Marry Me Chicken Slow Cooker Edition – Creamy Easy Dinner

Marry Me Chicken earned its cheeky name because the creamy sun-dried tomato sauce is supposedly proposal-worthy. This slow cooker version keeps every bit of that magic while letting your countertop do the work, so you can walk away and come back to fork-tender chicken in a silky, garlicky sauce.

The trick is layering flavor before the lid goes on: searing is optional but a quick browning step deepens everything, and a cornstarch slurry stirred in at the end gives you that glossy restaurant texture without a reduction. Serve it over pasta, rice, or mashed potatoes and watch the sauce disappear.

This recipe feeds six generously with a full 2 pounds of chicken, so it works for a family dinner or meal prep. Total hands-on time is only about 15 minutes, and the slow cooker handles the rest.

About the Ingredients

2 lbs (900g) boneless, skinless chicken breasts (about 4 large)

Chicken thighs work great here too and stay even juicier after long cooking. Look for breasts of even thickness so they cook at the same rate.

1 tbsp (15ml) olive oil, for optional searing

Avocado oil is a fine high-heat swap. Skip it entirely if you want a true dump-and-go version.

1 cup (240ml) low-sodium chicken broth

Use vegetable broth for a lighter flavor or a dry white wine for extra acidity. Low-sodium matters because the Parmesan and sun-dried tomatoes are already salty.

1 cup (240ml) heavy cream

For a lighter sauce, use half-and-half, but add it at the very end so it does not split. Do not use milk, which will curdle over long heat.

3/4 cup (85g) grated Parmesan cheese, plus more for serving

Freshly grated Parmigiano-Reggiano melts far smoother than pre-shredded. Pecorino Romano is a sharper substitute.

3/4 cup (about 100g) sun-dried tomatoes in oil, drained and roughly chopped

Oil-packed tomatoes are softer and more flavorful than dry-packed. If using dry-packed, soak them in warm water for 10 minutes first.

4 garlic cloves, minced

Fresh garlic is best, but 1 teaspoon of garlic powder works in a pinch. Add it with the broth so it does not burn.

1 tsp Italian seasoning

A mix of dried basil, oregano, and thyme is a good homemade substitute. Crush it between your fingers to release more aroma.

1/2 tsp red pepper flakes (optional)

Reduce to 1/4 teaspoon for a milder sauce or use Aleppo pepper for fruity heat. Skip entirely for kids.

1 tbsp cornstarch whisked into 2 tbsp cold water

Arrowroot powder works as a 1:1 gluten-free swap. Whisk it fresh right before adding so it does not clump.

1/2 tsp kosher salt and 1/4 tsp black pepper

Season the chicken directly, not just the sauce, for even flavor. Adjust at the end since Parmesan varies in saltiness.

2 tbsp chopped fresh basil or parsley, for garnish

Fresh basil is classic, but parsley or even sliced green onion adds a bright finish. Add it after cooking so it stays green.

Tips & Tricks

Do not overcook the chicken

Breasts hit 165F (74C) fast in a slow cooker, so check at the low end of the time range and pull them as soon as they reach temperature.

Add dairy late

Stirring in cream and Parmesan at the end prevents the sauce from curdling and keeps it glossy instead of grainy.

Thicken with a slurry

Cornstarch mixed with cold water gives a stable, glossy sauce that will not break like flour can.

Season in layers

Salt the chicken before cooking and taste the sauce at the end, since Parmesan and sun-dried tomatoes bring their own salt.

Step-by-Step Instructions

1. Season the chicken

Pat the chicken dry with paper towels and season both sides with the kosher salt and black pepper. Drying the surface helps it brown instead of steam if you sear.

2. Sear (optional)

Heat the olive oil in a skillet over medium-high heat, about 400F (205C), and sear the chicken 2 to 3 minutes per side until golden brown. It does not need to be cooked through; the goal is color and flavor.

