Go Back

Crockpot Marry Me Chicken

Crockpot Marry Me Chicken is a slow-cooker Italian-American main with tender chicken thighs in a rich garlic-cream sauce loaded with sun-dried tomatoes and wilted spinach. Stir in Parmesan at the end so the sauce turns silky and coats whatever you serve it over, from pasta to rice.
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
  

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

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the boneless skinless chicken thighs into the slow cooker as an even layer.
  2. Whisk the heavy cream, chicken broth, minced garlic, dried thyme, dried oregano, red pepper flakes, salt, and black pepper until smooth.
  3. Pour the cream mixture over the chicken and scatter the chopped sun-dried tomatoes over the top.
Cook until tender
  1. Cook on low for 4–5 hours (or high for 2–3 hours) until the chicken is cooked through and very tender.
Finish the sauce
  1. Stir in the grated Parmesan cheese until melted and the sauce looks glossy.
  2. Add the fresh spinach during the last 15 minutes and let it wilt into the sauce.
Serve
  1. Serve the chicken and sauce over pasta, mashed potatoes, or rice, and garnish with fresh basil and extra Parmesan.

Notes

Pro tip: If your sauce looks thin, keep the lid on during the last 15 minutes so it reduces slightly while the spinach wilts. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because the cream-based sauce can separate when thawed. For a lighter version, swap half-and-half for heavy cream.