Creamy Crockpot Marry Me Chicken Soup

This creamy crockpot marry me chicken soup takes everything you love about the classic skillet dish and turns it into a slow cooker meal that practically makes itself. Tender shredded chicken, a velvety Parmesan broth, and tangy sun-dried tomatoes do all the heavy lifting.

The best part is the hands-off cooking. You can walk away and come back to a soup that tastes like you spent hours on it, but really the crockpot did all the work.

Why This Soup Stays on Repeat

The broth is what gets me every time. Heavy cream and freshly grated Parmesan melt into the chicken broth until it’s silky and clings to every piece of pasta and chicken. It feels rich without being heavy.

Sun-dried tomatoes cut through that richness with a little tang, and garlic and Italian seasoning keep the whole pot savory. The chicken shreds into tender pieces that soak up all that flavor, so every spoonful has a little of everything.

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs: trim any big pieces of fat, but keep a little for tenderness
• 2 tbsp olive oil: for browning the chicken and the aromatics
• 1/2 tsp salt: plus more to taste at the end
• 1/4 tsp black pepper: freshly cracked works best
• 1 small yellow onion: diced small so it melts into the broth
• 4 cloves garlic: minced
• 2 tbsp tomato paste: this deepens the whole soup, don’t skip it
• 1/2 cup oil-packed sun-dried tomatoes: drained and roughly chopped
• 4 cups chicken broth: low-sodium so you control the salt
• 1 tsp Italian seasoning: a blend of dried oregano, basil, and thyme
• 1 cup uncooked ditalini pasta: or any small shape like orzo or elbows
• 1 cup heavy cream: full-fat gives the creamiest texture
• 1 cup freshly grated Parmesan cheese: from a block, pre-shredded won’t melt as smoothly
• 2 cups fresh spinach: roughly chopped, it wilts in right at the end
• Pinch of red pepper flakes: optional, for a tiny kick of heat

A Few Simple Swaps

• Chicken breasts: swap an equal weight of boneless skinless breasts; they’ll cook faster, so check for doneness at 4 hours on low.
• Lighter version: use half-and-half instead of heavy cream, and reduce Parmesan to 3/4 cup. It will be less rich but still creamy.
• Dairy-free: full-fat coconut milk and 2 tbsp nutritional yeast can replace the cream and Parmesan; the flavor shifts but stays creamy.
• Gluten-free: use gluten-free pasta, or skip the pasta and add an extra cup of chopped spinach and a drained can of white beans.
• Extra veggies: stir in a handful of chopped kale instead of spinach, or add a diced red bell pepper with the onion.

Crockpot Marry Me Chicken makes an easy main to round out the meal with this soup.

How to Make Crockpot Marry Me Chicken Soup

Step 1: Brown the Chicken

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the chicken thighs with the salt and pepper, then lay them in the hot skillet without crowding. Let them sear on the first side for about 4 minutes, until a deep golden crust forms, then flip and sear the other side for another 3 to 4 minutes.

You’re not cooking the chicken all the way through, just building a layer of browned flavor that will carry through the whole soup. Transfer the seared chicken to your slow cooker and set the skillet aside, but don’t wipe it out.

Step 2: Sauté the Aromatics

Add the remaining 1 tbsp oil to the same skillet and lower the heat to medium. Toss in the diced onion and cook for about 5 minutes, until softened and starting to turn translucent. Stir in the minced garlic, tomato paste, and chopped sun-dried tomatoes, and cook for another 90 seconds, stirring constantly so the garlic doesn’t burn.

The tomato paste will darken a shade and smell sweet, almost roasted. That’s your cue to scrape the whole mixture into the slow cooker right over the chicken.

Step 3: Slow Cook and Shred

Pour the chicken broth into the slow cooker, sprinkle in the Italian seasoning, and give everything a gentle stir. Cover and cook on low for 6 hours, until the chicken is fork-tender and shreds with almost no effort.

