I’m sharing my Crock Pot Marry Me Chicken recipe that pairs sun-dried tomatoes, heavy cream, Parmesan, and ranch seasoning into a set-and-forget dinner that quickly became a staple in my Crock Pot Chicken Ideas.

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I made this Crock Pot Marry Me Chicken on a random weeknight and it sorta broke my usual dinner routine. The sauce, with sun dried tomatoes and heavy cream, felt fancy but it was stupid easy, which got me curious right away.

If you’ve ever hunted down Marry Me Chicken Crockpot versions you know they vary wildly, and mine has a couple little twists that made even my picky roommate ask for seconds. It’s the kind of recipe that sneaks into my Crock Pot Chicken Ideas list and won’t leave.

I can’t promise perfection, but I can say it’s dangerously good.

Ingredients

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Lean, high protein base; mild flavor soaks up sauce and seasonings.
Rich, adds silkiness and calories it boosts fat and creamy mouthfeel.
Umami, salty, adds depth and cheesy tang, and some protein.
Concentrated sweet and tart tomato flavor, gives chew and savory punch.
Pungent aromatics anti inflammatory properties, brightens the whole dish.
Savory herb mix adds tangy garlicky salty flavor without extra work.
Healthy fats for cooking enhances flavors and helps brown chicken.
Optional heat little capsaicin kick brightens creamy sauces.
Fresh herbs add color freshness and herbal lift to rich sauce.

Ingredient Quantities

4 boneless skinless chicken breasts, about 1 1/2 lbs

Salt and black pepper to taste

1 (1 oz) packet ranch seasoning

1 cup heavy cream

1/2 cup chicken broth

1/2 to 3/4 cup grated Parmesan cheese

1 jar (8 oz) sun dried tomatoes, drained and chopped

3 garlic cloves, minced

2 tbsp olive oil or butter

1/4 tsp crushed red pepper flakes, optional

2 tbsp chopped fresh parsley or basil, optional

How to Make this

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1. Pat the chicken dry and season both sides with salt and black pepper. Heat the olive oil or butter in a skillet over medium high heat and sear the breasts 2 to 3 minutes per side until golden (this step is optional but it adds a lot of flavor).

2. Place the seared chicken in the bottom of the crock pot in a single layer.

3. In a bowl whisk together the heavy cream, chicken broth, ranch seasoning packet, 1/2 cup grated Parmesan, minced garlic, chopped sun dried tomatoes, and the crushed red pepper flakes if using. Taste and add a little more salt or pepper if needed.

4. Pour the cream mixture evenly over the chicken, scraping the bowl so you get all the garlic and tomato bits in there.

5. Cover and cook on LOW for about 3 to 4 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165 F in the thickest part and the sauce is bubbling. Dont lift the lid too much or you’ll slow it down.

6. Remove the chicken to a plate and stir the remaining Parmesan (use the extra 1/4 cup if you want a thicker, cheesier sauce) into the crock pot. If the sauce is too thin, set the crock pot to HIGH uncovered for 15 to 30 minutes, or transfer a cup of sauce to a saucepan and simmer until reduced.

7. Slice or shred the chicken and return it to the sauce to coat, letting it warm for a few minutes so everything melds together.

8. Taste and adjust seasoning, adding more salt, pepper, or red pepper flakes if you like it spicier.

9. Serve over pasta, rice, mashed potatoes or crusty bread, and sprinkle with chopped fresh parsley or basil. Leftovers keep well in the fridge for 3 to 4 days, and reheats great in the microwave or on the stove.

Equipment Needed

1. Large skillet for searing the chicken (optional but gives great color)
2. Crock pot or slow cooker, 4 to 6 quart size
3. Mixing bowl to whisk the cream mixture in
4. Whisk or fork for mixing the sauce, either works fine
5. Measuring cups and spoons for cream, broth and cheese
6. Cutting board and chef’s knife for mincing garlic and chopping sun dried tomatoes
7. Tongs or spatula to move the chicken without tearing it
8. Instant read thermometer to make sure chicken hits 165 F
9. Wooden spoon or silicone spatula to stir and scrape the sauce

FAQ

How long should I cook this in the crock pot? Cook thawed chicken on LOW about 3 to 4 hours or on HIGH about 1.5 to 2.5 hours, until the internal temp hits 165°F. Times vary by slow cooker and thickness so check early, you dont want dry chicken.

Can I start with frozen chicken? It’s not recommended. Slow cookers can keep meat in a danger zone too long if it starts frozen. Thaw first in the fridge overnight for best and safest results.

What if I dont have heavy cream? You can use half and half plus a cornstarch slurry to thicken, or stir in 4 oz cream cheese with a splash of milk for richness. For dairy free try full fat canned coconut milk, but it will change the flavor.

How do I thicken the sauce if it’s too thin? Remove the chicken, whisk 1 to 2 tbsp cornstarch with equal cold water, stir into the hot sauce, then cook on HIGH 10 to 20 minutes until thickened. Or mash in a couple tablespoons cream cheese and/or extra Parmesan.

Do sun dried tomatoes packed in oil work the same as dry ones? Oil packed are easiest, just drain and chop, you can even sauté garlic in a little of that oil for extra flavor. Dry packed tomatoes should be rehydrated in hot water or broth 10 to 15 minutes before using.

