Dump & Go Crockpot Marry Me Chicken – Easy Creamy Dinner Recipe

The kind of recipe that makes your kitchen smell like absolute heaven? That’s exactly what happens when I make Dump & Go Crockpot Marry Me Chicken. There’s something magical about the creamy sauce bubbling away, with hints of garlic and sun-dried tomato sneaking through the air. The first time I tried this recipe, I honestly wasn’t expecting much—just a quick dinner fix for one of those “I have zero time and even less energy” nights. But wow, did it go above and beyond.

My family completely fell for it (my husband even said, “I’d marry you all over again for this chicken!”—hence the name). I’ve played around with a lot of slow cooker recipes, but this one always stands out. It’s rich but not heavy, ridiculously easy, and you only need a handful of staple ingredients. If you’re into cozy dinners with zero babysitting, Dump & Go Crockpot Marry Me Chicken is about to become your weeknight hero. It’s perfect for those of us who love a creamy, dreamy chicken dinner but don’t want to stand over the stove.

As someone who’s tested this recipe over a dozen times (and swapped out ingredients when the fridge was nearly empty), I can say it’s practically foolproof. Whether you’re cooking for picky eaters, meal prepping for a busy week, or just want to impress your friends without breaking a sweat, this crockpot chicken nails it every time. Plus, it’s got that “restaurant quality” wow factor—without the stress or the mess.

Give it a try and watch everyone at the table swoon. Trust me, Dump & Go Crockpot Marry Me Chicken is a keeper!

Why You’ll Love This Recipe

I’ve made plenty of slow cooker chicken recipes, but nothing quite compares to the creamy magic of Dump & Go Crockpot Marry Me Chicken. Here’s why you’ll want to make it ASAP:

• Quick & Easy: Literally toss everything in the crockpot and walk away. Ten minutes of prep, and dinner’s basically made itself.
• Simple Ingredients: No fancy store runs required—you probably have most of these in your kitchen right now.
• Perfect for Busy Nights: Whether you’re wrangling kids, working late, or just want a lazy dinner, this recipe has your back.
• Crowd-Pleaser: I’ve served this at family gatherings, and even my pickiest eaters clean their plates. The creamy sauce and tender chicken win every time.
• Unbelievably Delicious: The combo of sun-dried tomatoes, garlic, and Parmesan is pure comfort food. It’s like a hug in a bowl.

What makes this Dump & Go Crockpot Marry Me Chicken different? I blend the sauce ingredients before pouring over the chicken, so the flavors meld and the texture stays silky smooth. No lumpy cheese or sauce separation—just creamy perfection. And the sun-dried tomatoes? They add this subtle tang and sweetness that cuts through the richness, making every bite pop.

Honestly, it’s not just easy—it’s the kind of dinner that makes you feel like you’ve done something special (without breaking a sweat). It’s comfort food with a little bit of flair. Great for impressing guests, or just making a Tuesday night feel extra cozy.

Plus, if you’re on a high-protein or low-carb kick, this recipe fits right in. I’ve even had friends text me photos of their leftovers the next day, saying it’s even better after sitting overnight. That’s the sign of a winning recipe in my book!

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and a creamy, dreamy texture—without any complicated steps or hard-to-find items. Here’s everything you’ll need to make Dump & Go Crockpot Marry Me Chicken:

• 2 pounds (900g) boneless, skinless chicken breasts (or thighs for juicier results—both work great!)
• 1 cup (240ml) low-sodium chicken broth (I use Swanson or homemade if I have it—keeps things flavorful but not too salty.)
• 1 cup (240ml) heavy cream (for that rich, velvety sauce—half-and-half works in a pinch, but cream is best for ultimate indulgence.)
• 1/2 cup (120ml) sun-dried tomatoes, drained and chopped (I love the ones packed in oil for extra flavor, but dry-packed work too—just soak them in a bit of hot water first.)
• 1/2 cup (50g) freshly grated Parmesan cheese (Parmigiano-Reggiano is my favorite—skip the pre-shredded stuff for a smoother melt.)
• 4 cloves garlic, minced (fresh is best, but jarred garlic works in a pinch.)
• 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme if you want to DIY it.)
• 1/2 teaspoon crushed red pepper flakes (optional) (for a subtle kick—totally adjustable or skippable if you’re not into heat.)
• 1/2 teaspoon kosher salt (or more to taste—remember Parmesan adds saltiness too.)
• 1/4 teaspoon black pepper (freshly ground if possible for a little extra oomph.)
• 2 tablespoons unsalted butter (adds lovely richness to the sauce—skip if you want to trim the fat, but I never do!)
• Fresh basil or parsley, for garnish (not strictly necessary, but it makes everything look and taste fresher.)

