We all love that deeply satisfying, restaurant-quality decadence of Marry Me Chicken, right? But sometimes, you need that same luxurious flavor without all the frantic stovetop attention. That’s where the magic of slow cooking steps in! I took that creamy, savory profile—the hint of sun-dried tomato, the richness—and completely transformed it into this incredibly easy, cozy Crockpot Marry Me Chicken Soup. This recipe is proof that comfort food and mindful eating can coexist beautifully, which is my whole philosophy here at Top Chicken Eats. It’s pure, hands-off luxury that feels special even on the busiest Tuesday night.
Why This Crockpot Marry Me Chicken Soup Is Your New Favorite Comfort Dish
When I develop these recipes, I always aim for maximum flavor payoff with minimum effort. This soup is truly one of those wins. It takes all the rich, savory goodness you expect from the famous chicken dish and packages it perfectly for your slow cooker. Trust me, this Crockpot Marry Me Chicken Soup is going to become a staple!
Hands-Off Cooking for Busy Days
This is the definition of a ‘Dump and Go Crockpot Dinner’. You spend about 15 minutes prepping in the morning, and then it basically cooks itself all day. If you need incredibly rewarding Lazy Dinners, this is your answer. Just set the timer and walk away!
Rich Flavor Profile Without the Fuss
We get that deep, complex savory taste from the tomato paste, wine, and sun-dried tomatoes melding together slowly. It’s the perfect cozy meal for those chilly evenings, making it a fantastic choice among your favorite Fall Dinner Recipes.
Balanced Comfort Food
As a dietitian, I wanted to ensure this felt indulgent without weighing you down. By using leaner chicken breasts and ensuring a good protein base, we create one of those Healthy Dinner Recipes that feels completely luxurious. It satisfies the soul and keeps you feeling nourished.
Essential Ingredients for Perfect Crockpot Marry Me Chicken Soup
Okay, gathering everything for this soup is almost as fun as eating it! Honestly, the flavor payoff for how little effort we put in is huge, and it all starts with using the right high-quality components. We aren’t just tossing things in a pot; we are building layers of that signature creamy, savory taste.
Don’t worry too much about tracking down every single tiny thing; we’re keeping it realistic, but these ingredients are what make the flavor truly sing.
For the Chicken Seasoning
This is where the initial flavor punch comes from. You want to load up those chicken breasts before they ever hit the slow cooker.
- 2 chicken breasts (about 1 to 1.5 lbs total)
- 3 tbsp tomato paste
- 1 tbsp oil from your sun-dried tomato jar (Yes! That orange oil is gold!)
- 1 tbsp Badia Minced Garlic & Red Chili Pepper (See notes for swaps!)
- 1 tsp Italian seasoning
- Salt & pepper to taste
For the Soup Base and Finish
This is everything else that makes the base rich, creamy, and comforting. Quick tip: Make sure your cream cheese is actually softened or cubed so it melts nicely instead of leaving big lumps floating around.
- 4 tbsp butter
- 1/8 red onion, finely chopped (or ½ small shallot)
- 1 tsp Dijon mustard
- 3/4 cup dry white wine (just a splash for depth!)
- Juice of 1 lemon
- 8.5 oz jar julienned sun-dried tomatoes, drained
- 6 cups low sodium chicken broth
- 8 oz cream cheese, softened and cubed
- 1.5 cups heavy cream
- 1/2 cup grated Pecorino Romano cheese
- 3 oz baby spinach, roughly chopped
- 1 to 1 1/2 small pasta (ditalini, mini shells, or mini farfalle)
- 1 tablespoon cornstarch (optional, you might not need it if you like it thinner!)
Remember, we cook that little bit of pasta on the stovetop separately! Cooking it in the slow cooker makes everything turn into a starchy mush, and we want that soup texture to shine.
Step-by-Step Guide to Making Crockpot Marry Me Chicken Soup
Okay, now for the best part: assembling this beauty! This is where the ‘Lazy Dinners’ reward truly pays off because the work is so minimal. Making a truly fantastic Crockpot Marry Me Chicken Soup is all about building those flavors right at the start so the slow cooker can do all the heavy blending work for you. Because we want that restaurant quality, follow these steps closely!
Prepping and Seasoning the Chicken
First things first, grab that little bowl and mix up your flavor paste. We’re combining the tomato paste, that amazing sun-dried tomato oil, the garlic/chili pepper mix, Italian seasoning, salt, and pepper. You want a thick, fragrant rub. Take your raw chicken breasts and coat them thoroughly. I mean every single side needs to be covered in that zesty, red mixture. Don’t be shy!
