Crock Pot Marry Me Chicken Soup is perfectly slow cooked, creamy, comforting, and full of tender chicken, pasta, and sun-dried tomatoes!A SOUP VERSION OF MARRY ME CHICKENIf you love the viral Marry Me Chicken recipe, just wait until you try it in cozy soup form! This Crock Pot Marry Me Chicken Soup takes everything you adore about the original recipe: creamy sauce, tender chicken and sun-dried tomatoes, and transforms it into the ultimate bowl of comfort soup. If youve been around a while, youve seen my love for the Marry Me Chicken variations like Marry Me Chicken Gnocchi, Marry Me Chicken Pasta, Marry Me Chicken and Rice, and more!FREQUENTLY ASKED QUESTIONS:Can I make this on the stove top instead? In a large Dutch oven or stock pot, heat a drizzle of olive oil over medium heat.Add the minced garlic and sun-dried tomatoes, and saut for about 1 minute, until fragrant.Stir in the tomato paste, onion powder, Italian seasoning, paprika, and black pepper, cooking for another minute to bloom the spices.Pour in the chicken broth and bring the mixture to a gentle boil.Once boiling, stir in the pasta and cook until al dente, about 10-12 minutes, stirring occasionally so it doesnt stick. Do not drain any liquid.Reduce the heat to low, then stir in the cream cheese, heavy cream, and parmesan cheese. Continue stirring until everything is melted and creamy.Add the shredded rotisserie chicken and fresh basil, stirring until the chicken is heated through, about 5 minutes.Taste and adjust seasonings if needed.Serve warm, garnished with extra parmesan and fresh basil if desired. What do I do if my soup is too thick? If the soup becomes too thick, you can dilute it with chicken broth. Can I use raw chicken instead? Yes. Add 1.5 pounds of boneless, skinless chicken breasts in the bottom of the slow cooker.Add in the chicken broth, minced garlic, sundried tomatoes, Italian seasoning, paprika and black pepper. Stir to combine.Cover and cook on low for 6-7 hours or on high for 4 hours, or until the chicken is tender and cooked through.Remove the chicken from the crock pot and add the cream cheese, cream, basil and parmesan.Turn the heat to high and add the pasta to the soup. Cover and cook for 20-30 minutes or until the pasta is tender.Shred the chicken and it back to the crockpot once the pasta is cooked.Cook for another 5 minutes until everything is heated through. What should I serve with Marry Me Chicken Soup? You cant go wrong with an easy side of steamable vegetables. Just grab a frozen bag from the freezer, pop it in the microwave, and youll have a quick, no-fuss side dish in minutes. This meal also pairs perfectly with a fresh green salad and a slice of warm Garlic Bread, Dinner Rolls, or Breadsticks. How long do leftovers last? Since this soup has pasta in it, it is best to eat this within a day and I actually dont recommend freezing. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)garlic I prefer the fresh minced garlic for the most flavor, but I suppose you could use the jarred stuff if thats what you have on hand.chicken broth you can use low or no sodium chicken broth if you are sensitive to sodium or are watching your sodium intake. chopped sun dried tomatoes if sun dried tomatoes arent your thing, you can leave them out. You will lose some of the iconic Marry Me Chicken flavor, but itll still be good. tomato paste I found adding this added a deeper and richer flavor and we all much preferred it with the tomato paste but if you dont have it or dont want the extra flavor, you can leave it out.onion powder and Italian seasoning you can certainly have fun with the seasonings and use other flavors you prefer. paprika if you dont have paprika, just leave it out.medium shell pasta you could use other pasta shapes. I feel like the smaller ones would work best. Maybe some elbows, ditalini, etc. work nicely in soup.cream cheese softened to room temperature and cut into cubes. If you need them, I have some Tips to