Crockpot Marry Me Chicken
I’ve made this Crockpot Marry Me Chicken on repeat when life gets busy — it’s one of those dump-and-forget dinners that somehow tastes like you spent hours coaxing flavor out of every ingredient. Tender chicken, a tangy ranch-cream sauce, melty mozzarella and bright sun-dried tomatoes combine into a comfort-meets-elegant weeknight winner. If you like make-ahead slow cooker meals, or need a crowd-pleaser with minimal hands-on time, this recipe is for you — and it pairs nicely with lighter spins like a lighter Marry Me Chicken Soup when you want the flavors but in a bowl.
Why you’ll love this dish
This recipe delivers maximum flavor with minimal work. The slow cooker turns everyday chicken breasts into fork-tender pieces that soak up a rich, creamy sauce without any frying or constant stirring. It’s budget-friendly (simple pantry staples), adaptable (swap cheeses or add veggies), and kid-friendly — the ranch and cheese make it familiar, while sun-dried tomatoes give a subtle adult twist.
“Perfect for hectic weeknights — creamy, comforting, and so forgiving. Everyone asks for seconds.” — family-tested review
If you want variations or a more classic presentation, there are similar takes on the hearty casserole-style classic Crock-Pot Marry Me Chicken that inspired this one.
The cooking process explained
Before you open the slow cooker: you’ll layer chicken, pour a simple cream-cheese-based sauce over it, and scatter sun-dried tomatoes. Low-and-slow cooking lets the cream cheese melt into the chicken broth and ranch mix, creating a glossy sauce. Finish by adding shredded mozzarella so it melts into a shiny, gooey top. Expect about 3–4 hours on high or 6–7 hours on low; the whole-day hands-off approach is what makes this a set-it-and-forget-it dinner.
For an extended explanation of slow-cooker techniques that work well here, see this helpful slow-cooker method guide: slow-cooker method reference.
What you’ll need
- 4 boneless, skinless chicken breasts
- 1 cup cream cheese, softened (full-fat gives the creamiest sauce)
- 1 cup chicken broth (use low-sodium if you’re watching salt)
- 1 packet ranch seasoning mix
- 1 cup shredded mozzarella cheese
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated from dry)
- 1 teaspoon garlic, minced (or 1/2 tsp garlic powder)
- Salt and pepper to taste
- Fresh parsley for garnish
Substitutions/notes:
- Swap cream cheese for Greek yogurt (stir in near the end and heat gently) for a tangier, lighter sauce.
- Use shredded provolone or fontina instead of mozzarella for more depth.
- If using frozen chicken breasts, add 30–60 minutes to cooking time and ensure they reach 165°F.
Directions to follow
- Place the chicken breasts in a single layer in the slow cooker. Season lightly with salt and pepper.
- In a medium bowl, beat together the softened cream cheese, chicken broth, ranch seasoning, and minced garlic until smooth. Pour the mixture evenly over the chicken.
- Scatter the chopped sun-dried tomatoes over the top.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches an internal temperature of 165°F and is very tender.
- About 30 minutes before serving, sprinkle the shredded mozzarella over the chicken and re-cover so the cheese melts into a gooey layer.
- Garnish with chopped fresh parsley and serve.
For another comforting crockpot chicken with a different flavor profile, consider pairing technique ideas from this Crockpot Chicken Parmesan post when plating.
Best ways to enjoy it
- Spoon the saucy chicken over mashed potatoes, creamy polenta, or cooked pasta to capture every last bit of sauce.
- Serve with simple steamed green beans, a crisp Caesar salad, or roasted broccoli for color and texture.
- For low-carb dinners, pile the chicken on cauliflower rice or zucchini noodles.
- Slice and tuck into soft rolls for sandwiches, crisp them under the broiler for melty edges.
If you’re looking for tropical pairings or a contrasting flavor, try a light side inspired by the bright notes in Crockpot Coconut Lime Chicken.
