If you’d told me a few years ago I’d be making something called “Marry Me Chicken,” I’d have laughed you right out of my kitchen (which, to be fair, isn’t that big anyway). But here we are, and let me tell you: this dish has a way of winning people over. I first made it for my best mate’s anniversary—long story short, he claimed it nearly saved his marriage. I mean, if that’s not high stakes cooking, what is? Also, one time I totally forgot an ingredient, and honestly, it still turned out great—sometimes chaos is just part of the recipe, right?

Why I Keep Coming Back to This Chicken

I make this whenever I need something fuss-free but a little special—like a cozy Monday night or (truth time) when I forgot to go shopping and scrounged what was left in the fridge. My family goes properly bonkers for it, especially my little one who picks out the sundried tomatoes and tries to sneak them to the dog. Oh, and if dinner needs to be prepped before I run out for football practice—this is my go-to (as long as I didn’t forget to plug in the slow cooker; been there, not fun).

Ingredients (and the cheats I’ve tried)

4 boneless, skinless chicken breasts (sometimes thighs if I spot a deal; my grandmother would insist on free-range, but any works)
1 cup chicken broth (or, I’ll be honest, I’ve used veggie stock cubes in a pinch)
1/2 cup heavy cream (double cream or even that super thick pouring cream if you can get it—don’t overthink it)
1/2 cup grated parmesan, plus extra for the top (the tub stuff works, though fresh is best; don’t tell the food snobs)
1/3 cup chopped sundried tomatoes (the jar in oil is handy; once, I even used cherry tomatoes—totally different but not bad)
2-3 cloves garlic, minced (I sometimes just whack it with a knife and throw it in—no judgement)
1 tsp dried Italian herbs (or just oregano, or honestly, whatever green thing in your spice rack smells nice)
Salt and black pepper to taste
1 tbsp olive oil (optional, especially if your sundried tomatoes are oily)
Red pepper flakes (my partner likes a pinch, my mum refuses—up to you)

How I Throw It All Together (with side-commentary)

First, I toss the chicken in a bit of salt, pepper and a glug of olive oil. You can brown it in a pan for a minute or two if you feel fancy, but honestly, most days I skip this and nobody complains.
Chuck (yes, chuck) the chicken into the slow cooker. Then top with sundried tomatoes, garlic, Italian herbs, and about half the parmesan.
Pour in the chicken broth and cream. Give things a gentle stir around the chicken—don’t worry if it’s a bit messy. This is where I usually sneak a taste, even though it looks suspiciously like swamp water at this stage.
Sprinkle the rest of the parmesan on top. I sometimes hold a bit back to add right before serving too, but that’s just me.
Pop the lid on and set your slow cooker to low for 4-5 hours. If you’re running short on time (as I often am), high for 2 to 2 1/2 hours works—but low is tastier.
About 10 minutes before you’re ready to serve, check the sauce and add more cream or broth if it’s too thick (sometimes mine gets very rich, which, not a bad thing, but you know…balance). Give it a bit of a stir—don’t panic if it looks separated; a whisk sorts it out.
Serve up! I usually pull the chicken apart a bit with forks so it soaks up more sauce, but slicing works too.

Real-Life Discoveries (What I’ve Messed Up So You Don’t Have To)

If you leave the chicken in too long, it gets a bit tough—so don’t believe anyone who says you can’t overcook in a slow cooker (learned from experience).
The sauce can split if you dump in cold cream straight from the fridge (forgot once, didn’t ruin things, but it looked weird). Let it warm up if you can be bothered.
Once I forgot to cover the sundried tomatoes with sauce and they kind of burned at the top. Still edible, but, eh, not my best.

Things I’ve Tried (and One Flop)

Swapped out chicken for turkey—actually quite tasty, a bit drier though.
Tried it with coconut milk instead of cream… was curious, but honestly, not my favorite (my toddler called it “spring chicken soup” and spat it across the table).
Added spinach near the end, and it was delicious—kind of like a cheat’s Florentine.

What You Really Need (And Maybe Don’t)

Slow cooker, obviously. But if you don’t have one, honestly, a big oven-safe pot on very low heat will do, with a tight lid (I did this in my old flat because the plug near the counter never worked—just stir more often).

Keeping Leftovers (if there are any)

Keep leftovers (if you’re luckier than me) in an airtight container in the fridge for up to three days. Though honestly, in my house, it never lasts past breakfast the next day—I once caught my partner eating it cold directly from the fridge with a spoon. We’re fancy like that.

How I Serve It Up

I love it over rice, which soaks up every last drop of that dreamy sauce—though I’ve also piled it onto thick, crusty bread (almost a crime, it’s so good). My cousin swears by it with garlic mashed potatoes, so…you do you! Sometimes we light candles and pretend it’s a posh restaurant night (usually ends with someone spilling sauce, but it’s the thought that counts).

Pro Tips (Because I’ve Made the Mistakes for You)

Don’t skimp on parmesan. I once tried to use that weird “cheese-flavored” powder from a packet—let’s just agree never again.
I once rushed the ‘low and slow’ step to save time and, well, it tasted fine but didn’t have that magic melt-in-your-mouth vibe. Take it slow if you can.
If you want a thicker sauce, lift the lid off for the last 20 minutes, but watch it doesn’t dry out. (Actually, I find it works better if you mash up some potatoes and swirl them right in. Not traditional at all, but so tasty.)

Questions Friends Have Actually Asked Me

Can I make this dairy-free? Sort of—swap the cream for a plant-based one (like oat or cashew), but it’s not exactly the same. It’ll work, though!
Do I have to use sundried tomatoes? Nope; but they do add a really nice tang. Regular tomatoes are fine, or honestly just skip them if your kids pick them out anyway.
How spicy will it be? Only as much as you want. If you’re not keen, leave the chili flakes out—no shame at all.
Can I freeze this? Yes, though the texture does get a bit funky after thawing—tastes good, though. Give it a stir and carry on.
Where do you get really good parmesan? I usually get mine here, but actually, almost any supermarket version will do for this recipe.
What do you use for inspiration? Oh, I found the “Marry Me” concept over here if you want to check the original out. Mine’s way lazier.

I could ramble about this chicken all day, but honestly, tidying up after is the worst part. Anyone else find dried parmesan in odd places days later? Happens every time.