Imagine coming home to the rich aroma of creamy chicken simmering away, dinner completely ready without you lifting a finger beyond the morning prep. This crockpot marry me chicken lives up to its name with tender chicken bathed in a sun-dried tomato cream sauce that’s so good, it might just inspire a proposal. The beauty of this recipe is in its simplicity—dump everything into your slow cooker in the morning, then come home to a restaurant-quality meal that tastes like you spent hours in the kitchen.
The “marry me” moniker comes from how impressively delicious this dish is despite requiring minimal effort. Sun-dried tomatoes add tangy sweetness while cream cheese creates a luxurious sauce that clings to every bite of tender chicken. Whether you’re cooking for your family on a busy weeknight or trying to impress someone special, this crockpot version delivers all the flavor of the original stovetop recipe with even less work.
Why You’ll Love This Crockpot Marry Me Chicken
The dump-and-go method means you spend just 10 minutes in the morning assembling ingredients, then your crockpot does all the work while you’re at the office, running errands, or simply enjoying your day. The slow cooking process makes the chicken incredibly tender, practically falling apart when you touch it with a fork. That long, gentle simmer allows the flavors to meld together beautifully, creating a sauce that’s richer and more complex than quick-cooking methods.
This recipe scales easily for meal prep or feeding a crowd. Make it on Sunday and you’ve got lunches sorted for the week. The cream cheese base creates a sauce thick enough to coat pasta or rice without being overly heavy. Sun-dried tomatoes provide bursts of concentrated tomato flavor and a slight sweetness that balances the richness of the cream.
You can customize this recipe endlessly based on what you have in your pantry. Add spinach for greens, mushrooms for earthiness, or extra garlic if you love bold flavors. The flexibility makes it perfect for using up ingredients before they go bad. At around $15 for six servings, it’s budget-friendly enough for regular rotation while tasting fancy enough for company.
Ingredients for Dump & Go Crockpot Marry Me Chicken
I use chicken breasts for this recipe because they stay intact during the long cooking time, making them perfect for shredding later. Fresh chicken gives the best texture, but frozen breasts work too if you add extra cooking time.
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 8 oz cream cheese, softened
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Sun-dried tomato selection: Choose sun-dried tomatoes packed in oil rather than the dry-packed variety. The oil-packed ones are softer and more flavorful, plus they blend into the sauce better. Drain them well but don’t rinse—some of that flavorful oil adds depth to the dish. Chop them into bite-sized pieces so they distribute evenly throughout the sauce.
Cream cheese matters: Full-fat cream cheese creates the smoothest, richest sauce. Let it sit at room temperature for 30 minutes before mixing, or microwave it for 15-20 seconds to soften. This helps it blend smoothly with the chicken broth instead of forming lumps. Low-fat cream cheese can work but may result in a thinner sauce.
Broth choice: Chicken broth adds savory depth, but the quality matters. Homemade or low-sodium store-bought broth gives you more control over the final seasoning. If using regular broth, go light on additional salt since the sauce will concentrate during cooking.
Spice blend: Italian seasoning usually contains basil, oregano, rosemary, and thyme. Check your blend to make sure it’s fresh—spices lose potency after about a year. Garlic powder distributes more evenly than fresh garlic in slow cooker recipes and won’t burn during the long cooking time.
How to Make Crockpot Marry Me Chicken
The key to success with this recipe is properly mixing the cream cheese mixture before adding it to the crockpot. This ensures a smooth, lump-free sauce that coats the chicken evenly.
1. Arrange the chicken. Place the chicken breasts in a single layer at the bottom of your crockpot. If your breasts are very thick (over 1 inch), consider pounding them to a more uniform thickness or slicing them in half horizontally. This helps them cook evenly and makes shredding easier later. Season lightly with a pinch of salt and pepper directly on the chicken.
2. Add the tomatoes. Scatter the chopped sun-dried tomatoes evenly over the chicken breasts. Make sure they’re well-drained but don’t pat them completely dry—you want some of that flavorful oil to enrich the sauce. The tomatoes will soften during cooking and their flavor will infuse throughout the dish.
