Crock Pot Marry Me Chicken – Creamy Easy Slow Cooker Dinner

Marry Me Chicken earned its name for a reason: that silky sun-dried tomato cream sauce is the kind of thing people propose over. This slow cooker version keeps every bit of that magic while letting your Crock Pot do the heavy lifting, so you can walk away and come back to a bubbling, golden-edged pot of comfort.

The trick is a quick sear on the chicken before it goes in, which builds a fond that deepens the sauce, plus a cornstarch slurry stirred in at the end so the cream doesn't break during the long cook. The result is fork-tender chicken thighs swimming in a sauce that clings to pasta, rice, or crusty bread.

It's a hands-off dinner that feeds a crowd, reheats beautifully, and tastes like you spent hours at the stove. Serve it over angel hair pasta or mashed potatoes and watch the pot come back empty.

About the Ingredients

2.5 lb (1.1 kg) boneless, skinless chicken thighs

Thighs stay tender in a slow cooker where breasts dry out. Look for evenly sized pieces so they cook at the same rate; you can swap in chicken breasts but shorten the cook time by about an hour.

2 tbsp olive oil

Used for searing and adding richness. Avocado oil works as a higher-heat substitute if you prefer a neutral flavor.

1 tsp kosher salt, plus more to taste

Kosher salt seasons more evenly than table salt. If using fine table salt, start with half the amount and adjust at the end.

1/2 tsp black pepper

Freshly cracked pepper blooms in the hot oil. Pre-ground works in a pinch but lacks the same punch.

4 cloves garlic, minced

Fresh garlic is essential here for the sauce's backbone. Jarred minced garlic is a fine shortcut; use about 1 tablespoon.

1/2 cup (about 8) oil-packed sun-dried tomatoes, chopped

Oil-packed tomatoes are softer and more flavorful than dry-packed. If using dry-packed, rehydrate them in warm water for 10 minutes first.

1 cup (240 ml) low-sodium chicken broth

Low-sodium lets you control the final seasoning. Vegetable broth works for a lighter, meat-free-adjacent flavor.

1/2 cup (120 ml) heavy cream

Added at the end so it doesn't curdle over hours of heat. Half-and-half is a lighter substitute but the sauce will be thinner.

1/3 cup (30 g) grated Parmesan cheese

Freshly grated melts smoothly; pre-shredded can turn grainy. Pecorino Romano is a sharper, saltier swap.

1 tbsp cornstarch whisked into 2 tbsp cold water

This slurry thickens the sauce without a long reduction. Arrowroot powder works as a gluten-free substitute.

1 tsp dried oregano

Adds an herby, savory note. Dried basil or Italian seasoning are easy swaps.

2 tbsp chopped fresh basil, for garnish

Brightens the rich sauce at the end. Fresh parsley or a pinch of red pepper flakes also works.

Tips & Tricks

Don't skip the sear

Browning the chicken for 2-3 minutes per side at medium-high heat (about 190°C/375°F surface temp) builds the flavor base. Skipping it leaves the sauce flat.

Add the cream at the very end

Stirring cream in during the last 15-20 minutes prevents it from curdling or breaking over the long cook.

Thicken while the pot is hot

Whisk the cornstarch slurry in during the final 15 minutes on High so the sauce bubbles at the edges and coats a spoon.

Season at the end

Slow cooking concentrates flavors, so taste and adjust salt after the cream goes in rather than before.

Step-by-Step Instructions

1. Pat and Season Chicken

Pat the chicken thighs dry with paper towels and season both sides with the kosher salt, black pepper, and oregano. Drying the surface helps it brown rather than steam.

2. Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat (about 190°C/375°F) and sear the chicken in batches for 2-3 minutes per side until deep golden brown. It won't be cooked through yet, and that's fine.

3. Build the Base

Transfer the seared chicken to the slow cooker. Scatter the minced garlic and chopped sun-dried tomatoes over the top and pour in the chicken broth.

