This Crockpot Marry Me Chicken is the kind of meal that makes a Tuesday feel special. The creamy garlic parmesan sauce, tender chicken, and sun dried tomatoes come together with almost no effort. Just a few minutes of prep and your slow cooker does the rest. Every. Single. Time.
Layer the chicken. Place 2 lbs boneless skinless chicken breasts in the bottom of your slow cooker.
Add the flavor. Pour in 1 cup chicken broth and 1 cup heavy cream. Add 3 minced garlic cloves, 1/2 cup drained and chopped sun dried tomatoes (oil packed for deeper flavor), 1 tsp Italian seasoning, 1/2 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
Cook low and slow. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is tender and cooked through.
Finish the sauce. You can leave the chicken whole, slice it, or shred it right in the crockpot. Stir in 1/2 cup grated parmesan cheese, 2 cups fresh spinach, and 1 tbsp butter (optional). Cover again and let sit for 5 to 10 minutes, until the spinach wilts and the sauce thickens.
Tip: Always use full fat heavy cream to keep the sauce from splitting. Add the spinach at the very end so it stays bright and never turns mushy.
Serving suggestions: Spoon this creamy Tuscan chicken over pasta, mashed potatoes, rice, or crusty bread. For a lighter option, serve over roasted vegetables or a bed of fresh arugula. If you love pasta, try my Marry Me Chicken Pasta for another family favorite.
Cooking time reference:
Protein
Setting
Time
Boneless chicken breasts
LOW
4 to 5 hours
Boneless chicken breasts
HIGH
2 to 3 hours
Boneless chicken thighs
LOW
4 to 5 hours
Boneless chicken thighs
HIGH
2 to 3 hours
Bone in chicken thighs
LOW
5 to 6 hours
Storage and reheating: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or broth to bring the sauce back to life. You can also freeze this dish for up to 3 months; the cream sauce may separate a little but will recombine when reheated slowly.
The name comes from a popular recipe that is said to be so delicious that the person you serve it to will want to marry you. It is a viral dish known for its rich, creamy, and savory flavor combination.
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work very well in this recipe. They are more forgiving and stay moist and tender during the long slow cooking time.
How do I thicken the sauce for Crockpot Marry Me Chicken?
To thicken the sauce, you can remove the cooked chicken and stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 20 to 30 minutes of cooking. Let it cook uncovered to reach your desired consistency.
Can I freeze Crockpot Marry Me Chicken?
Yes, this dish freezes very well. Allow it to cool completely, then store it in an airtight container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.
What should I serve with Crockpot Marry Me Chicken?
This creamy chicken is excellent served over pasta, such as fettuccine or penne, or with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. A side of steamed broccoli or a simple green salad also pairs nicely.
Can I make this dairy free?
You can make a dairy free version by substituting the heavy cream with full fat canned coconut milk or a dairy free cream alternative. Use a dairy free parmesan style cheese or nutritional yeast, and replace butter with olive oil or a plant based butter.
🍗 A rich, creamy Tuscan-inspired chicken dish that slow cooks to tender perfection while you go about your day.
🍝 The irresistible garlic parmesan sauce with sun dried tomatoes and spinach makes any dinner feel like a special occasion.
Total Time:4 hours 20 minutes
Yield:6 servings 1x
Ingredients
Scale
2 lbs boneless skinless chicken breasts
1 cup chicken broth
1 cup heavy cream
3 garlic cloves, minced
1/2 cup oil-packed sun dried tomatoes, drained and chopped
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 cup grated parmesan cheese
2 cups fresh spinach
1 tbsp butter (optional)
Instructions
1-Layer the chicken: Place 2 lbs boneless skinless chicken breasts in the slow cooker.
2-Add the flavor: Pour in 1 cup chicken broth and 1 cup heavy cream, then add 3 minced garlic cloves, 1/2 cup drained and chopped sun dried tomatoes, 1 tsp Italian seasoning, 1/2 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
3-Cook low and slow: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken is tender and cooked through.
4-Finish the sauce: Leave chicken whole, slice, or shred; stir in 1/2 cup grated parmesan, 2 cups fresh spinach, and 1 tbsp butter (optional); cover and let sit 5-10 minutes until spinach wilts and sauce thickens.
Last Step:
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Notes
🧈 Always use full fat heavy cream to keep the sauce from splitting during slow cooking.
🌿 Add the spinach only at the very end so it stays bright green and never turns mushy.
🔥 To thicken the sauce further, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) during the last 20 to 30 minutes of cooking.
