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Dump & Go Crockpot Marry Me Chicken
A cozy, creamy dinner with almost no effort
This Dump & Go Crockpot Marry Me Chicken gives you comfort food with almost no work. You get juicy chicken in a rich, creamy Parmesan sauce with sun-dried tomatoes and herbs. The slow cooker does the work while you go about your day. You mix a quick sauce, pour it over seasoned chicken, and press start. A few hours later, you have a silky, flavorful meal that tastes like you spent all afternoon in the kitchen.
The name “Marry Me Chicken” comes from the idea that this dish tastes so good, it could win a proposal. It blends tender chicken with garlic, oregano, and thyme. It uses heavy cream and Parmesan for a lush sauce. Sun-dried tomatoes add a sweet tang and a deep, savory note. Red pepper flakes give a tiny kick if you want a bit of heat. Fresh basil or parsley at the end makes it bright and fresh.
This version keeps things simple. There is no searing. There is no flour. There is no standing at the stove. You dump the ingredients and go. The sauce still turns out smooth and thick. The chicken stays tender. You can serve it over pasta, rice, or mashed potatoes. You can scoop it up with crusty bread. It works for a family dinner, a date night, or a meal you want to impress with little stress.
The slow cooker suits busy days. You can set it on low at lunch and eat a warm dinner at night. You can also cook it on high if you are short on time. The sauce holds up well. The cream and Parmesan give body and flavor. Butter at the end melts in and adds a glossy finish. A sprinkle of herbs makes it look and taste fresh.
This dish also shines as leftovers. The sauce thickens as it cools, which makes the next day’s lunch feel cozy and rich. You can keep it mild or make it spicy. You can swap in chicken thighs if you prefer dark meat. You can stir in spinach near the end for a pop of green. This is a keeper recipe you can make on repeat.
If you love “dump-and-go” slow cooker meals, this one checks all the boxes. It uses simple pantry staples. It feels special and tastes restaurant-level. It pairs with so many sides. It suits weeknights, weekends, and guests. When you want a no-fuss dinner that still feels like a treat, this is the one to make.
Why Make This Recipe
- It is truly dump-and-go. You season the chicken, whisk the sauce, and pour. You do not brown or babysit anything.
- It tastes rich and creamy. Heavy cream, Parmesan, butter, garlic, and herbs make a silky sauce with deep flavor.
- It uses simple ingredients. You likely have broth, cream, Parmesan, and dried herbs on hand.
- It delivers tender chicken. The slow cooker keeps chicken moist and juicy.
- It works for busy schedules. You can cook on low for 4 hours or on high for 2 hours.
- It feels fancy but stays easy. Sun-dried tomatoes and fresh herbs make it look special with minimal effort.
- It pairs with many sides. Serve it over pasta, rice, mashed potatoes, or with crusty bread.
- It scales well. Double it for company if your slow cooker is large enough.
- It suits many tastes. Keep it mild or add red pepper flakes for heat.
- It reheats well. The sauce thickens and still tastes creamy the next day.
- It is kid-friendly. Skip the red pepper flakes if your family prefers no heat.
- It is a reliable crowd-pleaser. The flavors are classic and comforting, and the texture is luscious.
How to Make Dump & Go Crockpot Marry Me Chicken
You follow a simple pattern: season, whisk, pour, cook, and finish. The slow cooker does the heavy lifting. You do not brown or thicken on the stove unless you want to tweak the sauce later. Here is how to set yourself up for success.
Choose a slow cooker that holds the chicken in one layer. A 5- to 6-quart crockpot works well for four chicken breasts. If your slow cooker is smaller, make sure the chicken still fits without stacking too much. This helps the meat cook evenly and stay tender.
Season the chicken well on both sides with salt and pepper. Good seasoning up front makes a big difference. Use a light but even hand. If your Parmesan is salty, keep that in mind and adjust. You can always add more salt at the end if needed.
Make the sauce in a bowl before you pour it over the chicken. Whisk together the chicken broth, heavy cream, Parmesan, minced garlic, dried oregano, dried thyme, and red pepper flakes (if you like heat). Whisk until smooth. This blends the seasonings and helps the Parmesan melt into the liquid. A quick whisk also keeps the dairy from separating as it cooks.
