Crock Pot Marry Me Chicken is the kind of weeknight dinner that feels fancy with almost no effort. Tender chicken slow-cooked in a creamy tomato sauce brightened with fresh basil and finished with Parmesan—this dish reliably wins dinner conversations and leftovers disappear fast. If you love hands-off comfort food that still tastes restaurant-worthy, this recipe is for you. For more simple, set-and-forget chicken ideas, check out this collection of 5-ingredient crock pot recipes.
Why you’ll love this dish
This recipe hits a sweet spot: minimal prep, big flavor, and a sauce that’s both silky and tangy. It’s ideal for busy weeknights, potlucks, or any night you want to feel like you cooked something special without sweating it in the kitchen. The combination of tomatoes, cream, and Parmesan gives you a rich, satisfying sauce that clings to the chicken—perfect for spooning over pasta, rice, or mashed potatoes.
“I made this for a rushed weeknight and my family thought I ordered takeout. Creamy, comforting, and incredibly easy.”
Beyond flavor, it’s budget-friendly and forgiving—use bone-in or boneless, skip the browning step if you’re in a hurry, and still end up with a great meal. If you’re exploring more easy slow-cooker dinners, this is a good companion to try with other set-and-forget recipes like these 5-ingredient crock pot chicken ideas.
The cooking process explained
Before you dive in, here’s what happens in the slow cooker and why: the low, steady heat gently cooks the chicken, locking in moisture while the tomatoes and cream meld into a luscious sauce. Italian seasoning, garlic powder, and onion powder add the aromatics so you don’t need fresh herbs until the finish—when basil brightens everything up. The Parmesan stirred in at the end brings savory depth and a slightly nutty finish.
Quick overview:
- Layer chicken in the crock pot.
- Whisk the tomato and cream mixture with dried seasonings.
- Pour over chicken and slow-cook low and easy (or faster on high).
- Finish with fresh basil and Parmesan just before serving.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 can (14.5 oz) diced tomatoes (undrained) — canned fire-roasted tomatoes add smoky depth
- 1 cup heavy cream (substitute: half-and-half + 2 tbsp cornstarch or coconut cream for dairy-free)
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly cracked black pepper, to taste
- 1/2 cup fresh basil, chopped (or 2 tsp dried if necessary)
- 1/2 cup grated Parmesan cheese (or Pecorino Romano for a saltier bite)
Notes: If you prefer dark meat, boneless skinless thighs work well and stay extra juicy. For a lighter sauce, use half-and-half and thicken with a cornstarch slurry at the end. If you want more texture, add sliced mushrooms or sun-dried tomatoes.
(If you’re collecting slow-cooker inspiration, you might also like this slow-cooker frozen meatballs recipe for easy weeknight pairing.)
Step-by-step instructions
- Place the chicken breasts in a single layer in the crock pot. Season lightly with salt and pepper.
- In a medium bowl, whisk together the diced tomatoes (with juices), heavy cream, Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
- Pour the tomato-cream mixture evenly over the chicken, covering the pieces as much as possible.
- Cover and cook on low for 6 hours or on high for 3 hours. The chicken is done when it reaches 165°F (74°C) and is tender.
- Before serving, stir in the fresh basil and sprinkle the grated Parmesan over the chicken. Let the cheese melt into the sauce for a minute, then serve.
Pro tip: If you prefer a thicker sauce, remove the chicken when done, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the sauce, and cook on high for 10–15 minutes until thickened before returning the chicken.
Best ways to enjoy it
This dish is versatile—here are serving ideas that make it feel new every time:
- Over cooked pasta (fettuccine or penne) with extra Parmesan.
- Spooned across creamy mashed potatoes or cauliflower mash for a low-carb option.
- Over white or brown rice to catch every last bit of sauce.
- With steamed vegetables or a garlicky green salad to add freshness.
- For a cozy twist, shred the chicken and use it in sandwiches or baked pastas.
Pair it with a crisp white wine like Pinot Grigio or an unoaked Chardonnay, or keep it family-friendly with sparkling water and lemon. For a fun dinner swap, serve alongside crock-pot meatballs and roasted veg for a full buffet-style meal.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Reheat: Warm gently on the stovetop over low heat, stirring occasionally, until it reaches 165°F (74°C). You can also reheat single portions in the microwave, covered, at 50% power to avoid separating the cream.
- Freeze: For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the sauce may separate slightly after freezing—reheat slowly and whisk to recombine.
- Safety: Always check that reheated chicken reaches an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Optional browning: Searing the chicken for 2 minutes per side before adding to the crock pot gives more color and an extra layer of flavor, but it’s not required.
- Avoid over-salting early: Parmesan is salty—taste your sauce before adding extra salt.
- Texture control: If sauce separates slightly after cooking, stirring in a tablespoon of cold butter or an extra sprinkle of grated cheese will bring it back together.
- Scaling: This recipe scales well—just keep the liquid-to-protein ratio similar and adjust cook time slightly if you stack pieces.
- Crock pot size: Use a 4–6 quart slow cooker for even cooking; a very large slow cooker can dry thin chicken breasts.
Creative twists
- Spicy Marry Me Chicken: Add 1/2 tsp red pepper flakes or 1 diced jalapeño to the sauce for heat.
- Mushroom & Spinach: Add 8 oz sliced mushrooms at the start; stir in 3 cups baby spinach in the last 15 minutes.
- Dairy-free: Replace heavy cream with full-fat coconut milk and omit Parmesan or use a dairy-free grated cheese.
- Low-carb: Serve over zoodles or cauliflower rice.
- Thigh swap: Use boneless, skinless chicken thighs for richer flavor and more forgiving cooking.
Your questions answered
Q: Can I use frozen chicken breasts?
A: It’s best to thaw first. Cooking frozen chicken in a slow cooker can keep it in the “danger zone” (40–140°F) too long. If you must cook from frozen, use a pressure cooker instead for safety.
Q: How long does this take to prepare?
A: Hands-on prep is about 10 minutes. Then cook 6 hours on low or 3 hours on high.
Q: Can I make this ahead for a party?
A: Yes. Cook the dish, cool to room temperature, then refrigerate. Reheat gently on the stovetop and stir in fresh basil and Parmesan right before serving.
Q: Will the cream curdle in the slow cooker?
A: It shouldn’t if you use heavy cream. To be safe, add the dairy during the last hour of cooking or stir it in at the end if you’re worried.
Q: Is this recipe kid-friendly?
A: Absolutely—mild, creamy, and tomato-based without strong spices. Omit red pepper flakes and serve over pasta for a kid-approved meal.
Conclusion
For a set-and-forget dinner that tastes like you spent hours on it, try this Easy Crockpot Marry Me Chicken Recipe. It’s a dependable weeknight winner that’s simple to adapt and easy to love.
Crock Pot Marry Me Chicken
Ingredients
Method
- Place the chicken breasts in a single layer in the crock pot. Season lightly with salt and pepper.
- In a medium bowl, whisk together the diced tomatoes (with juices), heavy cream, Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
- Pour the tomato-cream mixture evenly over the chicken, covering the pieces as much as possible.
- Cover and cook on low for 6 hours or on high for 3 hours. The chicken is done when it reaches 165°F (74°C) and is tender.
- Before serving, stir in the fresh basil and sprinkle the grated Parmesan over the chicken. Let the cheese melt into the sauce for a minute, then serve.