I remember the first time I made this sauce in the slow cooker — the house smelled like garlic and sun-dried tomato heaven, and dinner practically made itself. Crock Pot Marry Me Chicken is a cozy, creamy chicken dish built on simple pantry ingredients and a rich Parmesan-heavy sauce. It’s perfect for busy weeknights when you want something a little special without fuss.
Why you’ll love this dish
This recipe hits comforting, impressive, and effortless all at once. The creamy, tangy sauce with sun-dried tomatoes and garlic feels restaurant-worthy, but the slow cooker does the heavy lifting so you don’t have to babysit the stove. It’s also forgiving: boneless skinless breasts stay moist in the sauce, and searing is optional (but recommended if you like a deeper flavor and nicer color).
"A family favorite — minimal prep, maximum flavor. Everyone asks for seconds."
Reasons to make it:
- Great weeknight showstopper that’s mostly hands-off.
- Flexible for feeding guests or meal prepping.
- Kid-friendly, yet adult-friendly when you add red pepper flakes.
- Uses inexpensive staples you probably have on hand.
Curious about my other easy crowd-pleasers? Check out my short bio for more dinner ideas: https://savorousrecipe.com/about-me/
How this recipe comes together
This is a straightforward slow-cooker process so you know what to expect before you start:
- Pat and season chicken breasts to ensure even seasoning.
- Optional: quickly sear in olive oil for color and flavor.
- Whisk together chicken broth, heavy cream, grated Parmesan, minced garlic, and chopped sun-dried tomatoes; add crushed red pepper if you like heat.
- Pour sauce into the Crock Pot, nestle chicken in, cover, and cook on low until the internal temperature reaches 165°F (about 3.5–4 hours).
- Finish with fresh parsley and serve over pasta, rice, or mashed potatoes.
If you like retro-inspired chicken comfort dishes, you might enjoy a few other nostalgic recipes here: https://savorousrecipe.com/how-to-make-delicious-1980s-chicken-dishes-at-home/
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lb)
- 1 tablespoon olive oil (for searing, optional)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese (freshly grated melts best)
- 1/2 cup chopped sun-dried tomatoes (in oil, drained)
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh chopped parsley, for garnish
Notes/substitutions:
- Heavy cream: for a lighter sauce, substitute half-and-half but expect a thinner sauce. If using half-and-half, stir in 2 oz cream cheese at the end for body.
- Parmesan: freshly grated is ideal; pre-grated can contain anti-caking agents and won’t melt as smoothly.
- Sun-dried tomatoes: the oil-packed variety adds richness; drain and pat before chopping.
Step-by-step instructions
- Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
- (Optional) Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken 1–2 minutes per side until golden. This step adds flavor and color but isn’t necessary if you’re short on time.
- In a bowl, whisk together 1/2 cup chicken broth, 1 cup heavy cream, 3/4 cup grated Parmesan, minced garlic, 1/2 cup chopped sun-dried tomatoes, and 1/2 teaspoon crushed red pepper flakes (if using). Stir until the Parmesan begins to incorporate.
- Pour the sauce into the base of the Crock Pot and spread it evenly.
- Place the seasoned (and optionally seared) chicken breasts into the sauce, nestling them so they’re partially submerged.
- Cover and cook on low for 3.5–4 hours. Use an instant-read thermometer to ensure the thickest part reaches 165°F.
- When done, remove the lid, taste the sauce and adjust seasoning with salt and pepper. Garnish with fresh chopped parsley and serve hot.
Quick note: If the sauce looks too thin at the end, remove the chicken and whisk a 1–2 teaspoon cornstarch slurry into the sauce, then cook uncovered on low for 10–15 minutes until thickened. Alternatively, transfer sauce to a skillet and reduce over medium heat.
Best ways to enjoy it
This creamy chicken pairs well with starchy, simple sides that soak up the sauce:
- Serve over cooked pasta (linguine or penne), garlic mashed potatoes, or creamy polenta.
- Spoon over cauliflower mash for a lower-carb option.
- Add a bitter green like arugula or lightly sautéed spinach on the side to cut the richness.
- For a weeknight plate, serve with a simple green salad and crusty bread.