Place the chicken breasts in the crockpot and pour the sauce over them. Make sure the sauce drapes over and around the chicken. Sprinkle the chopped, drained sun-dried tomatoes over the top. The tomatoes will soften and spread their flavor into the sauce as the chicken cooks.
Cover the slow cooker and set it to low for about 4 hours or high for about 2 hours. Avoid lifting the lid. Every time you lift it, you lose heat and add time. The chicken is done when it reaches an internal temperature of 165°F and feels tender. A simple meat thermometer helps you check without guesswork.
During the last 30 minutes of cooking, add the butter and stir it into the sauce. The butter gives a smooth finish and a nice sheen. It also deepens the flavor. Let the sauce bubble a bit after the butter melts so it blends in well.
When the chicken is cooked through and tender, garnish with chopped fresh basil or parsley. This adds color and a fresh taste that balances the rich sauce. Taste the sauce and adjust salt and pepper if needed. Then spoon it over your choice of pasta, rice, or bread.
You can shred the chicken right in the sauce for a different texture if you like. Or you can slice the chicken and lay it over your side with sauce drizzled on top. Either way, the sauce is the star. Consider saving a spoonful or two for dipping bread.
Ingredients:
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- ½ cup chopped sun-dried tomatoes (in oil, drained)
- 2 tbsp butter
- Fresh basil or parsley, for garnish
Directions:
- Season chicken breasts with salt and pepper on both sides.
- In a bowl, whisk together chicken broth, heavy cream, Parmesan, garlic, oregano, thyme, and red pepper flakes.
- Place chicken in the crockpot and pour the sauce over the top.
- Sprinkle sun-dried tomatoes over the chicken.
- Cook on LOW for 4 hours or HIGH for 2 hours, until chicken is tender and cooked through.
- Add butter during the last 30 minutes of cooking and stir to combine.
- Garnish with fresh basil or parsley before serving. Serve with rice, pasta, or bread.
How to Serve Dump & Go Crockpot Marry Me Chicken
Serve this dish with something that catches the sauce. The sauce is rich and velvety, so you want a base that holds it well.
- Pasta: Fettuccine, penne, rotini, or spaghetti all work. Toss the cooked pasta in a touch of butter or olive oil, then ladle the chicken and sauce over the top. Add extra Parmesan if you like.
- Rice: Jasmine, basmati, or long-grain are great options. The sauce sinks into the rice and makes every bite creamy.
- Mashed potatoes: Creamy potatoes pair perfectly with the sauce. It feels like a cozy Sunday dinner.
- Polenta: Soft polenta turns this into a rustic, restaurant-style meal. Spoon the chicken and sauce over a warm bowl of polenta.
- Bread: A warm baguette or crusty sourdough lets you scoop up every last drop of sauce. Garlic bread adds a nice crunch and extra garlic flavor.
- Low-carb options: Serve over cauliflower rice or zucchini noodles. The sauce brings plenty of flavor, so you will not miss the carbs.
Add a green side for balance. Roasted broccoli, green beans, or asparagus add color and texture. A simple salad with lemon vinaigrette cuts through the richness. You can also steam peas or sauté spinach and spoon the chicken and sauce over the greens.
Finish with a sprinkle of fresh basil or parsley. The herbs brighten the dish. A squeeze of lemon over your plate adds a pop of acidity if you like a tangy edge. Crack fresh black pepper on top for a little bite and aroma.
How to Store Dump & Go Crockpot Marry Me Chicken
- Refrigerate: Cool leftovers to room temperature for no more than 1 hour. Place the chicken and sauce in an airtight container. Refrigerate for up to 3 to 4 days.
- Reheat on the stove: Place the chicken and sauce in a small pan. Warm over low heat. Stir often. Add a splash of cream or chicken broth if the sauce looks too thick. Do not boil, or the sauce can separate.
- Reheat in the microwave: Use a microwave-safe dish. Cover loosely. Heat at 50% power in short bursts, about 45 to 60 seconds at a time. Stir between bursts. Add a splash of broth or cream if needed to loosen the sauce.
