I learned this recipe from a friend who swore it could win over picky eaters and busy weeknights — creamy, garlicky chicken with sun-dried tomatoes that practically cooks itself in the Crock Pot. This Marry Me Chicken uses four boneless, skinless chicken breasts simmered in a cream-cheese-and-broth sauce with spinach and Parmesan, and it’s perfect served over rice or pasta for a comforting dinner that feels special without a lot of fuss. If you want a short primer on my kitchen testing and why I prefer slow-cooker dinners on busy nights, see my about page: https://savorousrecipe.com/about-me/.
Why you’ll love this dish
This version of Marry Me Chicken is built for simplicity without sacrificing flavor. The slow, low simmer lets the garlic and sun-dried tomatoes infuse the chicken, while cream cheese and chicken broth turn into a silky sauce that clings to pasta or rice.
- Weeknight-friendly: prep in 10 minutes, hands-off cooking for 4–6 hours.
- Budget-smarter than takeout: pantry staples and inexpensive chicken breasts.
- Crowd-pleasing: mild heat from red pepper flakes but easily adjustable for kids.
- Make-ahead friendly: freezes well for future dinners.
“We served this to guests with a salad and everyone asked for seconds—comfort food that feels special.” — a reader-tested reaction
For a nostalgic spin on chicken classics you might pair this with, check a roundup of retro chicken ideas here: https://savorousrecipe.com/how-to-make-delicious-1980s-chicken-dishes-at-home/.
The cooking process explained
Before you begin, here’s the quick overview so you know what to expect: pat and season the breasts, layer them in the Crock Pot with sun-dried tomatoes, pour a smooth cream cheese–chicken broth mixture over top, add spinach and Parmesan, then cook low for 4–6 hours until tender. The sauce finishes glossy and slightly thickened; shred or slice the chicken when done and toss with the sauce.
This sets expectations: active prep ~10 minutes, Crock Pot time 4–6 hours on low, yields 4 servings.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 tsp Italian seasoning
- 1 cup sun-dried tomatoes, chopped (packed in oil or dry — if oil-packed, drain slightly)
- 8 oz cream cheese, softened (full-fat for best texture)
- 1 cup low-sodium chicken broth
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Substitutions/notes:
- Cream cheese: Neufchâtel can lighten calories but will be less rich. Heavy cream (½ cup) can be combined with 4 oz cream cheese for a silkier finish.
- Sun-dried tomatoes: If you only have jarred tomatoes in oil, chop and reserve a bit of the oil for extra flavor.
- Spinach: Baby spinach works best; kale can be used but add it earlier to soften.
Step-by-step instructions
- Set your Crock Pot to low heat.
- Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and 2 tsp Italian seasoning.
- Place the chicken breasts in the bottom of the Crock Pot in a single layer. Scatter the chopped sun-dried tomatoes and minced garlic over the chicken.
- In a medium bowl, soften the cream cheese and whisk together with the chicken broth until smooth. A hand mixer or vigorous stirring helps remove lumps. Pour this mixture evenly over the chicken.
- Add the fresh spinach over the sauce and sprinkle the grated Parmesan and red pepper flakes on top.
- Cover and cook on low for 4–6 hours. Check at 4 hours for tenderness; the internal temperature should reach 165°F (74°C). If using thicker breasts, allow up to 6 hours.
- When done, carefully remove chicken to a cutting board and shred or slice as preferred. Stir the sauce in the Crock Pot to combine; it will thicken slightly. Return chicken to the sauce to coat.
- Serve hot over rice, pasta, or mashed potatoes.
Best ways to enjoy it
Serve this chicken spooned over:
- Fluffy jasmine or basmati rice to soak up the sauce.
- Al dente fettuccine or penne for a creamy pasta dinner.
- Garlic mashed potatoes for an indulgent plate.
Garnish with chopped fresh basil or extra Parmesan. For a party-friendly plan, shred the chicken and pile it on mini slider rolls topped with arugula for an easy buffet option — if you need appetizer inspiration, these Buffalo chicken bombs are a fun, spicy contrast: https://savorousrecipe.com/buffalo-chicken-bombs/.
Storage and reheating tips
- Refrigerator: Cool completely, then store in an airtight container for 3–4 days.
- Freezer: Place in freezer-safe containers for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently reheat on the stovetop over low heat, adding a splash of chicken broth to loosen the sauce, or microwave in 30-second intervals stirring between until hot. Ensure internal temperature reaches 165°F when reheated.
