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Crockpot Marry Me Chicken

Crockpot Marry Me Chicken in a slow-cooker cream sauce with tender chicken thighs and wilted spinach. Cook low for 4–5 hours (or high for 2–3) and finish with Parmesan for a rich, spoonable texture.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 1 lb boneless skinless chicken thighs about 2 lbs total
  • 0.25 cup sun-dried tomatoes in oil drained and chopped
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 4 clove garlic minced
  • 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
  • 1 fresh basil for garnish
  • 1 extra Parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Add chicken and build the sauce
  1. Place the chicken thighs in the slow cooker.
  2. Whisk together heavy cream, chicken broth, garlic, thyme, oregano, red pepper flakes, salt, and black pepper until evenly combined.
  3. Pour the sauce over the chicken and scatter the sun-dried tomatoes on top.
Slow cook until tender
  1. Cook on low for 4–5 hours, or high for 2–3 hours, until the chicken is cooked through and very tender.
Finish with Parmesan and spinach
  1. Stir in the Parmesan cheese and fresh spinach during the last 15 minutes until the spinach wilts.
Serve
  1. Serve over pasta, mashed potatoes, or rice, garnished with fresh basil and extra Parmesan.

Notes

For best flavor, let the chicken simmer undisturbed during the main cook time so the thighs stay tender. Store leftovers in an airtight container in the refrigerator up to 3 days; freeze up to 2 months, though spinach texture may soften after thawing. If you want a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick).