Slow Cooker Marry Me Chicken
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Add as Google Trusted SourceThis slow cooker marry me chicken is a more hands-off take on the viral recipe with all the same rich, creamy flavor. Tender chicken, sun-dried tomatoes and a garlicky Parmesan sauce make it a weeknight dinner everyone will want seconds of!
Marry me chicken is one of those viral recipes that lives up to the hype, and this slow cooker version makes it even easier to fit into a busy weeknight. I love slow cooker meals because I can get dinner started before the evening rush and have less to juggle when everyone’s hungry.
I tested this crock pot marry me chicken several times to nail the timing, since chicken breasts can go from juicy to dry quickly. The chicken cooks with garlic and sun-dried tomatoes, then you stir in a quick stovetop Parmesan cream sauce and fresh spinach at the end. Making the sauce separately helps keep it smooth and creamy, and that little extra step is so worth it.
Table of Contents
Why You’ll Love This Crock Pot Marry Me Chicken
- No searing required: Some recipes call for browning the chicken first, but this version skips that extra step. The chicken, seasonings, garlic and sun-dried tomatoes go straight into the slow cooker for quick, easy prep.
- Easy to make gluten free: I tested it with gluten-free all-purpose flour in the roux and it worked well.
- Great for meal prep: Leftovers reheat well for an easy lunch or dinner the next day. Serve over rice or pasta, and add it to your rotation of high-protein lunch recipes.
- Family friendly: It’s mild, creamy and cheesy, and the red pepper flakes are optional if you’re serving this to kiddos.
Ingredients Needed
- chicken breasts – boneless, skinless breasts are lean, high in protein and hold their shape, so you can serve them whole. Because they’re lean, they dry out if overcooked, which is why this cooks for less time than most slow cooker recipes. Choose breasts that are similar in size so they finish at the same time.
- garlic – fresh garlic flavors the broth as the chicken cooks, and that broth becomes the base of the sauce. Jarred garlic works in a pinch, but fresh has a stronger flavor.
- sun-dried tomatoes – these are what make it marry me chicken, adding a sweet, tangy, savory flavor. Oil-packed tomatoes are softer and more flavorful than the dry kind, which can stay tough in the slow cooker. Drain them well so the sauce isn’t greasy, and use small pieces so they blend into the sauce.
- chicken broth – you only need a little, since the chicken releases its own juices as it cooks. Low-sodium broth keeps the salt in check, since the Parmesan adds plenty.
- butter and flour – these make a quick roux on the stove that thickens the sauce and helps keep it smooth. Gluten-free all-purpose flour works too (I used Bob’s Red Mill gluten free 1 to 1 all purpose flour), but it makes a thicker sauce, so use a little less if you prefer it thinner.
- heavy cream – its higher fat content gives the sauce its rich, silky texture and makes it less likely to curdle than milk. Lighter swaps like half and half and whole milk will make a thinner sauce, but still work.
- parmesan cheese – adds salty, nutty flavor and helps thicken the sauce. Grate it from a block if you can, since pre-shredded Parmesan has anti-caking agents that keep it from melting smoothly.
- baby spinach – adds color and an easy serving of greens. Baby spinach is tender, so it wilts in just a few minutes from the heat of the sauce.
- fresh basil – brightens up the rich, creamy sauce right before serving. Skip dried basil here, since it won’t give you the same fresh flavor as a garnish.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions & Variations
- Chicken thighs: Boneless, skinless thighs work well and are harder to overcook. If using chicken thighs, you’ll want to plan on cooking for 4 to 5 hours on low.
- Kale: Use chopped kale instead of spinach and give it a few extra minutes to soften.
- Dried herbs: No Italian seasoning? Use ½ teaspoon dried oregano and ½ teaspoon dried thyme.
- Dairy free: I haven’t tested a dairy-free version, but you could try vegan butter, a plain unsweetened dairy-free cream and a dairy-free Parmesan.
- Shredded marry me chicken: Shred the chicken with two forks before returning it to the sauce, then serve as desired.
- Add artichoke hearts: Stir in a jar of drained, chopped artichoke hearts with the spinach.
- Extra kick: Bump the red pepper flakes to ½ teaspoon or add a pinch of cayenne to the seasoning.
How to Make Slow Cooker Marry Me Chicken
Step 1: Arrange the chicken in a single layer in the slow cooker and sprinkle the seasonings over the top.
Step 2: Scatter the garlic and sun-dried tomatoes over the chicken and pour the broth around it. Cover and cook until the chicken reaches 165°F.
Step 3: Move the chicken to a plate. On the stove, melt the butter and whisk in the flour for about a minute to make a roux.