Safety note: Never leave cooked chicken at room temperature for more than 2 hours (1 hour above 90°F). Always check internal temperature with a reliable thermometer.
Helpful cooking tips
- Even cooking: If breasts vary in thickness, pound them to even thickness or slice the thicker ones in half to ensure uniform doneness.
- Smooth sauce: Let the cream cheese come to room temperature for easier whisking. A small blender or immersion blender can finish the sauce if it’s a bit lumpy.
- Texture control: If the sauce seems too thin after cooking, remove the lid and cook on high for 10–20 minutes to reduce, or stir in 1–2 tbsp of cornstarch slurry (cornstarch + cold water) to thicken.
- Amp up flavor: Add a splash of white wine or a teaspoon of Dijon mustard to the cream cheese mixture for complexity.
- Kid-friendly: Reduce or omit red pepper flakes and chop sun-dried tomatoes smaller for picky eaters.
Creative twists
- Low-carb: Serve over cauliflower rice or zoodles.
- Dairy-free: Swap cream cheese for a blended cauliflower purée thickened with nutritional yeast; flavor will change, but texture remains creamy.
- Spicy: Add chopped roasted red peppers and extra red pepper flakes, or finish with a drizzle of hot honey.
- Mediterranean: Stir in chopped olives and a squeeze of lemon at the end for brightness.
- Sheet-pan finish: Cook in Crock Pot as written, then transfer to a baking dish, top with extra Parmesan, and broil briefly for a golden crust.
Common questions
Q: Can I use frozen chicken breasts?
A: It’s safer to use thawed chicken for even cooking and food safety. Frozen breasts can cause lower-quality texture and longer cooking times; if using frozen, increase Crock Pot time and verify internal temperature reaches 165°F.
Q: How thick should the sauce be when finished?
A: It should be creamy and coat the back of a spoon. If too thin, reduce uncovered on high for 10–20 minutes or stir in a small cornstarch slurry. If too thick, thin with a splash of chicken broth.
Q: Can I make this in an Instant Pot?
A: Yes — use the sauté function to soften garlic and tomatoes briefly, then stack chicken and add the cream cheese mixture. Cook on high pressure for 10–12 minutes with a natural release, but expect a slightly different texture from slow cooking.
Q: Is this recipe freezer-friendly?
A: Yes — cool fully, then freeze in airtight containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Q: What’s the best way to reheat without drying the chicken?
A: Reheat gently over low heat with a splash of chicken broth; microwaving in short bursts with stirring also works.
Conclusion
If you want another slow-cooker version to compare technique and flavors, try this Easy Crockpot Marry Me Chicken recipe for a slightly different take: https://littlesunnykitchen.com/crockpot-marry-me-chicken/. For more tested comfort-food slow-cooker recipes with detailed notes, check out this Crock Pot Marry Me Chicken write-up as well: https://www.thecountrycook.net/crock-pot-marry-me-chicken/.
Marry Me Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 tsp Italian seasoning
- 1 cup sun-dried tomatoes, chopped (packed in oil or dry) If oil-packed, drain slightly.
- 8 oz cream cheese, softened Full-fat for best texture.
- 1 cup low-sodium chicken broth
- 2 cups fresh spinach Baby spinach works best.
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes Adjust to taste.
- to taste Salt and pepper
Instructions
Preparation
- Set your Crock Pot to low heat.
- Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and 2 tsp Italian seasoning.
- Place the chicken breasts in the bottom of the Crock Pot in a single layer.
- Scatter the chopped sun-dried tomatoes and minced garlic over the chicken.
- In a medium bowl, soften the cream cheese and whisk together with the chicken broth until smooth.
- Pour this mixture evenly over the chicken.
- Add the fresh spinach over the sauce and sprinkle the grated Parmesan and red pepper flakes on top.
Cooking
- Cover and cook on low for 4–6 hours. Check at 4 hours for tenderness; the internal temperature should reach 165°F (74°C). If using thicker breasts, allow up to 6 hours.
Serving
- When done, carefully remove chicken to a cutting board and shred or slice as preferred.
- Stir the sauce in the Crock Pot to combine; it will thicken slightly.
- Return chicken to the sauce to coat.
- Serve hot over rice, pasta, or mashed potatoes.