This Go Crockpot Marry Me Chicken became one of my instant weeknight heroes the first time I tried it on a rainy Sunday. I was hunting for a hands-off dinner that still felt indulgent and comforting. The slow cooker does the heavy lifting, turning simple boneless skinless chicken breasts into tender, fork-ready pieces that soak up a silky sauce made with cream, Parmesan, and sun-dried tomatoes. The contrast between the rich, creamy sauce and the bright, chewy bursts of sun-dried tomato is what makes this dish memorable.

I discovered this combination during a hectic week when I wanted something that would impress without fuss. Friends who dropped by ended up staying for dinner, praising the balance of savory, tangy, and gently spicy flavors. The texture is what keeps people coming back: the chicken is tender but still holds together, and the sauce reduces slightly while remaining lush and velvety. I love that it reheats and freezes well which makes it perfect for batch cooking or hosting a casual dinner party.

Ingredients

• Chicken: 1.5 pounds boneless, skinless breasts. Choose even-sized pieces so they cook uniformly. I often buy a single large pack and slice any very thick breasts horizontally for even cooking.
• Chicken broth: 1 cup. Use low-sodium if you plan to add a lot of extra salt. A good-quality boxed or homemade broth gives the sauce depth; Swanson or Pacific are reliable store-bought brands.
• Heavy cream: 1/2 cup. This is the backbone of the sauce, delivering richness and silkiness. If you prefer a lighter finish, substitute half-and-half but expect a thinner sauce.
• Sun-dried tomatoes: 1/4 cup, chopped. Packed-in-oil varieties with a little oil left on them give the best flavor. If using dry-packed, rehydrate briefly in hot water.
• Garlic: 3 cloves, minced. Fresh garlic gives a bright aromatic note. Avoid pre-minced jarred garlic if possible for the best flavor.
• Dried oregano and basil: 1 teaspoon each. These herbs give the sauce its classic Italian-inspired backbone.
• Red pepper flakes: 1/2 teaspoon. Adds a gentle warmth; increase for more heat.
• Parmesan cheese: 1/2 cup grated. Freshly grated Parmigiano-Reggiano melts into the sauce best. Pre-grated often contains anti-caking agents and won’t melt as smoothly.
• Salt and pepper: To taste. Start with a light hand and adjust after cooking; the cheese and broth contribute salt.
• Fresh parsley: Chopped, for garnish. Adds a fresh color and a herbaceous pop against the creamy sauce.

Instructions

Arrange the chicken:Pat the 1.5 pounds of chicken breasts dry with paper towels and place them in the bottom of the crockpot in a single layer if possible. Drying the chicken first helps the sauce cling to the surface. If your pieces vary in thickness, slice the thickest ones horizontally so everything finishes at the same time.Mix the sauce:In a large mixing bowl whisk together 1 cup 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 warm broth helps the Parmesan start to dissolve and prevents clumping.Combine in the crockpot:Pour the sauce evenly over the chicken, using a spatula to nudge any stray herbs or tomatoes around so the chicken is well covered. Season lightly with salt and freshly ground black pepper. Cover with the crockpot lid.Slow-cook:Cook on LOW for 4 to 5 hours until the internal temperature of the thickest part of the chicken reaches 165°F and the meat pulls apart easily with a fork. The low gentle heat allows the cream to meld with the broth without breaking.Finish and serve:Carefully remove the chicken to a plate using tongs. Stir the sauce in the crockpot to combine any separated fats back into the liquid; if you want a thicker sauce, transfer some sauce to a small saucepan and simmer uncovered for 5 minutes, or stir in an extra 2 tablespoons of grated Parmesan. Return the chicken to the sauce, spooning it over each piece. Garnish with chopped fresh parsley and serve hot over pasta, rice, or mashed potatoes.

Storage Tips

Allow the dish to cool to room temperature for no more than two hours before storing. Refrigerate in an airtight container for up to four days. For freezing, portion into meal-sized containers, leaving a small headspace, and freeze for up to three months. To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop over medium-low heat, stirring occasionally. If the sauce seems separated after freezing, whisk in a splash of cream or broth while reheating and simmer a few minutes to bring it back together.

Ingredient Substitutions

If you need to make adjustments: swap heavy cream for half-and-half for a lighter version, though the sauce will be thinner. Use Greek yogurt stirred in at the end off the heat for tang and body, but temper it first to avoid curdling. For a dairy-free option, replace cream with full-fat coconut milk and omit Parmesan, adding a tablespoon of nutritional yeast for umami. If you only have sun-dried tomatoes dry-packed, rehydrate them in hot water for 10 minutes before chopping.

Serving Suggestions

Serve spooned over al dente pasta tossed with a little olive oil or butter, or over creamy mashed potatoes to soak up every drop of sauce. For a lighter meal, pair with cauliflower rice or steamed green beans and a bright citrus salad. Garnish with extra grated Parmesan and chopped parsley for color. For entertaining, transfer to a shallow baking dish and keep warm in a low oven while guests arrive.

Cultural Background

Though not a traditional dish from a single region, this preparation borrows from Italian-American flavors: garlic, sun-dried tomatoes, dried oregano and basil, and Parmesan. Slow-cooking techniques have long been used in home kitchens to extract flavor with minimal effort. The marriage of creamy sauce and tangy tomatoes is a modern comfort adaptation that aligns with family-style, crowd-pleasing Italian-American casseroles and skillet dishes.

Seasonal Adaptations

In summer, swap sun-dried tomatoes for a handful of diced fresh roasted cherry tomatoes to lighten the sauce. In autumn, add a teaspoon of smoked paprika with the red pepper flakes for a warming depth. For winter holidays, finish with a tablespoon of chopped fresh rosemary or thyme alongside the parsley to echo seasonal flavors.

Meal Prep Tips

Double the sauce and freeze half to use with future proteins. Cook the chicken through, shred it in the sauce, and portion into microwave-safe containers for grab-and-go lunches. Label containers with date and reheating instructions. If you plan to reheat often, keep the sauce slightly looser than desired and reduce it briefly when serving to refresh its texture.

If you try this, let it become your cozy fallback. The balance of creamy, tangy, and gently spicy makes it a versatile dish that feels both special and achievable. I encourage small adjustments to suit your family’s preferences and pantry, and to make the recipe your own.