This slow-cooker version of the much-loved Marry Me Chicken has been a lifesaver on busy weeknights and a showstopper for casual dinner guests. I first adapted this to the crockpot on a rainy evening when oven space was limited and I wanted something hands-off that still felt special. The result was a velvety cream sauce studded with tangy sun-dried tomatoes and fragrant garlic that clings to tender chicken breasts — simple comfort that tastes like you spent hours on it. I remember serving this to my neighbor after she had a baby; she called me two days later to ask for the recipe because it felt like a hug in a bowl. What makes this preparation special is the balance of textures and flavors: the chicken cooks low and slow until it’s soft enough to shred if you like, while the heavy cream and Parmesan create a silky sauce. The sun-dried tomatoes add concentrated tomato sweetness and a chewy contrast that keeps each bite interesting. A small pinch of red pepper flakes gives a gentle warmth without overpowering the dish, so it’s family-friendly but grown-up enough for date-night dinners. I love that it’s largely hands-off — you assemble the liquid, nestle the breasts in the crockpot, and come back to a restaurant-style plate.

Ingredients

• Boneless, skinless chicken breasts (1.5 pounds): Choose evenly sized breasts so they cook uniformly in the crockpot; smaller pieces or butterflied breasts work too, but adjust cooking time. I like using organic or free-range when possible for better texture and flavor.
• Chicken broth (1 cup): Use low-sodium broth to control salt; if you have homemade broth, it adds a depth that store-bought cannot match.
• Heavy cream (1/2 cup): This creates the silky body of the sauce. If you want a lighter version, substitute half-and-half, but the sauce will be less rich and slightly thinner.
• Sun-dried tomatoes, chopped (1/4 cup): Oil-packed tomatoes bring more flavor; drain and chop them finely. If using dry-packed, rehydrate briefly in warm water for 10 minutes.
• Garlic (3 cloves), minced: Fresh garlic is essential — it softens and mellows as it cooks, infusing the sauce.
• Dried oregano and basil (1 teaspoon each): Use good-quality dried herbs or 1 tablespoon fresh chopped basil if available for a brighter finish.
• Red pepper flakes (1/2 teaspoon): Adds a background warmth that lifts the cream without making it spicy.
• Grated Parmesan (1/2 cup): Freshly grated Parm melts into the sauce and adds nutty umami; pre-grated works in a pinch but won’t be as creamy.
• Salt and black pepper: Season to taste, add cautiously if your broth and Parmesan are salty.
• Fresh parsley, chopped for garnish: Brightens the dish and adds a fresh contrast to the creaminess.

Instructions

Prepare the chicken: Pat the chicken breasts dry with paper towels and trim any excess fat for even cooking. Season both sides lightly with salt and black pepper — remember the Parmesan and broth will add salt, so keep seasoning conservative at this stage. Mix the sauce: In a medium bowl, whisk together 1 cup low-sodium chicken broth, 1/2 cup heavy cream, 1/4 cup chopped sun-dried tomatoes, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, and 1/2 cup grated Parmesan until smooth. The mixture should be fairly liquid — the cheese will melt into the sauce as it cooks. Assemble in the crockpot: Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Pour the sauce mixture evenly over the chicken, making sure each breast is mostly submerged. Avoid overfilling the crockpot; leave a little headspace so heat circulates properly. Cook low and slow: Cover and cook on low for 4–5 hours, until the chicken reaches an internal temperature of 165°F and is tender to the touch. If your breasts are smaller (less than 6 ounces each), check after 3.5–4 hours to avoid overcooking. Finish and serve: Carefully remove the chicken to a plate. Stir the sauce in the crockpot to fully incorporate any separated cream and melted cheese — the sauce should be silky and slightly thickened. Return the chicken to the sauce to coat, garnish with freshly chopped parsley, and serve over pasta, rice, or steamed vegetables.

Storage Tips

Let the dish cool to room temperature before storing to preserve texture and food safety. Transfer to airtight containers: use glass for refrigeration (keeps flavors fresh) and freezer-safe bags or containers for long-term storage. Refrigerate up to 3–4 days; freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and warm slowly in a saucepan over low heat, stirring frequently. If the sauce looks separated after reheating, add a splash of warm broth and whisk vigorously to emulsify.

Ingredient Substitutions

If you want a lighter version, substitute half-and-half for heavy cream but expect a thinner sauce — finish with a tablespoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) if you need extra body. For a dairy-free option, use full-fat coconut milk and omit Parmesan; add 1–2 tablespoons nutritional yeast for savory depth. Swap sun-dried tomatoes for roasted red peppers for a milder, fruitier profile. Use boneless thighs instead of breasts for richer flavor and slightly more forgiving texture during long cook times.

Serving Suggestions

Serve the chicken over buttered egg noodles, al dente penne, or a bed of creamy polenta for a comforting main. For lighter plates, mound the saucy chicken over cauliflower rice or zucchini noodles. Garnish with a little extra grated Parmesan and a shower of chopped parsley or basil. Offer a crisp green salad or roasted Brussels sprouts to cut through the richness and add color to the plate.

Cultural Background

The Marry Me concept is a modern American comfort creation — a playful name for an indulgent combination of cream, cheese, and sun-dried tomatoes that evokes Italian flavors without strict authenticity. It borrows elements from rustic Italian-American cooking: garlic, basil, and Parmesan paired with rich cream. The slow-cooker adaptation leans on American convenience cooking, marrying traditional pantry elements with the ease of set-and-forget preparation.

Seasonal Adaptations

In winter, add a handful of baby spinach in the last 15 minutes to wilt into the sauce for color and nutrition. In summer, finish with chopped fresh basil instead of dried to brighten the flavors. For holiday dinners, swap sun-dried tomatoes for roasted cherry tomatoes and add a teaspoon of smoked paprika for depth. You can also embellish plates with toasted pine nuts or a few lemon slices for a fresh counterpoint.

Meal Prep Tips

Double the sauce and chicken in a larger slow cooker or two batches for easy meal prep; portion into individual containers for quick lunches. Keep cooked pasta separate from the saucy chicken to avoid sogginess; reheat protein and sauce, then toss with freshly cooked pasta when ready to eat. Use portion-sized freezer containers so you can thaw just what you need.

This crockpot version of a creamy, sun-dried tomato braise has become a household favorite because it’s both indulgent and effortless. Whether you’re feeding a crowd or making a comforting solo dinner, it’s one of those dishes that feels special while staying incredibly easy to prepare. Make it your own with small swaps and enjoy the slow-cooked magic of a hands-off meal that yields big flavor.