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Crockpot Marry Me Chicken

Crockpot Marry Me Chicken made in a slow cooker with a rich, creamy garlic-Parmesan sauce. Chicken thighs cook until very tender, then Parmesan and spinach are stirred in at the end for a velvety finish.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and sauce base
  • 1 boneless skinless chicken thighs About 2 lbs total
  • 0.5 cup sun-dried tomatoes in oil Drained and chopped
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 4 clove garlic Minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 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
 

Add chicken to the slow cooker
  1. Place the boneless skinless chicken thighs into the slow cooker.
  2. Arrange them in an even layer so they heat through uniformly.
Make the creamy sauce
  1. In a bowl, whisk together heavy cream, chicken broth, minced garlic, dried thyme, dried oregano, red pepper flakes, salt, and black pepper.
  2. Whisk until the seasonings are evenly dispersed and the mixture looks smooth.
Cook until tender
  1. Pour the sauce over the chicken, then scatter the chopped sun-dried tomatoes on top.
  2. Cook on low for 4–5 hours, or on high for 2–3 hours, until the chicken is cooked through and very tender.
Finish with Parmesan and spinach
  1. Stir in the grated Parmesan cheese and fresh spinach during the last 15 minutes of cooking.
  2. Cook until the spinach wilts and the sauce turns creamy and thickened.
Serve
  1. Serve the chicken and sauce over pasta, mashed potatoes, or rice.
  2. Garnish with fresh basil and extra Parmesan before serving.

Notes

Pro tip: use freshly minced garlic for the brightest aroma, and add the spinach only in the final 15 minutes so it stays tender instead of overcooked. Store leftovers in the refrigerator up to 3–4 days in a sealed container; reheat gently so the cream sauce doesn’t break. Freezing isn’t recommended because the creamy sauce can separate after thawing. For a lighter option, swap heavy cream for half-and-half or a cooking cream substitute, expecting a slightly thinner sauce.