If we were sitting at my kitchen table right now, I would hand you a spoon and say here try this sauce first because that is exactly what I do to my friends. The first time I made this creamy dreamy crockpot chicken, my partner took one bite and said I would marry you twice which is a bold statement for a Tuesday. I was half frazzled, dishes everywhere, kid science project drying on the counter, and still this dinner turned out like a little bowl of cozy. It is the kind of recipe that makes you feel clever even if you did nothing more than open a few jars and press a button.

Why I reach for this on busy nights

I make this when my day goes sideways and dinner still has to appear like a magic trick. My family goes a bit bonkers for it because the sauce is silky and garlicky and clings to pasta in that yes please way. Also, it is dump and go which means no searing mess on the stove, and I can wander off to switch laundry or pretend I am watering plants. If you have ever had cream split on you in a slow cooker, same, but I figured out a way that behaves nicely here. And if I am being totally honest, I sometimes make it just for the leftovers because I think it tastes even better the next day, though it rarely survives that long.

What you will need, plus my little swaps

1.5 to 2 lb boneless skinless chicken thighs, trimmed a bit if you like. Breasts work too, I just find thighs stay juicier.
1 teaspoon fine sea salt and 1⁄2 teaspoon black pepper. Adjust later because parm can be salty.
3 to 4 garlic cloves, minced. If I am in a hurry, 1 teaspoon garlic powder gets it done.
1 cup heavy cream. Half and half will work with a cornstarch boost, actually I find it works better if you add it toward the end.
1⁄2 cup chicken broth, low sodium if you have it.
3⁄4 cup grated Parmesan. My grandmother always insisted on the green can, but honestly any version works fine, freshly grated is lovely though.
1⁄2 cup sun dried tomatoes in oil, chopped. I sometimes use roasted red peppers when I am out, different vibe but still tasty.
1 teaspoon Italian seasoning or a mix of dried basil and oregano.
Pinch of red pepper flakes, optional but I reckon it adds a teeny kick.
2 tablespoons butter or a nice glug of olive oil, either is fine.
1 tablespoon cornstarch mixed with 1 tablespoon cold water, only if you want the sauce thicker.
A handful of fresh basil or parsley for serving, because green on top makes me feel put together.
To serve: 300 g pasta, mashed potatoes, rice, or crusty bread for swiping up every last drop.

Dump & Go MARRY ME CHICKEN – Creamy, Dreamy, Crockpot Magic

How I do it without fuss

Lightly butter or spray your slow cooker. This is where I usually tell myself I will wash it right after dinner; future me is skeptical.
Lay the chicken in the bottom. Sprinkle with salt and pepper.
Stir together the broth, cream, garlic, Italian seasoning, red pepper flakes, Parmesan, and the chopped sun dried tomatoes with a spoon right in a measuring jug. Pour that cozy bath over the chicken.
Dot the butter on top. Put the lid on.
Cook on Low for 3.5 to 4.5 hours or on High for about 2 to 3 hours, until the chicken is tender and the center hits 165°F. I love an instant read thermometer for peace of mind; the food safety chart here is super clear.
Give the sauce a quick stir. Do not worry if it looks a bit weird at this stage, it always does before it settles. If you want it thicker, stir in the cornstarch slurry and cook 10 to 15 more minutes. This is where I sneak a taste, purely scientific.
Shred the chicken into big pieces with two forks or leave the thighs whole if you like a neater look. Season to taste. Scatter the basil or parsley over the top and stand back a second to admire the creamy situation you just made.

Side note that has nothing to do with anything. My neighbor found a vintage slow cooker at a charity shop and it has tiny strawberries painted on it, I am wildly jealous. Mine is plain but dependable, like a good pal who brings chips.

Little notes I learned the long way

If you are using half and half or milk, add it in the last 30 minutes so it does not get fussy. Cream is sturdier.
Parmesan can make the sauce seem salty. Taste before you add extra salt, you can always add, you cannot un add.
The oil form the sun dried tomatoes is flavorful, I sometimes add a spoonful of that instead of butter.
Frozen chicken in a slow cooker is not my move. Thaw first in the fridge; here is a helpful primer on slow cookers in general if you are curious over here.

