Crockpot Marry Me Chicken
This Crockpot Marry Me Chicken combines tender chicken breasts with a creamy ranch sauce, mozzarella cheese, and sun-dried tomatoes for a comforting, easy weeknight dinner.
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.
Notes
For extra flavor, brown the chicken briefly in a skillet before adding to the crockpot. For variations, try different cheeses or add vegetables. Refrigerate leftovers for up to 3–4 days or freeze for up to 3 months.