Description

This Crock Pot Marry Me Chicken is a creamy, flavorful slow-cooked dish featuring tender chicken breasts simmered in a luscious sauce made with ranch seasoning, heavy cream, sun-dried tomatoes, and Parmesan cheese. Perfect for an easy weeknight dinner, the chicken is first seared for added depth of flavor, then slow-cooked to juicy perfection, creating a rich, savory meal that pairs beautifully with pasta, rice, or vegetables.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste

Sauce

1 packet ranch seasoning mix (about 1 ounce)
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/2 cup sun-dried tomatoes, chopped
1/2 cup Parmesan cheese, grated

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Instructions

Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. Sear each side for 2-3 minutes until golden brown to lock in juices and enhance flavor.
Transfer to Crock Pot: Place the seared chicken breasts evenly in the bottom of the crock pot, creating a base for the sauce.
Prepare the Sauce: In a small mixing bowl, whisk together ranch seasoning mix, heavy cream, garlic powder, onion powder, dried basil, and red pepper flakes until fully combined.
Pour Sauce Over Chicken: Evenly pour the prepared creamy sauce mixture over the chicken breasts in the crock pot, ensuring they are well coated.
Add Sun-Dried Tomatoes & Parmesan: Sprinkle the chopped sun-dried tomatoes and grated Parmesan cheese evenly over the top of the sauce-covered chicken.
Cook: Cover the crock pot with its lid and cook on the low setting for 4 to 6 hours, or until the chicken is thoroughly cooked through (internal temperature of 165°F) and tender.
Serve: Carefully remove the chicken from the crock pot and serve hot with your choice of pasta, rice, or steamed vegetables to complete the meal.

Notes

For extra flavor, deglaze the skillet with a splash of chicken broth after searing the chicken and add this to the crock pot before cooking.
Use sun-dried tomatoes packed in oil for a richer taste or dry-packed tomatoes rehydrated in warm water as a substitute.
Adjust red pepper flakes according to your preferred spice level.
To thicken the sauce after cooking, remove the chicken and stir in a slurry of cornstarch and water, then cook on high for 15 minutes in the crock pot.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.