So, Here’s the Story: My Crockpot Marry Me Chicken Journey

If you ever need a dish that gets the whole household hovering around the kitchen like nosy neighbors, this is the one. No kidding—first time I made this Crockpot Marry Me Chicken (yeah, the name’s a bit much, but just run with it), my partner walked in asking what magic potion I was brewing. I laughed and said, “Just chicken!” but really, it was a creamy, garlicky wonder bubbling away. Oddly enough, the recipe isn’t from a fancy cookbook; I cobbled bits together after being annoyed—yet again—by dry, boring chicken. Oh, once I accidentally doubled the garlic, and wow! Let’s just say we’re thankful for toothbrushes.

Why You’ll Actually Want to Make This

I break this out when it’s one of those “I can’t deal” weeks or when I want something that tastes like I put in more effort than I did. My kids call it the “I can’t stop eating it” chicken (and believe me, they’ve rejected plenty of my experiments before). I think it’s because you pretty much dump everything in and, barring a disastrous forget-to-turn-on-the-crockpot scenario (yup), it just works. Even my picky mother-in-law—who usually picks at everything—digs in without a word. That alone speaks volumes. And if the sauce looks like a lot at first, don’t fret. It thickens into this dreamy, spoonable stuff that everyone tries to sneak extra of (seriously, back off my leftovers, people).

What You’ll Need (Plus a Few Swaps If You Must)

About 1.5 lb (700g or so) boneless, skinless chicken breasts (Chicken thighs are juicier—I use them when I remember. Or mix ’em.)
1 cup heavy cream (Half-and-half is fine if you forgot to buy cream, which I do… often)
1/2 cup chicken broth (Homemade, canned, whatever—my grandma swore by Swanson’s, but I suspect any works)
5 or 6 sun-dried tomatoes, chopped (Packed in oil or dry, just not the super-salty kind)
3-4 garlic cloves, minced (Use the jarred stuff in a pinch—no judgment)
1/2 cup grated parmesan cheese (Bagged pre-shredded, hand-grated, doesn’t matter much)
1 teaspoon Italian seasoning (I’ve made it without and just tossed in random dried herbs)
Salt and black pepper, to taste (I tend to go a bit heavy on the pepper. Sue me.)
2 tablespoons olive oil (Or butter—honestly, butter makes everything better)
Optional: a pinch of red pepper flakes (When I want a tiny kick, and only when the kids aren’t paying attention)

How I Actually Make It (And How You Can, Too)

First, toss that olive oil (or butter, if you’re feeling wild) into a skillet over medium heat. Brown the chicken on both sides—just a couple minutes to get some color. If you’re too tired for this, skip it. Chicken will still be good, maybe a touch less fancy.
Pop the browned (or not browned) chicken into your crockpot. That’s pretty much your prep done.
In a bowl—I don’t always use one, but you should—mix the cream, chicken broth, garlic, parmesan, Italian seasoning, sun-dried tomatoes, salt & pepper, and red pepper flakes if you remembered them. Give it all a good stir. Sometimes, I just dump everything in on top of the chicken right in the pot. Works fine!
Pour that creamy goodness over the chicken in your slow cooker. Don’t worry if it looks like way too much liquid; it thickens later (trust me, every time I forget this and worry for absolutely nothing).
Set the crockpot on LOW for 4–5 hours. Don’t be tempted to go HIGH and walk away in a rush because, frankly, I find the sauce separates a bit if I do. Peek in at 4 hours, especially if your crockpot runs hot.
Once time’s up, I grab a spoonful (for quality control), then serve. That’s it. If you’re feeling extra, sprinkle more parmesan on top — who’s counting?

Messy Little Notes I’ve Picked Up Along the Way

If your sauce looks “split” or weird at first, stir it up before serving — magic.
I’ve added a handful of spinach at the end; it wilts nicely (looks green, so that means healthy, right?).
If the sauce seems too runny, let the lid sit slightly off for the last half hour — thickens up quick.
Every crockpot is its own beast — mine supposedly cooks “evenly,” but I beg to differ.

Other Ways I’ve Messed Around With This (Don’t Judge)

Tried it with pork chops once (don’t recommend—went kind of bland, or maybe I just overcooked it?).
Used white cheddar instead of parmesan — surprisingly good.
Once, I forgot the sun-dried tomatoes; dish was still tasty, just less “wow.”
Mushrooms are a decent addition, said my friend Sue. Not for me (bit too earthy), but you do you!

Do You Actually Need Special Gear?

Well, you technically need a crockpot (or a slow cooker — same thing, right?). But—I left mine at a friend’s place for a week and did this in a Dutch oven in the oven at 300°F. Not quite the same, but more than edible.

Storing Your Leftovers, If You Have ‘Em

Supposedly, this keeps in the fridge in a container for up to four days. I say “supposedly” because, honestly, it has never lasted more than a day and a half at my place. If you do manage to have leftovers, it reheats well on the stove or in the microwave. Just add a bit of cream or broth if the sauce seems too thick. Actually, I think it tastes better the next day — go figure! For freezing? Well, I’ve tried. Sauce gets a bit grainy, but it’s edible if you’re desperate.

What We Eat It With (You Asked?)

Honestly, just heap it onto mashed potatoes, trust me on this one. Sometimes over egg noodles or rice if I’m low on spuds. Every once in a blue moon, I’ll roast up vegetables to go with (try this easy method, works every time). My sister dunks homemade bread right into the sauce — can’t blame her, it’s absurdly good.

Okay, Some Pro Tips (Because I’ve Definitely Messed Up Before)

Don’t skip the browning unless you really have to; it adds flavor. I once rushed this, all in a bid to save five minutes, and the chicken tasted (well, it was fine, just not swoon-worthy).
Do NOT put hot crockpot insert directly in the sink — learned the hard way, almost cracked the thing. Let it cool, sip your tea, then clean.
Taste the sauce before serving! Sometimes it needs just a sprinkle more salt or yesterday’s parmesan (yep, cheese doesn’t go bad that fast).

Questions Folks Actually Ask Me

Can I make this dairy free?: Sure, I tried with coconut cream once. Tasted okay, kinda like a curry. Not traditional but not bad! Go for a plain oat milk/cream blend if you want fewer flavor surprises.
How can I tell when it’s done?: Chicken should be 165°F inside; I just poke and check if it’s no longer pink, or use a thermometer if I can find it (mine disappears weekly).
Is there a way to make this in the oven?: Yep. Dutch oven, low and slow (see this basic guide if you never braised anything before). About 2 hours at 300°F works for me. Honestly, crockpot makes life easier.
Sun-dried tomatoes — must I?: Nope! Leave ’em out or sub in roasted red peppers. Or just skip and carry on with your day.
Can this go in an Instant Pot?: Actually, yes! 15 minutes on manual, quick release, stir the sauce. Not quite as silky, but works in a pinch.
Anything else?: Oh! Keep a baguette or nice crusty bread handy. It’s basically required to mop the plate.

P.S. If you’re ever on the fence about buying a new slow cooker, this review convinced my cousin—maybe it’ll help you too. And if you end up with sauce on your shirt, well, join the club. Happy cooking, mate!

Crockpot Marry Me Chicken Recipe