Crockpot Marry Me Chicken

The broth looks almost too thin when the chicken first goes into the slow cooker, but this sauce isn’t meant to be finished at the beginning. Crockpot Marry Me Chicken gets its creamy texture in the last part of cooking, after the chicken has turned tender and the sun-dried tomatoes have flavored the broth.

I add the cream and cornstarch only after the chicken is cooked, whisking them together first so the starch doesn’t clump. Then Parmesan goes in with the cream mixture, and the sauce thickens right in the slow cooker. It’s a low-fuss way to get tender chicken with a silky, savory sauce that clings to every bite.

Why the Cream Belongs at the End, Not the Beginning

A slow cooker is built for a long, steady cook, but that doesn’t mean every part of the sauce should go in at the start. Heavy cream and Parmesan spend less time under heat when they’re added after the chicken is cooked. That helps preserve a smooth, creamy finish instead of leaving the dairy to cook for hours alongside the chicken.

The cornstarch has a job here, too: it thickens the broth into a sauce rather than asking the cream to do all the work. Whisking it into the cream before it goes into the cooker disperses the starch evenly. If you add dry cornstarch straight to the hot cooking liquid, it can form little lumps that are hard to work out. Adding the thickener near the end also means you can judge the sauce once the chicken is done, rather than guessing how it will turn out hours earlier.

How the Tomatoes, Broth, and Cream Build the Sauce

• Chicken breasts — Boneless, skinless breasts keep the dish straightforward and let the sauce carry the savory, tomato-rich flavor. Choose pieces that are reasonably similar in size so they cook at a similar pace; very thick pieces take longer to reach the center.
• Oil-packed sun-dried tomatoes — They bring concentrated tomato flavor and a pleasantly chewy bite. The oil-packed kind is convenient here; drain it before chopping. Dry-packed tomatoes have a different texture and would need separate preparation, so stick with oil-packed for this version.
• Garlic and Italian seasoning — Minced garlic spreads its aroma through the cooking liquid, while Italian seasoning gives the sauce its herb backbone. Freshly minced garlic has a brighter edge, but the dried seasoning is fine from an ordinary pantry jar.
• Low-sodium chicken broth — Broth gives the chicken a flavorful cooking liquid without making the finished sauce overly salty once the Parmesan is stirred in. Low-sodium is useful because Parmesan contributes plenty of saltiness on its own.
• Heavy cream and cornstarch — Together, they make the sauce creamy and thick enough to coat the chicken. Milk is not a like-for-like swap; it’s thinner and won’t give the same rich texture. Whisk the cornstarch thoroughly into the cream before adding it.
• Parmesan cheese — Parmesan adds salty, nutty depth and helps the sauce taste rounded. Finely grated cheese blends more readily than large shreds. A fresh block is a good choice when you want the smoothest texture, while pre-grated Parmesan is convenient.
• Red pepper flakes — They provide a gentle heat that cuts through the creamy sauce. The amount in this version keeps the chicken savory rather than fiery, and you can leave the flakes out for a milder result.

Getting Tender Chicken and a Thick, Smooth Sauce

Season the Chicken in the Slow Cooker

Set the chicken in a 6-quart slow cooker and season both sides with kosher salt, black pepper, Italian seasoning, and red pepper flakes. Turn each breast as you season so the herbs and pepper aren’t concentrated on just one surface. Keep the breasts in an even layer rather than stacking them; crowded or overlapping pieces may cook less evenly.

Layer in the Tomatoes, Garlic, and Broth

Scatter the chopped sun-dried tomatoes and minced garlic over the chicken, then pour the chicken broth around the meat. Pouring the broth around the chicken helps avoid washing the seasoning off the top. The liquid will look thin at this stage, which is expected; the cream and cornstarch go in later to make the finished sauce.

Cook Until the Centers Are Done

Cover the slow cooker and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours. Check the thickest part of each breast with an instant-read thermometer; it should reach 165°F. Thickness can affect how quickly individual breasts cook, so check each piece rather than relying only on the clock. Transfer the cooked chicken to a plate while you finish the sauce.

Thicken the Sauce, Coat, and Rest

Whisk the heavy cream and cornstarch together until the mixture is completely smooth. Stir it into the slow cooker with the Parmesan, cover, and cook on HIGH for 15 to 20 minutes, until the sauce has thickened. Return the chicken to the cooker and turn it to coat every side. Let it rest in the sauce for 5 minutes before serving so the coating settles onto the chicken.

Two Small Changes That Give This Chicken a Different Feel

Questions That Come Up With Crockpot Marry Me Chicken

Crockpot Marry Me Chicken

Crockpot marry me chicken cooks in a slow cooker with sun-dried tomatoes, garlic, and Italian seasoning, then finishes in a creamy Parmesan sauce. The tender chicken is coated in a thick, savory sauce for an easy dinner with a rich tomato-and-herb flavor.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs 20 minutes mins

Resting 5 minutes mins

Total Time 6 hours hrs 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb chicken breasts boneless, skinless
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 1 tsp Italian seasoning
• 0.25 tsp red pepper flakes
• 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
• 3 cloves garlic minced
• 0.5 cup chicken broth low-sodium
• 0.5 cup heavy cream
• 1 tbsp cornstarch
• 0.5 cup Parmesan cheese grated

Equipment

• 1 6-quart slow cooker

Method

 

1. Arrange the chicken in a 6-quart slow cooker.
2. Season both sides with the salt, pepper, Italian seasoning, and red pepper flakes.
3. Scatter the sun-dried tomatoes and garlic over the chicken.
4. Pour the broth around the chicken.
5. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the thickest part of each breast reaches 165°F.
6. Transfer the chicken to a plate.
7. Whisk the heavy cream and cornstarch together until smooth.
8. Stir the cream mixture and Parmesan into the slow cooker.
9. Cover and cook on HIGH for 15 to 20 minutes, until the sauce has thickened.
10. Return the chicken to the slow cooker and turn it to coat in the sauce.
11. Let the chicken rest in the sauce for 5 minutes before serving.

Notes

For the most tender chicken, check that the thickest part of each breast reaches 165°F. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is possible, though the cream sauce may separate when thawed. For a gluten-free meal, check that the chicken broth is certified gluten-free.