Crockpot Marry Me Chicken
Tender shredded chicken bathed in a creamy, garlicky Parmesan-ranch sauce, made effortlessly in the slow cooker, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) Alternatively, use boneless thighs for juicier results.
- 1 cup heavy cream Half-and-half + 2 tbsp melted butter can be substituted.
- 1 cup chicken broth Use low-sodium if watching salt.
- 1 packet ranch seasoning mix (about 1 oz) Make sure it's fully dissolved in the sauce.
- 1 cup grated Parmesan cheese Freshly grated melts best.
- 1 tablespoon garlic, minced Approximately 2–3 cloves.
- to taste Salt and pepper To season as needed.
- for garnish Chopped parsley Fresh for serving.
Instructions
Preparation
- Place the chicken breasts in the slow cooker in a single layer. Sprinkle a little salt and pepper on top if you like.
- In a medium bowl, whisk together the heavy cream, chicken broth, ranch seasoning, minced garlic, and grated Parmesan until smooth.
- Pour the sauce evenly over the chicken, ensuring each breast is at least partially covered.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is fork-tender and reaches an internal temperature of 165°F.
- Once cooked, shred the chicken directly in the slow cooker using two forks. Stir the shredded meat into the sauce.
- Taste and season with salt and pepper as needed. If the sauce is too thin, remove the lid and cook on high for 10–15 minutes to reduce, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
Serving
- Garnish with chopped parsley and serve.
Notes
For added flavor, sear the chicken quickly before adding to the crockpot. Store leftovers in an airtight container for 3–4 days in the fridge or freeze for up to 3 months.