There’s something hilariously dramatic about a name like Marry Me Chicken. But honestly—one bite and you might kinda get it. This dish has that cozy, creamy magic that makes people stop mid-fork and go, “Wait… what is this?” It’s buttery, garlicky, and loaded with sun-dried tomatoes that cut through the richness just enough to keep you coming back for more. And the best part? This version is a total dump-and-go crockpot recipe—no searing, no standing over a stove, just pure flavor and convenience.
Where It Comes From
Marry Me Chicken supposedly earned its name after someone cooked it for a date and the poor soul proposed on the spot. While that might sound like internet folklore, the concept traces back to the early 2010s when food bloggers started playing around with creamy Tuscan-style chicken dishes. The ingredients—cream, parmesan, garlic, herbs—borrow heavily from Italian and Mediterranean home cooking, but with an American slow-cooker twist that makes it weeknight friendly.
Ingredient Spotlight
A few key ingredients make this dish sing:
- Sun-dried tomatoes: They add tang, saltiness, and a little chewy texture that makes the sauce addictive. Try to get the oil-packed kind—it infuses the sauce beautifully.
- Heavy cream: The base of the sauce. You can use half-and-half or even coconut milk for a lighter or dairy-free option, but the full-fat cream gives the best consistency.
- Parmesan cheese: Brings that salty umami kick. Pre-grated cheese tends to clump, so freshly grated is ideal.
- Chicken thighs: They stay juicy in the crockpot, but you can use breasts if you prefer a leaner option.
- Garlic and Italian herbs: Because no great love story starts without garlic.
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 1 cup heavy cream (or coconut cream for dairy-free)
- ¾ cup chicken broth
- ½ cup grated Parmesan cheese
- ⅓ cup oil-packed sun-dried tomatoes, sliced
- 3 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp paprika
- Salt and pepper, to taste
- 1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
Vegan Option:
- Replace chicken with 2 cans chickpeas or firm tofu cubes
- Use coconut cream instead of dairy
- Swap Parmesan for nutritional yeast or vegan cheese shreds
Short Prep Timeline
10 mins before cooking: Gather everything. Slice tomatoes and mince garlic.
Next: Layer chicken in the crockpot, whisk sauce ingredients in a bowl, then pour over.
While it cooks: Set a timer for 3½–4 hours on LOW (or 2 hours on HIGH). During this time, cook pasta or rice during the last 20 minutes so everything’s ready at once.
Finish: Stir, add thickener if needed, and sprinkle extra cheese.
Instructions
- Lightly grease your crockpot.
- Lay the chicken flat at the bottom. Season with salt, pepper, paprika, and herbs.
- In a separate bowl, whisk together cream, broth, garlic, Parmesan, and sun-dried tomatoes.
- Pour the sauce mixture over the chicken.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender.
- If the sauce looks thin, mix cornstarch with water and stir in. Let it thicken for 10–15 minutes before serving.
- Serve over pasta, rice, or mashed potatoes—whatever soaks up that sauce best.
Tips & Tricks
- Don’t skip the sun-dried tomatoes. They’re the heart of this dish.
- Double the sauce if you like it extra creamy (and who doesn’t?).
- You can use frozen chicken—just add an extra 30 minutes of cook time.
- Want a little heat? Add a pinch of red pepper flakes.
Variations
- Spicy “Marry Me” Chicken: Add 1 tsp Cajun seasoning and chopped jalapeños.
- Mushroom Twist: Toss in a cup of sliced mushrooms for extra umami.
- Pasta Bake: Mix the finished chicken and sauce with penne, top with cheese, and bake for 15 minutes.
- Keto version: Serve it over cauliflower rice or sautéed zucchini noodles.
Serving Suggestions
This chicken goes beautifully with:
- Garlic butter noodles or angel hair pasta
- Steamed green beans or roasted asparagus
- Garlic bread (for mopping up the sauce, obviously)
- A chilled glass of Pinot Grigio or sparkling water with lemon
Storage & Reheating
Store leftovers in an airtight container for up to 4 days in the fridge or freeze up to 2 months. Reheat slowly on the stove over medium-low heat with a splash of broth or cream to loosen the sauce.
Leftover Ideas
- Shred the chicken and toss it in a wrap with spinach and mozzarella.
- Use it as a creamy pizza topping.
- Mix with penne for a “day-two” baked pasta.
Nutrition (Per Serving)
Approx. 450 calories, 28g fat, 38g protein, 5g carbs (without sides).
