Marry Me Chicken earned its name because the creamy sun-dried tomato sauce is supposedly proposal-worthy, and this slow cooker version makes it almost effortless. Boneless chicken thighs simmer gently for hours until fork-tender, then a quick cream-and-parmesan finish turns the cooking liquid into a silky sauce that clings to every bite.
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The real magic is the layering: garlic, tomato paste, and sun-dried tomatoes build a deep savory base, while a splash of chicken broth keeps everything from drying out during the long cook. Because the sauce reduces and thickens at the end with a cornstarch slurry, you get that restaurant-quality gloss without standing at the stove.
Serve it over pasta, mashed potatoes, or crusty bread to soak up every drop. It is the kind of dump-and-go dinner that tastes like you spent all afternoon on it, which is exactly why it has become a weeknight staple in so many homes.
Why You'll Love This Recipe
About the Ingredients
2.5 lbs (1.1 kg) boneless, skinless chicken thighs
Thighs stay moist during long cooking; if using breasts, reduce the cook time to 3 hours on low. Buy thighs that are similar in size so they cook evenly.
1 cup (240 ml) low-sodium chicken broth
Use low-sodium so you can control the salt level; vegetable broth works fine as a substitute for a lighter flavor.
1 cup (150 g) oil-packed sun-dried tomatoes, drained and sliced
Oil-packed tomatoes are softer and more flavorful than dry-packed; if using dry-packed, soak them in hot water for 10 minutes first.
4 garlic cloves, minced
Fresh garlic gives the best flavor, but 1 teaspoon of garlic powder can stand in if you are out.
2 tablespoons tomato paste
Tomato paste adds concentrated sweetness and body; sun-dried tomato pesto is a good swap if you have it on hand.
1 teaspoon dried oregano
Crush the oregano between your fingers before adding to release more aroma; Italian seasoning is a fine substitute.
1/2 teaspoon red pepper flakes
Adjust to taste; Aleppo pepper or a pinch of cayenne gives similar gentle heat.
1/2 cup (120 ml) heavy cream
For a lighter version, use half-and-half, but add it off the heat so it does not curdle. Full-fat coconut milk works for a dairy-free option.
1/2 cup (50 g) grated Parmesan cheese
Freshly grated Parmesan melts more smoothly than the pre-shredded kind; Pecorino Romano is a sharper substitute.
1 tablespoon cornstarch whisked into 2 tablespoons cold water
This slurry thickens the sauce at the end; arrowroot powder works as a 1:1 substitute.
2 tablespoons chopped fresh basil, plus salt and pepper to taste
Add basil at the very end so it stays bright; fresh parsley or oregano can replace it.
Tips & Tricks
Do not skip browning if you have time
A quick sear in a hot skillet before adding to the slow cooker builds fond and deeper flavor, though the recipe works without it.
Add dairy at the end
Cream and Parmesan should go in during the last 15 minutes on high, because boiling cream for hours can cause it to separate and turn grainy.
Thicken with a slurry, not more time
If the sauce looks thin after the cream goes in, whisk in the cornstarch slurry and let it bubble for 5 to 10 minutes until glossy.
Pro Tips
Step-by-Step Instructions
1. Season the chicken
Pat the thighs dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Drying the surface helps the seasoning stick and prevents a watery sauce.
2. Build the slow cooker base
Whisk the chicken broth, tomato paste, minced garlic, oregano, and red pepper flakes in the slow cooker insert until smooth. This ensures the paste dissolves evenly instead of clumping.
3. Add chicken and tomatoes
Nestle the chicken thighs into the liquid in a single layer, then scatter the sliced sun-dried tomatoes over the top. Do not stir, so the tomatoes stay on the surface and infuse the steam.
4. Slow cook on low
Cover and cook on low for 4 to 5 hours or on high for 2.5 to 3 hours, until the chicken shreds easily with a fork and reaches 165°F (74°C) internally. Check at the earlier mark, since slow cookers vary in temperature.
5. Shred and thicken
Transfer the chicken to a bowl and shred it with two forks, then whisk the cornstarch slurry into the hot cooking liquid. Set the slow cooker to high, cover, and cook 10 minutes until the sauce bubbles at the edges and coats the back of a spoon.
6. Finish the sauce
Reduce the heat to low or turn it off, then stir in the heavy cream and Parmesan until the cheese melts and the sauce turns pale and glossy. Taste and adjust salt and pepper.