Loading the Slow Cooker
Now, gently place those beautifully seasoned chicken breasts right into the bottom of your clean slow cooker insert. Next, toss in the cubed butter, the chopped red onion, Dijon mustard, white wine, lemon juice, drained sun-dried tomatoes, and the six cups of chicken broth. Cover it up tight, friends, and set it to high for about 2.5 to 3 hours. We are looking for fork-tender chicken that practically falls apart.
Shredding and Creamy Finish
Once the time is up, carefully remove the chicken breasts—they should slide right out! Use two forks to shred them up nicely. While that’s happening, drop in your cubes of cream cheese, the heavy cream, and that glorious Pecorino Romano cheese into the hot broth. Stir until everything is smooth and gorgeous. Then, nestle the shredded chicken back into that creamy base.
Emma’s Flavor Pro Tip: If you want this unbelievably creamy, take about two tablespoons of your hot soup liquid and whisk it really well with the optional cornstarch in a separate small cup until it’s perfectly smooth *before* pouring it into the slow cooker. This slurry thickens things up wonderfully!
Adding Pasta and Spinach Last
You absolutely must cook your small pasta separately according to the directions on the box. If you throw uncooked pasta in here for the full cook time, you’ll just end up with soup glue! When you have about 15 minutes left of cooking time (or after you’ve added the cheese back in), stir in the chopped spinach. It wilts beautifully in the residual heat. Serve the soup by ladling it over a scoop of the cooked pasta in each bowl. You can find more soup ideas over here—I have a whole section dedicated to cozy bowl meals!
Tips for Perfect Crockpot Marry Me Chicken Soup Success
Even though this is a slow cooker recipe, you still want to pay attention to a couple of final textural and flavor checks right before serving. Getting these little details perfect elevates your Crockpot Marry Me Chicken Soup from just good to absolutely unforgettable. It’s those tiny tweaks that make a difference!
Achieving Maximum Creaminess
We already talked about the cornstarch slurry, and I really recommend it if you like a thicker, richer soup that clings nicely to the chicken and pasta. Another huge texture helper—and this is crucial—is making sure your cream cheese is truly softened or cubed before you introduce it in the last phase. If it’s too cold, it struggles to emulsify smoothly into the broth, and you end up with little white pockets instead of one velvety base.
Flavor Balancing Act
The slow cooker is wonderful, but it can sometimes mute bright flavors. Because the original Marry Me profile needs that savory punch, you must taste test right at the very end. Does it need a bit more pop? Add a tiny squeeze more lemon juice—that bright acid cuts through the richness beautifully. Taste for salt and pepper too! The broth you start with matters, so you always need to adjust for your personal preference at the finish line.
Ingredient Notes and Substitutions for Your Crockpot Marry Me Chicken Soup
When you’re cooking one of these amazing Crockpot Dishes, I know you might not have every single niche ingredient hanging around. And that’s fine! Flavor strategy is all about flexibility. My goal is to help you make this soup successfully, even if you have to swap a few things out. Don’t let an empty spice cabinet stop you from having a cozy dinner tonight!
Handling the Wine Component
If you’re avoiding alcohol, it’s super easy to skip the white wine. The wine really just adds a hint of acidity and depth, right? So, to mimic that, just use an extra half cup of your chicken broth. Then, add about a teaspoon of white vinegar or even just an extra squeeze of that fresh lemon juice we already call for. It gives you that little bit of brightness back without needing the wine!
Spice Mix Alternatives
Now, about that Badia Minced Garlic & Red Chili Pepper—it’s a fantastic time-saver, but if you can’t find it, don’t stress! Just substitute it with one teaspoon of regular minced dried garlic and about a quarter teaspoon of red pepper flakes. You might need a tiny pinch more salt since the Badia blend is often salted. See? Totally manageable for any of those Healthy Crockpot Meals you’re aiming for!
Storing and Reheating Your Crockpot Dishes
Making a big batch of soup means you get to enjoy this amazing meal again later, which is a huge win for those of us who love easy Slow Cook Recipes! Store any leftovers—chicken, broth, and all—in an airtight container. They hang out happily in the fridge for about three to four days.
When you want to bring it back to life, the stovetop is best. Gently warm it over medium heat, stirring every now and then. If it seems too thick after chilling, just add a splash of extra broth or even water to thin it back out to your preferred consistency. If you’re freezing it, keep in mind that the creaminess might change slightly once thawed, but it will still taste divine! You can see some other great ways to use leftovers, even for the little ones, over on my easy recipe page!
Frequently Asked Questions About Crockpot Marry Me Chicken Soup
It’s totally normal to have a few questions when you’re trying out a new comfort recipe, especially one that relies on slow cooking magic! People often ask me about swaps, health factors, and the sometimes tricky issue of pasta in the slow cooker. I’ve gathered the most common ones so you can feel confident heading into the kitchen.
Can I use chicken thighs instead of breasts in this Crockpot Marry Me Chicken Soup?
