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