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Crockpot Marry Me Chicken

Crockpot Marry Me Chicken is a slow-cooked, creamy Italian-American chicken dinner with garlic, herbs, sun-dried tomatoes, and wilted spinach. The sauce becomes rich and silky, and the chicken turns very tender after hours on low.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and toppings
  • 4 boneless skinless chicken thighs about 2 lb total
  • 0.5 cup sun-dried tomatoes in oil drained and chopped
  • 2 cup fresh spinach
  • 1 fresh basil for garnish
  • 0.5 cup grated Parmesan cheese
Creamy sauce base
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 4 garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 Dutch oven

Method
 

Layer chicken and build the creamy sauce
  1. Place the chicken thighs in the slow cooker in an even layer. Make sure they fit without overlapping heavily so they cook evenly.
  2. Whisk together the heavy cream, chicken broth, garlic, thyme, oregano, red pepper flakes, salt, and black pepper until smooth. The mixture should look pourable and evenly seasoned.
  3. Pour the sauce over the chicken and scatter the sun-dried tomatoes on top. Spread the tomatoes so they’re visible across the surface.
Slow cook until very tender
  1. Cook on low for 4–5 hours until the chicken is cooked through and very tender. The sauce should be bubbling gently and the chicken should shred easily with a fork.
Finish with Parmesan and spinach
  1. Stir in the Parmesan cheese and fresh spinach during the last 15 minutes. The spinach should wilt and turn darker green as it steams in the hot sauce.
Serve
  1. Serve the chicken over pasta, mashed potatoes, or rice, then garnish with fresh basil and extra Parmesan. Spoon sauce over the top so everything is coated before eating.

Notes

For best texture, don’t add the spinach earlier—wilting in the final 15 minutes keeps it from turning watery. Store leftovers in the fridge up to 3–4 days in a sealed container; reheat gently on the stovetop or in the microwave. Freeze yes (without fresh basil garnish), then reheat until hot and loosen with a splash of cream or broth if needed. For a lighter option, swap half the heavy cream with evaporated milk or use a reduced-fat cream (texture will be slightly less rich).