Name: Crock Pot Marry Me Chicken Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 2 to 2.5 pounds boneless skinless chicken breasts, large breasts sliced in half horizontally; 2 to 2.5 pounds boneless skinless chicken thighs, as an alternative to breasts; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 1 1/2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked or sweet paprika; 1 teaspoon dried Italian seasoning or equal mix of dried basil, oregano, and thyme; 1 pinch red pepper flakes; 2 tablespoons olive oil (or oil from the sun dried tomato jar); 3 to 4 cloves garlic, minced; 1 cup low sodium chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/3 to 1/2 cup sun dried tomatoes in oil, drained and sliced; 1 teaspoon Dijon mustard; 1 tablespoon tomato paste; 1 to 2 teaspoons cornstarch mixed with 2 teaspoons cold water, for slurry; 1 to 2 tablespoons chopped fresh basil or parsley; extra grated Parmesan, for serving; 1 to 2 teaspoons fresh lemon juice, to taste

Crock Pot Marry Me Chicken Recipe tastes rich, creamy, a little tangy, and super cozy, like Tuscan chicken met your favorite creamy pasta sauce. It works for busy families, date nights at home, or anyone who wants a “fancy” dinner with about 15 minutes of hands-on time and roughly 3 to 4 hours in the slow cooker. I first made this on a Tuesday in sweatpants, so you’re in good company if you do the same.

Why Crock Pot Marry Me Chicken Recipe Is Worth It

This slow cooker version gives you all the flavor of the viral skillet Marry Me Chicken with way less babysitting. You toss everything in, walk away, and come back to tender chicken in a silky, garlicky, sun dried tomato cream sauce.

The recipe tastes restaurant-level but uses simple pantry ingredients like dried herbs, broth, and jarred sun dried tomatoes. It also works with chicken breasts or thighs, so you can use whatever sits in your freezer.

My whole family asked for seconds of this Crock Pot Marry Me Chicken Recipe, and my picky eater actually licked the plate clean ★★★★★

Ingredients You Need

Chicken

2 to 2.5 pounds boneless skinless chicken breasts
- Slice large breasts in half horizontally so they cook evenly.
Or use 2 to 2.5 pounds boneless skinless chicken thighs
- Thighs stay extra juicy and handle longer cook times.

Seasoning blend

1.5 teaspoons kosher salt
1 teaspoon black pepper
1.5 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked or sweet paprika
1 teaspoon dried Italian seasoning or equal mix of dried basil, oregano, and thyme
1 pinch red pepper flakes, optional for mild heat

You can use your favorite all purpose chicken seasoning if you keep one in the pantry. Just watch the salt level and reduce added salt if your blend tastes salty.

Sauce ingredients

2 tablespoons olive oil
- Use the oil from the sun dried tomato jar for extra flavor.
3 to 4 cloves garlic, minced (or 1.5 teaspoons garlic paste from a tube)
1 cup low sodium chicken broth
- I like Better Than Bouillon mixed with water for richer flavor.
1 cup heavy cream
- Or use half and half for a lighter sauce, though it thickens a bit less.
1/2 cup grated Parmesan cheese, freshly grated if possible
- Pre grated works in a pinch but can make the sauce slightly grainy.
1/3 to 1/2 cup sun dried tomatoes in oil, drained and sliced
- Julienne cut saves chopping time.
1 teaspoon Dijon mustard, optional but adds depth
1 tablespoon tomato paste, optional for a deeper tomato note
1 to 2 teaspoons cornstarch mixed with 2 teaspoons cold water, optional thickener

Finishing touches

1 to 2 tablespoons chopped fresh basil or parsley
Extra grated Parmesan for serving
Fresh lemon juice to taste, about 1 to 2 teaspoons, optional to brighten the sauce

Equipment

4 to 6 quart slow cooker or Crock Pot
Small bowl for seasoning mix
Measuring cups and spoons
Cutting board and sharp knife
Whisk or fork for mixing cornstarch slurry
Tongs or fork to remove and shred or slice chicken

Quick Tips & substitutions

Season the chicken generously so it stands up to the rich sauce.
Brown the chicken in a skillet for 2 to 3 minutes per side if you want extra flavor, but skip this step on busy days.
Use chicken thighs if you plan to cook closer to 4 hours on high or 6 hours on low, since they stay more tender.
Swap heavy cream with half and half, then add a cornstarch slurry at the end if you want a slightly lighter sauce that still feels creamy.
Use jarred minced garlic or garlic paste when you feel short on time, and bump the amount slightly for more garlic punch.
Stir in baby spinach during the last 10 minutes of cooking for extra veggies without extra effort.
Replace sun dried tomatoes with cherry tomatoes if needed, but the flavor turns fresher and less intense.
Use lactose free half and half and a lactose free hard cheese if you need a gentler dairy option.
Skip the red pepper flakes for kids, then sprinkle some on your own plate.
Serve the sauce over cooked pasta, mashed potatoes, rice, or cauliflower rice to stretch the meal.