After 6 hours, use two forks to pull the chicken apart right in the pot. Stir in the uncooked ditalini pasta, cover again, and cook on high for 25 to 30 minutes, just until the pasta is tender. The pasta will absorb some of the broth and help thicken the soup a little.

Step 4: Swirl in the Cream and Serve

Turn the slow cooker to warm. Pour in the heavy cream, add the grated Parmesan, and scatter the chopped spinach over the top. Stir everything together gently for about 2 minutes, until the cheese melts completely and the spinach has wilted into the soup.

Ladle the soup into bowls while it’s still piping hot. The broth will be pale gold, flecked with bits of tomato and spinach, and the pasta will sit against the chicken in each spoonful. Serve right away.

Tips for a Sure Thing

• Grate your own Parmesan: the pre-shredded stuff is coated in starch and won’t melt into a smooth broth the same way. A microplane makes quick work of a block.
• Don’t overcook the pasta: check it a minute or two before the shortest time on the box. It will keep cooking a bit in the hot broth after you turn off the heat.
• Shred with the grain first: pull the chicken apart along the grain into big pieces, then break those up crosswise so you get nice shreds instead of mush.
• Salt at the end: Parmesan, broth, and sun-dried tomatoes all bring salt, so taste once everything is in the pot and adjust with a small pinch only if it needs it.

Cook times by slow cooker setting:

Storing Leftover Soup

• Refrigerate: cool the soup completely, then store in an airtight container in the fridge for up to 3 days. The pasta will soak up some broth as it sits.
• Reheating: warm it gently in a saucepan over medium-low heat. Add a splash of chicken broth or milk to loosen it back up, and stir often so the cream doesn’t separate.

What to Serve with Crockpot Marry Me Chicken Soup

A chunk of crusty garlic bread is the obvious move, and it’s perfect for swiping through the last of the broth. For something green, a simple arugula salad with lemon vinaigrette balances the richness without getting in the way. If you want a little more on the table, roasted broccoli with plenty of salt and olive oil works, too.

Frequently Asked Questions

Can I make this soup dairy-free?

Yes, use full-fat coconut milk instead of heavy cream and 2 tbsp nutritional yeast instead of Parmesan. The flavor will be slightly different, but it will still have a creamy texture.

Can I add the pasta directly to the slow cooker without cooking it first?

Yes, stir the uncooked pasta right into the hot broth as directed. The pasta cooks in the liquid and releases starch that thickens the soup naturally.

Why is my soup too thick after sitting?

The pasta absorbs liquid over time. When reheating, just add a little broth or milk and stir over low heat until it loosens up again.

Can I freeze this soup?

I don’t recommend freezing, because the dairy-based broth can break and the pasta will become mushy. If you must freeze, do it before adding the cream, Parmesan, and pasta, then stir those in after reheating.

Crockpot Marry Me Chicken Soup Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Calories: 470

Ingredients Method Notes

Ingredients

  

• 1 1/2 lbs boneless skinless chicken thighs
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small yellow onion
• 4 cloves garlic
• 2 tbsp tomato paste
• 1/2 cup oil-packed sun-dried tomatoes
• 4 cups chicken broth
• 1 tsp Italian seasoning
• 1 cup uncooked ditalini pasta
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 cups fresh spinach
• Pinch of red pepper flakes (optional)

Method

 

1. Season chicken with salt and pepper. Brown in hot oil 3-4 minutes per side, then transfer to slow cooker.
2. Sauté onion in same skillet 5 minutes, then add garlic, tomato paste, and sun-dried tomatoes; cook 90 seconds and scrape into slow cooker.
3. Add broth and Italian seasoning to slow cooker. Cover and cook on low 6 hours, then shred chicken in pot. Stir in pasta, cover, cook on high 25-30 minutes.
4. Turn to warm. Stir in cream, Parmesan, and spinach until cheese melts and spinach wilts, about 2 minutes. Serve hot.

Notes

If you prefer a thicker soup, let the pasta cook a few extra minutes so it releases more starch. The Parmesan tastes best when grated from a block right before adding. Leftover soup will thicken overnight, so thin it with a little broth when you reheat.