The best Crockpot Marry Me Chicken Soup

If you’re looking for a soup that is rich, deeply flavorful, and so outrageously delicious it earns rave reviews every single time, you’ve found it. This Crockpot Marry Me Chicken Soup is the cozy, hands-off version of the internet-famous “Marry Me” chicken dish. It takes that irresistible combination of tender chicken, sun-dried tomatoes, fragrant garlic, fresh basil, and a luxurious Parmesan-cream base and transforms it into the ultimate comfort bowl.

This recipe is a must-have for busy weeknights because the slow cooker does all the work. You simply dump the core ingredients, set the timer, and let the flavors meld into something truly magical. The long, slow simmer ensures the chicken is perfectly shredded and the broth develops a savory depth that can’t be rushed. The finishing touch—cream, cheese, and fresh spinach—is added right at the end for that signature velvety finish.

This Crockpot Marry Me Chicken Soup is not just a meal; it’s a hug in a bowl. Get ready for a weeknight dinner that feels like a special occasion!

Why the Slow Cooker is Ideal for Marry Me Soup

While the original Marry Me Chicken is often made in a skillet, transforming it into a soup and using the slow cooker offers distinct benefits:

• Unbeatable Tender Chicken: The gentle, long cook time guarantees the chicken breasts or thighs will be fall-apart tender, making them incredibly easy to shred directly in the pot.
• Flavor Depth: Slow simmering the garlic, sun-dried tomatoes, and stock allows their flavors to infuse the broth completely, creating a richer, more complex base than quick-cooking methods.
• Hands-Off Creaminess: The slow cooker maintains a consistent, low temperature, which is essential for successfully adding the cream and Parmesan at the end without any risk of curdling or separating.
• Meal Prep Hero: It makes a large, easily freezable batch, making it perfect for meal prepping a healthy, satisfying lunch or dinner throughout the week.

Ingredients

This recipe relies on key flavor boosters to achieve the authentic “Marry Me” taste.

For the Slow Cooker Base

• 2 lbs boneless, skinless chicken breasts or thighs (or a mix)
• 4 cups chicken broth (low sodium preferred)
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, drained and roughly chopped (use the oil-packed kind for best flavor)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper

For the Creamy Finish

• 4 oz cream cheese, cut into cubes
• 1/2 cup heavy cream (or half-and-half)
• 1/2 cup grated Parmesan cheese (freshly grated is best!)
• 2 cups fresh spinach, packed
• 1/4 cup fresh basil, chopped (for garnish/stirring in)

Optional Add-ins

• 1 cup small pasta (like orzo or mini shells), cooked separately
• 1/2 teaspoon red pepper flakes (for a touch of heat)

Step-by-Step Instructions: Dump, Shred, and Finish

This recipe is divided into three simple stages: dump and cook, shred and thicken, and finish.

Part 1: Dump and Cook (4-8 Hours)

1. Combine Ingredients: In the bowl of a 6-quart or larger slow cooker, place the chicken breasts/thighs. Pour in the chicken broth. Add the diced onion, minced garlic, chopped sun-dried tomatoes, oregano, thyme, salt, and pepper.
2. Cook: Cover the crockpot and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The chicken should be completely fork-tender.

Part 2: Shred and Thicken (15 Minutes)

1. Shred Chicken: Using two forks, remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken, then return it to the soup base.
2. Add Cream Cheese: Add the cubed cream cheese to the hot soup and stir gently until it is completely melted and smoothly incorporated.
3. Blend (Optional): If you prefer an even thicker, smoother base, use an immersion blender to briefly blend about one-third of the soup before adding the cream cheese. This releases starches and thickens the broth slightly.

Part 3: Creamy Finish (10 Minutes)

1. Add Cream and Cheese: Stir in the heavy cream and the grated Parmesan cheese. Stir until the cheese is melted and the soup base is uniformly creamy and velvety.
2. Add Greens: Stir in the packed fresh spinach. Cover and let the soup sit for 5 minutes (on the WARM setting) until the spinach has wilted down completely.
3. Add Pasta (Optional): If using pasta, stir in the pre-cooked orzo or shells now.
4. Taste and Serve: Taste the soup and adjust the salt and pepper as needed. Ladle into bowls and garnish generously with fresh chopped basil and a final shaving of Parmesan.

Pro Tips for the Ultimate Marry Me Chicken Soup

This dish is simple, but a few key techniques guarantee that perfect, creamy, non-grainy, and flavorful result.

• The Sun-Dried Tomato Secret: Use oil-packed sun-dried tomatoes (not the dried kind). Drain them but reserve a tablespoon of the oil—sauté the onion and garlic in this oil for 5 minutes before adding them to the crockpot. This simple step adds an incredible depth of savory-sweet flavor to the broth.
• Shred Your Own Parmesan: Non-negotiable for any creamy soup. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, leading to a grainy or clumpy texture. Always grate a block of high-quality Parmesan or use a strong Italian blend yourself.
• Don’t Overcook the Dairy: Never add the cream, cream cheese, or Parmesan at the beginning of the cook cycle. The high heat will cause the dairy proteins to seize, separate, and become grainy. Always add them after the chicken is fully cooked and the heat is reduced to WARM or LOW.
• For a Fuller Meal: If you want a denser, more filling soup, add 1 cup of cooked, cubed potatoes (Yukon Golds work best) during the last 2 hours of slow cooking. Do not add them at the beginning, or they will turn to mush.
• Fresh Basil Finish: Fresh basil is critical. The potent, sweet aroma of fresh basil sprinkled over the hot soup is what truly elevates the “Marry Me” flavor profile.