Step 4: Slowly whisk in the cream until the sauce thickens, then stir in the Parmesan and red pepper flakes until melted.
Step 5: Pour the cream sauce into the slow cooker, stir it into the juices and add the spinach. Let it sit for a few minutes until wilted.
Step 6: Return the chicken to the slow cooker, spoon the sauce over the top and finish with fresh basil and extra Parmesan.
Brittany’s Recipe Tips
- Check the chicken early: Slow cookers run hot or cool, so start checking with an instant-read thermometer at the low end of the cook time.
- Keep the lid on: Every peek lets heat escape and adds time.
- Use thawed chicken: Frozen chicken takes too long to come up to temperature and can cook unevenly.
- Chop the sun-dried tomatoes small: Smaller pieces blend into the sauce instead of staying chewy.
How to Serve
- Over pasta: Toss with penne or rigatoni so every bite gets coated in sauce.
- With mashed potatoes or cauliflower mash: Spoon the chicken and extra sauce right on top of my healthy mashed potatoes or mashed cauliflower for a low-carb option.
- Over rice or quinoa: A great meal prep base. Pair it with my fluffy quinoa and portion into containers for lunches.
- With a green side: Roasted broccoli or green beans balance the creamy sauce. Or you could serve it alongside a fresh salad like my arugula salad.
- With crusty bread: For soaking up every last bit of sauce.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 to 4 days.
- Freezer: Freeze for up to 2 months. Cream sauces can separate a little after thawing, so stir well as it reheats.
- Reheating: Warm gently on the stove over medium-low heat or in the microwave, adding a splash of broth or milk to loosen the sauce. Don’t reheat leftovers in the slow cooker, since it heats too slowly.
Frequently Asked Questions
The name comes from the idea that it’s so good, whoever you make it for might propose. It took off on social media a few years ago and has been a favorite ever since.
No. The chicken goes straight into the slow cooker raw. Searing adds a little color, but this recipe is full of flavor without it.
I don’t recommend it. Thaw the chicken in the fridge first so it cooks evenly and safely.
More Slow Cooker Meals
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Slow Cooker Marry Me Chicken
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 3 cloves garlic, minced
- ½ cup chopped oil-packed sun-dried tomatoes, drained
- ½ cup low-sodium chicken broth
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour, or gluten-free all-purpose flour
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ¼ teaspoon red pepper flakes, optional
- 2 cups baby spinach
- Fresh basil, chopped, for serving
Instructions
- Place the chicken breasts in the slow cooker in a single layer. Season with Italian seasoning, garlic powder ,salt, paprika and pepper.
- Sprinkle the garlic and sun-dried tomatoes over the chicken. Pour the chicken broth around the chicken.
- Cover and cook on low for 3–4 hours or on high for 1.5-2 hours, until the chicken is cooked through and reaches an internal temperature of 165°F. Avoid overcooking, as chicken breasts can dry out.
- Transfer the cooked chicken to a plate and set aside, leaving the broth and juices in the slow cooker.
- Melt the butter in a small skillet over medium heat. Add the flour and whisk continuously for about 1 minute, until smooth and lightly bubbling.
- Slowly whisk the heavy cream into the roux. Cook for 2–3 minutes, whisking frequently, until the sauce is smooth and slightly thickened. Stir in the Parmesan and red pepper flakes and cook until the Parmesan is melted.
- Pour the cream sauce into the slow cooker and stir it into the broth and cooking juices. Stir in the spinach and let it sit for a few minutes with the slow cooker on low or warm, until wilted.
- Return the chicken to the slow cooker and spoon the sauce over top. Serve warm over pasta, rice or mashed potatoes, or with crusty bread for soaking up the sauce. Garnish with fresh basil and additional Parmesan, if desired.
Notes
- I usually cook mine on low for 3 hours.
- Gluten-free: I tested the sauce with gluten-free all-purpose flour, and it worked well, but it makes the sauce thicker, so use a little less if you prefer the sauce to be thinner.
- Cook time: Slow cookers vary, and smaller chicken breasts may cook faster. Start checking at the early end of the cooking range and remove the chicken once it reaches 165°F to prevent it from drying out.
- Parmesan: Use freshly grated Parmesan for the smoothest sauce. Pre-shredded cheese may not melt as smoothly.
- Storage: Store leftover chicken and sauce together in an airtight container in the refrigerator for 3–4 days. Keep any pasta or rice separate.
- Reheating: Reheat gently in a skillet over low heat or in short microwave intervals, stirring the sauce between intervals. Add a splash of broth or milk if the sauce has thickened.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
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