Slow Cooker Marry Me Chicken
Equipment
- 6-quart slow cooker
- Medium mixing bowl
- Whisk
- Two forks for shredding
- Meat thermometer
- Wooden spoon or silicone spatula
Ingredients
Chicken
- 2.5 lbs boneless, skinless chicken thighs about 6–8 thighs
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
Sauce
- 8 oz cream cheese cut into 1-inch cubes, room temperature
- 0.75 cup chicken broth low sodium
- 0.5 cup sun-dried tomatoes in oil drained and roughly chopped, reserve 1 tbsp of the oil
- 0.5 cup Parmesan cheese freshly grated, plus more for serving
- 4 cloves garlic minced
- 1.5 tsp Italian seasoning
- 0.5 tsp red pepper flakes adjust to taste
- 1 tbsp reserved sun-dried tomato oil from the jar
Optional Add-Ins and Serving
- 2 cups fresh baby spinach optional, stirred in during last 20 minutes
- fresh basil leaves for garnish
- cooked pasta, mashed potatoes, or rice for serving
Instructions
Prep the Slow Cooker
- Drizzle the reserved sun-dried tomato oil along the bottom of the slow cooker insert and spread it around to coat.
- Season the chicken thighs on both sides with kosher salt and black pepper, then arrange them in a single layer in the slow cooker.
Build the Sauce
- In a medium bowl, whisk together the chicken broth, minced garlic, Italian seasoning, and red pepper flakes. Pour the mixture over the chicken.
- Scatter the chopped sun-dried tomatoes over the chicken.
- Place the cubed cream cheese pieces evenly over the top of the chicken and sauce. Do not stir yet — the cream cheese will melt as it cooks.
Cook
- Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken is cooked through and tender and registers 165°F on a meat thermometer.
- Once the chicken is done, use two forks to shred it directly in the slow cooker, or leave the thighs whole depending on your preference.
Finish the Sauce
- Stir everything together until the cream cheese is fully incorporated and the sauce is smooth and creamy.
- Stir in the grated Parmesan cheese until melted. Taste and adjust salt, pepper, and red pepper flakes as needed.
- If adding spinach, stir it in now, replace the lid, and cook on HIGH for an additional 15–20 minutes until wilted.
Serve
- Spoon the chicken and sauce generously over cooked pasta, mashed potatoes, or rice.
- Garnish with extra grated Parmesan and fresh basil leaves. Serve immediately.
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat on the stovetop over medium-low heat with a splash of chicken broth to loosen the sauce. Chicken breasts: If substituting, reduce cook time to 2.5–3 hours on LOW and check for 165°F internal temperature. Make it lighter: Substitute Neufchatel cheese for cream cheese to reduce fat content. The sauce will be slightly thinner but still delicious.
Nutrition
Calories: 420kcalCarbohydrates: 8gProtein: 38gFat: 26gSodium: 680mgFiber: 1gSugar: 4g