“Marry Me” Chicken is already known for its creamy, irresistible flavor—and now it’s a soup you can set and forget. This Slow Cooker “Marry Me” Chicken Soup combines tender chicken, sun-dried tomatoes, garlic, and creamy parmesan broth for a soul-soothing dish that’s full of flavor and comfort. In this article, I’ll share the story behind the recipe, how to make it in a slow cooker, my favorite variations, and smart prep tips. Whether you’re meal-prepping or feeding a crowd, this soup is simple, romantic, and truly unforgettable—like the name promises.
Table of contents
PART 1: The Story & Intro to Slow Cooker “Marry Me” Chicken Soup
Why I Fell for This Dish Instantly
I still remember the first time I made “Marry Me” Chicken—creamy, dreamy, and packed with sun-dried tomato richness. My husband looked up from his bowl and said, “I’d marry you all over again for this.” That sealed the name in our house.
But weeknights in Chicago are busy—between teaching a class, grandma’s bingo night, and helping Ella and Peter with homework, I needed something easier. So I adapted it into a soup and handed the hard work to my slow cooker. What came out was just as magical—tender shredded chicken in a parmesan cream broth that made everyone go silent at the table (except for the slurping).
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Slow Cooker “Marry Me” Chicken Soup
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
Creamy, romantic, and irresistibly comforting, this Slow Cooker “Marry Me” Chicken Soup is filled with tender chicken, sun-dried tomatoes, and a parmesan cream broth—perfect for cozy dinners or meal prep magic.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 3/4 cup grated parmesan cheese
- 2 cups baby spinach
- Salt and black pepper, to taste
- Olive oil and lemon juice, for garnish (optional)
Instructions
- Place chicken in the slow cooker and add sun-dried tomatoes, onion, garlic, Italian seasoning, and red pepper flakes.
- Pour in chicken broth until ingredients are just covered.
- Cover and cook on low for 6 hours or high for 3–4 hours, until chicken is cooked through and tender.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Stir in heavy cream and grated parmesan until melted and creamy.
- Add baby spinach and let wilt during the last 30 minutes of cooking.
- Season with salt and pepper to taste. Serve hot, topped with extra parmesan and fresh basil or lemon zest if desired.
Notes
For a heartier version, add cooked orzo or rotini at the end. To freeze, leave out spinach and stir it in fresh before serving. Store up to 4 days in the fridge and reheat gently with a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 5g
- Sodium: 860mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg
Keywords: marry me chicken, slow cooker, creamy soup, chicken, comfort food
This Slow Cooker “Marry Me” Chicken Soup is a twist on the beloved original that brings bold flavor with zero fuss. It’s been on heavy rotation at our family table ever since. The flavor reminds me of my Tuscan Chicken Pasta Bake—but lighter, soupier, and just as cozy.
Why It Works in a Slow Cooker
This soup thrives in the slow cooker. It gently infuses chicken with the bold flavor of sun-dried tomatoes, garlic, and herbs while keeping everything incredibly moist. A blend of chicken broth and heavy cream adds richness, while a finish of grated parmesan melts into the broth to create that signature “Marry Me” decadence.
Plus, the slow cook lets the flavors mingle and deepen. I add spinach in the final hour for a fresh, earthy note—just like I do in my Slow Cooker Zuppa Toscana. Toss in a handful of pasta if you want something more filling.
Building Creamy Depth in Slow Cooker “Marry Me” Chicken Soup
Must-Have Ingredients for “Marry Me” Magic
The beauty of this soup is in its simplicity—yet every ingredient plays a big role in its bold flavor. For that classic “Marry Me” taste, I start with boneless, skinless chicken breasts or thighs. They cook low and slow until they’re perfectly tender and easy to shred.
Sun-dried tomatoes are essential. Choose oil-packed ones for maximum flavor; they release a sweet-savory richness that defines the dish. Garlic, of course, adds depth, while onion and Italian seasoning give a familiar herbal warmth.
The creamy base comes from chicken broth and heavy cream. I sometimes swap in half-and-half or even coconut cream for a dairy-free twist. Parmesan is the final touch—it melts into the broth and gives it that signature umami pop. You’ll see this combo featured again in my Slow Cooker Creamy Lemon Chicken, which also leans on simple pantry staples for big comfort.