3. Prepare the creamy base. In a medium bowl, combine the softened cream cheese and chicken broth. Use a whisk or fork to break up the cream cheese and mix it thoroughly with the broth. The mixture should be relatively smooth with minimal lumps—small lumps will dissolve during cooking, but large chunks won’t. Add the garlic powder, Italian seasoning, red pepper flakes if using, and a good pinch of salt and pepper. Whisk everything together until well combined and the seasonings are evenly distributed.
4. Pour over the chicken. Pour the cream cheese mixture over the chicken and sun-dried tomatoes in the crockpot. Use a spoon to gently spread it around, making sure all the chicken pieces get some coverage. You don’t need to stir vigorously—the slow cooking process will naturally distribute the flavors. Just ensure nothing is sitting completely dry.
5. Set it and forget it. Cover the crockpot with its lid and set it to your desired cooking time. For the most tender results, cook on low for 4-6 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork. If you’re in a hurry, cook on high for 2-3 hours, though the texture won’t be quite as fall-apart tender. Avoid opening the lid during cooking as this releases heat and extends the cooking time.
6. Shred and combine. Once the chicken is cooked through and tender, use two forks to shred it directly in the crockpot while it’s still surrounded by the sauce. Pull the chicken into bite-sized pieces. The meat should shred very easily with minimal effort. Stir the shredded chicken into the creamy sauce, making sure every piece gets coated. At this point, taste and adjust seasoning if needed—you might want more salt, pepper, or red pepper flakes.
7. Final touches. If the sauce seems too thin, you can let it sit uncovered on low for another 15-20 minutes to thicken slightly. For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, stir it into the crockpot, and cook on high for 20-30 minutes. Garnish with fresh basil leaves torn or chopped just before serving for a pop of color and fresh flavor.
What to Serve with Crockpot Marry Me Chicken
This creamy, flavorful chicken calls for sides that can soak up the incredible sauce while adding different textures and flavors to the plate.
Pasta: Fettuccine, penne, or bow-tie pasta works beautifully here. Cook the pasta separately, then toss it with the shredded chicken and sauce. The pasta absorbs the creamy sauce and turns this into a complete one-bowl meal. I find that thicker pasta shapes hold the sauce better than thin noodles.
Fluffy Rice: White rice, brown rice, or even cauliflower rice provides a neutral base that lets the rich sauce shine. Spoon the chicken and plenty of sauce over a bed of rice for a satisfying, comforting dinner. The rice soaks up the creamy tomato sauce perfectly.
Crusty Bread: A warm baguette, ciabatta, or garlic bread is essential for mopping up every drop of sauce. Toast thick slices and serve them on the side, or tear chunks directly into your bowl. Nothing should go to waste with a sauce this good.
Mashed Potatoes: Creamy mashed potatoes pair wonderfully with the rich sauce, creating an ultra-comforting meal. The potatoes add substance and their mild flavor complements the tangy sun-dried tomatoes.
Fresh Green Salad: A simple salad with mixed greens, cucumbers, and a light vinaigrette cuts through the richness of the chicken. The crisp, fresh vegetables provide contrast and keep the meal from feeling too heavy.
Roasted Vegetables: Roasted broccoli, asparagus, or green beans add color and nutrition. The slight char from roasting complements the creamy chicken without competing with its flavors.
Zucchini Noodles: For a low-carb option, spiralized zucchini noodles tossed with the chicken and sauce make a lighter meal. The zoodles provide texture without weighing you down.
Pro Tips & Variations
Don’t skip softening the cream cheese: Room temperature cream cheese mixes smoothly with the broth. Cold cream cheese will create lumps that may not fully dissolve during cooking. If you forget to take it out ahead of time, cut it into small cubes to help it blend more easily.
Layer for best results: Always place the chicken at the bottom of the crockpot where it has direct contact with the heat source. This ensures even cooking. Layering the tomatoes and sauce on top allows the flavors to drip down and infuse the meat.
Use frozen chicken carefully: Frozen chicken breasts can go straight into the crockpot, but you’ll need to add 1-2 hours to the cooking time on low. The texture may be slightly different, and you’ll want to check that the internal temperature reaches 165°F before shredding.
Make it veggie-loaded: Stir in fresh spinach, chopped kale, or sliced mushrooms during the last 30 minutes of cooking. The vegetables will wilt and absorb the sauce flavors while adding nutrition and color to the dish.