Storage and reheating tips
- Refrigerator: Cool leftovers to room temperature, transfer to an airtight container and refrigerate for up to 3–4 days.
- Freezer: Freeze sauce and chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Gently reheat in a skillet over low heat or in the oven at 300°F until warmed through. Microwave in short bursts, stirring occasionally, to avoid breaking the sauce.
- Food safety: Always reheat to at least 165°F and discard any chicken left at room temperature longer than 2 hours.
Helpful cooking tips
- Soften the cream cheese fully before mixing to avoid lumps; pop it in a warm bowl or microwave for 10–15 seconds if needed.
- If the sauce seems thin at serving time, whisk a teaspoon of cornstarch with two tablespoons cold water, stir in, and cook on high for 15–20 minutes to thicken.
- For extra flavor, brown the chicken briefly in a skillet before adding to the crockpot — this adds a deeper savory note but is optional.
- Use a probe thermometer to check doneness without lifting the lid too often; every lid lift costs 15–20 minutes of cooking time.
- If using oil-packed sun-dried tomatoes, drain them well to avoid watering down the sauce.
Recipe variations
- Spicy: Add 1/4–1/2 teaspoon red pepper flakes or a tablespoon of diced jalapeño to the sauce.
- Mediterranean: Swap ranch for Italian seasoning and add a handful of sliced olives and feta on top.
- Lighter: Replace half the cream cheese with low-fat cream cheese or plain Greek yogurt added during the last 15 minutes.
- Gluten-free: This recipe is naturally gluten-free if your ranch seasoning is GF — check labels.
- Vegetarian take: Use thick slices of eggplant or large portobello mushrooms in place of the chicken and shorten cooking time to prevent mushiness.
Helpful answers
Q: How long does it take to cook in the slow cooker?
A: Cook on low for 6–7 hours or high for 3–4 hours. Exact time depends on breast thickness and your slow cooker’s heat — chicken is safe at 165°F internal temperature.
Q: Can I use frozen chicken breasts?
A: You can, but add 30–60 minutes to the cook time and ensure the chicken reaches 165°F. For best texture, thaw first when possible.
Q: Can I make the sauce ahead?
A: Yes — mix the cream cheese, broth, ranch, and garlic up to 24 hours ahead and keep chilled. Pour over chicken right before cooking.
Q: Is ranch seasoning necessary?
A: Ranch seasoning adds the signature tang and herb notes. You can substitute with a blend of dried parsley, dill, garlic powder, and onion powder plus salt.
Q: How do I keep the sauce from splitting?
A: Avoid boiling the sauce after adding dairy; reheat gently and finish melting cheese with cover on low heat. If splitting occurs, whisk in a tablespoon of cream or a small pat of butter off the heat to smooth it.
Conclusion
This Crockpot Marry Me Chicken is a dependable, flavorful dinner that fits busy schedules and pleasing palates. For an easy recipe variant with similar cozy flavors, check out this detailed write-up on Easy Crockpot Marry Me Chicken Recipe, and for another trusted slow-cooker approach see the clear instructions at Crock Pot Marry Me Chicken – The Country Cook.
Crockpot Marry Me Chicken

Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup cream cheese, softened (full-fat gives the creamiest sauce)
- 1 cup chicken broth (use low-sodium if you’re watching salt)
- 1 packet ranch seasoning mix
- 1 cup shredded mozzarella cheese
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated from dry)
- 1 teaspoon garlic, minced (or 1/2 tsp garlic powder)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Place the chicken breasts in a single layer in the slow cooker. Season lightly with salt and pepper.
- In a medium bowl, beat together the softened cream cheese, chicken broth, ranch seasoning, and minced garlic until smooth.
- Pour the mixture evenly over the chicken.
- Scatter the chopped sun-dried tomatoes over the top.
Cooking
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches an internal temperature of 165°F and is very tender.
- About 30 minutes before serving, sprinkle the shredded mozzarella over the chicken and re-cover so the cheese melts into a gooey layer.
- Garnish with chopped fresh parsley and serve.