Ingredient tips:

• Chicken: Chicken thighs are juicier, but breasts stay lean and soak up the sauce. I use whichever is on sale.
• Dairy-Free Option: Use full-fat coconut milk and vegan Parmesan for a dairy-free twist. It’s surprisingly good!
• Gluten-Free: All ingredients are naturally gluten-free. Just double-check your Parmesan and broth labels.
• Sun-Dried Tomatoes: If you’re not a fan, try roasted red peppers for a milder, sweet flavor.

Honestly, nothing here is fussy or hard to swap. That’s what makes Dump & Go Crockpot Marry Me Chicken such a lifesaver when your pantry’s looking a little sparse.

Equipment Needed

You don’t need a fancy kitchen to pull off this recipe. Here’s what I use—and a few alternatives if you’re missing something:

• Crockpot / Slow Cooker (at least 4-quart): I use a 6-quart Crockpot, but any brand or style works. If you only have an Instant Pot, use the slow cook function.
• Mixing bowl and whisk: For blending the sauce. If you’re in a hurry, a large measuring cup and fork will do.
• Knife and cutting board: For chopping garlic and sun-dried tomatoes.
• Measuring cups and spoons: For accuracy—especially with the liquid ingredients.
• Tongs or two forks: For shredding or pulling the chicken at the end.

Equipment notes: My trusty Crockpot is over 10 years old and still going strong! If you’re shopping for one, don’t stress about the bells and whistles—a basic model is perfect. Just give it a gentle scrub after each use, and it’ll last for ages. If you’re on a tight budget, check thrift stores or online marketplaces—slow cookers are everywhere!

Preparation Method

1. Prep the chicken:
   Place 2 pounds (900g) boneless, skinless chicken breasts or thighs into the bottom of your crockpot. If they’re super thick, slice them in half lengthwise so they cook evenly. This helps prevent that dreaded “rubbery” chicken texture.
2. Mix the sauce:
   In a medium mixing bowl, whisk together 1 cup (240ml) chicken broth, 1 cup (240ml) heavy cream, 1/2 cup (50g) freshly grated Parmesan, 1/2 cup (120ml) chopped sun-dried tomatoes, 4 minced garlic cloves, 1 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. If you want an ultra-smooth sauce, give it a quick blitz with a hand blender.
3. Pour and top:
   Pour the sauce evenly over the chicken in the crockpot. Dot the top with 2 tablespoons unsalted butter. You’ll see the sauce pool around the chicken—don’t worry, it thickens as it cooks.
4. Set and forget:
   Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. (I prefer low for juicier chicken, but high works when you’re short on time.) Don’t peek too often—it lets out heat and slows things down! The chicken is done when it’s tender and easily shreds with a fork (internal temp should be 165°F/74°C).
5. Finishing touches:
   Remove the chicken from the crockpot. Shred or slice as you like—my family loves it shredded so it soaks up all that sauce. Whisk or stir the sauce in the crockpot to smooth out any cheese bits and blend the flavors.
6. Return & serve:
   Add the chicken back to the crockpot and toss to coat. Taste and adjust seasoning if needed. Sprinkle with chopped fresh basil or parsley. Serve hot over rice, pasta, mashed potatoes, or with crusty bread to soak up the sauce.

Troubleshooting tips: If the sauce seems thin, take the lid off and cook on high for 20 minutes to thicken. If it’s too thick, splash in a little extra broth or cream. If you get any “curdling,” just whisk well or blitz with an immersion blender. It’ll come together, promise!

Pro tip: For an easy clean-up, spray your slow cooker insert with nonstick spray or use a liner. Trust me, you’ll thank yourself later.

Cooking Tips & Techniques

I’ve learned a few tricks over the years to make Dump & Go Crockpot Marry Me Chicken turn out perfect every time:

• Don’t overcook the chicken: Chicken breasts especially can dry out if they go too long. Start checking at the low end of the time range. You want juicy, fork-tender chicken, not stringy bits.
• For the creamiest sauce: Freshly grated Parmesan melts better and gives a smoother result than pre-grated cheese. Don’t skip the whisking—it helps everything blend!
• Let the sauce settle: After shredding the chicken, let everything

Print