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Crockpot Marry Me Chicken Thighs

Crockpot Marry me chicken thighs in a creamy sun-dried tomato sauce—slow-cooked until the chicken is tender and the sauce thickens. Parmesan, garlic, and red pepper flakes create a rich, spoon-over coating.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 5 boneless skinless chicken thighs
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Creamy sun-dried tomato sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup sun-dried tomatoes, chopped
  • 4 garlic minced
  • 0.5 cup parmesan grated
  • 0.5 tsp red pepper flakes
For serving
  • 1 fresh basil garnish
  • 0.25 cup extra parmesan for serving

Equipment

  • 1 slow cooker

Method
 

Season the chicken
  1. Season the chicken thighs with Italian seasoning, smoked paprika, salt, and pepper. Make sure all sides are evenly coated for consistent flavor.
Make the sauce
  1. Whisk heavy cream, chicken broth, sun-dried tomatoes, garlic, parmesan, and red pepper flakes until smooth. Stop when the parmesan is evenly dispersed with no dry clumps.
Slow-cook
  1. Place the seasoned chicken in the slow cooker and pour the cream sauce over the top. You should see sauce covering most of the chicken surfaces by the end of pouring.
  2. Cook on Low for 4-5 hours or on High for 2-2.5 hours, until the chicken is tender and the sauce is visibly thickened at the edges. Look for gentle bubbling and reduced sauce consistency.
Finish and serve
  1. Stir the sauce well, then spoon it over the chicken so every piece gets coated. The sauce should cling lightly and look glossy.
  2. Garnish generously with fresh basil and extra parmesan, then serve over pasta or with crusty bread. The basil should look fresh and fragrant on top.

Notes

For the thickest sauce, avoid opening the slow cooker during cooking; the sauce should bubble at the edges when it’s close. Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through, and stir to recombine. Freezing: yes, freeze up to 2 months; thaw in the fridge and reheat, as sauce may slightly loosen. Dietary swap: use half-and-half instead of heavy cream for a lighter, still-creamy sauce.