Crockpot Marry Me Chicken

Crockpot Marry Me Chicken slow-cooks tender chicken slow-cooks in a rich, garlicky Parmesan cream sauce studded with tangy sun-dried tomatoes and finished with fresh basil with about 10 minutes of actual hands-on effort, making it one of the most impressive yet effortless meals in the American weeknight dinner.

Why You’ll Love This Recipe

• Romantic, restaurant-quality flavor with almost zero effort: The slow cooker builds a sauce so rich and layered it genuinely impresses guests who have no idea how little work went into it.
• Sun-dried tomatoes are the secret weapon: They bring a concentrated sweet-tangy depth that transforms a basic cream sauce into something deeply complex and addictive.
• Works over pasta, rice, mashed potatoes, or crusty bread: The creamy sauce is so versatile you can serve this the same recipe three different ways across a week of dinners.
• Hands-off cooking perfect for entertaining: Set it in the morning, spend the day with your guests, and open the slow cooker to a finished dinner that looks like it required a sous-chef.
• The leftovers taste even richer: The sauce deepens and thickens overnight, making next-day lunch over pasta one of the most anticipated meals of the week.

Equipment Needed

• 6-quart slow cooker
• Medium mixing bowl and whisk
• Small bowl (for cornstarch slurry)
• Sharp knife and cutting board
• Measuring cups and spoons
• Instant-read thermometer

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Ingredients You’ll Need

• 4 boneless, skinless chicken breasts (about 2 lbs total)
• Salt and black pepper, to season
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 cup low-sodium chicken broth
• 2 tbsp cornstarch
• 4 cloves garlic, minced
• 1½ tsp Italian seasoning
• ½ tsp smoked paprika
• ½ tsp red pepper flakes (adjust to taste)
• 4 oz sun-dried tomatoes, roughly chopped (oil-packed or dry, see notes)
• 1 cup heavy cream (added at the end)
• ½ cup freshly grated Parmesan cheese
• ¼ cup fresh basil leaves, chiffonade
• Cooked pasta, rice, or mashed potatoes for serving

Ingredient Notes

Sun-Dried Tomatoes: Both oil-packed and dry-packed sun-dried tomatoes work in this recipe. Oil-packed varieties are already soft and flavorful — drain them and chop roughly. Dry-packed sun-dried tomatoes are chewier and more intense; they soften during the slow cook as they absorb the cooking liquid. For maximum flavor, add a teaspoon of the oil from the jar directly into the sauce along with the tomatoes.

Heavy Cream — Add It at the End: This is the single most important technique note in the recipe. Adding heavy cream at the beginning of a slow cook exposes it to hours of heat, which causes it to separate, curdle, and ruin the sauce. Always add cream in the final 15–30 minutes of cooking, with the slow cooker set to WARM or LOW, and stir gently to incorporate it into the hot cooking liquid.

Freshly Grated Parmesan: Grate Parmesan from a fresh wedge rather than using pre-packaged shredded cheese. Pre-shredded Parmesan contains anti-caking agents (usually cellulose) that prevent it from melting smoothly and produce a grainy, lumpy sauce instead of a silky one. The 60 seconds it takes to grate fresh Parmesan directly into the sauce makes a visible difference in the final texture.

Cornstarch Slurry: Whisking cornstarch into the chicken broth before adding it to the slow cooker creates a sauce that thickens beautifully as it cooks — no last-minute stovetop reduction required. Always whisk until completely smooth with no white lumps before pouring into the slow cooker. If the sauce looks thin after adding the cream, stir in an additional tablespoon of cornstarch mixed with a tablespoon of cold water and cook 15 more minutes on HIGH.

Step-by-Step Instructions

Step 1: Season the Chicken

Pat chicken breasts dry with paper towels and season both sides generously with salt, pepper, garlic powder, and onion powder. Dry chicken develops a better sear and absorbs seasoning more efficiently than wet chicken. For extra depth, sear the seasoned chicken in a hot oiled skillet 2–3 minutes per side until golden — this step is optional but adds a layer of caramelized flavor the slow cooker alone cannot produce.