4. Slow Cook

Cover and cook on Low for 4 hours or on High for 2.5 hours, until the chicken is fork-tender and shreds easily with a press of a spoon. The internal temperature should read 165°F (74°C).

5. Shred the Chicken

Use two forks to shred the chicken into bite-sized pieces right in the pot, or leave the thighs whole if you prefer. Keep the sauce in the pot.

6. Thicken the Sauce

Whisk the cornstarch slurry into the pot, turn the heat to High, and cook uncovered for 15 minutes until the sauce bubbles at the edges and coats the back of a spoon.

7. Finish with Cream

Reduce to Low and stir in the heavy cream and Parmesan until smooth and glossy. Taste and adjust salt and pepper.

8. Garnish and Serve

Ladle over pasta, rice, or mashed potatoes and shower with fresh basil. Serve hot.

Delicious Variations

Spicy Marry Me Chicken

Add 1/2 teaspoon crushed red pepper flakes with the garlic for a gentle kick that cuts the richness.

Mushroom Marry Me Chicken

Sauté 8 oz sliced cremini mushrooms with the garlic and add them before the slow cook for an earthy, meatier sauce.

Marry Me Chicken Pasta Bake

Toss the finished chicken and sauce with 1 lb cooked penne, top with mozzarella, and broil at 500°F (260°C) for 3-4 minutes until golden and bubbling.

How to Store Crock Pot Marry Me Chicken

Frequently Asked Questions

Give this Crock Pot Marry Me Chicken a try this week and let the slow cooker work its magic. If your family scrapes the pot clean, leave a rating and tell me what you served it with!

Crock Pot Marry Me Chicken

Crock Pot Marry Me Chicken is tender slow-cooked chicken in a creamy sun-dried tomato sauce that practically cooks itself for an easy weeknight dinner.

★★★★½ 4.8 (287 ratings)

15 minPrep time255 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 2.5 lb (1.1 kg) boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 1/2 cup (about 8) oil-packed sun-dried tomatoes, chopped
• 1 cup (240 ml) low-sodium chicken broth
• 1/2 cup (120 ml) heavy cream
• 1/3 cup (30 g) grated Parmesan cheese
• 1 tbsp cornstarch whisked into 2 tbsp cold water
• 1 tsp dried oregano
• 2 tbsp chopped fresh basil, for garnish

📋 Instructions

1. 1Pat and Season Chicken — Pat the chicken thighs dry with paper towels and season both sides with the kosher salt, black pepper, and oregano. Drying the surface helps it brown rather than steam.
2. 2Sear the Chicken — Heat the olive oil in a large skillet over medium-high heat (about 190°C/375°F) and sear the chicken in batches for 2-3 minutes per side until deep golden brown. It won't be cooked through yet, and that's fine.
3. 3Build the Base — Transfer the seared chicken to the slow cooker. Scatter the minced garlic and chopped sun-dried tomatoes over the top and pour in the chicken broth.
4. 4Slow Cook — Cover and cook on Low for 4 hours or on High for 2.5 hours, until the chicken is fork-tender and shreds easily with a press of a spoon. The internal temperature should read 165°F (74°C).
5. 5Shred the Chicken — Use two forks to shred the chicken into bite-sized pieces right in the pot, or leave the thighs whole if you prefer. Keep the sauce in the pot.
6. 6Thicken the Sauce — Whisk the cornstarch slurry into the pot, turn the heat to High, and cook uncovered for 15 minutes until the sauce bubbles at the edges and coats the back of a spoon.
7. 7Finish with Cream — Reduce to Low and stir in the heavy cream and Parmesan until smooth and glossy. Taste and adjust salt and pepper.
8. 8Garnish and Serve — Ladle over pasta, rice, or mashed potatoes and shower with fresh basil. Serve hot.

👨‍🍳 Chef's Note: For the silkiest sauce, use freshly grated Parmesan and stir it in off the heat with the cream. A slow cooker liner makes cleanup a breeze after a rich, creamy meal.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 412 kcal · 33g protein · 9g carbs · 27g fat