3. Load the slow cooker

Place the chicken in the slow cooker and scatter the sun-dried tomatoes, minced garlic, Italian seasoning, and red pepper flakes over the top. Pour in the chicken broth around the edges.

4. Cook low and slow

Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 2.5 hours, until the chicken reaches an internal temperature of 165F (74C) and shreds easily with a fork.

5. Make the cream sauce

Transfer the chicken to a plate and whisk the heavy cream, Parmesan, and cornstarch slurry into the hot cooking liquid in the slow cooker. Stir until the sauce looks smooth and slightly thickened, about 2 minutes.

6. Return and warm

Slice or shred the chicken and return it to the sauce. Cover and cook on LOW for 15 to 20 minutes, until the edges bubble gently and the sauce coats the back of a spoon.

7. Finish and serve

Taste and adjust salt and pepper, then scatter the fresh basil over the top. Serve hot over pasta, rice, or mashed potatoes with extra Parmesan.

Delicious Variations

Spicy Marry Me

Add 1 diced jalapeño and double the red pepper flakes for a fiery version.

Marry Me Meatballs

Swap the chicken for 24 frozen meatballs and cook on LOW for 3 hours.

Mushroom Marry Me

Add 8 oz sliced cremini mushrooms in step 3 for an earthy, vegetarian-leaning sauce.

How to Store Marry Me Chicken Slow Cooker Edition 🍗

Frequently Asked Questions

Grab your slow cooker, dump in these simple ingredients, and let it work its magic. Make it once and you will understand exactly why they call it Marry Me Chicken.

Marry Me Chicken Slow Cooker Edition 🍗

Marry Me Chicken Slow Cooker Edition turns juicy chicken into a creamy sun-dried tomato masterpiece with zero stovetop stress.

★★★★½ 4.8 (263 ratings)

15 minPrep time210 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 2 lbs (900g) boneless, skinless chicken breasts (about 4 large)
• 1 tbsp (15ml) olive oil, for optional searing
• 1 cup (240ml) low-sodium chicken broth
• 1 cup (240ml) heavy cream
• 3/4 cup (85g) grated Parmesan cheese, plus more for serving
• 3/4 cup (about 100g) sun-dried tomatoes in oil, drained and roughly chopped
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp cornstarch whisked into 2 tbsp cold water
• 1/2 tsp kosher salt and 1/4 tsp black pepper
• 2 tbsp chopped fresh basil or parsley, for garnish

📋 Instructions

1. 1Season the chicken — Pat the chicken dry with paper towels and season both sides with the kosher salt and black pepper. Drying the surface helps it brown instead of steam if you sear.
2. 2Sear (optional) — Heat the olive oil in a skillet over medium-high heat, about 400F (205C), and sear the chicken 2 to 3 minutes per side until golden brown. It does not need to be cooked through; the goal is color and flavor.
3. 3Load the slow cooker — Place the chicken in the slow cooker and scatter the sun-dried tomatoes, minced garlic, Italian seasoning, and red pepper flakes over the top. Pour in the chicken broth around the edges.
4. 4Cook low and slow — Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 2.5 hours, until the chicken reaches an internal temperature of 165F (74C) and shreds easily with a fork.
5. 5Make the cream sauce — Transfer the chicken to a plate and whisk the heavy cream, Parmesan, and cornstarch slurry into the hot cooking liquid in the slow cooker. Stir until the sauce looks smooth and slightly thickened, about 2 minutes.
6. 6Return and warm — Slice or shred the chicken and return it to the sauce. Cover and cook on LOW for 15 to 20 minutes, until the edges bubble gently and the sauce coats the back of a spoon.
7. 7Finish and serve — Taste and adjust salt and pepper, then scatter the fresh basil over the top. Serve hot over pasta, rice, or mashed potatoes with extra Parmesan.

👨‍🍳 Chef's Note: The sauce thickens considerably as it cools, so serve it while hot and keep extra broth on hand to loosen leftovers.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 412 kcal · 38g protein · 9g carbs · 25g fat