Can I make this ahead or freeze it? Yes. For best texture freeze the cooked chicken and sauce together, then thaw in fridge and reheat gently, stirring to recombine if it separates. Another trick is to assemble everything except the cream and Parmesan, freeze that, then thaw and add the dairy during the last 30 minutes of cooking.

CROCK POT MARRY ME CHICKEN Recipe Substitutions and Variations

Heavy cream: 1 cup heavy cream -> 1 cup half and half plus 2 tbsp cream cheese to thicken, or 1 cup full-fat coconut milk for a dairy-free version.
Chicken breasts: 4 boneless skinless breasts -> 1 1/2 lbs boneless skinless chicken thighs, they stay juicier and can handle a longer crock time, or use shredded rotisserie chicken to speed things up.
Parmesan cheese: 1/2 to 3/4 cup Parmesan -> Pecorino Romano (sharper, use a little less) or 1/2 cup nutritional yeast for a cheesy dairy-free swap.
Sun dried tomatoes: 1 jar sun dried tomatoes -> 1 cup jarred roasted red peppers, chopped for sweetness, or 1 to 1 1/2 cups halved cherry tomatoes (add earlier so they soften).

Pro Tips

– Pound the breasts to an even thickness or butterfly them so they cook the same, otherwise the edges will be dry while the middle is still cold — sorry, dont use that long dash, but you get it. A quick hit with a meat mallet saves so much guesswork.

– If you sear first, save the browned bits and any oil from the pan and stir some into the crock pot, it adds way more depth than just dumping everything in. Also, if your sun dried tomatoes came packed in oil, chop a few and mix that oil in for a flavor boost.

– For a creamier, non-grainy sauce, stir the Parmesan in off heat or at the end and avoid vigorous boiling of the cream. If the sauce is too thin, a teaspoon of cornstarch mixed with cold water, stirred in and gently simmered for a few mins, thickens it fast.

– Use an instant-read thermometer and pull the chicken at 160 F then let it rest to reach 165 F; youll get juicier chicken and avoid that dry, rubbery texture.

CROCK POT MARRY ME CHICKEN Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

769

kcal

Equipment: 1. Large skillet for searing the chicken (optional but gives great color)
2. Crock pot or slow cooker, 4 to 6 quart size
3. Mixing bowl to whisk the cream mixture in
4. Whisk or fork for mixing the sauce, either works fine
5. Measuring cups and spoons for cream, broth and cheese
6. Cutting board and chef’s knife for mincing garlic and chopping sun dried tomatoes
7. Tongs or spatula to move the chicken without tearing it
8. Instant read thermometer to make sure chicken hits 165 F
9. Wooden spoon or silicone spatula to stir and scrape the sauce

Ingredients

4 boneless skinless chicken breasts, about 1 1/2 lbs
Salt and black pepper to taste
1 (1 oz) packet ranch seasoning
1 cup heavy cream
1/2 cup chicken broth
1/2 to 3/4 cup grated Parmesan cheese
1 jar (8 oz) sun dried tomatoes, drained and chopped
3 garlic cloves, minced
2 tbsp olive oil or butter
1/4 tsp crushed red pepper flakes, optional
2 tbsp chopped fresh parsley or basil, optional

Directions

Pat the chicken dry and season both sides with salt and black pepper. Heat the olive oil or butter in a skillet over medium high heat and sear the breasts 2 to 3 minutes per side until golden (this step is optional but it adds a lot of flavor).
Place the seared chicken in the bottom of the crock pot in a single layer.
In a bowl whisk together the heavy cream, chicken broth, ranch seasoning packet, 1/2 cup grated Parmesan, minced garlic, chopped sun dried tomatoes, and the crushed red pepper flakes if using. Taste and add a little more salt or pepper if needed.
Pour the cream mixture evenly over the chicken, scraping the bowl so you get all the garlic and tomato bits in there.
Cover and cook on LOW for about 3 to 4 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165 F in the thickest part and the sauce is bubbling. Dont lift the lid too much or you'll slow it down.
Remove the chicken to a plate and stir the remaining Parmesan (use the extra 1/4 cup if you want a thicker, cheesier sauce) into the crock pot. If the sauce is too thin, set the crock pot to HIGH uncovered for 15 to 30 minutes, or transfer a cup of sauce to a saucepan and simmer until reduced.
Slice or shred the chicken and return it to the sauce to coat, letting it warm for a few minutes so everything melds together.
Taste and adjust seasoning, adding more salt, pepper, or red pepper flakes if you like it spicier.
Serve over pasta, rice, mashed potatoes or crusty bread, and sprinkle with chopped fresh parsley or basil. Leftovers keep well in the fridge for 3 to 4 days, and reheats great in the microwave or on the stove.

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.

Nutrition Facts

Serving Size: 375g
Total number of serves: 4
Calories: 769kcal
Fat: 40.1g
Saturated Fat: 18.9g
Trans Fat: 0.08g
Polyunsaturated: 2.4g
Monounsaturated: 17.5g
Cholesterol: 250mg
Sodium: 990mg
Potassium: 702mg
Carbohydrates: 35.6g
Fiber: 6.5g
Sugar: 20.3g
Protein: 66g
Vitamin A: 800IU
Vitamin C: 20mg
Calcium: 235mg
Iron: 2.4mg

CROCK POT MARRY ME CHICKEN Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

CROCK POT MARRY ME CHICKEN Recipe Substitutions and Variations

Pro Tips