Slow Cooker Marry Me Chicken Sandwiches
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Not too long ago, I shared a recipe for slow cooker Marry Me Chicken Tortellini . It quickly became a favorite. That creamy, flavorful chicken is just too good not to use in more than one way. So today, I’m taking those same rich, savory flavors and turning them into something new and equally delicious.
This variation transforms that tender, creamy chicken into a hearty, satisfying sandwich. All that bold flavor gets tucked into toasted bread, making it perfect for lunch or an easy dinner. If you loved the tortellini version, you’re going to love this sandwich twist just as much.
I served these on toasted brioche buns, which added a rich, buttery flavor that pairs beautifully with the creamy chicken filling. The soft brioche makes the sandwich feel a little extra special, almost like an elevated comfort food. It really does remind me of a creamy chicken version of a sloppy joe — hearty, saucy, and full of flavor.
That said, next time I think I’ll try serving the filling on toasted sub rolls instead. A sturdier roll would help hold in all that creamy goodness and make the sandwich a little less messy to eat. If you’re feeding a crowd or serving these for a casual dinner, sub rolls might be the perfect choice for keeping everything neatly tucked inside.
Ingredients for Slow Cooker Marry Me Chicken Sandwiches
- CHICKEN BREASTS
- OREGANO
- THYME
- ONION POWDER
- GARLIC POWDER
- SALT
- PEPPER
- GARLIC
- SUNDRIED TOMATOES
- CHICKEN BROTH
- CREAM CHEESE
- MOZZARELLA CHEESE
- BACON
- BUNS OR SUB ROLLS
Instructions for CrockPot Marry Me Chicken Sandwiches
Start by lightly spraying a 6- to 8-quart slow cooker with nonstick cooking spray. Place the chicken breasts at the bottom in an even layer.
Sprinkle the seasonings evenly over the chicken, then add the minced garlic, sun-dried tomatoes, and chicken broth. Make sure the sun-dried tomatoes are mostly submerged in the broth so they soften and infuse the sauce with flavor as everything cooks.
Cover and cook on LOW for 4–6 hours, or until the chicken is fully cooked and tender. Once the chicken is done, add the cream cheese and shredded mozzarella right on top. Cover again and let the cheeses melt completely — this will create that rich, creamy sauce.
While the cheese is melting, cook the bacon until crispy and set it aside to drain on paper towels. Butter the inside of the sandwich buns and toast them under the broiler in the oven or in a skillet on the stovetop until golden brown.
When the cheese has fully melted, shred the chicken directly in the slow cooker and stir everything together until smooth and creamy. To assemble the sandwiches, place bacon on the toasted buns, then spoon the creamy chicken mixture over the top. Serve warm and enjoy every cheesy, flavorful bite.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work very well in this recipe. They stay extra tender and flavorful in the slow cooker.
Can I make this ahead of time?
Absolutely. The filling can be made a day in advance and stored in the refrigerator. Reheat gently before assembling the sandwiches.
Can I freeze the creamy chicken filling?
Yes, but keep in mind the texture may change slightly due to the cream cheese. Let it cool completely before freezing, and reheat slowly while stirring to bring the sauce back together.
What kind of bread works best?
Brioche buns are soft and buttery, but sturdier sub rolls help hold in the creamy filling better. Toasting the bread is highly recommended to prevent sogginess.
Can I make this on HIGH instead of LOW?
Yes, you can cook it on HIGH for 2–3 hours, but cooking on LOW for 4–6 hours gives the most tender results.
Is this recipe spicy?
It has flavor but not much heat. If you’d like to add spice, try red pepper flakes or a pinch of cayenne.
Tips & Tricks for the Best Results
- Submerge the sun-dried tomatoes in broth so they soften properly.
- Don’t overcook the chicken. Check it at the 4-hour mark if your slow cooker runs hot.
- Shred the chicken directly in the slow cooker to soak up all that creamy sauce.
- Toast the buns well. This creates a barrier so the bread doesn’t get soggy.
- Add fresh basil or spinach for a little color and freshness.
- Want it thicker? Let it sit uncovered for 10–15 minutes after shredding.
- Want it saucier? Add a splash of extra broth or cream.
For more recipes like this, try:
- Cheesy Grub Sandwiches
- Philly Chicken Cheesesteak Sandwiches
- Sloppy Grilled Cheese Sandwiches
- Instant Pot Mississippi Chicken Sandwiches
Slow Cooker Marry Me Chicken Sandwiches
Real Mom Kitchen
Ingredients
- 1 lb boneless skinless chicken breasts
- ½ tsp oregano
- ½ tsp thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- pepper to taste
- â…“ cup sundried tomatoes
- ½ cup chicken broth
- 8 oz cream cheese
- 1 cup mozzarella cheese shredded
- 6 slices bacon
- 6 brioche buns or sub rolls
Instructions
- Spray the slow cooker with non-stick cooking spray. Add the chicken to the slow cooker.
- Sprinkle all of the seasonings over the chicken. Then add in the garlic, sundried tomatoes, and chicken broth. Make sure all of the tomatoes are covered in the broth.
- Cover and cook on low for 4-6 hours until the chicken is fully cooked. Add in the cream cheese and mozzarella cheese. Cover and allow cream cheese and mozzarella to melt.
- In the meantime, cook the bacon and toast the buns. I spread butter on the buns to tosat then and the toast in the oven on broil or in a skillet on the stove.
- Once every thing is melted in the slow cooker, shred the chicken and mix eveything together. Add bacon to the buns and top with the chicken mixture.