Variations I have tried, for better or worse

Spinach swirl: toss in two big handfuls of baby spinach for the last 10 minutes. It wilts perfectly and looks fancy.
Big mushroom energy: 250 g sliced cremini go in at the start. They drink up the sauce in a good way.
Spicy mood: a spoon of chopped Calabrian chiles turns this into date night pasta. Careful, it creeps up.
Lemon bright: zest of one lemon at the end is lovely. I once added lemon juice at the start and regretted it because the dairy got a bit grainy.
Dairy lighter try: half cream half chicken broth plus a cornstarch slurry. Worked fine, just not as luxurious.
Did not love: Greek yogurt instead of cream. It split, tasted okay but looked like a snow globe. Would not do again.

Gear I use, and what to do if you do not have it

Slow cooker in the 4 to 6 quart range. I call it essential for this recipe, but on second thought you can fake it with a heavy lidded pot in the oven at 300°F for about 45 to 60 minutes, check at 40.
Instant read thermometer for doneness. If you do not have one, slice the thickest piece and make sure the juices run clear, though the thermometer is worth it.
Small whisk or a fork for the sauce. No whisk, no problem, a jar with a lid works for shaking the cornstarch slurry too. The Kitchn shows the quick method right here.

How to store and reheat without wrecking the sauce

Cool the chicken and sauce, then tuck into airtight containers. Fridge for 3 to 4 days, or freeze up to 2 months. Reheat gently on the stove over low with a splash of broth or cream so it stays silky. Microwave in short bursts, stirring between. Though honestly, in my house it never lasts more than a day.

Ways to serve that make it feel special

Over twirly pasta like fettuccine or pappardelle, with extra parm at the table because why not.
Spoon on mashed potatoes for peak cozy, add peas on the side if you are feeling virtuous.
Garlic bread for dunking is a must according to my lot. We have a silly Friday tradition where everyone gets to choose a noodle shape, chaos but fun.
Over rice with a squeeze of lemon at the end, brightens the whole bowl.

Pro tips learned the hard way

I once tried rushing the cook time on High the whole way and overshot it. The chicken was fine but not as juicy. Low and slow is kinder.
I also dumped in a mountain of salt early, then remembered Parmesan later. Oops. Taste at the end, then adjust.
Adding spinach too early turns it drab, toss it in near the end so it stays green and sprightly.
Yes, you can sear the chicken first for deeper flavor, but it kind of defeats the dump and go charm. I do it only when I feel fancy.

FAQ because you asked and I have opinions

Can I use chicken breasts instead of thighs
Absolutely. Go for 2 large or 3 medium, and check for doneness a bit early since breasts can dry faster. Pull at 165°F.

Can I skip the sun dried tomatoes
Sure. Try roasted red peppers or even a handful of cherry tomatoes added in the last hour. The tomatoes bring sweet tang, so add a tiny splash of vinegar if you miss that note.

Is it safe to use frozen chicken in the slow cooker
I get this a lot. I do not recommend it. Thaw in the fridge first. For safety guidance, the official temps are outlined here on FoodSafety.gov.

My sauce looks thin. Now what
Stir, then use a cornstarch slurry and give it another 10 to 15 minutes. Or take the lid off for the last 20 minutes and let it reduce a touch. A knob of cream cheese also melts in and thickens, different but lush.

Can I make this on the stovetop
Yes, gently simmer everything in a wide pan for about 20 to 25 minutes until the chicken is done. Keep the heat on the lower side so the dairy behaves.

How do I double it
Use a larger slow cooker, 6 to 8 quart, and add about 30 minutes to the Low time. Do not pack the cooker too tight, it needs room to bubble a little.

If you are the note saving kind, I would label this as dump and go marry me chicken creamy dreamy crockpot magic because that is how it feels when you lift the lid.

Dump & Go MARRY ME CHICKEN – Creamy, Dreamy, Crockpot Magic