Crock Pot Marry Me Chicken combines tender chicken thighs with sun-dried tomatoes, garlic, Italian herbs, cream, and Parmesan. The slow cooker handles most of the work, while a quick optional sear adds browned flavor before the chicken cooks in the sauce.
The recipe serves six and cooks for 3–4 hours on low or 2–3 hours on high. Chicken thighs are particularly suitable because they stay moist during slow cooking; boneless breasts can work but should be checked earlier to avoid dryness.
Build flavor before slow cooking
Pat 2 pounds of chicken thighs dry and season both sides. Sear them in olive oil for 2–3 minutes per side, then transfer to a 6-quart slow cooker. Sauté minced garlic and chopped oil-packed sun-dried tomatoes briefly, deglaze the pan with a splash of chicken broth, and scrape the browned bits into the cooker.
Add the remaining broth, heavy cream, Italian seasoning, optional red pepper flakes, salt, and pepper. Cover and cook until the chicken is tender and reaches at least 165°F (74°C) in the thickest part.
Finish the sauce
- Move the cooked chicken to a clean plate and shred it with two forks.
- Stir freshly grated Parmesan and optional spinach into the hot sauce.
- Allow about five minutes for the spinach to wilt and the cheese to melt.
- Return the chicken, stir to coat, then taste and adjust the seasoning.
Freshly grated Parmesan melts more smoothly than pre-shredded cheese. Keep the slow cooker covered during the main cooking period so heat does not escape. If the sauce seems thin, leave the lid ajar briefly after adding the cheese; it will also thicken slightly as it cools.
Serving and storage
Serve over pasta, rice, or mashed potatoes, with a green vegetable to balance the rich sauce. Cool leftovers promptly and refrigerate in an airtight container for 3–4 days. Reheat gently to keep the cream sauce smooth. For another easy chicken dinner, try lemon herb chicken orzo, or explore the All Recipes page.
FAQs
What exactly is Crock Pot Marry Me Chicken (+Video)?
Crock Pot Marry Me Chicken (+Video) is a slow-cooked version of the popular 'Marry Me Chicken' dish. It features incredibly tender chicken thighs simmered in a rich, creamy sauce made with sun-dried tomatoes, garlic, Italian herbs, and Parmesan cheese. The 'Marry Me' name comes from its exceptionally delicious and comforting flavor, often inspiring rave reviews!
Can I use chicken breasts instead of thighs for this Crock Pot Marry Me Chicken (+Video) recipe?
Yes, you can use boneless, skinless chicken breasts for Crock Pot Marry Me Chicken (+Video), but chicken thighs are highly recommended. Thighs stay much more moist and tender during the long slow-cooking process due to their higher fat content, whereas breasts can sometimes become dry. If using breasts, consider reducing the cooking time slightly and ensure they are not overcooked.
What should I serve with Crock Pot Marry Me Chicken (+Video)?
Crock Pot Marry Me Chicken (+Video) is incredibly versatile! It pairs perfectly with pasta (like linguine or fettuccine), rice (white or brown), mashed potatoes, or even quinoa. For a lighter meal, serve it with steamed vegetables like green beans or broccoli, or over cauliflower rice. A fresh green salad is also a great complement to balance the richness.
How long does Crock Pot Marry Me Chicken (+Video) last in the fridge?
Leftover Crock Pot Marry Me Chicken (+Video) can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop over low heat or in the microwave, making it an excellent option for meal prepping throughout the week.
Crock Pot Marry Me Chicken
This Crock Pot Marry Me Chicken (+Video) recipe delivers tender chicken in a creamy, savory sauce with sun-dried tomatoes and Parmesan. It's an effortless weeknight meal that's so delicious, it's rumored to inspire proposals!
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
Ingredients
2 lbs boneless, skinless chicken thighs
1 tsp salt, divided
1/2 tsp black pepper, divided
1 tbsp olive oil
4 cloves garlic, minced
1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
1 cup chicken broth
1 1/2 cups heavy cream
1 tbsp Italian seasoning
1/2 tsp red pepper flakes (optional)
1/2 cup grated Parmesan cheese
2 cups fresh spinach (optional, but recommended)
Fresh basil or parsley, for garnish
Instructions
Step 1: Pat chicken thighs dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: In a large skillet, heat olive oil over medium-high heat. Sear chicken thighs for 2-3 minutes per side until lightly browned. This step is optional but adds great flavor. Transfer chicken to a 6-quart (or larger) slow cooker.
Step 3: In the same skillet (or directly in the slow cooker if it has a sear function), add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Step 4: Deglaze the skillet with a splash of chicken broth if needed, scraping up any browned bits. Pour the remaining chicken broth, heavy cream, Italian seasoning, red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp black pepper into the slow cooker over the chicken and aromatics. Stir gently to combine.
Step 5: Cover and cook on low for 3-4 hours or on high for 2-3 hours, or until chicken is cooked through and very tender (internal temperature 165°F/74°C).
Step 6: Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Set aside.
Step 7: Stir the grated Parmesan cheese and fresh spinach (if using) into the sauce in the slow cooker. Cook, stirring occasionally, until the spinach has wilted (about 5 minutes).
Step 8: Return the shredded chicken to the slow cooker and stir to coat thoroughly with the creamy sauce.
Step 9: Taste and adjust seasoning as needed. Garnish with fresh basil or parsley before serving. Serve hot over pasta, rice, or mashed potatoes.
Notes
For best results, use freshly grated Parmesan cheese. This dish pairs wonderfully with a side of rice, pasta, or mashed potatoes. Leftovers store well in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours (low) or 2-3 hours (high)
- Category: Main Course
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 580 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg
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