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Crockpot Marry Me Chicken

Crockpot Marry Me Chicken is a slow-cooked, creamy Italian-American chicken recipe with garlic, thyme, sun-dried tomatoes, and wilted spinach. Cook it until the thighs are very tender, then stir in Parmesan for a rich sauce that clings to pasta.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 4 boneless skinless chicken thighs About 2 lb total
  • 0.5 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 4 garlic Minced (about 4 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
  • fresh basil For garnish
  • extra Parmesan For garnish

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken thighs into the slow cooker.
  2. In a bowl, whisk together the heavy cream, chicken broth, minced garlic, dried thyme, dried oregano, red pepper flakes, salt, and black pepper until smooth.
  3. Pour the cream sauce over the chicken and scatter the chopped sun-dried tomatoes on top.
  4. Cook on low for 4–5 hours (or high for 2–3 hours) until the chicken is cooked through and very tender, visible as it shreds easily when pressed.
Finish with Parmesan and spinach
  1. During the last 15 minutes, stir in the grated Parmesan cheese until the sauce looks creamy and slightly thickened.
  2. Add the fresh spinach during the last 15 minutes and stir until wilted, with leaves turning dark green and tender.
Serve
  1. Serve the creamy chicken over pasta, mashed potatoes, or rice, then garnish with fresh basil and extra Parmesan for a fresh, melty finish.

Notes

For the creamiest texture, shred the chicken lightly with a fork after cooking and stir back into the sauce before adding spinach. Refrigerate leftovers in an airtight container up to 3 days; freeze up to 2 months (thaw overnight in the fridge and rewarm gently, as cream sauces can break if boiled). For a lighter option, replace half of the heavy cream with evaporated milk or use a cooking cream labeled dairy-reduced, keeping Parmesan for flavor.