- Freeze (with notes): Cream sauces can separate after freezing and thawing. You can still freeze it if needed. Place in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight. Reheat gently and whisk in a little cream to bring the sauce back together as best as possible.
- Meal prep: You can mix the sauce (without the butter and herbs) up to 24 hours ahead. Store it in the fridge. On cooking day, pour it over the chicken, and proceed as directed.
- Safety: Always heat leftovers to 165°F. Do not leave cooked chicken at room temperature for more than 2 hours.
Tips to Make Dump & Go Crockpot Marry Me Chicken
- Use similar-size chicken breasts. Even sizes help the chicken cook at the same rate.
- Place chicken in one layer. Avoid stacking thick pieces on top of each other. This helps even cooking and keeps the texture tender.
- Whisk the sauce well. Blend the broth, cream, Parmesan, garlic, and herbs until smooth before you pour. This step prevents clumps and gives even flavor.
- Use freshly grated Parmesan if possible. Pre-shredded cheese can contain anti-caking agents that may keep it from melting smoothly. Grating your own helps the sauce stay silky.
- Keep the lid closed. Each time you lift the lid, heat escapes and adds cook time. Peek only if you must.
- Check doneness with a thermometer. Look for 165°F in the thickest part of the chicken. This gives you juicy meat without overcooking.
- Add butter near the end. The butter enriches and finishes the sauce. Stir it in during the last 30 minutes so it blends fully.
- Adjust seasoning at the end. Taste the sauce before serving and add salt or pepper if needed. Parmesan is salty, so wait until the end to decide.
- Control heat level. Add the red pepper flakes for a gentle kick. Skip them for no heat. Add more at the table if some people want it spicier.
- Thicken if desired. The sauce usually thickens on its own. If you want it thicker, mix 1 teaspoon cornstarch with 2 teaspoons cold water. Stir it into the sauce at the end and simmer for a few minutes until it thickens.
- Add greens at the end. Stir in a few handfuls of baby spinach during the last 10 minutes. It will wilt and add color and nutrients without changing the sauce much.
- Use thighs if you prefer. Boneless, skinless chicken thighs also work. They stay very tender and juicy. Cook times are similar.
- Choose good sun-dried tomatoes. Use the kind packed in oil and drain them well. Chop them into small pieces so they spread evenly in the sauce.
- Try a lemon finish. A light squeeze of lemon right before serving brightens the creamy sauce. Use a gentle hand so it does not overpower the herbs.
- Keep leftovers moist. When reheating, add a splash of cream or broth to loosen the sauce and keep the chicken tender.
Variation (if any)
- Boneless, skinless chicken thighs: Swap in an equal weight of thighs. They stay juicy and add a slightly richer flavor.
- Spicy version: Add up to ½ teaspoon red pepper flakes, or add a pinch of cayenne. You can also stir in a spoon of Calabrian chili paste for a bolder kick.
- Mushroom lovers: Add 1 to 2 cups sliced cremini or baby bella mushrooms over the chicken before you pour the sauce. They will cook down and add savory depth.
- Spinach or kale: Stir in 2 to 3 cups of baby spinach or finely chopped kale during the last 10 minutes. The greens wilt into the sauce and add color.
- Lemon-herb twist: Add 1 teaspoon of lemon zest to the sauce and finish with a squeeze of lemon. This cuts through the richness and adds a bright note.
- Tomato-free: If you cannot have sun-dried tomatoes, skip them. The dish still tastes rich and comforting. You can add sautéed mushrooms or roasted red peppers instead.
- Dairy-light: Use half-and-half instead of heavy cream if you want a lighter sauce. The sauce will be thinner. Thicken with a small cornstarch slurry at the end if you like.
- Extra cheesy: Stir in an extra ¼ cup of Parmesan at the end for a thicker, cheesier sauce.
- Herb swap: Use Italian seasoning in place of oregano and thyme if that is what you have. Start with 1 to 1½ teaspoons.
- Gluten-free: The recipe is naturally gluten-free as written. Check labels on broth and sun-dried tomatoes to be sure.