Boost the cheese: Add 1/2 cup of shredded mozzarella or Parmesan during the last 30 minutes for extra cheesy goodness. Stir until melted and incorporated into the sauce. This creates an even richer, more indulgent dish.
Adjust the spice level: Start with less red pepper flakes if you’re sensitive to heat, or double them if you love spicy food. You can also add sliced jalapeños or a dash of cayenne pepper for extra kick.
Pesto variation: Swap the sun-dried tomatoes for 1/2 cup of prepared basil pesto. This creates a different flavor profile that’s equally delicious. Add the pesto in the last hour of cooking to preserve its fresh taste.
Make it dairy-free: Use coconut cream instead of cream cheese and replace the chicken broth with vegetable broth. The flavor will have a subtle tropical note but still tastes great.
Storage & Reheating Tips
Store leftover crockpot marry me chicken in an airtight container in the refrigerator for 4-5 days. The sauce thickens as it cools, which is completely normal. Keep the chicken and sauce together rather than separating them to maintain moisture.
Reheat on the stovetop over medium-low heat, stirring frequently and adding a splash of chicken broth or cream if the sauce has thickened too much. Heat gently until warmed through, about 5-7 minutes. Avoid high heat which can cause the cream cheese to separate.
Microwave reheating works for individual portions. Place the chicken in a microwave-safe dish, add a tablespoon of broth or water, cover with a damp paper towel, and heat in 1-minute intervals, stirring between each, until hot throughout.
For freezing, portion the cooled chicken and sauce into freezer-safe containers or bags, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may look slightly separated after thawing but will come back together when gently reheated and stirred.
Common Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs work wonderfully and stay even more moist than breasts during the long cooking time. Use the same cooking times and method. Thighs have more fat, which adds richness to the sauce.
Why is my sauce so thin? The chicken releases liquid as it cooks, which can thin the sauce. To fix this, remove the lid and cook on high for 20-30 minutes to reduce the liquid. Alternatively, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for 20 minutes until thickened.
Can I double this recipe? Yes, but make sure your crockpot is large enough to hold everything without being more than two-thirds full. You may need to add 30-60 minutes to the cooking time for a very full crockpot. Layer the chicken carefully to ensure even cooking.
What if I don’t have sun-dried tomatoes? You can substitute with 1 cup of cherry tomatoes, halved, or 1 can of diced tomatoes, drained. The flavor will be less concentrated but still delicious. Fresh tomatoes release more liquid, so the sauce may be thinner.
How do I know when the chicken is done? The chicken should reach an internal temperature of 165°F when checked with a meat thermometer. It should also shred very easily with minimal effort when pulled with a fork. If it’s still tough or rubbery, it needs more time.
This crockpot marry me chicken proves that impressive dinners don’t require complicated techniques or constant attention. Just a few minutes of morning prep delivers a creamy, flavorful meal that’s ready when you are.
Dump & Go Crockpot Marry Me Chicken
Ingredients
Equipment
Method
- Place chicken breasts in a single layer at the bottom of your crockpot. If breasts are very thick (over 1 inch), consider pounding to uniform thickness. Season lightly with salt and pepper.
- Scatter the chopped, well-drained sun-dried tomatoes evenly over the chicken breasts.
- In a medium bowl, combine softened cream cheese and chicken broth. Whisk together until relatively smooth with minimal lumps. Add garlic powder, Italian seasoning, red pepper flakes if using, salt, and pepper. Whisk until well combined and seasonings are evenly distributed.
- Pour the cream cheese mixture over the chicken and sun-dried tomatoes in the crockpot. Use a spoon to gently spread it around, ensuring all chicken pieces get some coverage.
- Cover the crockpot with its lid. Cook on low for 4-6 hours or on high for 2-3 hours, until chicken reaches an internal temperature of 165°F and shreds easily with a fork.
- Once cooked through and tender, use two forks to shred the chicken directly in the crockpot while surrounded by the sauce. Pull into bite-sized pieces.
- Stir the shredded chicken into the creamy sauce, ensuring every piece gets coated. Taste and adjust seasoning if needed. If sauce is too thin, let it sit uncovered on low for 15-20 minutes to thicken, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook on high for 20-30 minutes.
- Garnish with fresh basil leaves torn or chopped just before serving.
