Crockpot Marry Me Chicken Recipe

Indulge in a rich, creamy, and savory dish featuring tender chicken breasts bathed in a velvety sun-dried tomato, garlic, and Parmesan sauce.

This slow-cooker adaptation of the viral favorite brings gourmet flavors straight to your dinner table with minimal hands-on effort. Pair it over a bed of warm pasta, rice, or orzo to savor every last drop of the decadent sauce.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 6 servings

Ingredients

• 6 skinless, boneless chicken breasts (about 8 ounces each)
• 1 tsp salt (divided)
• 1 tsp freshly ground black pepper (divided)
• 1/2 tsp paprika (divided)
• 1 tbsp olive oil
• 2 1/2 cups reduced-sodium chicken broth
• 1/2 cup oil-packed sun-dried tomatoes (finely chopped)
• 6 cloves garlic (minced)
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 3 cups fresh baby spinach
• 1 package (8 oz) cream cheese (cut into cubes, room temperature)
• 3/4 cup heavy whipping cream
• 1 cup freshly grated Parmesan cheese (divided)

Step-by-Step Instructions

1. Season and Sear the Chicken

1. In a small bowl, combine 3/4 teaspoon salt, 3/4 teaspoon black pepper, and 1/4 teaspoon paprika. Rub the seasoning mixture evenly across all sides of the chicken breasts.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the chicken breasts in batches for 4 to 5 minutes, flipping halfway through, until a light golden crust forms on both sides. (Note: The chicken will finish cooking in the slow cooker, so it does not need to be cooked all the way through here). Transfer the seared chicken to a clean plate.

2. Prepare the Slow Cooker Base

1. Pour the chicken broth directly into a 6-quart slow cooker.
2. Stir in the chopped sun-dried tomatoes, minced garlic, Italian seasoning, crushed red pepper flakes, and the remaining 1/4 teaspoon each of salt, pepper, and paprika. Mix thoroughly.
3. Nestled the seared chicken breasts into the seasoned broth mixture.

3. Slow Cook

1. Secure the lid on the slow cooker.
2. Cook on Low for 4 to 4.5 hours or on High for 2.5 to 3 hours.
3. The chicken is ready when it reaches an internal temperature of 165 degrees Fahrenheit and pulls apart easily with a fork. Carefully remove the chicken to a plate and tent with aluminum foil to keep warm.

4. Build the Creamy Sauce

1. If your slow cooker was set to Low, switch the setting to High.
2. Whisk the cubed cream cheese, heavy whipping cream, fresh baby spinach, and 1/2 cup of the grated Parmesan cheese directly into the hot broth.
3. Cover and let cook for about 15 minutes, allowing the cream cheese to fully melt and the spinach to wilt.
4. Whisk the sauce vigorously until completely smooth and creamy.

5. Combine and Serve

1. Return the rested chicken breasts back into the slow cooker, spooning the rich sauce generously over the top. Let it warm through for 10 minutes.
2. Garnish with the remaining 1/2 cup of Parmesan cheese right before serving.

Chef’s Cooking Tips

Use Freshly Grated Cheese

Pre-packaged shredded Parmesan often contains anti-caking agents that prevent a smooth melt. Grating a block of Parmesan yields a much silkier sauce.

Room Temperature Cream Cheese

Ensure your cream cheese is softened before adding it to the slow cooker to prevent lumps from forming in the sauce.

Sun-Dried Tomato Oil

For an extra layer of flavor, use a tablespoon of the oil from the sun-dried tomato jar instead of olive oil for searing the chicken.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	736	—
Total Fat	40g	52%
Saturated Fat	20g	100%
Cholesterol	279mg	93%
Sodium	1221mg	53%
Total Carbohydrate	10g	4%
Dietary Fiber	2g	7%
Total Sugars	3g	—
Protein	81g	162%
Calcium	279mg	21%
Iron	4mg	21%
Potassium	1039mg	22%
Vitamin C	14mg	16%

*Percent Daily Values are based on a 2,000 calorie diet. Individual nutritional needs may vary based on daily caloric goals.