Step 2: Make the Sauce Base

Whisk together chicken broth and cornstarch in a medium bowl until completely smooth with no white lumps remaining. Add minced garlic, Italian seasoning, smoked paprika, and red pepper flakes and whisk again to combine. Pour the sauce base into the bottom of the slow cooker.

Step 3: Add Chicken and Sun-Dried Tomatoes

Place the seasoned chicken breasts into the slow cooker in a single layer, nestling them into the sauce. Scatter the chopped sun-dried tomatoes over the top of each chicken breast — they soften and meld into the sauce during cooking, releasing concentrated tomato sweetness throughout the liquid.

Step 4: Slow Cook on LOW

Cover and cook on LOW for 3–4 hours, or until chicken reaches an internal temperature of 165°F. Always cook this recipe on LOW — HIGH heat runs the risk of curdling the eventual cream addition and can produce tough, unevenly cooked chicken. Check at the 3-hour mark to avoid overcooking, especially with smaller chicken breasts.

Step 5: Add Cream and Parmesan

Remove chicken to a plate and cover loosely with foil. Pour the heavy cream into the hot cooking liquid in the slow cooker and whisk to incorporate. Add freshly grated Parmesan and whisk until the sauce turns silky and smooth. Taste and adjust salt, pepper, or red pepper flakes before returning the chicken.

Step 6: Return Chicken and Finish

Return chicken breasts to the slow cooker and spoon sauce generously over the top. Cover and let everything warm together on LOW for 10–15 minutes. Scatter fresh basil chiffonade over the top just before serving — do not stir it in, as fresh basil bruises and turns black when stirred into hot liquid.

Step 7: Serve with Your Chosen Base

Serve chicken whole or slice against the grain for a more elegant presentation. Spoon the cream sauce generously over pasta, rice, or mashed potatoes and garnish with extra Parmesan and fresh basil. Set the slow cooker to WARM at the table — the sauce stays perfect for up to 90 minutes.

Pro Tips & Cooking Hacks

• Always cook this recipe on LOW — HIGH heat risks curdling the cream and produces unevenly cooked chicken. The extra time on LOW is what builds the deep, layered sauce flavor.
• Warm the heavy cream to room temperature before adding it to the hot slow cooker — cold cream added to hot liquid is more likely to break or curdle slightly. Thirty seconds in the microwave does the job.
• Add a teaspoon of sun-dried tomato oil from the jar into the sauce base for an extra hit of concentrated tomato flavor with zero additional work.
• Stir in a handful of fresh baby spinach along with the cream at the end — it wilts in 2 minutes from the residual heat and adds color and nutrition without changing the flavor profile.
• Double the sauce ingredients for the same amount of chicken — the sauce is the best part of this dish and everyone wants more of it. Extra sauce over pasta makes an instant side dish.

Tips & Variations

Add Spinach or Kale: Stir 2–3 cups of fresh baby spinach into the sauce along with the heavy cream. The leaves wilt within 2–3 minutes from the heat of the slow cooker and add a beautiful pop of color, a nutritional boost, and a subtle earthy note that complements the cream and sun-dried tomatoes perfectly.

Use Chicken Thighs: Boneless, skinless thighs deliver a richer, juicier result than breasts in the slow cooker and are significantly more forgiving if the cook runs slightly long. Use the same cook time and pull when the meat shreds easily with a fork or reads 165°F. Thighs produce more cooking liquid, which makes the sauce even richer.

Make-Ahead: Cook the chicken and sauce base (without cream) up to 2 days ahead and refrigerate. Add heavy cream and Parmesan when reheating gently on the stovetop over low heat, stirring until smooth. This approach actually produces a more deeply flavored sauce because the sun-dried tomatoes have extra time to meld into the liquid overnight.

