

A hands-off, crowd-pleasing dish of tender chicken breasts cooked in a creamy, garlicky sauce with sun-dried tomatoes and Parmesan cheese.

Prep Time 10

Cook Time 6

Total Time 6 10

Serving Size servings

Ingredients

Main Ingredients

4 pieces Boneless, skinless chicken breasts Use even thickness pieces for uniform cooking.
1 cup Sun-dried tomatoes Oil-packed are easiest; if using dry, rehydrate.
3 cloves Garlic, minced Fresh for the best flavor.
1 cup Heavy cream Delivers the silky texture.
1/2 cup Parmesan cheese, grated Parmigiano-Reggiano if you can.
1 tablespoon Italian seasoning Or a mix of basil, oregano, thyme.
1/2 teaspoon Salt Adjust to taste.
1/4 teaspoon Black pepper Adjust to taste.

Instructions

Preparation

Place the chicken breasts in an even layer in the bottom of the slow cooker.
In a medium bowl, combine the sun-dried tomatoes, minced garlic, heavy cream, grated Parmesan, Italian seasoning, salt, and pepper. Stir until well mixed.
Pour the cream-Parmesan mixture evenly over the chicken so each breast is coated.

Cooking

Cover and cook on low for 4–6 hours, or until the chicken reaches an internal temperature of 165°F (74°C). Thicker breasts may need the full 6 hours.
Remove the lid, shred the chicken using two forks right in the sauce, and stir so the shredded pieces soak up the creaminess.
If the sauce is too thin, transfer a cup of liquid to a small bowl, whisk 1 teaspoon cornstarch into it, then stir back into the cooker and cook on high for 10–15 minutes to thicken.

Serving

Serve immediately over pasta, rice, mashed potatoes, or cauliflower rice.

Notes

Store leftovers in an airtight container for 3–4 days. Freeze for up to 3 months. This dish can be made dairy-free by swapping heavy cream for full-fat coconut milk.