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Slow Cooker Marry Me Chicken – juicy, creamy, sun-dried tomato goodness that might just get you a proposal.
Before the internet turned Marry Me Chicken into a viral love story, it was right here.
This is where it all started, my original recipe that blew up, got pinned to death, and sparked a thousand “you need to make this” messages. And now? You can slow cook it.
Same dreamy flavor, creamy sauce, Parmesan, garlic, and sun-dried tomatoes, but now it simmers all day while you do literally anything else. I’m not saying this recipe leads to proposals, but I’m not saying it doesn’t either.
Why You’ll Love This Slow Cooker Marry Me Chicken
- Set it and forget it. Toss everything in the slow cooker and let the magic happen while you do anything else.
- Creamy, garlicky, dreamy. That sauce? Rich, cheesy, and loaded with sun-dried tomato flavor. It’s basically love in a bowl.
- Perfectly shreddable chicken. Falls apart with a fork and soaks up every drop of sauce.
- Original recipe vibes. This is the version that started it all, before Marry Me Chicken was a whole thing.
- Meal prep gold. It reheats like a dream and tastes even better the next day.
Before You Start: Tips & Ingredient Notes
- Use boneless, skinless chicken breasts: They cook down beautifully and shred easily. You can also use thighs if you prefer something extra juicy.
- Don’t skip the sun-dried tomatoes: They add a sweet-tangy richness that balances all that creamy goodness. Oil-packed ones are best, just chop them up before tossing them in.
- Parmesan = flavor booster: Freshly grated Parmesan melts into the sauce for that deep, savory finish. The pre-shredded stuff doesn’t melt as smoothly, but hey, use what you’ve got.
- Heavy cream makes it luscious: If you’re tempted to swap it for milk or half and half, just know it won’t be quite as silky. Worth it, trust me.
- Low-sodium broth only: This dish gets plenty of salty, cheesy goodness from the Parmesan, using full-sodium broth can push it overboard.
- Want a little kick? Red pepper flakes are totally optional, but they add just the right amount of heat to cut the richness.
Pat the chicken breasts dry, then lightly coat each one in the flour. This helps thicken the sauce as it cooks and gives the chicken a silkier, more luxurious texture. A simple trick that makes a big difference. Place your chicken breasts right into the slow cooker.
Season the chicken with salt and pepper, then sprinkle the minced garlic over the top. Dollop in the tomato paste, pour over the broth and heavy cream, then toss in those chopped sun-dried tomatoes. Sprinkle on the oregano, red pepper flakes (if using), and grated Parmesan.
No need to be fussy here, just stir things around gently so the chicken’s coated and the sauce is roughly combined.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fall apart tender.
Remove the chicken, shred it with two forks, then return it to the sauce. Stir everything together and let it sit for a few minutes so the flavors can mingle.
Just before serving, sprinkle in the chopped basil. It adds a fresh pop that brightens the whole dish.
What to Serve with Slow Cooker Marry Me Chicken
This chicken begs for something to soak up that creamy, cheesy sauce, and luckily, you’ve got options:
Frequently Asked Questions
Can I use chicken thighs instead?
Yes! Boneless, skinless thighs work just as well and stay super juicy. Just shred or serve whole.
Can I make this ahead?
Definitely. It reheats beautifully, and the flavors get even better after sitting overnight in the fridge.
Do I have to dredge the chicken in flour?
It’s optional, but worth it, the flour helps thicken the sauce and gives the chicken a silky texture.
Can I use milk or half and half instead of cream?
You can, but the sauce will be thinner and less rich. Cream gives it that signature luxurious feel.
How spicy is it?
The red pepper flakes add a gentle kick, nothing too fiery. Skip them if you’re sensitive to heat.
Storage + Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days. The sauce thickens a bit, but the flavor? Even better.
- Freezer: Let it cool completely, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or cream to loosen the sauce if needed, it comes right back to life.
Try These Slow Cooker Recipes Next
- Slow Cooker Taco Casserole
- Slow Cooker Lasagna
- Crockpot Chicken And Potatoes
- Slow Cooker Ribs
- Slow Cooker Mexican Chicken
Slow Cooker Marry Me Chicken
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- ½ cup chicken broth low sodium or no sodium added
- 1 cup heavy cream
- ½ cup sun-dried tomatoes chopped
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional, for heat
- 1 cup Parmesan cheese grated
- ¼ cup fresh basil chopped
Instructions
- Pat the chicken breasts dry with paper towels. Lightly dredge each piece in the flour, coating both sides. This will help thicken the sauce as it cooks and give the chicken a smoother texture.
- Place the floured chicken breasts in the bottom of the slow cooker. Season with salt and pepper, then sprinkle the minced garlic over the top.
- Add the tomato paste, chicken broth, heavy cream, chopped sun-dried tomatoes, dried oregano, red pepper flakes (if using), and grated Parmesan cheese. Stir gently to combine around the chicken.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.
- Once cooked, remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir well to combine with the creamy sauce.
- Sprinkle ¼ cup chopped fresh basil over the top and stir gently. Allow the dish to sit for a few minutes to let the flavors meld together.
Tips & Notes:
- Dredging the chicken in flour might seem fussy, but it’s quick and makes the sauce creamier, totally worth it.
- Use oil-packed sun-dried tomatoes if you can, they’re more flavorful and blend right into the sauce.
- No slow cooker? You can totally make my original skillet version instead. Same vibes, faster finish.
- Leftovers are gold. This reheats like a dream and makes the best next-day lunch over rice or pasta.
