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Crockpot Marry Me Chicken

Crockpot Marry Me Chicken is a slow-cooked Italian-American chicken recipe with a creamy sauce, sun-dried tomatoes, and tender thighs. You’ll cook on low until very tender, then finish with Parmesan and spinach for a silky, wilted topping.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs About 2 lb total.
Sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes in oil, drained and chopped
Creamy sauce base
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 4 garlic, minced
Dried seasonings
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Cheese and greens
  • 0.5 cup grated Parmesan cheese
  • 2 cup fresh spinach
  • 1 fresh basil For garnish.
  • 1 extra Parmesan For garnish.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken thighs in the slow cooker.
  2. Whisk together the heavy cream, chicken broth, garlic, thyme, oregano, red pepper flakes, salt, and black pepper until the seasonings are evenly dispersed.
  3. Pour the sauce over the chicken and scatter the sun-dried tomatoes on top so they’re distributed across the surface.
  4. Cook on low for 4–5 hours or on high for 2–3 hours until the chicken is cooked through and very tender; look for easy shredding when you test a piece with a fork.
Finish with Parmesan and spinach
  1. Stir in the Parmesan cheese and add the fresh spinach during the last 15 minutes until the spinach wilts and the sauce looks slightly thickened and glossy; keep the lid on between additions to speed wilting.
Serve
  1. Serve the chicken and sauce over pasta, mashed potatoes, or rice, and garnish with fresh basil and extra Parmesan for a bright green-and-cheese finish.

Notes

For the creamiest texture, use heavy cream and keep the lid closed during the last hour so the sauce stays at a steady simmer. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently until warmed through (avoid boiling). Freezing is not recommended because the cream can separate when thawed. For a lower-fat option, swap in half-and-half, though the sauce may be slightly less thick.