I first tried this silky, tomato-flecked chicken at a friend’s weeknight dinner and was hooked by how luxurious it tasted despite being so simple. Marry Me Chicken is a creamy, tangy dish built around sun-dried tomatoes and cream cheese; it earned its name because people jokingly said it was good enough to inspire proposals. Home cooks make it for easy date-night dinners, cozy family meals, or anytime you want a restaurant-worthy plate with minimal fuss. If you like rich sauces and tender poultry, this recipe delivers both without a long ingredient list — and it’s an excellent candidate for a slow cooker. Learn more about my background and kitchen approach in my about me page.
Why you’ll love this dish
This recipe hits several sweet spots: it’s fast to assemble, pocket-friendly, and crowd-pleasing. The cream cheese melts into a silky sauce while sun-dried tomatoes add concentrated savory-sweet flavor. Because the crockpot does the heavy lifting, the chicken turns out consistently tender — perfect for busy weeknights, an easy dinner party main, or when you want something impressive with little active time.
“Rich, comforting, and shockingly simple — this dish tastes like you spent hours on it.” — a tested home-cook note
It’s also flexible: serve it over pasta, rice, or mashed potatoes for different vibes. If you want a pantry-friendly shortcut, this recipe uses common staples and small substitutions without losing personality.
The cooking process explained
Quick overview before you gather ingredients: the chicken cooks whole in a crockpot while a creamy sun-dried tomato mixture melts into a sauce. After a few hours on low (or faster on high), you shred or slice the chicken and spoon the sauce over it, finishing with a shower of Parmesan. The hands-on work is mostly just blending the sauce components and letting the slow cooker do the rest.
What you’ll need
- 4 chicken breasts
- 1 cup sun-dried tomatoes in oil, drained and chopped (reserve a little oil for extra flavor if desired)
- 1 cup cream cheese, softened
- 1 cup chicken broth (low-sodium is fine)
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 cup spinach (optional; stir in near the end until wilted)
- Grated Parmesan cheese for serving
Notes and substitutions: swap boneless skinless thighs for richer flavor (cook time similar but test doneness). If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for 15 minutes and drain. For a lighter twist, use plain Greek yogurt stirred in at the end (see Variations).
Step-by-step instructions
Place the chicken breasts in the bottom of a crockpot in a single layer. In a medium bowl, combine the chopped sun-dried tomatoes, softened cream cheese, chicken broth, Italian seasoning, and a generous pinch of salt and pepper; whisk until the cream cheese breaks down and the mixture is fairly smooth. Pour that sauce evenly over the chicken, making sure the breasts are coated. If you’re using spinach, lay it on top during the last 15–30 minutes of cooking so it wilts but stays bright. Cover and cook on low for 4–6 hours or on high for 2–4 hours, until the chicken reaches 165°F (74°C) and is easily pierced. Serve hot, spooning plenty of sauce over the chicken and finishing with grated Parmesan.
Best ways to enjoy it
Serve Marry Me Chicken over al dente pasta for a classic pairing — the sauce clings beautifully to noodles. For a low-carb plate, spoon the chicken over cauliflower mash or sautéed zucchini ribbons. Try it on creamy polenta for a rustic twist. Add a crisp side salad and garlic bread if you want contrast: a crunchy vegetable side brightens the richness. For a casual family meal, shred the chicken and use it to top baked potatoes or stuff into toasted sandwiches.
If you liked this flavor profile and want other cheesy crowd-pleasers, check out this buffalo chicken dip with cottage cheese for another creamy, family-friendly option.
Storage and reheating tips
Cool leftovers quickly and refrigerate in an airtight container within two hours of cooking; keep for up to 3–4 days. To reheat, warm gently on the stovetop over medium-low heat with a splash of chicken broth or water to loosen the sauce, or microwave in 30-second bursts, stirring between intervals. Freeze for longer storage: place cooled chicken and sauce in a freezer-safe container or heavy-duty zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Pat chicken dry and season lightly before adding to the crockpot; it helps build flavor even with low-and-slow cooking.
- For deeper flavor, sear the breasts 1–2 minutes per side in a hot skillet before transferring to the crockpot — optional but worth it.
- If your sauce seems thin after cooking, remove the chicken, then stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer briefly on the stovetop until thickened.
- Use full-fat cream cheese for a luxuriously smooth sauce; low-fat versions can become grainy when overheated.
- Taste and adjust seasoning at the end — slow-cooked dishes often need a fresh squeeze of lemon or an extra pinch of salt to brighten flavors.
Creative twists
- Lighter: replace half the cream cheese with plain Greek yogurt stirred in at the end (don’t boil yogurt).
- Dairy-free: use a cashew cream in place of cream cheese and nutritional yeast for savory depth.
- Add heat: stir in red pepper flakes or chopped roasted red peppers for a spicy-sweet lift.
- Mediterranean: toss in olives and capers and finish with a squeeze of lemon for a tangy angle.
- Quick stovetop method: brown seasoned chicken in a skillet, add the tomato-cream mixture and simmer covered 20–25 minutes until cooked through.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes. Cook time is 4–6 hours on low or 2–4 hours on high in a crockpot.
Q: Can I use frozen chicken breasts?
A: It’s safest to thaw them first. Cooking from frozen in a slow cooker can keep the meat in a danger zone too long; if you must use frozen, add an hour or two and verify the center reaches 165°F (74°C).
Q: Can I make this ahead for a dinner party?
A: Yes — cook as directed, cool, and refrigerate. Reheat gently on the stovetop before serving and add fresh Parmesan and spinach just before plating.
Q: My sun-dried tomatoes are dry-packed — can I still use them?
A: Absolutely. Rehydrate in warm water for 10–15 minutes, drain, and chop. If you like the extra oil flavor, add a tablespoon of good-quality olive oil.
Q: Can I swap out Italian seasoning?
A: Yes. Use a mix of dried basil, oregano, and thyme, or fresh herbs if available (add fresh herbs near the end of cooking).
Q: Will the cream cheese curdle?
A: If cooked gently and mixed with broth first, cream cheese stays smooth. Avoid boiling after adding dairy; simmer gently or add dairy near the end.
Conclusion
For the original inspiration and variations on this beloved dish, see the classic Marry Me Chicken – Little Sunny Kitchen recipe.
Print
Marry Me Chicken
- Total Time: 255 minutes
- Yield: 4 servings
- Diet: Poultry
Description
A creamy, tangy chicken dish with sun-dried tomatoes and cream cheese, perfect for date nights or family meals.
Ingredients
- 4 chicken breasts
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup cream cheese, softened
- 1 cup chicken broth (low-sodium)
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 cup spinach (optional)
- Grated Parmesan cheese for serving
Instructions
- Place the chicken breasts in the bottom of a crockpot in a single layer.
- In a medium bowl, combine the chopped sun-dried tomatoes, softened cream cheese, chicken broth, Italian seasoning, and a pinch of salt and pepper; whisk until smooth.
- Pour the sauce evenly over the chicken, making sure they are well coated.
- If using spinach, add it on top during the last 15-30 minutes of cooking.
- Cover and cook on low for 4-6 hours or on high for 2-4 hours, until chicken reaches 165°F (74°C).
- Serve hot, spooning plenty of sauce over the chicken and finishing with grated Parmesan.
Notes
For richer flavor, use boneless skinless thighs. Serve over pasta, rice, or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian