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Crockpot Marry Me Chicken

Crockpot Marry Me Chicken is a creamy slow-cooker dinner with tender chicken, Parmesan, garlic, and oil-drained sun-dried tomatoes. It finishes with a quick cornstarch slurry so the sauce thickens and clings to every bite.
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Prep Time 15 minutes
Cook Time 4 hours 50 minutes
Total Time 5 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless, skinless chicken breasts (or thighs)
  • 1 tsp salt
  • 0.5 tsp black pepper
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp paprika
Creamy sauce
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup chopped sun-dried tomatoes (oil drained)
  • 4 garlic, minced
  • 2 tbsp unsalted butter
Thickener and garnish
  • 1 tbsp cornstarch
  • 2 tbsp water
  • Fresh basil, chopped
  • Extra Parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Season and start the slow cooker
  1. Season the chicken with salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika until evenly coated.
  2. Arrange the chicken in the slow cooker in an even layer.
  3. Add the chicken broth, garlic, unsalted butter, and sun-dried tomatoes to the slow cooker around the chicken.
  4. Cover and cook on LOW for 5–6 hours, or on HIGH for 2½–3 hours, until the chicken is tender and cooked through. Visual cue: the liquid should be bubbling gently and the chicken should shred easily.
Make the creamy sauce
  1. Remove the chicken and keep warm while you finish the sauce.
  2. Whisk together the heavy cream and freshly grated Parmesan cheese until smooth.
  3. Stir the cream mixture into the slow cooker, scraping up any browned bits from the sides.
  4. Mix the cornstarch with the water, then stir the slurry into the sauce.
  5. Cook on HIGH for 10–15 minutes, until the sauce thickens. Visual cue: it should coat a spoon and leave a clear trail when you run a finger through it.
Finish and serve
  1. Return the chicken to the slow cooker and coat with the creamy sauce.
  2. Garnish with fresh basil and additional Parmesan, then serve hot over pasta, mashed potatoes, or rice.

Notes

For the creamiest sauce, whisk the heavy cream and Parmesan together off-heat before adding it back, and keep stirring when thickening so it doesn’t clump. Store leftovers in an airtight container in the refrigerator up to 3–4 days; reheat gently (low heat) to avoid breaking. Freezing is not recommended because the cream sauce may separate after thawing. Dietary swap: use half-and-half instead of heavy cream for a lighter, still-creamy texture.