Go Back

Crockpot Marry Me Chicken

Crockpot Marry Me Chicken is a creamy Italian-American slow-cooker chicken dish with garlic, sun-dried tomatoes, and wilted spinach. Cook the thighs until very tender, then finish with Parmesan for a rich, velvety sauce served over pasta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 4 boneless skinless chicken thighs About 2 lb total
  • 0.5 cup sun-dried tomatoes in oil Drained and chopped
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 4 garlic cloves 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
  • fresh basil For garnish
  • extra Parmesan cheese For garnish

Equipment

  • 1 Dutch oven

Method
 

Add chicken to slow cooker
  1. Place the boneless skinless chicken thighs into the slow cooker in an even layer.
  2. Whisk together the heavy cream, chicken broth, minced garlic, dried thyme, dried oregano, red pepper flakes, salt, and black pepper until smooth.
Cook until tender
  1. Pour the sauce over the chicken and scatter the chopped sun-dried tomatoes on top so most pieces are in the liquid.
  2. Cook on LOW for 4–5 hours (or HIGH for 2–3 hours) until the chicken is cooked through and very tender, turning the chicken once midway for even simmering.
Finish with Parmesan and spinach
  1. During the last 15 minutes, stir in the grated Parmesan cheese until melted and the sauce looks glossy.
  2. Stir in the fresh spinach and cook 15 minutes more just until the spinach wilts and turns bright green.
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: For a thicker, clingier sauce, let the slow cooker run 10–20 minutes longer after adding spinach so the sauce reduces slightly. Refrigerate leftovers in a sealed container up to 3–4 days; reheat gently on the stovetop or microwave. Freezing is not ideal for cream-based sauces, but you can freeze if needed—expect some texture change. For a lighter option, use half-and-half instead of heavy cream for a similar flavor with less richness.