This crockpot marry me chicken pasta is about to become your new favorite slow cooker dinner. Juicy shredded chicken, a luscious sun-dried tomato cream sauce, tender pasta, and wilted spinach — all made with just 15 minutes of prep. It’s the kind of meal that has your family saying “yes!” before you even finish serving it.
Why You’ll Love This Recipe
Truly hands-off: 15 minutes of prep, then let the crockpot do everything
One-pot wonder: Almost everything cooks in the slow cooker
Crowd-pleaser: Creamy, rich, and packed with flavor — even picky eaters love it
Perfect for meal prep: Makes 6 generous servings that reheat beautifully
Restaurant quality at home: Sun-dried tomatoes + Parmesan = incredible depth of flavor
Ingredients You’ll Need
The beauty of this crockpot marry me chicken pasta is that you probably have most of these on hand. Here’s what makes this recipe special:
Chicken breasts: Boneless skinless — they shred perfectly after slow cooking. Thighs work great too
Sun-dried tomatoes: Use oil-packed for the best flavor. They’re the secret ingredient that makes it “marry me” worthy
Heavy cream: Creates that ultra-rich, velvety sauce. Don’t substitute with milk — it will be too thin
Parmesan cheese: Freshly grated melts better than pre-shredded and gives the sauce incredible depth
Fresh spinach: Stirred in at the end for color and a fresh bite
In This Article
Crockpot Marry Me Chicken Pasta (Easy & Creamy)
Ingredients
Instructions
1Place chicken breasts in the bottom of the crockpot. Season with salt, pepper, garlic powder, onion powder, Italian seasoning, and red pepper flakes.
2Add the chopped sun-dried tomatoes, minced garlic, and chicken broth over the chicken.
3Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours, until chicken is very tender and easily shredded.
4Remove chicken from the crockpot and shred with two forks. Return shredded chicken to the crockpot.
5Stir in the heavy cream and Parmesan cheese until fully melted and combined.
6Meanwhile, cook pasta in salted boiling water until al dente. Drain well.
7Add the drained pasta and fresh spinach to the crockpot. Gently stir to combine.
8Cover and let sit on WARM for 5–10 minutes until sauce thickens and spinach wilts.
9Taste and adjust seasoning. Serve topped with extra Parmesan cheese and fresh basil.
It’s not recommended — the USDA advises that slow cookers may not bring frozen meat to a safe temperature quickly enough. Thaw chicken overnight in the refrigerator before using.
Can I make this ahead of time?
Yes! Cook and shred the chicken with the cream sauce, then refrigerate overnight. When ready to serve, reheat on LOW and add freshly cooked pasta and spinach.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. When reheating, add 2–3 tablespoons of chicken broth to thin the sauce — it thickens as it cools.
Can I freeze this crockpot marry me chicken pasta?
The chicken and sauce freeze well (up to 3 months), but pasta doesn’t freeze well as it becomes mushy. Freeze the sauce separately and cook fresh pasta when serving.
How long does it take on high vs low?
Count on 2.5 to 3 hours on HIGH or 5 to 6 hours on LOW for juicy, shreddable chicken. Slow cookers vary, so check the chicken at the early end — it is done at 165°F internal.
Can I add vegetables to the crockpot?
Yes — mushrooms and diced bell pepper can go in from the start. Add quick-wilting greens like spinach only in the last 15 minutes so they stay bright instead of turning muddy.
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