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Crockpot Marry Me Chicken Thighs

Crockpot Marry Me Chicken Thighs are slow-cooked until tender in a creamy sun-dried tomato garlic sauce with red pepper flakes. The parmesan-heavy sauce thickens right in the pot for spoon-over comfort.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 boneless skinless chicken thighs Use 4 to 6 thighs; trim any excess fat if needed.
Creamy sun-dried tomato sauce
  • 1 cup heavy cream Stirs into a smooth, creamy sauce that thickens as it cooks.
  • 0.5 cup chicken broth Helps loosen and evenly distribute flavor in the crockpot.
  • 0.5 cup sun-dried tomatoes, chopped Chopped for even sweetness and texture.
  • 4 garlic, minced Minced garlic disperses flavor throughout the sauce.
  • 0.5 cup parmesan, grated Use freshly grated for best melting and thickening.
  • 1 tsp Italian seasoning Seasoning blend for a classic Italian-American profile.
  • 1 tsp smoked paprika Adds gentle smoky depth.
  • 0.5 tsp red pepper flakes Adjust to taste for mild to spicy heat.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 fresh basil For generous garnish.
  • 1 extra parmesan For serving, optional but recommended.

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season the chicken thighs with Italian seasoning, smoked paprika, salt, and pepper.
  2. Ensure all sides are evenly coated so flavor cooks through as the chicken becomes tender.
Make the sauce
  1. Whisk the heavy cream, chicken broth, sun-dried tomatoes, garlic, parmesan, and red pepper flakes until well combined.
Slow-cook
  1. Place the chicken thighs in the slow cooker and pour the cream sauce over them so they’re mostly submerged.
  2. Cook on Low for 4–5 hours or High for 2–2.5 hours until the chicken is tender and the sauce is thickened.
Finish and serve
  1. Stir the sauce well to redistribute the sun-dried tomatoes and help it cling to the chicken.
  2. Spoon the sauce over the chicken to coat thoroughly.
  3. Garnish generously with fresh basil and extra parmesan, then serve over pasta or with crusty bread.

Notes

For the thickest sauce, avoid lifting the lid during the slow-cook phase. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat gently on the stovetop or in the microwave until warmed through (the sauce may loosen slightly). Freezing is possible, but dairy-based sauces can separate a bit—stir well while reheating. For a lighter option, replace heavy cream with half-and-half and parmesan, noting the sauce will be less rich and may thicken slightly less.