7. Return chicken and serve
Fold the shredded chicken back into the sauce, stir in the fresh basil, and serve hot over pasta, rice, or mashed potatoes. Let it sit 5 minutes off the heat so the sauce clings before plating.
Delicious Variations
Spicy Marry Me Chicken
Add 1 diced jalapeño and an extra 1/4 teaspoon red pepper flakes with the garlic for a fiery kick.
Marry Me Chicken Pasta
Cook 12 oz of penne separately and toss it into the sauce at the end with a splash of pasta water for a one-bowl meal.
Mushroom Marry Me Chicken
Sauté 8 oz of sliced cremini mushrooms and stir them in with the cream for an earthy, meaty twist.
How to Store Crock Pot Marry Me Chicken
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days; the sauce thickens as it chills, so reheat gently with a splash of broth.
Freezer
Freeze the cooled chicken and sauce in a freezer-safe container for up to 3 months; cream sauces can separate slightly, so whisk vigorously after thawing.
Reheating
Reheat on the stovetop over low heat or in the microwave in 1-minute bursts, stirring between intervals, until steaming but not boiling to keep the sauce smooth.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs in Crock Pot Marry Me Chicken?
Yes, boneless skinless chicken breasts work, but reduce the cook time to about 3 hours on low or 1.5 to 2 hours on high to avoid drying them out. Check for 165°F (74°C) internal temperature and shred as soon as they are tender.
Q: Why did my marry me chicken sauce curdle?
The cream most likely boiled or was added too early, causing the fat to separate. Add the cream and Parmesan only in the last 15 minutes on high and keep the heat low after stirring them in.
Q: Can I make Crock Pot Marry Me Chicken ahead of time?
Yes, you can cook it up to 2 days ahead and refrigerate it, then reheat gently on the stovetop with a splash of broth. The flavor actually deepens overnight, making it a great make-ahead dinner.
Q: How do I thicken the sauce if it is too thin?
Whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water and stir it into the bubbling sauce, then cook 5 to 10 minutes until glossy. Avoid adding dry cornstarch directly, which will clump.
Q: Is marry me chicken spicy?
It has only a gentle warmth from 1/2 teaspoon of red pepper flakes, which most people find mild. Leave the flakes out entirely for zero heat or double them if you want a real kick.
Give this Crock Pot Marry Me Chicken a try this week and let the slow cooker do the heavy lifting. If you make it, leave a rating and comment below to tell me how your family liked that creamy sun-dried tomato sauce.
Crock Pot Marry Me Chicken
Crock Pot Marry Me Chicken is tender slow-cooked chicken in a creamy sun-dried tomato sauce that comes together with 15 minutes of hands-on work.
🧂 Ingredients
- 2.5 lbs (1.1 kg) boneless, skinless chicken thighs
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (150 g) oil-packed sun-dried tomatoes, drained and sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tablespoon cornstarch whisked into 2 tablespoons cold water
- 2 tablespoons chopped fresh basil, plus salt and pepper to taste
📋 Instructions
- 1Season the chicken — Pat the thighs dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Drying the surface helps the seasoning stick and prevents a watery sauce.
- 2Build the slow cooker base — Whisk the chicken broth, tomato paste, minced garlic, oregano, and red pepper flakes in the slow cooker insert until smooth. This ensures the paste dissolves evenly instead of clumping.
- 3Add chicken and tomatoes — Nestle the chicken thighs into the liquid in a single layer, then scatter the sliced sun-dried tomatoes over the top. Do not stir, so the tomatoes stay on the surface and infuse the steam.
- 4Slow cook on low — Cover and cook on low for 4 to 5 hours or on high for 2.5 to 3 hours, until the chicken shreds easily with a fork and reaches 165°F (74°C) internally. Check at the earlier mark, since slow cookers vary in temperature.
- 5Shred and thicken — Transfer the chicken to a bowl and shred it with two forks, then whisk the cornstarch slurry into the hot cooking liquid. Set the slow cooker to high, cover, and cook 10 minutes until the sauce bubbles at the edges and coats the back of a spoon.
- 6Finish the sauce — Reduce the heat to low or turn it off, then stir in the heavy cream and Parmesan until the cheese melts and the sauce turns pale and glossy. Taste and adjust salt and pepper.
- 7Return chicken and serve — Fold the shredded chicken back into the sauce, stir in the fresh basil, and serve hot over pasta, rice, or mashed potatoes. Let it sit 5 minutes off the heat so the sauce clings before plating.