Serving Suggestions

Serve over al dente penne, rigatoni, or fettuccine — the pasta shape matters because tube-shaped and ridged pastas trap the creamy sauce in every bite. Toss the cooked pasta directly into the slow cooker and stir to coat every piece with the sun-dried tomato cream sauce before plating. [Internal link: Crock Pot Angel Chicken]

For an impressive date night at home, plate the whole chicken breast on top of a mound of creamy mashed potatoes, spoon the sauce over the top, and garnish with fresh basil and a sprinkle of Parmesan. Add a glass of crisp white wine and a simple arugula salad with lemon dressing and dinner feels genuinely special without leaving the house.

For a low-carb weeknight serve, spoon the chicken and sauce over spaghetti squash or zucchini noodles. The mild flavor of both absorbs the cream sauce beautifully and keeps the overall dish light and satisfying without the extra carbs from pasta.

Common Mistakes

• Adding cream at the start of cooking: Hours of slow cooker heat cause cream to separate and curdle. Always add it in the final 15–30 minutes with the heat on LOW or WARM.
• Using pre-shredded Parmesan: Anti-caking additives in pre-shredded cheese prevent smooth melting and produce a grainy sauce. Grate fresh Parmesan from a wedge for a silky result.
• Cooking on HIGH: This recipe develops its best flavor and texture on LOW. HIGH heat can cause the sauce to break and the chicken to cook unevenly.
• Overcooking the chicken: Chicken breasts past 165°F in a slow cooker turn dry and fibrous. Check at the 3-hour mark and pull as soon as the thermometer reads done.
• Stirring in the fresh basil: Fresh basil added to hot liquid turns black and bitter within seconds. Always scatter it on top right before serving and let it wilt gently from the steam.

What to Serve With Crockpot Marry Me Chicken

Crusty Italian bread or garlic bread is the single best accompaniment — it exists solely to mop up every last drop of the Parmesan cream sauce from the bowl, and that job requires something with structural integrity. A thick baguette or a warm ciabatta loaf handles the task better than any delicate dinner roll.

A simple Caesar salad or an arugula salad with shaved Parmesan and a lemon vinaigrette provides a fresh, acidic contrast to the richness of the cream sauce. The brightness of either dressing acts as a palate cleanser between bites and makes the overall meal feel more balanced and lighter than the rich sauce might suggest.

Roasted asparagus, broccolini, or green beans with olive oil and sea salt round out the plate with a green vegetable that cooks in the oven during the time the slow cooker finishes the sauce — all the timing works out with zero coordination required from the cook. [Internal link: Crock Pot Garlic Butter Chicken with Potatoes and Carrots]

Frequently Asked Questions

Why is it called Marry Me Chicken?

The name has two popular theories — either the dish tastes so good that whoever you cook it for will propose on the spot, or the name refers to how the flavors of sun-dried tomatoes, garlic, Parmesan, and cream “marry” together during cooking into a uniquely cohesive sauce. Both theories hold up equally well.

Can I use half-and-half instead of heavy cream?

Yes — half-and-half produces a slightly less rich, lighter sauce that still tastes delicious. It has a slightly higher chance of curdling than heavy cream, so add it on WARM rather than LOW heat and stir continuously as it incorporates. Avoid bringing the sauce to any boil after adding half-and-half.

Can I make this dairy-free?

Substitute full-fat coconut cream for the heavy cream and use nutritional yeast in place of Parmesan. The sauce takes on a slightly different character but still tastes rich, creamy, and deeply flavored. Coconut cream pairs surprisingly well with sun-dried tomatoes and garlic.

Do I have to sear the chicken first?

No — you can place unseared chicken directly into the slow cooker with the sauce base and skip the skillet entirely. The chicken won’t develop the golden, caramelized exterior that searing provides, but the flavor from the sauce is so bold that most people cannot tell the difference in the finished dish.

How long do leftovers keep?

Store leftover chicken and sauce together in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat with a splash of chicken broth to loosen the sauce — it thickens significantly as it cools. The flavor deepens overnight, making leftovers arguably better than the original.

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