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Ultimate Creamy Crockpot Marry Me Chicken

Close-up of shredded crockpot marry me chicken covered in creamy sauce, sun-dried tomatoes, and fresh parsley.

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Make this easy, dump-and-go Crockpot Marry Me Chicken for a flavorful, tender dinner. The slow cooker creates a rich Parmesan and sun-dried tomato sauce that tastes impressive with minimal effort.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup sun-dried tomatoes, drained and chopped
  • 2 tablespoons Italian seasoning
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch (for thickening)
  • 2 tablespoons cold water (for slurry)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, minced garlic, salt, and pepper until smooth.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  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.
  5. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the sauce.
  6. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the sauce in the slow cooker.
  7. Cook on HIGH for an additional 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
  8. Serve the creamy Crockpot Marry Me Chicken hot over pasta, rice, or with crusty bread.

Notes

  • For best results, use fresh garlic instead of jarred minced garlic.
  • If you prefer a tangier flavor, substitute half of the heavy cream with half-and-half.
  • This dish pairs well with steamed broccoli or a simple green salad.

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