What the heck is this?
Hold onto your taste buds because we’re about to talk about the sandwich that’s going to change your entire relationship with slow cooker meals. This isn’t just chicken in a crockpot — this is the kind of tender, flavorful, fall-apart chicken that makes people stop mid-bite and ask if you’re secretly a professional chef.
We’re taking that viral “Marry Me Chicken” concept and making it sandwich-friendly, crockpot-easy, and absolutely irresistible. The chicken cooks low and slow in a creamy, garlicky, sun-dried tomato sauce that’s so good you’ll want to drink it with a straw (don’t judge). Then we pile it high on toasted buns with all the fixings, and boom — you’ve got a sandwich that’s fancy enough for company but easy enough for a Tuesday night when you forgot to plan dinner.
The name isn’t just cute marketing — people legitimately lose their minds over this chicken. It’s the kind of meal that makes your house smell like a five-star restaurant and has everyone asking for the recipe before they’ve even finished eating.
Why You’ll Love This Recipe
- Set-it-and-forget-it easy (thanks, crockpot!)
- Chicken comes out ridiculously tender and flavorful
- Fancy restaurant taste with zero fancy restaurant effort
- Perfect for meal prep or feeding a crowd
- Uses simple ingredients you probably already have
- Makes enough for leftovers that taste even better the next day
- Impressive enough for date night, easy enough for meal prep Sunday
- The sauce is so good you’ll want to put it on everything
The Good Stuff You’ll Need
For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs (thighs stay juicier, just saying)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
For the Marry Me Sauce:
- 8 oz cream cheese, softened and cubed
- 1/2 cup sun-dried tomatoes in oil, chopped (save that oil!)
- 1/3 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional but recommended)
- 2 tbsp fresh lemon juice
For the Sandwiches:
- 6-8 brioche buns or ciabatta rolls (don’t cheap out here)
- 2 cups fresh spinach or arugula
- 1 cup mozzarella cheese, shredded
- 1/2 red onion, thinly sliced
- Extra sun-dried tomatoes for topping
- Butter for toasting the buns
Let’s Do This
Step 1: Prep That Chicken
Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Rub it in good so every piece gets some love. Place the seasoned chicken in your crockpot.
Step 2: Make the Magic Sauce
In a medium bowl, whisk together the softened cream cheese (make sure it’s actually soft — this is important!), chopped sun-dried tomatoes, chicken broth, heavy cream, parmesan, minced garlic, basil, oregano, and red pepper flakes. It might look a little chunky at first, but it’ll smooth out as it cooks.
Step 3: Slow Cook to Perfection
Pour that beautiful sauce over the chicken in the crockpot. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken shreds easily with a fork. Don’t lift the lid too much — we’re not making a slideshow here.
Step 4: Shred and Stir
Remove the chicken and shred it with two forks (it should fall apart easily). Stir the lemon juice into the sauce that’s left in the crockpot, then return the shredded chicken and mix everything together. Let it hang out in the sauce for a few minutes to soak up all that flavor.
Step 5: Toast Those Buns
Slice your rolls and butter the cut sides. Toast them in a skillet or under the broiler until golden brown. This step is crucial — nobody wants a soggy sandwich situation.
Step 6: Build Your Masterpiece
On the bottom half of each bun, layer some fresh spinach, a generous scoop of the saucy chicken, some mozzarella cheese, a few slices of red onion, and extra sun-dried tomatoes if you’re feeling fancy. Top with the other half of the bun and try not to make inappropriate sounds while eating.
Serving Suggestions
These sandwiches are pretty much perfect on their own, but if you want to make it a full meal, serve with some crispy sweet potato fries, a simple salad, or roasted vegetables. The sauce is rich, so something fresh and crunchy on the side is perfect.
Want to make it a party? Set up a sandwich bar with all the toppings and let everyone build their own.
Switch It Up
Pasta Style: Skip the buns and serve over pasta for a more traditional “Marry Me Chicken” experience.
Wrap It Up: Use large flour tortillas instead of buns for easy-to-eat wraps.
Extra Veggies: Add some roasted red peppers or sautéed mushrooms to the mix.
Spice It Up: Add more red pepper flakes or some diced jalapeños for heat.
Different Greens: Try basil leaves or mixed greens instead of spinach.
Cheesy Upgrade: Add some provolone or fontina cheese along with the mozzarella.
Make-Ahead & Meal Prep Tips
This recipe is meal prep GOLD:
- The chicken and sauce keep in the fridge for up to 4 days
- You can freeze the cooked chicken in the sauce for up to 3 months
- Reheat gently in the microwave or on the stovetop with a splash of cream if needed
- Toast the buns fresh when you’re ready to eat — don’t assemble the sandwiches ahead or they’ll get soggy
For meal prep, portion the chicken into containers and assemble sandwiches as needed throughout the week.
