When Life’s Nuts, I Make This Chicken

Okay, can I just say something? Dump & Go Marry Me Chicken is my kitchen soulmate. The first time I made it was on a total whim—my friend Sarah had just gotten engaged & swore her guy proposed right after eating some creamy, dreamy chicken she tossed in her slow cooker. I mean, coincidence? Maybe! But who cares, because this chicken is so good it’s basically edible love. One day I even forgot the sun-dried tomatoes (don’t @ me!) and honestly, it was still a hit, so that should tell you something.

I still remember trying to impress my brother-in-law with this recipe and accidentally dumping in too much cream. He ended up sopping up the sauce with an entire baguette anyway, so nothing exploded. See? Foolproof.

Why You’ll Love This: Confessions of a Serial Chicken Dumper

I make this when I’ve had one of those days and need dinner to basically cook itself. Or, like when I want something creamy but don’t want to scrub 17 pans later. My family goes bonkers for it—especially my youngest, who thinks anything served over pasta is fancy night. (Honestly, I’ve served it on leftover rice plenty of times and nobody revolted, so there’s that.)

If you’ve ever been cranky trying to brown chicken for some fussy recipe—this one skips all that. You just, well… dump and go. Seriously! And if everything feels a bit too simple, add extra garlic. That’s my secret move.

Ingredients—Flexible Is the Name of the Game

About 2 lbs chicken breasts or chicken thighs (I usually grab whatever’s on sale; thighs feel juicier but breasts are fine, too)
1 cup chicken broth (Not picky. Sometimes I mix water and a bouillon cube & call it a day.)
1 cup heavy cream (Half-and-half works in a pinch, though it’s a little less rich. Actually, I find it works better if you want leftovers for lunch the next day.)
1/2 cup grated parmesan (My gran swore by Parmigiano Reggiano, but honestly I’ve used whatever shredded cheese is lurking in the fridge and never cried about it)
3-4 garlic cloves, minced (I once used garlic powder, and it was… fine? But fresh really is better here, trust me)
1/2 cup sun-dried tomatoes, chopped (In oil or dried—it rarely matters. Ran out once & subbed in roasted red peppers. Yum!)
1 tsp Italian seasoning (If you don’t have it, a mix of oregano, basil, thyme will work. Also, I sometimes totally eyeball this step… #lazydays)
1/2 tsp crushed red pepper flakes (Optional, unless you need a little fire in your life)
Salt and black pepper, to taste (I’m generous with pepper—on second thought, maybe too generous once)
A handful of fresh basil for serving (If you remember. If not, skip! Nobody will know, except you.)

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

How I Actually Throw This Together

Plop the chicken into your slow cooker. No need to wrestle it into a perfect arrangement—mine usually looks like a chicken traffic jam.
Mix the broth, cream, parmesan, garlic, sun-dried tomatoes, Italian seasoning, pepper flakes (if you like the kick), and some salt and pepper in a bowl. Or straight in the crock, really—less dishes, am I right?
Pour the sauce mess over the chicken. Stir if you feel fancy. Don’t worry if it looks a bit weird at this stage—it always does! This is where I usually sneak a taste just to make sure I didn’t forget the salt.
Cover and cook on LOW for about 4-5 hours or HIGH for 2-3. The longer and lower, the juicier—but sometimes I just can’t wait. If you’re like me, you’ll probably open the lid a smidge early ‘cos you’re hungry. It’s okay—the chicken will forgive you.
Thicken (if you want): If it feels too thin at the end, take off the lid and let it cook for another 20-30 min. Or stir in a slurry of cornstarch (about 1 tsp mixed with a splash of water) for turbo-thick sauce. Some days I don’t even bother.
Serve over pasta, mashed potatoes, rice, or straight out of the pot while nobody’s looking. Scatter basil on top if you’ve got it.

Stuff I’ve Learned (By Failing More Than Once)

Once, I dumped all the cheese in at the start—got a gloppy mess. I actually find it works better if you sprinkle some parmesan towards the end.
I tried using only chicken thighs ‘cos I thought it’d be super tender. Turns out, I actually prefer mixing in some breasts for texture. Who knew?
If you go too wild with dried herbs, it can taste like licking an Italian grandma. Ease up. Been there.

The Time I Got Creative (and a Bit Regretful)

I once swapped in coconut milk thinking I’d go all fusion. Um, it wasn’t bad… but not exactly Marry Me Chicken. However, adding in a little spinach near the end actually worked well—kids didn’t even complain. If you’re out of tomatoes, jarred roasted red peppers are solid. Skipped the dairy once & it just turned into, frankly, slow-cooker chicken with broth. Meh.

You Don’t HAVE to Have a Slow Cooker

I know this is all about Crockpot magic, but if you don’t own one, don’t panic. I’ve just used a big ol’ casserole dish, covered it in foil, and baked at 325°F (160°C) for about 1 hr 45 min. Maybe a bit more. (Results: just as good, though somehow my oven heats kinda unevenly, so I once had a rogue dry edge. Eh.)

Keeping Leftovers (Like That Ever Happens)

Store any extra in an airtight container in the fridge for 2–3 days, maybe more—but honestly, in my house it never lasts more than a day! It might even taste better the next morning. Freezes well, too, though cream-based sauces can separate so give it a good stir (or a whizz with a stick blender like this one) if it looks funky after thawing.

Best Ways I Like to Serve It

In our house, pasta is king. Fettuccine, linguine, whatever—just tangle it up with that sauce. My husband puts it over mashed potatoes (with way too much butter). On lazy nights: toasted sourdough. And I always set out extra parmesan, so help yourself if you’re like me (a cheese gremlin). Or try a crisp, simple salad on the side if you want to be fancy. I’ve even spooned it into a toasted pita pocket (not traditional, but hey!). Here’s my fav easy side salad recipe if you want to jazz things up: Simple Side Salad.

What I Wish I’d Known (So You Don’t Make My Mistakes)

I once tried rushing the cook time by cranking up to high too early—ended up with tough chicken. Low and slow is the move here. Seriously, wait it out.
Don’t be stingy with the sun-dried tomatoes. Skimped once when I was low and it just tasted a bit flat.
Actually, letting the sauce sit for 10-15 minutes before serving thickens it up naturally and lets the flavor get deeper (didn’t realize this for months—oops).

Questions Friends Have Actually Asked Me

Can I use frozen chicken?: Well… some people do, but honestly, it can get a bit watery. I usually just thaw it first (though, let’s be real, I’ve dumped it in frozen a couple times when I forgot to plan ahead)
Can I double the recipe for a crowd?: Totes! Use a larger slow cooker if you have one, or just squish in as much as you can—it works. The sauce scales up fine, too.
What’s the best pasta to serve with this?: I’m partial to fettuccine or something thick that can grab the sauce, but honestly—whatever’s in the cupboard. Even egg noodles, which I always seem to find hiding behind the cereal.
Is it spicy?: Only if you add the pepper flakes. My kids won’t touch it if it’s hot, so I go super light there. Up to you!
Can I make this dairy-free?: You could; I tried coconut milk but, like I said, it wasn’t exactly Marry Me Chicken. Maybe try oat or cashew cream, but no promises.

There you go—my actual, tried-and-lived Dump & Go MARRY ME CHICKEN – Creamy, Dreamy, Crockpot Magic! If anything flops, just remember: at least it’s easy cleanup. Cheers to less fuss, more flavor, and a bit of accidental magic at the dinner table. And if you ever need more slow-cooker inspiration, this Moroccan chicken is bonkers good too. Go on, try something new!

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