- Low-carb: Serve over zucchini noodles or cauliflower rice. The sauce is already low in carbs.
- Optional sear: If you want a deeper flavor, you can quickly sear the chicken in a skillet for 1 to 2 minutes per side before adding it to the crockpot. This is not required for the recipe to work.
FAQs
-
Can I use frozen chicken in the slow cooker?
No. Do not cook frozen chicken in the slow cooker. It stays in the unsafe temperature range too long. Thaw the chicken in the refrigerator first, then proceed. -
Can I cook this on high?
Yes. Cook on high for about 2 hours. For the most tender texture, low for 4 hours gives the best result. -
How do I thicken the sauce?
The sauce usually thickens as it sits. If you want it thicker, stir in a small cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) during the last 10 minutes. Let it simmer until it thickens. You can also add a bit more Parmesan. -
What slow cooker size works best?
A 5- to 6-quart slow cooker works best for four chicken breasts. The chicken should fit in one layer for even cooking. -
Do I need to sear the chicken first?
No. This is a dump-and-go recipe. You do not need to sear. If you choose to sear for extra flavor, keep it quick so the chicken does not overcook later. -
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner and may separate more easily. Use a cornstarch slurry at the end to help it thicken and stay smooth. -
Is this dish spicy?
Only if you add the red pepper flakes. Keep them out for no heat. Add them to taste if you like a little kick. -
Can I use grated Parmesan from a can?
You can, but the sauce will be smoother with freshly grated Parmesan. The canned style may not melt as well and can make the sauce grainy. -
How do I keep the sauce from separating?
Whisk the sauce well before pouring it over the chicken. Cook on low heat when possible. Avoid boiling. Reheat leftovers gently over low heat and add a splash of cream or broth to loosen. -
Can I make it ahead?
Yes. Whisk the sauce (without the butter and herbs) up to 24 hours ahead and store it in the fridge. On cooking day, pour it over the chicken and cook as directed. You can also cook the full dish ahead and reheat gently. -
What sides go best with this recipe?
Pasta, rice, mashed potatoes, polenta, or crusty bread are all great. Add a green vegetable or salad for balance. -
Can I double the recipe?
Yes, if your slow cooker is large enough to hold the chicken without heavy stacking. You may need a bit more time if the crock is very full. Check doneness with a thermometer. -
Can I shred the chicken?
Yes. Shred it right in the sauce for a creamy, pulled-chicken style. It is great for serving over pasta or rice, or for stuffing in toasted rolls. -
How long do leftovers last?
Store leftovers in the fridge for 3 to 4 days in an airtight container. Reheat gently and add a splash of liquid if needed to loosen the sauce. -
Can I freeze it?
You can, but the cream sauce may separate. Freeze up to 2 months, thaw in the fridge, and reheat very gently. Whisk in a little cream to help the sauce come back together.
Dump & Go Crockpot Marry Me Chicken
- Total Time: 250 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A cozy, creamy dinner featuring juicy chicken in a rich Parmesan sauce with sun-dried tomatoes and herbs, all made effortlessly in a slow cooker.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- ½ cup chopped sun-dried tomatoes (in oil, drained)
- 2 tbsp butter
- Fresh basil or parsley, for garnish
Instructions
- Season chicken breasts with salt and pepper on both sides.
- In a bowl, whisk together chicken broth, heavy cream, Parmesan, garlic, oregano, thyme, and red pepper flakes.
- Place chicken in the crockpot and pour the sauce over the top.
- Sprinkle sun-dried tomatoes over the chicken.
- Cook on LOW for 4 hours or HIGH for 2 hours, until chicken is tender and cooked through.
- Add butter during the last 30 minutes of cooking and stir to combine.
- Garnish with fresh basil or parsley before serving. Serve with rice, pasta, or bread.
Notes
This recipe can easily be doubled for a crowd. Adjust seasoning at the end after cooking as Parmesan can be salty. Add greens like spinach during the last 10 minutes for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg
Keywords: slow cooker, chicken, creamy, comforting, easy dinner, marry me chicken