Questions People Actually Ask
Q: Can I use frozen chicken? A: Yep! Just add an extra hour to the cooking time. The chicken will release more liquid, so you might want to cook uncovered for the last 30 minutes to thicken the sauce.
Q: What if I can’t find sun-dried tomatoes? A: You can use regular diced tomatoes, but the sun-dried ones really make this special. Check the pasta aisle — that’s usually where they hide.
Q: My sauce is too thick/thin. Help! A: Too thick? Add a splash of chicken broth or cream. Too thin? Mix a tablespoon of cornstarch with cold water and stir it in, then cook for a few more minutes.
Q: Can I make this dairy-free? A: You can substitute the cream cheese and heavy cream with coconut cream, but it’ll taste different. The dairy really makes this recipe special.
Q: How do I keep the buns from getting soggy? A: Toast them well, and don’t assemble the sandwiches until you’re ready to eat. You can also put a layer of cheese on the bottom bun as a barrier.
Q: Can I use chicken thighs instead of breasts? A: Absolutely! Thighs actually work better because they stay juicier and have more flavor. Just remove any excess fat first.
Print
Crockpot Marry Me Chicken Sandwiches That’ll Actually Get You Proposed To
- Total Time: 13 minute
- Yield: 6–8 sandwiches 1x
Description
Hold onto your taste buds because we’re about to talk about the sandwich that’s going to change your entire relationship with slow cooker meals. This isn’t just chicken in a crockpot — this is the kind of tender, flavorful, fall-apart chicken that makes people stop mid-bite and ask if you’re secretly a professional chef.
We’re taking that viral “Marry Me Chicken” concept and making it sandwich-friendly, crockpot-easy, and absolutely irresistible. The chicken cooks low and slow in a creamy, garlicky, sun-dried tomato sauce that’s so good you’ll want to drink it with a straw (don’t judge). Then we pile it high on toasted buns with all the fixings, and boom — you’ve got a sandwich that’s fancy enough for company but easy enough for a Tuesday night when you forgot to plan dinner.
The name isn’t just cute marketing — people legitimately lose their minds over this chicken. It’s the kind of meal that makes your house smell like a five-star restaurant and has everyone asking for the recipe before they’ve even finished eating.
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs (thighs stay juicier, just saying)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
For the Marry Me Sauce:
- 8 oz cream cheese, softened and cubed
- 1/2 cup sun-dried tomatoes in oil, chopped (save that oil!)
- 1/3 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional but recommended)
- 2 tbsp fresh lemon juice
For the Sandwiches:
- 6–8 brioche buns or ciabatta rolls (don’t cheap out here)
- 2 cups fresh spinach or arugula
- 1 cup mozzarella cheese, shredded
- 1/2 red onion, thinly sliced
- Extra sun-dried tomatoes for topping
- Butter for toasting the buns
Instructions
Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Rub it in good so every piece gets some love. Place the seasoned chicken in your crockpot.
In a medium bowl, whisk together the softened cream cheese (make sure it’s actually soft — this is important!), chopped sun-dried tomatoes, chicken broth, heavy cream, parmesan, minced garlic, basil, oregano, and red pepper flakes. It might look a little chunky at first, but it’ll smooth out as it cooks.
Pour that beautiful sauce over the chicken in the crockpot. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken shreds easily with a fork. Don’t lift the lid too much — we’re not making a slideshow here.
Remove the chicken and shred it with two forks (it should fall apart easily). Stir the lemon juice into the sauce that’s left in the crockpot, then return the shredded chicken and mix everything together. Let it hang out in the sauce for a few minutes to soak up all that flavor.
Slice your rolls and butter the cut sides. Toast them in a skillet or under the broiler until golden brown. This step is crucial — nobody wants a soggy sandwich situation.
On the bottom half of each bun, layer some fresh spinach, a generous scoop of the saucy chicken, some mozzarella cheese, a few slices of red onion, and extra sun-dried tomatoes if you’re feeling fancy. Top with the other half of the bun and try not to make inappropriate sounds while eating.
Notes
These sandwiches are pretty much perfect on their own, but if you want to make it a full meal, serve with some crispy sweet potato fries, a simple salad, or roasted vegetables. The sauce is rich, so something fresh and crunchy on the side is perfect.
Want to make it a party? Set up a sandwich bar with all the toppings and let everyone build their own.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~35g
- Protein: ~32g