Crockpot Marry Me Chicken with Creamy Sun-Dried Tomato Sauce

Crockpot Marry Me Chicken is a slow cooker version of the viral creamy chicken dinner, simmered low and slow in a sun-dried tomato and parmesan sauce until it's tender enough to shred with a fork. It's a smart pick for busy weeknights because the crockpot does the work while you handle everything else on your list.

You'll need chicken breasts, sun-dried tomatoes, heavy cream, and parmesan, plus about 15 minutes of prep and 4 to 6 hours of cook time. Perfect for a date night in or a Sunday dinner that feels special. Save it for later!

Why You'll Love This Recipe

• Hands-off cooking. Dump the sauce ingredients in, add the chicken, and walk away until dinner's ready.
• Restaurant flavor at home. The sun-dried tomato cream sauce tastes like something off a date-night menu.
• One pot, easy cleanup. Everything cooks in the crockpot, so there's barely anything to scrub after.
• Great for leftovers. The sauce actually tastes better the next day, once the flavors have had time to settle.
• Family-friendly. Even picky eaters tend to go back for seconds on this one.

Marry Me Chicken Ingredients

• Chicken breasts: the base of the dish; boneless thighs work too and stay juicier over a longer cook time.
• Sun-dried tomatoes (oil-packed): bring a tangy, slightly sweet depth; swap in roasted red peppers if you're out.
• Heavy cream: builds the rich sauce; half-and-half works for a lighter version but the sauce will be thinner.
• Parmesan cheese: adds salty, nutty flavor and helps thicken the sauce as it melts in.
• Chicken broth: thins the sauce to the right consistency; use low-sodium so you can control the salt.
• Garlic and Italian seasoning: the backbone of flavor; fresh garlic is worth it here over the jarred kind.
• Cornstarch: stirred into a slurry near the end to thicken the sauce without breaking the cream.
• Fresh basil: stirred in at the end for a bright, herby finish.

If you like creamy crockpot sauces, you'll also love the garlic parmesan flavor in our Crockpot Garlic Parmesan Chicken and Potatoes. Find exact amounts for everything in the recipe card below.

Ways to Change It Up

• Protein swap: boneless chicken thighs stay even more tender over a long cook, or try it with the pulled chicken method from our Easy Slow Cooker Pulled Chicken Recipe.
• Spice it up: stir in a pinch of red pepper flakes for a little heat in the sauce.
• Vegetable boost: add a handful of baby spinach in the last 15 minutes for color and nutrients.
• Lighter version: use half-and-half instead of heavy cream and reduced-fat parmesan.
• Different appliance: this recipe can be adapted to the stovetop in about 35 minutes if you're short on time.

How to Make Marry Me Chicken

1. Season the chicken. Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
2. Build the sauce base. Whisk together chicken broth, chopped sun-dried tomatoes, garlic, and seasoning directly in the crockpot.
3. Add the chicken and cook. Nestle the chicken into the liquid, cover, and cook on low for 5 to 6 hours or high for 3 to 4, until the chicken shreds easily with a fork.
4. Finish the sauce. Remove the chicken, stir in heavy cream, parmesan, and a cornstarch slurry, then let the sauce thicken for about 10 minutes on high with the lid off.
5. Combine and serve. Return the chicken to the sauce, spoon it generously over the top, and sprinkle with fresh basil before serving.

Pro Tips from Our Kitchen

• Don't skip searing. If you have an extra 5 minutes, browning the chicken in a skillet first adds real depth to the sauce.
• Check for doneness with a thermometer. Chicken breasts are done at 165°F internally; thicker pieces may need closer to 6 hours on low.
• Add cream at the end. Stirring it in early can cause the sauce to separate over long cook times.
• Chop sun-dried tomatoes small. This spreads their flavor through the sauce instead of leaving big chewy pieces.
• Taste before serving. Parmesan varies in saltiness, so adjust salt at the very end.

What to Serve With It

This creamy chicken pairs well with mashed potatoes, buttered egg noodles, or a simple green salad to cut through the richness. For a heartier potato side, try our Crock Pot Cheesy Scalloped Potatoes. Crusty bread is also great for soaking up every bit of the sauce.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, let the sauce cool completely and freeze in a sealed container for up to 2 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, or in the microwave in 30-second bursts, stirring between each, until warmed through to 165°F.

Marry Me Chicken FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and tend to stay more tender over the longer cook time.

Can I double this recipe?

You can double the sauce ingredients and chicken as long as your crockpot has room for everything to sit mostly submerged in liquid.

Can I make Marry Me Chicken ahead of time?

Yes, the sauce actually improves with a day of resting in the fridge, so it's a smart make-ahead option for dinner parties.

Crockpot Marry Me Chicken

Tender chicken breasts slow cooked in a creamy sun-dried tomato and parmesan sauce, an easy hands-off version of the viral marry me chicken.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs 30 minutes mins

Total Time 5 hours hrs 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Method

Ingredients

  

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Italian seasoning
• 1 cup chicken broth low-sodium
• 1/2 cup sun-dried tomatoes (oil-packed) chopped
• 4 cloves garlic minced
• 1 cup heavy cream
• 3/4 cup grated parmesan cheese
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 cup fresh basil chopped, plus more for garnish

Method

 

1. Season the chicken: Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and Italian seasoning. This helps the seasoning stick and flavors the meat from the inside out.
2. Build the sauce base: In the crockpot, whisk together the chicken broth, chopped sun-dried tomatoes, and minced garlic until combined. This liquid will simmer with the chicken and become the base of the sauce.
3. Add the chicken: Nestle the seasoned chicken breasts into the broth mixture, making sure they're mostly submerged. Spoon a little of the liquid over the top of each piece.
4. Cook low and slow: Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165°F internally and shreds easily with a fork.
5. Remove the chicken: Transfer the cooked chicken to a plate and tent loosely with foil to keep warm while you finish the sauce.
6. Stir in the cream: Pour the heavy cream and parmesan cheese into the liquid left in the crockpot, stirring until the cheese melts smoothly into the sauce.
7. Thicken the sauce: Whisk the cornstarch with the water to make a slurry, stir it into the sauce, and let it cook uncovered on high for about 10 minutes until it thickens enough to coat a spoon.
8. Return the chicken: Slice or shred the chicken as you like, then return it to the thickened sauce and spoon the sauce over the top to coat each piece.
9. Add fresh basil: Stir in the chopped fresh basil just before serving so it keeps its bright color and flavor.
10. Serve warm: Spoon the chicken and sauce over your favorite side, garnish with extra basil and parmesan, and serve immediately.

More Recipes You'll Love

• Comforting Crock Pot Chicken and Noodles: another creamy, hands-off chicken dinner for busy nights.
• Crockpot Chicken and Dumplings: a classic comfort food with a similarly rich, creamy base.
• Sweet Baby Ray's Crockpot Chicken: for when you want something sweeter and saucier.
• Swamp Soup Recipe: a creamy, loaded crockpot soup that's just as easy to dump and cook.