Dinner

The Ultimate Creamy Crockpot Marry Me Chicken Recipe

ByZoe Lane March 2, 2026March 2, 2026

Introduction

This Ultimate Creamy Crockpot Marry Me Chicken is a comforting, rich dish perfect for busy weeknights. Tender chicken breasts slow-cooked in a luscious Parmesan and sun-dried tomato sauce create an irresistible meal everyone will love.

A white bowl sits on a white marbled surface, filled with shredded chicken mixed with creamy sauce. There are thin, dark red strips of sun-dried tomatoes spread throughout the chicken. Bright green chopped herbs are sprinkled evenly on top, adding fresh color. The chicken looks tender and juicy, with the cream sauce giving it a smooth texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken breasts
1 cup chicken broth
1 (8 ounce) package cream cheese, cubed
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, drained and chopped
1 tablespoon minced garlic
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)

Instructions

Step 1: Place the chicken breasts in the bottom of your slow cooker.
Step 2: In a separate bowl, whisk together the chicken broth, cream cheese cubes, heavy cream, Parmesan cheese, sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper until mostly combined.
Step 3: Pour the sauce mixture evenly over the chicken in the slow cooker.
Step 4: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
Step 5: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
Step 6: Stir the cornstarch slurry into the sauce in the slow cooker. Stir well to combine.
Step 7: Cook on HIGH for 10 to 15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Step 8: Serve the creamy Parmesan slow cooker chicken immediately over pasta, rice, or mashed potatoes.

Tips & Variations

For extra flavor, add chopped fresh basil or parsley just before serving.
Use grape tomatoes instead of sun-dried tomatoes for a fresher taste, but reduce the chicken broth slightly to maintain sauce thickness.
Swap heavy cream for half-and-half to reduce richness, though sauce may be less thick.
If you prefer thicker sauce from the start, add the cornstarch slurry earlier and extend the cooking time on HIGH.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally to prevent the sauce from curdling. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a creamy shredded chicken dish, layered with pieces of deep red sun-dried tomatoes mixed throughout. The chicken has a light beige color with a smooth, slightly wet texture, garnished on top with small, chopped green herbs. The bowl sits on a white marbled surface near a window with natural light coming through. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay more moist during slow cooking. Adjust the cooking time slightly if needed until the chicken is tender.

Is it possible to make this recipe on the stovetop?

Absolutely. Simmer the chicken and sauce ingredients in a covered skillet over low heat for about 30-40 minutes, then shred the chicken and thicken the sauce with cornstarch slurry as described.