Soften Cream Cheese Faster. heavy cream this is essential. Milk just does not ad the same creaminess or richness to this dish.shredded parmesan cheese I think the finely shredded parmesan cheese is best or you can shred it yourself.rotisserie chicken above, I shared more about using raw chicken instead of rotisserie chickenfresh basil I wouldnt substitute dried basil here. If you dont have fresh basil, just leave it out as it is just a garnish and doesnt cook with the soup.HOW TO MAKE CROCK POT MARRY ME CHICKEN SOUP:Add the minced garlic, sun dried tomatoes, tomato paste, onion powder, Italian seasoning, paprika and black pepper to the crock pot. Add the chicken broth and use a whisk to combine.Cover and set the crockpot to high until its boiling.Stir in the pasta and cook until al dente. Approximately 12 minutes. Make sure to replace the lid and stir occasionally. Stir in the basil, the cream cheese, cream, chicken and parmesan. Stir until it the cream cheese and parmesan are fully melted, and the chicken is heated through. Approximately 5-8 minutes.Serve garnished with additional parmesan and fresh chopped basil.CRAVING MORE RECIPES?Crock Pot Marry Me ChickenMarry Me Chicken Gnocchi Marry Me Chicken PastaMarry Me Chicken and RiceMalibu Chicken PrintCrock Pot Marry Me ChickenEverything you love about Marry Me Chicken but all made in the Crockpot as a soup. That creamy, velvety sauce with tender, juicy chicken. Course Dinner, Lunch, Main Course, SoupCuisine AmericanPrep Time 15 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 15 minutes minutesServings 6Calories 641kcalAuthor Brandie SkibinskiIngredients1 Tablespoon minced garlic cup chopped sun dried tomatoes3 Tablespoons tomato paste1 teaspoons onion powder1 teaspoon Italian seasoning teaspoon paprika teaspoon black pepper2 (32 ounce) cartons chicken broth (can use low or no sodium)8 ounces uncooked medium shell pasta (half a 16 ounce box, see notes below)4 teaspoons fresh basil, chopped (plus more for serving)8 ounce block cream cheese, softened and cut into cubes1 cup heavy whipping cream cup shredded parmesan cheese (plus more for serving)2 cups shredded rotisserie chickenInstructionsAdd 1 Tablespoon minced garlic, cup chopped sun dried tomatoes, 3 Tablespoons tomato paste, 1 1/2 teaspoons onion powder, 1 teaspoon Italian seasoning, teaspoon paprika and 1/8 teaspoon black pepper to a 5-6 quart crock pot. Pour in 2 (32 ounce) cartons chicken broth and use a whisk to combine. Cover and set the crockpot to high until its boiling (this can take about 2 hours (some will take longer and some will be much faster depending on the type and brand you own.) Stir in 8 ounces uncooked medium shell pasta and cook until al dente. Approximately 12-25 minutes (again, this will be based on the type and brand of slow cooker you own.) Make sure to replace the lid and stir occasionally. Stir in 4 teaspoons fresh basil, chopped, 8 ounce block cream cheese, softened and cut into cubes, 1 cup heavy whipping cream, cup shredded parmesan cheese and 2 cups shredded rotisserie chicken. Cover. Be sure to stir occasionally until the cream cheese and parmesan are fully melted, and the chicken is heated through. Approximately 5-10 minutes. At this point you can turn the slow cooker to a warm setting until you are ready to serve (it can stay on the warm setting for 3-4 hours.) Serve garnished with additional parmesan and fresh chopped basil. NotesIf you prefer, you can cook the shells separately and skip step 3. Add the cooked pasta to the slow cooker along with the chicken, cream cheese, cream, sun dried tomatoes, etc. Cover and cook. Stir occasionally until the cream cheese is melted and fully incorporated.See post above (Frequently Asked Question section) for directions on how to make this on the stovetop or how to use fresh chicken instead of rotisserie chicken.NutritionCalories: 641kcal | Carbohydrates: 42g | Protein: 36g | Fat: 38g | Sodium: 1747mg | Fiber: 3g | Sugar: 9g