Serving Suggestions and Creative Variations

This rich soup is hearty enough to be the main course but pairs beautifully with simple sides.

Serving Suggestions

• Crusty Bread: Serve with thick slices of warm, crusty artisan bread, sourdough, or focaccia for dipping into the creamy broth.
• Simple Salad: Pair the richness of the soup with a light, crisp side salad dressed with a simple balsamic vinaigrette.
• Garlic Knots: Homemade or store-bought garlic knots are the perfect savory, buttery companion to this creamy soup.
• Cheese Toast: Make quick Parmesan or Gruyère cheese toasts to place on top of the soup before serving, mimicking the French Onion Soup style.

Flavor and Filling Variations

• Add Pasta (Orzo/Mini Shells): Cook 1 cup of dry pasta (like orzo) separately on the stovetop and stir it into the slow cooker during the last 10 minutes (Part 3). Do not cook the pasta in the slow cooker, or it will absorb too much liquid and become mushy.
• Spicy Kick: Add $1/2$ teaspoon of red pepper flakes along with the other seasonings in Part 1 for a subtle, warming heat.
• Ricotta Swirl: Stir in $1/4$ cup of fresh ricotta cheese along with the cream cheese for an extra layer of soft, sweet creaminess.
• Change Greens: If you don’t have spinach, you can substitute it with $1/2$ cup of finely chopped, stemmed kale (add it 15 minutes before serving).

Frequently Asked Questions (FAQ)

• Can I use frozen chicken? Yes, you can use frozen chicken breasts or thighs in the slow cooker. The cooking time will need to be extended by about 1-2 hours on LOW to ensure the chicken reaches a safe internal temperature ($165^\circ F$ / $74^\circ C$) before adding the dairy.
• Is this soup freezer-friendly? Yes, but with one important modification. Freeze the soup before you add the heavy cream and Parmesan (i.e., freeze the base after Part 2, before step 1 of Part 3). Dairy-based soups can separate and become grainy when frozen. Freeze the base for up to 3 months. When reheating, thaw the soup, bring it to a simmer on the stovetop, and then stir in the heavy cream and cheese to finish the recipe.
• Can I make this dairy-free? Yes, you can achieve a similar creamy texture using high-quality substitutes:
  1. Cream Cheese: Substitute with an equal amount of dairy-free cream cheese alternative.
  2. Heavy Cream: Substitute with full-fat canned coconut milk or a high-quality cashew cream.
  3. Parmesan: Use a nutritional yeast mixture or a plant-based Parmesan substitute.
• What cut of chicken is best? Boneless, skinless chicken thighs yield the most flavor and stay incredibly moist and tender. However, chicken breasts work perfectly fine and result in a leaner soup. For the best flavor, use a mix of both!
• How do I prevent the final soup from being too thick? If you’ve mashed a portion of the soup base and added all the dairy, and the soup is still too thick, simply stir in an extra $1/4$ to $1/2$ cup of chicken broth until you reach your desired consistency.
• How do I store leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. If the soup contained pasta, the pasta will continue to soak up the liquid as it sits. To thin it when reheating, stir in a splash of chicken broth or milk.

This Crockpot Marry Me Chicken Soup is guaranteed to be a new favorite in your home—enjoy the incredible flavor with minimal effort!

Don’t forget to Pin this cozy soup recipe for a weeknight win!

Crockpot Marry Me Chicken Soup

Maggie

This Crockpot Marry Me Chicken Soup is creamy, savory, and packed with tender chicken, sun-dried tomatoes, garlic, and parmesan cheese — the comforting slow cooker version of the viral Marry Me Chicken dish!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main Course, Soup

Cuisine American, Italian-Inspired

Servings 6 bowls

Calories 410 kcal

Equipment

• crockpot or slow cooker
• knife and cutting board
• mixing spoon
• grater
• measuring cups and spoons

Ingredients

  

• 1.5 lb boneless skinless chicken breasts
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/2 cup chopped sun-dried tomatoes (in oil, drained)
• 1 cup spinach leaves, chopped
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup chopped onion

Instructions

 

• Place chicken breasts in the crockpot. Add chopped onion, garlic, sun-dried tomatoes, Italian seasoning, salt, and pepper.
• Pour in chicken broth and olive oil. Cover and cook on low for 4 hours or until the chicken is tender and fully cooked.
• Shred the cooked chicken directly in the crockpot using two forks.
• Stir in heavy cream, grated parmesan, and chopped spinach. Cover and cook for an additional 15–20 minutes until cheese melts and soup thickens.
• Serve warm, garnished with extra parmesan or fresh basil if desired.

Notes

Make ahead: Prepare the soup and refrigerate up to 2 days before serving. Reheat gently over low heat to maintain creaminess. Freeze leftovers for up to 2 months and thaw in the fridge overnight before reheating.

Keyword creamy chicken soup, crockpot chicken soup, marry me chicken soup, slow cooker recipe