Oh yes, absolutely! Chicken thighs are wonderful in slow cooker recipes because they have a bit more fat, which means they stay increíblely juicy. If you use boneless, skinless thighs, just remember they might take about 30 minutes longer to become tender enough to shred easily. You still get that amazing savory flavor that makes this such a fantastic part of your weekly Dinner rotation.
Is this considered one of the healthier Crockpot Dishes?
That’s a great question, especially for my Registered Dietitian readers! While the heavy cream and cheese make this rich—it’s comfort food, after all—it is built on a whole-food base primarily of lean protein and vegetables. If you control the amount of cheese you add at the end, this absolutely qualifies as one of those satisfying Healthy Crockpot Meals. It’s about balance, friend!
What if I want to make this a Dump And Go Crockpot Dinner without pre-cooking the pasta?
I understand the allure of making it a pure ‘Dump And Go Crockpot Dinner,’ where you literally add everything at once! You *can* add that small pasta directly to the slow cooker during the last 30 minutes. But—and this is a big but—the pasta will drink up a lot more liquid than you expect, making the soup much thicker, almost stew-like. Plus, slow cooking pasta often leads to gummy edges. Sticking to the stovetop for the pasta keeps that beautiful, creamy broth the star of your Crockpot Marry Me Chicken Soup!
Estimated Nutritional Snapshot for Crockpot Marry Me Chicken Soup
Since I am a Registered Dietitian, I know how important it is to look at the whole picture, even when we are enjoying rich, comforting food. This Crockpot Marry Me Chicken Soup packs a punch in terms of flavor and satisfaction because of the protein and healthy fats, which is wonderful for keeping you feeling full and happy longer.
But remember, because we are using heavy cream, butter, and cheese—all those delicious things—this is definitely a treat! Here is a general look at what you might expect per single bowl serving, keeping in mind we are serving 6 bowls total:
- Calories: Approximately 550–620 kcal
- Fat: Roughly 38g–45g (A lot comes from that rich cream and cheese!)
- Protein: About 35g–40g (Thanks, chicken!)
- Carbohydrates: Around 20g–25g (This count is lower since we cook the pasta separately!)
Just a little note from me: These numbers are estimates based on the exact ingredients and the 6 servings listed. If you use less Pecorino Romano, or if your chicken breasts are smaller, the numbers change! For official tracking, I always recommend running your favorite version of the recipe through a dedicated nutrition calculator. You can read more about how we approach recipe tracking over on my disclaimer page, because honesty and transparency matter around here!
Share Your Cozy Crockpot Marry Me Chicken Soup Experience
There you have it—the secret to transforming a restaurant favorite into an effortless, cozy Crockpot Marry Me Chicken Soup that tastes like a labor of love! I truly hope this recipe brings a little bit of that warm, deeply satisfying feeling to your dinner table.
I absolutely live for hearing how these recipes work out for you in your own kitchens! Did you manage to get that perfect creamy texture? Did you add any extra sprinkles of Parmesan at the end? Please, let me know! Drop a rating below and leave a comment telling me what you thought—it really helps other home cooks know what to expect.
And if you snapped a photo while you were serving up those lovely bowls, tag me on social media! I always love seeing your cozy spreads. You can reach out to me directly through the Contact Us page if you have specific questions or feedback for the team.
Until the next cozy meal!
— Emma Brooks, Registered Dietitian & Flavor Strategist
Emma Brooks is a Registered Dietitian and Flavor Strategist for Top Chicken Eats. She creates comforting, balanced recipes that nourish the body while celebrating flavor and joy.
Crockpot Marry Me Chicken Soup
Ingredients
Equipment
Method
- Mix tomato paste with Badia Minced Garlic & Red Chili Pepper, Italian seasoning, oil from the sun-dried tomato jar, salt, and pepper in a small bowl. Rub this mixture all over the chicken breasts until they are fully coated.
- Place the seasoned chicken breasts into the bottom of the slow cooker. Add the butter, onion, Dijon mustard, white wine, lemon juice, sun-dried tomatoes, and chicken broth.
- Cover the slow cooker and cook on high for 2.5 to 3 hours, or until the chicken is tender and shreds easily.
- Remove the chicken from the pot. Shred it using two forks or a chicken shredder, then return the shredded chicken to the pot.
- During the last 30 minutes of cooking, add the heavy cream, the block of cream cheese, and the Pecorino Romano cheese.
- During the last 15 minutes of cooking, add the spinach and the optional cornstarch slurry if you are using it.
- Cook the pasta separately according to the package directions. Drain the pasta and add it to individual bowls before ladling the soup over the top. This method keeps the pasta perfectly al dente.
- Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if you think it needs it. Garnish with extra Pecorino Romano and fresh basil before serving.