I’m sharing my Crock Pot Marry Me Chicken, with tender chicken in a creamy sun-dried tomato, heavy cream, Parmesan and ranch sauce that earns a spot among Easy Chicken Crockpot Dinners.

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I never thought a slow cooker could make something this dangerously good. My Crock Pot Marry Me Chicken turns plain chicken into a saucy showstopper that people ask about long after dinner.

Rich heavy cream and tangy sun dried tomatoes give the sauce a depth that tastes like hours of effort, when truth is I barely lifted a finger. It sneaks into weeknight rotation and suddenly you are the person everyone asks for recipes from.

If you want a dish that sparks curiosity without drama, this is it. I use it for Easy Chicken Crockpot Dinners and stash it under Chicken In A Pot Recipes.

Ingredients

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Chicken breasts: Lean protein powerhouse helps muscle repair and keeps you full low carbs
Heavy cream: Adds rich creamy texture and calories mostly fat not a light choice
Sun dried tomatoes: Tangy concentrated tomato flavor adds umami a little fiber and vitamin C
Parmesan cheese: Sharp salty taste adds savory depth and protein has calcium but more sodium
Garlic: Pungent aromatics that boost flavor may have heart healthy benefits tiny calories
Ranch seasoning: Packaged mix brings herbs salt and spices boosts flavor but adds sodium and additives
Chicken broth: Light savory base low calorie unless salted helps thin sauce and add depth
Basil or parsley: Fresh herbs brighten the dish add mild green flavor and some vitamins

Ingredient Quantities

3 to 4 boneless skinless chicken breasts (about 1.5 to 2 lb)

1 tablespoon olive oil (optional)

1 packet (1 oz) ranch seasoning mix

1 cup heavy cream not skim

1/2 cup chicken broth

1/2 cup sun dried tomatoes chopped (packed in oil)

1/2 cup grated Parmesan cheese

3 cloves garlic minced

1/4 to 1/2 teaspoon red pepper flakes optional

Salt and black pepper to taste

1 to 2 tablespoons cornstarch or all purpose flour optional

2 tablespoons fresh basil or parsley chopped

How to Make this

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1. Pat the chicken dry, sprinkle the ranch seasoning over both sides and season lightly with salt and black pepper (ranch is salty so dont overdo it); if you want extra flavor heat 1 tablespoon olive oil in a skillet and sear the breasts 1 to 2 minutes per side until golden, then transfer to the crock pot, otherwise just place them straight in.

2. In a bowl whisk together 1 cup heavy cream and 1/2 cup chicken broth, stir in 3 cloves minced garlic, 1/2 cup chopped sun dried tomatoes (packed in oil, with a bit of that oil if you like extra richness), and 1/4 to 1/2 teaspoon red pepper flakes if using.

3. Pour the cream mixture over the chicken in the crock pot so the breasts are mostly covered, then sprinkle 1/2 cup grated Parmesan over the top.

4. Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until the chicken reaches 165 F and is tender enough to shred with two forks.

5. Remove the chicken to a plate and either slice or shred it, leaving the sauce in the crock pot. Give the sauce a good stir to combine any separated cream and tomato bits.

6. If the sauce needs thickening mix 1 to 2 tablespoons cornstarch (or all purpose flour) with an equal amount of cold water to make a slurry, whisk that into the sauce, then cook uncovered on high for 10 to 15 minutes until it thickens; if you used flour you might want a touch more time, and if the sauce seems too thick add a splash of broth.

7. Return the chicken to the pot, spoon the sauce over it and let it warm together for 5 minutes so the flavors marry.

8. Stir in 2 tablespoons chopped fresh basil or parsley at the end, taste and adjust salt and pepper if needed, then serve over pasta, rice, mashed potatoes or veggies and enjoy.

Equipment Needed

1. Slow cooker (4 to 6 quart crock pot)
2. 10 to 12 inch skillet (optional, for searing)
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Mixing bowl and a whisk
7. Tongs plus 2 forks (for shredding or moving the chicken)
8. Instant-read meat thermometer
9. Small bowl or ramekin (for cornstarch or flour slurry)

FAQ

Q: Can I use frozen chicken? A: Try to thaw it first. Frozen chicken cooks unevenly in a slow cooker and can sit too long in the danger zone. If you must use frozen, add extra time and check the thickest part reaches 165 F, but really thawing is best.

Q: Do I have to brown the chicken? A: No, but browning in a little olive oil first adds a lot of flavor. It only takes 3 to 4 minutes per side and makes the sauce taste richer. If you skip it, the dish will still be tasty and quicker.

Q: How do I thicken the sauce? A: Make a slurry with 1 to 2 tablespoons cornstarch or flour mixed with cold water, stir it into the hot sauce at the end and cook on high for 15 to 30 minutes until thick. Or remove the chicken, simmer the sauce on the stove to reduce, then return the chicken. Parmesan also helps thicken a bit.

