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An overhead close-up shot of creamy slow cooker Marry Me Chicken in a white bowl, showing the rich sun-dried tomato sauce and wilted spinach.

Crockpot Marry Me Chicken: The Ultimate Slow Cooker Recipe

This Crockpot Marry Me Chicken is an effortlessly delicious weeknight dinner. Tender chicken breasts are slow-cooked in a rich, creamy sun-dried tomato and parmesan sauce. A guaranteed family favorite that requires minimal prep time!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts about 4 large breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil optional, for searing
  • 1 cup chicken broth low-sodium
  • 1/2 cup sun-dried tomatoes in oil drained and chopped
  • 4 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 1 cup heavy cream room temperature
  • 1/2 cup parmesan cheese freshly grated
  • 2 cups fresh spinach packed

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Skillet (optional)

Method
 

  1. Pat chicken breasts dry and season both sides with salt, pepper, and garlic powder. Optional: Heat olive oil in a skillet over medium-high heat and sear chicken for 2-3 minutes per side until golden. Place chicken in the bottom of the slow cooker.
  2. Add chicken broth, chopped sun-dried tomatoes, minced garlic, and Italian seasoning to the slow cooker. Stir to combine and pour over the chicken.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
  4. Remove the chicken from the crockpot. Whisk the heavy cream and parmesan cheese into the sauce until smooth. Stir in the fresh spinach and let it wilt for 2-3 minutes.
  5. Return the chicken to the creamy sauce (whole or shredded). Serve immediately over pasta, rice, or mashed potatoes.

Notes

Tip 1: For the best flavor, use sun-dried tomatoes packed in oil and grate your own parmesan cheese.
Tip 2: Bring heavy cream to room temperature before adding it to the crockpot to prevent the sauce from curdling.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.