This creamy, hands-off Crockpot Marry Me Chicken turns boneless breasts into fork-tender, saucy perfection with just a handful of pantry staples. It’s the kind of weeknight shortcut that feels indulgent enough for company but easy enough for a busy weekday — the slow cooker does the heavy lifting while you go about your day. If you want quick notes about recipe safety or allergy reminders before you start, see the recipe safety and notes.
Why you’ll love this dish
This recipe is comfort food with very little fuss: chicken cooks low and slow in a silky sauce made from heavy cream, parmesan, garlic and sun-dried tomatoes. It delivers big flavor — tangy tomatoes, nutty cheese, and fragrant Italian herb — without hours at the stove.
"A dinner that looks fancy but takes almost no effort — my family asks for it again and again."
Reasons to make it:
- Hands-off: dump ingredients in the crockpot and walk away.
- Crowd-pleaser: creamy, cheesy sauce appeals to kids and adults.
- Budget-friendly: uses simple staples that stretch to feed 4.
- Flexible: serves over pasta, zoodles, rice or alongside a crisp salad for lower calories.
The cooking process explained
Before you thread the slow cooker, here’s what to expect: place four boneless chicken breasts in the crockpot, whisk together the cream, parmesan, sun-dried tomatoes, garlic and Italian seasoning, then pour it over the chicken. Cover and cook low for 6–7 hours or high for 3–4 hours until the chicken easily shreds. Finish with fresh basil for brightness. This is an ideal recipe if you want predictable, tender results with minimal babysitting.
What you’ll need
- 4 chicken breasts (boneless, skinless)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (oil-packed are more flavorful; drain if desired)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil, chopped, for garnish
Substitution notes:
- For lower fat: replace heavy cream with half-and-half + 1 tablespoon cornstarch to thicken.
- For nut-free: ensure parmesan is pasteurized if serving someone with severe dairy restrictions.
- Use pre-grated Parmesan for convenience, but freshly grated melts better.
How to prepare it
- Place the chicken breasts in a single layer in the crockpot.
- In a bowl, whisk together heavy cream, grated Parmesan, chopped sun-dried tomatoes, minced garlic, Italian seasoning, and a pinch of salt and pepper until well combined.
- Pour the cream mixture evenly over the chicken.
- Cover the crockpot and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is fork-tender and cooked through (internal temp 165°F / 74°C).
- Before serving, shred or slice the chicken in the sauce and garnish with fresh basil.
How to prepare it
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- Layer raw chicken into slow cooker.
- Combine dairy, cheese, tomatoes, garlic and seasoning in a bowl.
- Pour mixture over chicken.
- Cook on low 6–7 hours or high 3–4 hours.
- Garnish with basil and serve.
How to plate and pair
Best ways to enjoy it: spoon the saucy chicken over cooked pasta (linguine or penne), creamy mashed potatoes, or a bed of steamed rice. For a lighter plate, serve with zucchini noodles, roasted asparagus, or a green salad dressed with lemon vinaigrette. If you want crunchy contrast, top with toasted pine nuts or serve with garlic bread.
If you need specific guidance about ingredients or allergens before serving guests, check the ingredient and allergen guidance.
Storage and reheating tips
- Refrigerator: Store cooled chicken in an airtight container for up to 3–4 days. Reheat gently to avoid breaking the sauce.
- Freezer: Sauce-and-chicken freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over low heat, stirring occasionally. Add a splash of cream or milk if the sauce has thickened too much. You can also reheat individual portions in the microwave in short bursts, stirring between intervals.
- Food safety: Always cool leftovers within two hours and reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Searing: Sear the chicken quickly in a hot skillet for 1–2 minutes per side before adding to the crockpot for extra color and flavor. Not necessary, but adds depth.
- Cheese texture: Freshly grated Parmesan melts into the sauce more smoothly than pre-shredded blends that contain anti-caking agents.
- Sauce thickness: If the sauce is too thin after cooking, remove the chicken, whisk 1–2 teaspoons cornstarch into cold water and stir into the hot sauce on the stovetop until it thickens.
- Sun-dried tomato oil: If using oil-packed tomatoes, spoon a teaspoon of that oil into the sauce for a flavor boost.
- Herb swap: Tarragon or fresh oregano can replace basil for a different herbal profile.
Recipe variations
- Low-carb: Serve over zoodles or cauliflower rice and swap half-and-half + cornstarch for heavy cream to lighten calories.
- Dairy-free: Use full-fat coconut milk and a dairy-free cheese alternative; note the flavor will shift tropical.
- Spicy: Add 1/2 teaspoon red pepper flakes or a chopped pickled jalapeño to the sauce.
- Mushroom & spinach: Stir in sautéed mushrooms and a handful of spinach in the last 30 minutes of cooking.
- Skillet finish: After slow cooking, shred the chicken and finish in a skillet over medium-high heat to reduce and concentrate the sauce into a thicker glaze.
Common questions
Q: Can I use frozen chicken breasts?
A: It’s best to use thawed chicken for even cooking and food safety. Frozen chicken in a slow cooker spends too long in the temperature danger zone; if you must, increase cook time and verify internal temp reaches 165°F (74°C).
Q: Is this recipe suitable for meal prep?
A: Yes. The chicken freezes well in portions and reheats nicely. Pack sauce and chicken together for convenience, or portion over rice/pasta for grab-and-go meals.
Q: Can I make this on the stove instead of a crockpot?
A: Yes. Brown the chicken in a skillet, pour the sauce over, cover and simmer gently for 25–35 minutes until tender. Keep heat low to prevent the cream from breaking.
Q: How do I keep the sauce from separating?
A: Avoid rapid, high heat. If reheating, do so slowly and stir frequently. Adding cheese at the end rather than the beginning can also stabilize the sauce.
Q: Can I double the recipe?
A: You can double the sauce ingredients, but ensure your crockpot is not more than two-thirds full so the chicken cooks evenly.
Enjoy this easy, comforting Crockpot Marry Me Chicken for a weeknight winner or a casual dinner party — minimal effort, maximum reward.
PrintCrockpot Marry Me Chicken
This creamy, hands-off Crockpot Marry Me Chicken delivers fork-tender chicken in a luscious sauce, simple enough for a weeknight but impressive enough for guests.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil, chopped, for garnish
Instructions
- Place the chicken breasts in a single layer in the crockpot.
- In a bowl, whisk together the heavy cream, grated Parmesan, chopped sun-dried tomatoes, minced garlic, Italian seasoning, and a pinch of salt and pepper.
- Pour the cream mixture evenly over the chicken.
- Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fork-tender.
- Garnish with fresh basil and serve.
Notes
For lower fat, replace heavy cream with half-and-half and cornstarch. Ensure Parmesan is pasteurized for nut-free options.