I make this Crockpot Marry Me Chicken when I want something rich, creamy, and comforting with minimal effort. The tender chicken simmers slowly in a dreamy sauce made with garlic, sun-dried tomatoes, and Parmesan—every bite tastes like it was made to impress.
Why I’ll Love This Recipe
I love how everything comes together in one pot without needing constant attention. The slow cooking makes the chicken incredibly juicy, and the creamy garlic-Parmesan sauce is packed with flavor. It’s one of those dishes I can serve to guests or make for a cozy dinner at home—and it never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breasts
salt
pepper
olive oil
minced garlic
chicken broth
heavy cream
cornstarch
sun-dried tomatoes
fresh thyme
red pepper flakes
Parmesan cheese
basil leaves
Directions
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I season the chicken breasts with salt and pepper, then sear them in olive oil for about 4 minutes per side until golden brown. Once done, I place them into the crockpot.
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In the same pan, I sauté garlic briefly, then stir in chicken broth. I whisk together heavy cream and cornstarch until smooth and add that to the skillet. I let it simmer for a couple of minutes.
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I pour the sauce over the chicken in the crockpot, then add the sun-dried tomatoes, fresh thyme, and red pepper flakes.
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I cover and cook everything on low for 5–6 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
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Just before serving, I stir in Parmesan cheese and top it all with fresh basil.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 4 hours 30 minutes
Total time: 4 hours 45 minutes
Variations
Sometimes I swap the chicken breasts for boneless, skinless thighs for even more flavor. I’ve used evaporated milk or half and half in place of heavy cream when I’m in a pinch. If I want a spicier kick, I add more red pepper flakes or even a dash of cayenne. For a low-carb twist, I serve it over cauliflower rice instead of pasta.
Storage/reheating
Leftovers keep well in the fridge for up to 4–5 days in an airtight container. When I reheat it, I do so gently on the stove or in the microwave, adding a splash of broth or cream to bring the sauce back to life. It also freezes well for up to 2 months, though the texture may change slightly after thawing.
FAQs
Can I skip searing the chicken first?
I can skip it, but I prefer searing because it adds a lot more flavor and helps the chicken stay juicy.
What can I serve this with?
I like to serve it over pasta, mashed potatoes, rice, or even with crusty bread to soak up the sauce.
Can I use chicken thighs instead of breasts?
Yes, I often switch to boneless, skinless chicken thighs. They cook the same way and come out super tender.
Can I make this dairy-free?
I haven’t tried it dairy-free, but I imagine full-fat coconut milk and nutritional yeast could be used as substitutes for the cream and Parmesan.
Can I double the recipe?
Yes, I double the ingredients and use a large crockpot. The cooking time stays the same—just make sure everything is well covered in sauce.
Conclusion
Crockpot Marry Me Chicken is one of those recipes that feels fancy but is secretly so simple. I love how the slow cooker brings out deep, creamy flavors without any fuss. It’s a reliable crowd-pleaser and one of my favorite comfort meals to come home to.
Crockpot Marry Me Chicken
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes (on low)
- Total Time: 4 hours 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tuscan‑inspired American
Description
Tender chicken breasts slow‑cooked in a rich, creamy garlic and sun‑dried tomato sauce with a hint of spice and fresh herbs—effortless, comforting, and elegant.
Ingredients
- 1½ lb boneless skinless chicken breasts (about 4 medium)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tbsp cornstarch
- ½ cup sun‑dried tomatoes, sliced
- 4 sprigs fresh thyme
- ½ tsp red pepper flakes
- ¼ cup grated Parmesan cheese
- 8 basil leaves, julienned
Instructions
- Season chicken breasts with salt and pepper, then sear in olive oil, about 4 min per side; transfer to the crockpot.
- In the same pan, sauté garlic 1 min, deglaze with chicken broth. Whisk together heavy cream and cornstarch, stir into pan, simmer 2 min, then pour into crockpot.
- Add sun‑dried tomatoes, thyme, and red pepper flakes to the crockpot.
- Cook on low for 5–6 hours or high for 3–4 hours, until chicken is tender.
- Stir in Parmesan cheese and top with basil leaves just before serving.
Notes
- To thin sauce if too thick, stir in extra chicken broth.
- Use ½ tsp dried thyme instead of fresh if needed.
- Leftovers keep up to 5 days in the fridge.
- Reheat gently, adding broth if needed to maintain creamy texture.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 412 kcal
- Sugar: 6 g
- Sodium: 1125 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g (monounsaturated) + 2 g (polyunsaturated)
- Trans Fat: 0.02 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 148 mg
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