Marry Me Chicken Sandwiches

Name: Marry Me Chicken Sandwiches (Slow Cooker)
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast; 1 tbsp Italian seasoning blend; 1 tbsp minced garlic; 1/2 cup sun-dried tomatoes, chopped; 1/2 cup chicken broth; 8 oz cream cheese, softened; 1 cup shredded mozzarella cheese; 4 brioche buns; 8 slices bacon, cooked

Marry Me Chicken Sandwiches are creamy, tender slow-cooker sandwiches made with shredded chicken, sun-dried tomatoes, cream cheese, and mozzarella on brioche buns. They're a hands-off weeknight meal that tastes restaurant-quality.

⚡Slow Cooker

🌍American 🏷️Marry me chicken 🏷️Chicken sandwich 🏷️Slow cooker 🏷️Shredded chicken

🏷️Creamy chicken

🏷️Sun-dried tomato

-0:00

cookinginthemidwestonTikTok

Total

4h 5m

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

1 lb boneless, skinless chicken breast
1 tbsp Italian seasoning blend
1 tbsp minced garlic
1/2 cup sun-dried tomatoes, chopped
1/2 cup chicken broth
8 oz cream cheese, softened
1 cup shredded mozzarella cheese
4 brioche buns
8 slices bacon, cooked

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Instructions

1
Place the chicken breasts into the bottom of a slow cooker.
2
Top the chicken with the Italian seasoning blend, minced garlic, sun-dried tomatoes, and chicken broth.
3
Cover and cook on low for 4-6 hours.
4
Once the chicken is cooked through, shred it directly in the slow cooker using a hand mixer or two forks.
5
Add the block of cream cheese and shredded mozzarella cheese to the shredded chicken.
6
Place the lid back on and allow the cheeses to melt for about 10-15 minutes.
7
Stir everything together until the chicken is coated in a creamy sauce.
8
Serve the creamy chicken mixture on toasted brioche buns and top with cooked bacon.

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Tips & Notes

Pro tips

Use softened cream cheese at room temperature so it blends smoothly into the chicken without lumps.
Don't skip browning or pre-cooking the bacon separately—it adds texture and prevents sogginess in the sandwich.
Shred chicken as soon as it's cooked through (internal temp 165°F) while it's still warm for easier, finer shreds.
Toast brioche buns lightly before serving to prevent them from getting soggy from the creamy filling.

Substitutions

Sun-dried tomatoes → fresh diced tomatoes or roasted red peppers (add in the last 30 minutes to avoid mushiness)
Cream cheese → Greek yogurt or sour cream (reduces richness slightly)
Brioche buns → ciabatta rolls or focaccia (adds structure if filling is very wet)
Mozzarella → provolone or Gruyère (changes flavor profile slightly)

Storage & make-ahead

Store the chicken mixture in an airtight container for up to 4 days; reheat gently on low heat and serve on fresh buns. Freezes well for up to 3 months without the buns.

Equipment

slow cooker

Common Questions

Can I make this without a slow cooker?

Yes. Cook chicken in a Dutch oven or large skillet over medium heat for 15-20 minutes until cooked through, shred it, then stir in the remaining ingredients and simmer for 5 minutes.