If you want a fun handheld option, shred the cooked chicken and tuck it into warm rolls with a spoonful of sauce — think comfort lunch. For a spicy-sweet pairing, try it with a side inspired by buffalo flavors: https://savorousrecipe.com/buffalo-chicken-bombs/
Storage and reheating tips
- Refrigeration: Cool to room temperature, then store in an airtight container for 3–4 days. Keep chicken breasts submerged in sauce to prevent drying.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Texture may soften slightly after thawing, but it’s still delicious.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally until heated through. Microwave in 30–45 second bursts, stirring between intervals, until the internal temperature reaches 165°F. If the sauce separates slightly after freezing, whisk in a splash of cream or broth while reheating.
- Safety: Always use an instant-read thermometer to confirm food has reached 165°F before serving.
Pro chef tips
- Don’t skip patting the chicken dry; dry surfaces sear better and develop more flavor if you choose to brown the meat.
- Searing isn’t required but adds a caramelized note and better presentation.
- If you prefer thicker sauce without cornstarch, reduce the sauce on the stove after cooking the chicken by transferring it to a saucepan and simmering until desired thickness.
- Use room-temperature cream and cheeses to help them incorporate more smoothly.
- For even cooking, choose similar-sized breasts. If one breast is very thick, slice it horizontally into two thinner cutlets.
Creative twists
- Herb-forward: Stir in chopped basil or oregano before serving for a fresher profile.
- Lighter option: Swap half the cream for low-fat milk, and add 2 tablespoons of cream cheese to maintain richness.
- Protein swaps: Use boneless skinless thighs (same cook time) for richer flavor. Thighs are more forgiving and often juicier.
- Dairy-free: Use full-fat coconut milk and nutritional yeast instead of Parmesan for a dairy-free version — flavor will be different but still creamy.
- Spice it up: Increase crushed red pepper or add a pinch of smoked paprika for depth.
- Crowd-friendly: Double the sauce and shred extra chicken at the end to stretch servings.
Common questions
Q: Can I use frozen chicken breasts?
A: It’s best to thaw chicken first. Cooking from frozen in a slow cooker raises food-safety concerns because the interior can spend too long in the temperature danger zone. Thaw overnight in the fridge before cooking.
Q: How can I thicken the sauce without cornstarch?
A: Remove the chicken and simmer the sauce on the stove to reduce and concentrate it. Stir in a small knob of cream cheese or a tablespoon of grated Parmesan to help thicken as well.
Q: How long does this take if I don’t sear the chicken?
A: Searing adds just 4–6 minutes of hands-on time. If you skip it, total hands-on time is under 10 minutes — cook time stays 3.5–4 hours on low.
Q: Is this safe to double for a crowd?
A: Yes. Use a larger slow cooker and maintain the same liquid ratio. Increase cook time slightly if the cooker is very full, and always check that the thickest piece reaches 165°F.
Q: Can I make this ahead for guests?
A: Absolutely. Cook fully, refrigerate, and reheat gently before serving. Reheat slowly on the stove so the sauce stays silky.
Conclusion
If you want another easy slow-cooker riff on this creamy, garlicky chicken, try this detailed version at Easy Crockpot Marry Me Chicken Recipe (https://littlesunnykitchen.com/crockpot-marry-me-chicken/) or compare notes with a similar take at Crock Pot Marry Me Chicken – The Country Cook (https://www.thecountrycook.net/crock-pot-marry-me-chicken/). Both provide helpful variations and photo steps to inspire your next cozy dinner.
Crock Pot Marry Me Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb)
- 1 tablespoon olive oil (for searing, optional) Adds flavor and color
- to taste Salt and freshly ground black pepper Use as desired
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream For a lighter sauce, substitute half-and-half
- 3/4 cup grated Parmesan cheese (freshly grated melts best)
- 1/2 cup chopped sun-dried tomatoes (in oil, drained)
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional) Adds heat
- for garnish Fresh chopped parsley
Instructions
Preparation
- Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Optional: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken for 1–2 minutes per side until golden.
Sauce Preparation
- In a bowl, whisk together chicken broth, heavy cream, grated Parmesan, minced garlic, chopped sun-dried tomatoes, and crushed red pepper flakes (if using). Stir until the Parmesan begins to incorporate.
Cooking
- Pour the sauce into the Crock Pot and spread it evenly.
- Place the seasoned (and optionally seared) chicken breasts into the sauce, nestling them partially submerged.
- Cover and cook on low for 3.5–4 hours until the thickest part reaches 165°F.
- When done, taste the sauce and adjust seasoning with salt and pepper. Garnish with fresh chopped parsley and serve hot.