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Crockpot Marry Me Chicken

Crockpot Marry Me Chicken made with a slow-simmered garlic cream sauce that turns silky and clingy on tender chicken thighs. Finished with Parmesan and spinach so everything stays saucy and ready to spoon over pasta, rice, or potatoes.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken thighs About 2 lbs total.
Sun-dried tomato & aromatics
  • 0.5 cup sun-dried tomatoes in oil, drained and chopped
  • 4 garlic, minced Use fresh cloves.
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
Cream sauce base
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup grated Parmesan cheese
Greens & garnish
  • 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 in an even layer.
Make the creamy sauce
  1. Whisk together the heavy cream, chicken broth, garlic, dried thyme, dried oregano, red pepper flakes, salt, and black pepper until smooth.
  2. Pour the cream mixture over the chicken and scatter the sun-dried tomatoes on top.
Slow-cook until tender
  1. Cook on low for 4–5 hours, until the chicken is cooked through and very tender.
Finish with Parmesan and spinach
  1. In the last 15 minutes, stir in the grated Parmesan cheese and fresh spinach until the spinach wilts and the sauce turns creamy.
Serve
  1. Serve the chicken over pasta, mashed potatoes, or rice, garnished with fresh basil and extra Parmesan.

Notes

For the creamiest texture, stir the Parmesan and spinach in during the final 15 minutes only—this prevents the sauce from becoming grainy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because the dairy can separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream (sauce may be slightly thinner).