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Spoon lifting a bite of creamy honey mustard chicken topped with crispy bacon and fresh parsley.

Crock Pot Marry Me Chicken

A rich and creamy slow-cooked chicken dish, featuring tender chicken thighs simmered in a luscious sauce with sun-dried tomatoes, garlic, Italian herbs, and Parmesan. It's so good, you might just want to propose after one bite!
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless, skinless chicken thighs patted dry
  • 1 tbsp olive oil for searing (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes optional, for a kick
Sauce
  • 1/2 cup sun-dried tomatoes chopped, packed in oil (drain some oil but keep a little for flavor)
  • 4 cloves garlic minced
  • 1.5 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for garnish
  • 5 oz fresh spinach
Optional Thickener
  • 2 tbsp cornstarch mixed with 2 tbsp cold water, for slurry

Equipment

  • 6-quart Slow Cooker
  • Large Skillet (optional)
  • Mixing Bowl
  • Whisk

Method
 

Preparation
  1. Pat chicken thighs dry with paper towels. Season all sides with salt, pepper, Italian seasoning, and red pepper flakes (if using).
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until lightly browned. This step adds depth of flavor. Transfer chicken to the slow cooker. If skipping, just place seasoned chicken directly into the slow cooker.
  3. In a mixing bowl, whisk together chicken broth, heavy cream, chopped sun-dried tomatoes, and minced garlic. Pour the mixture over the chicken in the slow cooker.
Cooking
  1. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the chicken is cooked through and tender (internal temperature of 165°F / 74°C).
Finishing Touches
  1. Once cooked, stir in the grated Parmesan cheese and fresh spinach. Cover again for 10-15 minutes, or until the spinach has wilted.
  2. If you prefer a thicker sauce, remove the chicken from the slow cooker and shred or dice. Whisk the cornstarch slurry into the sauce in the slow cooker. Cover and cook on HIGH for another 15-30 minutes, or until the sauce has thickened. Return chicken to the slow cooker.
  3. Serve warm over pasta, rice, mashed potatoes, or with crusty bread. Garnish with extra Parmesan cheese if desired.

Notes

Serving Suggestion: This dish pairs wonderfully with a side of pasta (like fettuccine or penne), rice, mashed potatoes, or even simple roasted vegetables. Don't forget some crusty bread for dipping in the delicious sauce!
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken further upon cooling.
Chicken Breasts: If using chicken breasts, cooking time might be slightly less. Ensure chicken reaches an internal temperature of 165°F (74°C).
Spice Level: Adjust red pepper flakes to your preference for heat.