Q: Can I swap ingredients like heavy cream or sun dried tomatoes? A: Heavy cream is best for the silky texture, skim will make it thin. You can use half and half but expect a looser sauce. If you only have dried tomatoes, rehydrate them in hot water or use a bit more oil if using jarred packed-in-oil tomatoes, the oil has great flavor so save a little for the pan.

Q: How long should I cook it in the Crock Pot? A: Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours depending on your slow cooker and thickness of breasts. Stop when the internal temp hits 165 F. Overcooking will dry the chicken out, so watch the time.

Q: Can I freeze leftovers and how long will they keep? A: Refrigerate up to 3 to 4 days. You can freeze, but cream sauces sometimes separate. For best results, freeze the chicken and tomatoes without the cream, thaw and add fresh cream when reheating. Reheat gently and whisk to recombine the sauce.

Crock Pot Marry Me Chicken Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (they stay juicier), turkey cutlets, or firm tofu if you want a vegetarian version.
Heavy cream: use half and half plus 2 tablespoons butter per cup to mimic richness, full fat coconut milk for dairy free, or evaporated milk for a lighter but still creamy sauce.
Ranch seasoning mix: make your own with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp salt and 1/4 tsp black pepper, or use Italian dressing mix, or even a mild taco seasoning for a different vibe.
Sundried tomatoes packed in oil: substitute roasted red peppers chopped, jarred sundried tomatoes that you rehydrate, or halved cherry tomatoes quickly sautéed to concentrate the flavor.

Pro Tips

– Sear the breasts quick on high heat for 1 to 2 minutes a side if you want extra flavor and color, you dont have to cook them through — it just adds a nice crust that keeps the sauce from tasting flat.

– Be careful with salt, the ranch mix is salty. Use low-sodium broth or wait until the end to season, taste the sauce before you add extra salt so you dont overdo it.

– Use some of the oil from the sun dried tomatoes for extra richness, but if the sauce gets too oily blot a little with a paper towel or add a splash of broth to mellow it out. Also fresh basil or parsley at the end brightens everything, dont cook it too long or it loses its punch.

– If the sauce is thin, make a cold slurry with cornstarch and water and stir it in then simmer uncovered until thick, or take the sauce to the stove and reduce it faster; and watch the chicken so it hits about 165 F then stop cooking, overcooked chicken gets dry real fast.

Crock Pot Marry Me Chicken Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my Crock Pot Marry Me Chicken, with tender chicken in a creamy sun-dried tomato, heavy cream, Parmesan and ranch sauce that earns a spot among Easy Chicken Crockpot Dinners.

Servings

servings

Calories

679

kcal

Equipment: 1. Slow cooker (4 to 6 quart crock pot)
2. 10 to 12 inch skillet (optional, for searing)
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Mixing bowl and a whisk
7. Tongs plus 2 forks (for shredding or moving the chicken)
8. Instant-read meat thermometer
9. Small bowl or ramekin (for cornstarch or flour slurry)

Ingredients

3 to 4 boneless skinless chicken breasts (about 1.5 to 2 lb)
1 tablespoon olive oil (optional)
1 packet (1 oz) ranch seasoning mix
1 cup heavy cream not skim
1/2 cup chicken broth
1/2 cup sun dried tomatoes chopped (packed in oil)
1/2 cup grated Parmesan cheese
3 cloves garlic minced
1/4 to 1/2 teaspoon red pepper flakes optional
Salt and black pepper to taste
1 to 2 tablespoons cornstarch or all purpose flour optional
2 tablespoons fresh basil or parsley chopped

Directions

Pat the chicken dry, sprinkle the ranch seasoning over both sides and season lightly with salt and black pepper (ranch is salty so dont overdo it); if you want extra flavor heat 1 tablespoon olive oil in a skillet and sear the breasts 1 to 2 minutes per side until golden, then transfer to the crock pot, otherwise just place them straight in.
In a bowl whisk together 1 cup heavy cream and 1/2 cup chicken broth, stir in 3 cloves minced garlic, 1/2 cup chopped sun dried tomatoes (packed in oil, with a bit of that oil if you like extra richness), and 1/4 to 1/2 teaspoon red pepper flakes if using.
Pour the cream mixture over the chicken in the crock pot so the breasts are mostly covered, then sprinkle 1/2 cup grated Parmesan over the top.
Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until the chicken reaches 165 F and is tender enough to shred with two forks.
Remove the chicken to a plate and either slice or shred it, leaving the sauce in the crock pot. Give the sauce a good stir to combine any separated cream and tomato bits.
If the sauce needs thickening mix 1 to 2 tablespoons cornstarch (or all purpose flour) with an equal amount of cold water to make a slurry, whisk that into the sauce, then cook uncovered on high for 10 to 15 minutes until it thickens; if you used flour you might want a touch more time, and if the sauce seems too thick add a splash of broth.
Return the chicken to the pot, spoon the sauce over it and let it warm together for 5 minutes so the flavors marry.
Stir in 2 tablespoons chopped fresh basil or parsley at the end, taste and adjust salt and pepper if needed, then serve over pasta, rice, mashed potatoes or veggies and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.