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Crockpot Marry Me Chicken

Crockpot Marry Me Chicken is a creamy Italian-American slow-cooker meal with tender chicken thighs, a rich cream-garlic sauce, and sun-dried tomatoes. Stir in Parmesan and wilt fresh spinach in the final minutes for a spoonable, glossy finish served over pasta.
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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
  

Boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs about 2 lbs
Sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes in oil drained and chopped
Creamy sauce base
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 4 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Cheese and greens
  • 0.5 cup grated Parmesan cheese
  • 2 cup fresh spinach
  • 1 fresh basil for garnish
  • 1 extra Parmesan for garnish

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken thighs into the slow cooker in a single layer.
  2. In a bowl, whisk together heavy cream, chicken broth, minced garlic, dried thyme, dried oregano, red pepper flakes, salt, and black pepper until well combined.
  3. Pour the cream mixture over the chicken and scatter the drained, chopped sun-dried tomatoes on top.
  4. Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is cooked through and very tender, keeping the slow cooker lid in place as it cooks.
Finish with Parmesan and spinach
  1. Add the grated Parmesan cheese and fresh spinach during the last 15 minutes of cooking, then cook until the spinach wilts and the sauce looks creamy.
Serve
  1. Serve the creamy chicken over pasta, mashed potatoes, or rice, then garnish with fresh basil and extra Parmesan.

Notes

For the creamiest consistency, whisk the sauce ingredients well before pouring so the seasonings distribute evenly. Refrigerate leftovers in a covered container for up to 4 days; reheat gently in a pot or microwave until hot. Freezing is not recommended because cream-based sauces can break; for a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).