Crockpot Marry Me Chicken
If you’re looking for a comforting slow cooker dinner that’s impressive enough for guests but easy enough for a busy weeknight, this Crockpot Marry Me Chicken is it. Tender chicken simmers in a creamy parmesan sauce with sun-dried tomatoes, mushrooms, and spinach for a meal that’s rich, flavorful, and incredibly satisfying.
There’s a reason Marry Me Chicken has become such a popular recipe. The combination of juicy chicken, a velvety parmesan cream sauce, and savory sun-dried tomatoes creates a dish that tastes like it came from your favorite restaurant. This crockpot version makes it even easier by letting the slow cooker do most of the work while still delivering all of those classic flavors. If you love cozy slow cooker meals, be sure to check out my other crockpot dinners, like my White Chicken Chili, for more easy dinner inspiration.
One of my favorite things about this recipe is how versatile it is. Serve it over pasta for a comforting family dinner, spoon it over mashed potatoes for something extra indulgent, or pair it with roasted vegetables and a simple salad for a lighter option. If you can’t get enough of those creamy, savory flavors, my Marry Me Chickpea Soup is another delicious twist on this flavor combination that’s perfect for meal prep and cooler evenings.
How to Make
Heat a large skillet over medium-high heat and add the olive oil.
Pat the chicken dry with paper towels. In a small bowl, mix together the seasonings. Season both sides of the chicken generously with the spice mixture.
Sear the chicken until lightly golden. The chicken does not need to be fully cooked through.
Transfer the chicken to the crockpot along with any leftover juices from the skillet. Add the garlic, sun-dried tomatoes, mushrooms, and tomato paste around and over the chicken.
In a medium bowl, whisk together the arrowroot starch, chicken broth, and Worcestershire sauce until smooth.
Pour the broth mixture into the crockpot around the chicken.
Cover and cook:
LOW for 3½–4 hours for chicken breasts
LOW for 4½–5 hours for chicken thighs
During the last 10–15 minutes of cooking, stir in the heavy cream, parmesan cheese, and spinach.
Cover again and cook until the spinach wilts and the sauce becomes creamy and smooth.
Finish with fresh lemon juice right before serving. Taste and adjust salt if needed.
Garnish with fresh basil or parsley and serve warm over pasta.
Tips and Tricks
- Sear the chicken first: While optional, taking a few extra minutes to brown the chicken adds an extra layer of flavor and helps lock in moisture.
- Whisk the sauce mixture well: Make sure the starch, broth, and Worcestershire sauce are fully combined before adding them to the crockpot to prevent clumps.
- Add the dairy at the end: Stirring in the heavy cream and parmesan during the last 10–15 minutes helps keep the sauce smooth and creamy.
- Use a meat thermometer: Chicken is done when it reaches an internal temperature of 165°F. Cooking times can vary depending on your slow cooker.
- Adjust the heat level: Leave out the red pepper flakes for a milder dish or add a little extra if you prefer more spice.
How to Save and Store
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring occasionally. If the sauce has thickened too much, add a splash of chicken broth or cream to loosen it up.
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If you make this Crockpot Marry Me Chicken, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Crockpot Marry Me Chicken
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts (
sliced horizontally into thinner cutlets , or sub with boneless skinless chicken thighs for extra juicy chicken
) - 2 tsp extra virgin olive oil
- 1 tbsp Italian seasoning
- 1½ tsp paprika
- 1½ tsp onion powder
- 1½ tsp garlic powder
- 1½ tsp sea salt
- 1 tsp black pepper
- ½ tsp red pepper flakes (optional)
For the Sauce
- 4 cloves garlic (minced)
- 1 cup sun-dried tomatoes (drained and chopped)
- 1½ cups sliced mushrooms
- 1 tbsp tomato paste
- 1 tbsp arrowroot starch (or cornstarch/tapioca starch)
- 1 cup chicken broth
- 1-2 tsp Worcestershire sauce
- ¾ cup heavy cream (or thick coconut cream for dairy-free)
- ½ cup freshly grated parmesan cheese
- 3 cups spinach
- Juice from ½ lemon
- Fresh basil or parsley (for serving)
Instructions
- Heat a large skillet over medium-high heat and add the olive oil.
- Pat the chicken dry with paper towels. In a small bowl, mix together the Italian seasoning, paprika, onion powder, garlic powder, salt, pepper, and red pepper flakes.
- Season both sides of the chicken generously with the spice mixture.
- Sear the chicken for 2–3 minutes per side until lightly golden. The chicken does not need to be fully cooked through.
- Transfer the chicken to the crockpot along with any leftover juices from the skillet.
- Add the garlic, sun-dried tomatoes, mushrooms, and tomato paste around and over the chicken.
- In a medium bowl, whisk together the arrowroot starch, chicken broth, and Worcestershire sauce until smooth.
- Pour the broth mixture into the crockpot around the chicken.
- Cover and cook: LOW for 3½–4 hours for chicken breasts, LOW for 4½–5 hours for chicken thighs
- During the last 10–15 minutes of cooking, stir in the heavy cream, parmesan cheese, and spinach.
- Cover again and cook until the spinach wilts and the sauce becomes creamy and smooth.
- Finish with fresh lemon juice right before serving. Taste and adjust salt if needed.
- Garnish with fresh basil or parsley and serve warm over pasta.
Notes
- Boneless, skinless chicken thighs can be used in place of chicken breasts for an even juicier result.
- For a dairy-free option, substitute thick coconut cream for the heavy cream and use your favorite dairy-free parmesan alternative.
- The sauce will continue to thicken slightly as it cools.
- Freshly grated parmesan melts more smoothly than pre-shredded varieties.
