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–+ servings
Melissa Jo

Marry Me Chicken Soup

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You’ve probably heard of Marry Me Chicken — it’s gone viral because the flavors are so irresistible, people joke it could win someone’s heart!  I’ve already shared my takes on Marry Me Chicken and Marry Me Chicken Pasta, and now I’m bringing you the ultimate cozy spin: Crock-Pot Marry Me Chicken Soup. This recipe has everything you love about the creamy pasta version — sun-dried tomatoes, garlic, Pecorino Romano, cream, and spinach — but with tender shredded chicken and a comforting, hearty broth. It’s the kind of recipe that makes the whole house smell amazing and keeps everyone coming back for seconds. For more Marry Me Recipes click here.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 people
Course: Main Course
Cuisine: American

Ingredients
  

  • 2 chicken breasts about 1 to 1.5 lbs
  • 3 tbsp tomato paste
  • 1 tbsp oil from sun-dried tomato jar
  • 1 tbsp Badia Minced Garlic & Red Chili Pepper from the jar — see Notes for substitutions
  • 1 tsp Italian seasoning
  • Salt & pepper to taste
  • 4 tbsp butter
  • 1/8 red onion finely chopped (or ½ small shallot)
  • 1 tsp Dijon mustard
  • ¾ cup dry white wine like Pinot Grigio
  • 1 lemon juiced
  • 8.5 oz jar julienned sun-dried tomatoes drained (reserve a little oil for flavor if you’d like)
  • 6 cups chicken broth low sodium
  • 8 oz cream cheese softened and cubed
  • 1.5 cups heavy cream
  • ½ cup grated Pecorino Romano cheese
  • 3 oz baby spinach roughly chopped
  • 1 –1 ½ cups small pasta ditalini, mini shells, or mini farfalle
  • 1 1 tablespoon cornstarch optional, for extra creamy soup

Equipment

Method
 

Step 1: Prep the chicken
  1. In a small bowl, mix tomato paste with Badia Minced Garlic & Red Chili Pepper, Italian seasoning, oil from sun-dried tomato jar, salt, and pepper.
  2. Rub mixture all over the chicken breasts until fully coated.
Step 2: Load the Crock-Pot
  1. Place the seasoned chicken breasts into the bottom of the slow cooker.
  2. Add butter, onion, Dijon mustard, white wine, lemon juice, sun-dried tomatoes, and chicken broth.
  3. Option 1 (easiest): Add everything straight into the Crock-Pot.
  4. Option 2 (extra flavor): Melt the butter in a skillet, sauté onion, Dijon, and sun-dried tomatoes, then deglaze with white wine. Transfer mixture into Crock-Pot, then add broth and chicken.
Step 3: Cook
  1. Cover and cook on high 2½–3 hours), until chicken is tender and shreds easily.
Step 4: Add
  1. Remove the chicken, shred with two forks, or the best chicken shredder ever, then return to pot
  2. At the last 30 minutes, add:
    Heavy cream
    Full block of cream cheese (8 oz)
    Pecorino Romano
    At the last 15 minutes, add:
    Spinach
    Optional cornstarch slurry.
Step 5: Add pasta
  1. Preferred method: Cook pasta separately according to package directions. Drain and add to bowls before ladling soup over top. This keeps the pasta perfectly al dente and prevents it from soaking up too much broth.
  2. Option: If you’d like, you can add uncooked pasta straight into the Crock-Pot about 30 minutes before serving and let it cook in the soup.
Step 6: Serve
  1. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
  2. Garnish with extra Pecorino Romano and fresh basil if you’d like.

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