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Crockpot Marry Me Chicken

Crockpot Marry Me Chicken is a slow-cooked Italian-American chicken recipe with a creamy sauce, tender chicken thighs, sun-dried tomatoes, and wilted spinach. The sauce thickens as it simmers in the slow cooker, then finishes with Parmesan for a glossy, pasta-ready texture.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs about 2 lbs
sun-dried tomatoes in oil
  • 0.5 cup sun-dried tomatoes in oil drained and chopped
heavy cream
  • 1 cup heavy cream
chicken broth
  • 0.5 cup chicken broth
garlic
  • 4 garlic cloves, minced
dried thyme
  • 1 tsp dried thyme
dried oregano
  • 1 tsp dried oregano
red pepper flakes
  • 0.5 tsp red pepper flakes
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
fresh spinach
  • 2 cup fresh spinach
fresh basil
  • 1 fresh basil for garnish
extra Parmesan for garnish
  • 1 extra Parmesan for garnish for garnish

Equipment

  • 1 slow cooker

Method
 

Add chicken and build the sauce
  1. Place the boneless skinless chicken thighs in the slow cooker.
  2. Whisk together the heavy cream, chicken broth, garlic, dried thyme, dried oregano, red pepper flakes, salt, and black pepper until combined.
  3. Pour the sauce over the chicken and scatter the sun-dried tomatoes on top.
Slow cook
  1. Cook on low for 4–5 hours, until the chicken is cooked through and very tender.
  2. Alternatively, cook on high for 2–3 hours, until the chicken is cooked through and very tender.
Finish with Parmesan and spinach
  1. Stir in the grated Parmesan cheese and fresh spinach during the last 15 minutes, until the spinach wilts and the sauce is creamy.
Serve
  1. Serve over pasta, mashed potatoes, or rice, garnished with fresh basil and extra Parmesan.

Notes

Pro tip: For the creamiest sauce, add the Parmesan and spinach only during the last 15 minutes to prevent the dairy from breaking. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until warmed through (avoid boiling). Freezing: yes, freeze up to 2 months, then thaw and reheat low so the sauce stays smooth. Dietary swap: use half-and-half instead of heavy cream for a lighter option (the texture will be slightly thinner).