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Crockpot Marry Me Chicken Thighs

Crockpot Marry Me chicken thighs are slow-cooked until tender in a creamy sun-dried tomato garlic sauce with red pepper flakes. The sauce thickens while the chicken cooks, and it finishes with a stir-and-spoon coating for a glossy, Parmesan-rich texture.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasoning
  • 4 boneless skinless chicken thighs Use 4–6 thighs total.
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 tsp salt To taste; start with about 1/4 tsp and adjust.
  • 0.25 tsp black pepper To taste; start with about 1/4 tsp and adjust.
Creamy sun-dried tomato sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup sun-dried tomatoes, chopped
  • 4 clove garlic, minced
  • 0.5 cup parmesan, grated
  • 1 tsp red pepper flakes
Serving
  • 0.25 cup fresh basil Plus extra for garnish, if desired.
  • 0.25 cup extra parmesan For serving.

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Pat the boneless skinless chicken thighs dry, then season with Italian seasoning, smoked paprika, salt, and pepper.
  2. Make sure each piece is evenly coated so the seasoning shows on the surface after slow cooking.
Build the sauce in the slow cooker
  1. In a bowl, whisk the heavy cream, chicken broth, sun-dried tomatoes, garlic, parmesan, and red pepper flakes until smooth and combined.
  2. Pour the sauce into the slow cooker, then nestle the chicken thighs in it so they sit beneath the creamy mixture.
Slow cook
  1. Cover and cook on Low for 4 to 5 hours until the chicken is tender and the sauce has thickened at the edges.
  2. If using High, cook for 2 to 2.5 hours until the chicken is tender and the sauce is thickened.
Finish and serve
  1. Stir the sauce well, scraping the bottom to keep the parmesan from settling and to evenly coat the chicken.
  2. Spoon the sauce over the chicken, then garnish generously with fresh basil and extra parmesan.
  3. Serve over pasta or with crusty bread for soaking up the thickened creamy sauce.

Notes

For best sauce consistency, stir right before serving so the thickened cream turns glossy again. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or microwave until warmed through. Freezing is not recommended because heavy cream can break when thawed. For a lighter option, use half-and-half instead of heavy cream (sauce may be slightly thinner, then thicken with an extra 10–15 minutes on Low).