Dump & Go Marry Me Chicken – Creamy, Dreamy, Crockpot Magic

Why You’ll Love This Recipe

I love this recipe for how little work it takes to create something so impressive. There’s no searing, no standing at the stove—just a simple “dump” of fresh and flavorful ingredients into the slow cooker, then I let time do the rest. The sauce thickens beautifully and coats the chicken like a dream. I serve it over pasta, mashed potatoes, or rice, and it never fails to feel like a restaurant-worthy dish at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 3 cloves garlic, minced

• ½ cup sun-dried tomatoes, chopped

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

• ¼ teaspoon red pepper flakes

• Salt and black pepper, to taste

• 1 cup chicken broth

• 2 tablespoons butter

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• 1 tablespoon fresh basil or parsley, chopped (for garnish)

Directions

1. I lightly season the chicken breasts with salt and pepper, then place them in the bottom of my crockpot.

2. Over the chicken, I add the garlic, sun-dried tomatoes, oregano, thyme, red pepper flakes, butter, and chicken broth.

3. I cover and cook on low for 5–6 hours (or high for 2–3 hours) until the chicken is cooked through and fork-tender.

4. About 20–30 minutes before serving, I stir in the heavy cream and grated Parmesan cheese, letting the sauce thicken slightly while the chicken stays warm.

5. I finish the dish by garnishing with chopped fresh basil or parsley and serve it hot over my favorite base—fettuccine, creamy mashed potatoes, or fluffy rice.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 6 hours on low or 2–3 hours on high
Total time: 6 hours 10 minutes

Variations

• Use chicken thighs: I love how juicy thighs stay in the slow cooker.

• Try a sharper cheese: I swap Parmesan for Pecorino Romano when I want a little more bite.

• Add greens: I toss in fresh spinach or mushrooms during the last 30 minutes for extra texture and nutrition.

• Make it lighter: I substitute half-and-half for a lighter version of the sauce.

• Add heat: I turn up the red pepper flakes or add cayenne when I want more of a kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it on the stovetop over medium-low heat, stirring in a splash of broth or cream if the sauce has thickened too much.
For longer storage, I freeze the chicken and sauce for up to 2 months and thaw it overnight in the fridge before reheating.

FAQs

Why is it called Marry Me Chicken?

Because it’s so delicious, the legend goes that anyone who eats it will want to propose on the spot. It’s that good.

Can I use chicken thighs instead of breasts?

Absolutely. I find thighs even juicier and just as flavorful in this recipe.

Do I need to sear the chicken first?

Not at all. That’s the beauty of “dump & go”—everything goes straight into the slow cooker and comes out full of flavor.

Can I make this on the stovetop?

Yes. I simmer the chicken in the sauce until fully cooked, then stir in the cream and cheese near the end. It works well and takes less time.

What can I serve with this?

I usually serve it over pasta, mashed potatoes, or rice, and pair it with garlic bread or a simple green salad to complete the meal.

Conclusion

This Dump & Go Marry Me Chicken proves that a dish can be easy, elegant, and downright dreamy all at once. With just a few pantry staples and a slow cooker, I end up with a meal that feels fancy enough for a special occasion but simple enough for a weekday dinner. Every bite is rich, creamy, and packed with flavor—and yes, it really is proposal-worthy.

Print