How to Make Crock Pot Marry Me Chicken Recipe

Step 1: Season the chicken

Pat the chicken dry with paper towels so the seasoning sticks well.
Stir together salt, pepper, garlic powder, onion powder, paprika, Italian seasoning, and red pepper flakes in a small bowl.
Coat both sides of the chicken pieces with the seasoning mix and press it in lightly.

Step 2: Optional quick sear

Heat olive oil in a large skillet over medium high heat.
Add the seasoned chicken in a single layer and sear 2 to 3 minutes per side until the outside browns.
You only want color here, not fully cooked chicken, then move the pieces straight into the slow cooker.

Step 3: Build the sauce base in the slow cooker

Add the sliced sun dried tomatoes to the bottom of the slow cooker.
Place the seasoned chicken on top in an even layer.
Pour in the chicken broth, then drizzle in the heavy cream.
Stir in Dijon mustard and tomato paste around the chicken so they mix into the liquid.

Step 4: Cook low and slow

Cover the slow cooker with the lid.
Cook on low for 4 to 5 hours or on high for 2.5 to 3.5 hours, until the chicken reaches 165°F in the thickest part.
Check a little early the first time you make it, since every slow cooker runs a bit different.

Step 5: Add Parmesan and thicken the sauce

Once the chicken cooks through, remove it to a plate and tent loosely with foil.
Whisk the grated Parmesan into the hot liquid in the slow cooker until it melts and turns creamy.
If you want a thicker sauce, stir together cornstarch and cold water, then whisk that slurry into the sauce.
Cover and cook on high for 10 to 15 minutes until the sauce thickens slightly and coats a spoon.

Step 6: Finish and adjust

Slice or shred the chicken, then return it to the slow cooker and stir to coat it in the sauce.
Taste and adjust with a pinch of salt, extra Parmesan, or a squeeze of lemon juice for brightness.
Stir in chopped fresh basil or parsley right before serving so the herbs stay vibrant.

Step 7: Serve

Spoon the Crock Pot Marry Me Chicken over pasta, rice, mashed potatoes, or your favorite base.
Top with extra Parmesan and a sprinkle of fresh herbs.
Serve hot while the sauce stays silky and the chicken stays juicy.

Recipe Variations

Gluten free: Serve over gluten free pasta, rice, or mashed potatoes and confirm your broth and Dijon label list gluten free.
Low carb: Serve over cauliflower rice, zucchini noodles, or steamed broccoli and skip any flour based thickeners.
Extra veggie: Stir in 2 cups baby spinach or chopped kale during the last 10 minutes of cooking.
Mushroom twist: Add 1 cup sliced mushrooms on the bottom with the sun dried tomatoes.
Spicy version: Double the red pepper flakes and add a pinch of cayenne.
Dairy lighter: Use half and half and reduce Parmesan to 1/3 cup, then thicken with a small cornstarch slurry.
Dairy free style: Use full fat coconut milk and a dairy free Parmesan style cheese, and expect a slightly different but still rich flavor.

Ways to Serve Crock Pot Marry Me Chicken Recipe

Over al dente pasta with extra Parmesan and fresh basil.
On top of creamy mashed potatoes with a side of green beans.
Over steamed rice with roasted broccoli or asparagus.
With cauliflower rice or zucchini noodles for a lighter plate.
Stuffed into toasted hoagie rolls with a little mozzarella on top.
Spoon over sautéed spinach or mixed veggies for a lower carb bowl.

Storage Success

Cool leftovers until they reach room temperature, then store them in an airtight container in the fridge for up to 3 to 4 days. The sauce thickens as it chills, so stir in a splash of broth or milk when you reheat it on the stove over low heat. You can freeze portions for up to 2 months, though the cream sauce may separate slightly after thawing. Stir it well while it reheats and it usually comes back together nicely.