This Irresistible Crockpot Marry Me Chicken Soup brings all the creamy, savory flavor of the popular skillet dish into a cozy, slow-cooked bowl of comfort. It’s made with juicy chicken breasts, rich broth, sun-dried tomatoes, parmesan, and fresh herbs — all simmered low and slow in your crockpot for hands-off magic. The result is a velvety, Italian-inspired soup that feels indulgent yet nourishing. Whether you’re feeding your family on a chilly weeknight or looking for a make-ahead meal prep option, this soup is exactly what love tastes like in a bowl — and yes, it might just get you a proposal.
Table of Contents
Why You’ll Love This Recipe
- Ultra-creamy and comforting
- Set-it-and-forget-it slow cooker simplicity
- Loaded with flavor from garlic, parmesan, and herbs
- Freezer-friendly and perfect for leftovers
- Crowd-pleasing — picky eaters love it too
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 cup fresh basil, chopped (plus more for garnish)
Instructions
Add the chicken breasts, olive oil, onion, garlic, sun-dried tomatoes, chicken broth, Italian seasoning, and red pepper flakes to your crockpot. Stir gently to combine.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
Stir in the heavy cream and parmesan cheese. Cook uncovered on high for another 20–30 minutes until the soup thickens slightly and becomes creamy.
Taste and adjust salt and pepper as needed. Stir in fresh basil just before serving.
Ladle into bowls and top with extra parmesan and basil if desired.
Recipe Details
Prep Time: 20 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Total Time: ~6.5–8.5 hours
Servings: 4
Difficulty: Easy
Tips and Variations
Use rotisserie chicken to speed things up — just add it with the cream
Swap heavy cream with half-and-half or coconut cream for dairy-free
Don’t boil the soup after adding cream to avoid curdling
Add spinach or kale for extra greens
Make it spicy with extra chili flakes or mild with less seasoning
Goes great over rice or with crusty bread on the side
Irresistible Crockpot Marry Me Chicken Soup
Equipment
- – Skillet
- – Crockpot (6-quart)
- Whisk
- – Cutting board
Ingredients
- – 1.5 lbs boneless skinless chicken breasts
- – 1 tbsp olive oil
- – 1 small yellow onion diced
- – 3 garlic cloves minced
- – 1/2 cup sun-dried tomatoes chopped
- – 4 cups low-sodium chicken broth
- – 1 cup heavy cream
- – 1/2 cup parmesan cheese grated
- – 1 tsp Italian seasoning
- – 1/2 tsp red pepper flakes optional
- – Salt and pepper to taste
- – 1/2 cup fresh basil chopped
Instructions
- Add chicken, oil, onion, garlic, tomatoes, broth, and seasonings to crockpot. Stir.
- Cook on low for 6–8 hrs or high for 3–4 hrs.
- Remove chicken, shred, and return to pot.
- Stir in cream and parmesan. Cook on high uncovered 20–30 mins more.
- Stir in basil before serving. Top with more parmesan if desired.
Notes
– Use thighs for more flavor
– Store up to 4 days or freeze 3 months
FAQs
Can I freeze this soup?
Yes! Let it cool completely and store in freezer-safe containers for up to 2 months. Reheat gently on the stove.
How do I make this vegetarian?
Swap chicken for white beans or chickpeas, and use vegetable broth and plant-based cream.
Can I use frozen chicken?
For safety and consistency, thaw chicken before adding it to the slow cooker.
What can I serve this with?
Crusty bread, a side salad, or spoon it over orzo or rice for a heartier meal.