Can I double this recipe for a crowd?

Yes, but make sure your slow cooker is big enough. I once tried it in one that was too small, and let us say dinner stretched into a late-night conversation.

Can I use frozen chicken?

I prefer thawed for even cooking, but if you must use frozen, add an extra hour on low and check the internal temp. Safety first.

Is this suitable for picky eaters?

Often yes. The creamy sauce hides bold flavors, but you can hold the red pepper flakes and add cheese on the side.

How do I make the sauce thicker?

Stir in a cornstarch slurry or simmer the sauce on the stove after removing the chicken. It thickens quickly and smoothly.

Can I make this in a skillet instead of a slow cooker?

You can. Brown the chicken, then simmer the sauce until the chicken reaches the right temp. For a quick pan version, follow a skillet marry me chicken method and watch closely.

Easy Crockpot Marry Me Chicken 2026

Description

A comforting and easy slow-cooker recipe featuring tender chicken in a creamy sauce with sun-dried tomatoes and parmesan, perfect for busy family nights.

Ingredients

Scale

4 pieces boneless skinless chicken breasts (Thighs work great too!)
8 oz cream cheese (Make sure it’s softened for easy blending.)
1 cup parmesan cheese (Can substitute with pecorino.)
1/2 cup sun-dried tomatoes (Fresh tomatoes can be used as an alternative.)
2 cloves garlic (Opt for fresh for the best taste.)
1 teaspoon Italian seasoning (Can swap with oregano and basil.)
1 cup chicken broth (Vegetable broth is a great alternative.)

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Instructions

Prep and soften the cream cheese, and set the slow cooker out on the counter.
Unwrap and leave the cream cheese at room temperature for 20 to 30 minutes. Meanwhile, pat the chicken dry and season lightly with salt and pepper.
Place the chicken in the slow cooker in one layer. For a thicker sauce, try slightly overlapping them; for more sauce, spread them apart.
Add garlic, sun-dried tomatoes, and Italian seasoning over the chicken.
Pour the chicken broth over everything so the liquid covers the bottom.
Dollop the softened cream cheese across the top.
Sprinkle the parmesan cheese evenly on top. Close the lid and set the slow cooker to low for 3.5 to 4 hours, or high for 2 to 2.5 hours.
Check for doneness. The chicken should reach 165°F and shred easily. If you want a smoother sauce, remove the chicken, shred it, and whisk the sauce until smooth.
Taste and adjust any seasonings. If the sauce is too thin, mix a teaspoon of cornstarch with cold water and stir into the hot sauce to thicken.
Serve over rice, pasta, or mashed potatoes, garnished with chopped parsley or basil.

Notes

If using frozen chicken, add an extra hour on low and check the internal temperature. Leftovers can be stored in the refrigerator for up to four days, or frozen for up to three months.

Prep Time: 10 minutes
Cook Time: 210 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 600mg
Fat: 21g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 39g
Cholesterol: 115mg