To finish, I stir in baby spinach during the last 30 minutes. It wilts gently and adds a fresh, vibrant contrast to the creaminess.
Creative Swaps and Flavor Twists
Want to change it up? You’ve got options.
For spice lovers, add red pepper flakes or a few dashes of hot sauce. You can even toss in chopped jalapeños or swap in spicy Italian sausage for a bolder version. For a richer base, stir in a spoonful of cream cheese just before serving—it adds body and a little tang.
Watching carbs? Skip the pasta and serve with cauliflower rice or roasted veggies. For a Mediterranean spin, try stirring in kalamata olives and fresh basil.
How to Make “Marry Me” Chicken Soup in the Slow Cooker
Step-by-Step for a Creamy, Flavor-Packed Finish
Start by layering the flavors right. Place chicken breasts or thighs into your slow cooker. Add in finely chopped onions, garlic, and your oil-packed sun-dried tomatoes. Sprinkle over Italian seasoning and a bit of crushed red pepper if you want a touch of heat.
Pour in chicken broth—enough to cover everything—then cover and cook on low for 6 hours or high for 3–4 hours, depending on your day. When the chicken is cooked through and easy to shred, take it out, shred it with two forks, and return it to the pot.
Now for the magic: stir in heavy cream (or half-and-half) and a generous handful of grated parmesan. It melts beautifully into the broth, transforming everything into creamy, comforting bliss. Add spinach during the last 30 minutes so it wilts gently without overcooking.
If you’re craving something a little heartier, toss in cooked orzo or rotini at the end—similar to what I do in my Creamy Chicken Alfredo Soup, which also gets its richness from parmesan.
Serving Tips That Make It Special
When it’s time to serve, ladle the soup into bowls and top each one with a bit more parmesan and fresh basil. A drizzle of olive oil or a splash of lemon juice takes the flavor to the next level.
I like to serve this soup with crusty artisan bread or my garlic rosemary focaccia, which soaks up the broth perfectly. For something lighter, pair it with a simple arugula salad with lemon vinaigrette.
Leftovers thicken overnight and reheat like a dream.
Storing, Reheating, and Answering Your FAQs
Storage and Meal Prep Tips
This soup is perfect for making ahead. Store it in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, and the soup thickens slightly, becoming even more satisfying. If it gets too thick, just add a splash of broth when reheating.
To reheat, warm gently on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between. For freezer storage, let the soup cool completely, then pour into freezer-safe containers—leaving some room for expansion. Thaw overnight in the fridge before reheating.
If you plan to freeze it, leave out the spinach and add it fresh when serving. Cream-based soups freeze well, especially when made with heavy cream, like I do in my Slow Cooker Broccoli Cheddar Soup.
For meal prep, assemble all ingredients (except cream, cheese, and spinach) in a freezer bag and store flat. On cooking day, just dump everything into your slow cooker. Stir in the finishing ingredients at the end for the best texture and flavor.
You’ll find more tips like this in my Make-Ahead Slow Cooker Meals Guide to streamline your week.
Frequently Asked Questions About Slow Cooker “Marry Me” Chicken Soup
Can you cook Marry Me Chicken in the slow cooker?
Absolutely. This recipe adapts beautifully to the slow cooker. The gentle heat allows the chicken to become tender and lets the sun-dried tomato, garlic, and cream flavors meld perfectly over time.
Can you cook chicken soup in a slow cooker?
Yes! A slow cooker is ideal for soups. It develops deep flavor, keeps proteins tender, and allows hands-free cooking—perfect for busy days or easy meal prep.
Is a slow cooker good for making soup?
Definitely. From brothy chicken soups to creamy blends like this one, a slow cooker gently extracts flavor from every ingredient without overcooking.
Is it okay to put raw chicken in a slow cooker?
Yes, it’s perfectly safe to cook raw chicken in a slow cooker. Just ensure it reaches an internal temperature of 165°F. This recipe calls for starting with raw chicken and slow-cooking it until it’s tender and shreddable.
Craving more cozy comfort food? Try my hearty and flavorful Shepherd’s Pie Soup—a warm, savory twist on the classic dish that’s perfect for chilly nights.
Or spice things up with this bold and flavorful Green Chili Chicken Soup from SantMD—it’s a must-try for anyone who loves a little heat with their comfort food.