Slow Cooker Creamy Sun-Dried Tomato Chicken
Curl Up with This Chicken: My Go-To Slow Cooker Dinner
Alright, friend, let me spill the beans (or, well, the chicken) about this Slow Cooker Creamy Sun-Dried Tomato Chicken. I can’t count how many times I’ve made this when the weather gets gloomy or honestly, just when my patience for standing at the stove runs thin. First time I tried this, I accidentally dropped a whole handful of sun-dried tomatoes in and thought I’d ruined dinner. Turns out, extra tomatoes means extra delicious, so now I just toss in whatever looks right. My youngest says it “tastes like sunshine got dumped in our dinner” and, frankly, same. Anyway, let’s get into it (eventually—first, tea break?).
Why You’ll Love This Mess (in the Good Way)
I make this when I need dinner to basically cook itself, or when I want to feel like I’ve made something fancy with zero stress. My family goes bonkers for it—no idea why creamy tomato things are such crowd pleasers but there you go. Also, this is basically my secret weapon for impressing guests, even though it’s just a lazy slow cooker affair in disguise.
Small confession: I used to muck up the timing and end up with overcooked chicken, but now I just set an alarm on my phone (or, you know, leave sticky notes on my fridge). And if you’ve ever wrestled with getting sauce to not break—same! This recipe, though, is pretty forgiving.
What You’ll Need (Plus Some Swaps That Totally Work)
- 4 small-ish chicken breasts (or thighs work if you’re out of breasts—honestly juicier!)
- 1 cup sun-dried tomatoes (the kind in olive oil, but don’t sweat it if yours are dry; just soak ’em first)
- 3 big cloves garlic, minced (or a spoonful of jarred, if you’re running low—been there)
- 1 cup chicken broth (I use that Better Than Bouillon stuff like this, but a stock cube + water is fine)
- 3/4 cup heavy cream (sometimes swap for half-and-half when the grocery budget is frowning at me)
- 1/2 cup shredded Parmesan (grating it fresh is lovely, but my gran always said Kraft is ‘fine for home cooks’ and she wasn’t wrong)
- 1 tsp Italian seasoning (or just raid your dried herbs jar—oregano, thyme, basil, all good)
- Salt and pepper, to taste (Actually, I don’t measure. Just sprinkle and move on)
- 1 Tbsp olive oil (optional, but a nice touch)
How It All Comes Together (AKA Directions, With Tangents)
- First off, drizzle a bit of olive oil in the bottom of your slow cooker. Not essential, but I think it helps things not stick. If you forget, it’s not the end of the world.
- Lay the chicken breasts (or thighs) along the bottom; my slow cooker fits four snugly, like little sunbathers. Whichever you’ve got, don’t stress the size too much.
- Toss in the garlic, sun-dried tomatoes, Italian herbs, and some salt + pepper. Pour the chicken broth over everything. Sometimes I give it a quick stir, sometimes I don’t. So far, can’t tell the difference.
- Set to low for 4-5 hours, or high for 2-3. (High if you’re last-minute, low if you planned ahead—personally, I always overestimate my planning skills.)
- Now, here’s the slightly odd bit: When the chicken is cooked through (it’ll look pale and a bit sad, don’t freak out), take it out and add your cream and Parmesan straight into the slow cooker. Whisk until it’s kind of smoothish.
This is where I always sneak a taste—mostly to see if it needs more salt, also because I’m nosy. - Put the chicken back in, give everything a gentle mix, and let it warm through for 10-15 more minutes. Sauce should thicken up a bit. Or not; it’s tasty either way.
- Serve up with extra Parmesan—unless you, like me, already snacked on most of the cheese.
Notes From the Trench (Messy but Useful)
- Once, I left the chicken in much longer than planned (football game ran over—oops!) and it basically shredded; still good, just more like pulled chicken. Maybe not my intention, but not tragic.
- Don’t panic if the sauce separates a bit before you stir in the cream and cheese. That’s totally normal.
- Actually, I find it works better if I let the chicken rest a minute out of the slow cooker before slicing it up; somehow the sauce soaks in more?
When I Tried Something Different (AKA Variations That… Kinda Worked)
- Used spinach instead of sun-dried tomatoes once—tasty, but the color is not winning any beauty contests.
- Tried coconut milk for dairy-free. Not my favorite; a bit too sweet, but hey, live and learn.
- Added red pepper flakes for a hit of heat—love it, but my kids now watch the sauce with suspicion.
What You’ll Need Equipment-Wise (or “Do I Really Need a Slow Cooker?”)
Obviously a slow cooker makes this a doddle. I use this old model (Crockpot), but my mate once made it on the stove in a Dutch oven; just keep it low and slow, and stir so it doesn’t stick. No slow cooker = no problem, just more eyeballing.
How Long Can You Keep This?
I suppose it could last 3 days in the fridge, tightly covered, but honestly, in my house it never lasts more than a day! (The leftovers are SO good the next day; I actually think it gets better.) Reheat gently in a saucepan or the microwave—don’t boil it or the cream might go a bit funky.
Serving: Here’s What We Usually Do
This chicken is dreamy over rice or buttered noodles, or sometimes just a hunk of crusty bread. My middle kid likes it with steamed green beans ‘for the crunch’ and, every so often, we’ve gone full comfort food and had it on mashed potatoes. Oh, and if you’ve got fresh basil? Fancy!
The (Sometimes Painful) Lessons I’ve Learned
- I once tried rushing the creamy bit and threw in cold cream without letting the broth cool a smidge—curdled mess, I regretted that. Always let it cool a bit before adding cream.
- If the cheese clumps, don’t freak! Keep stirring, or even add a few splashes of broth. Happens to the best of us—seriously.
Real FAQs (Yes, People Ask These!)
- Can I use frozen chicken? I get this a lot! Technically, yes, but it will be a bit watery and—full disclosure—it takes longer. I just thaw it first now, but you do you.
- Do I have to use cream? Nope, you can do half-and-half or even evaporated milk. Kinda different texture but still yum.
- How do I make it vegetarian? Hah, I’ve tried it with chickpeas and big hunks of cauliflower. Chickpeas win, cauliflower got a bit mushy. Wouldn’t recommend unless you’re desperate.
- Why does my sauce look split? Usually too much heat after adding the cream. Next time, let broth cool a bit first and add cream slowly. Also, whisk like you’re trying to impress someone.
- Can I freeze leftovers? You can, but the sauce might get a little weird after thawing. Give it a good stir (or blitz with an immersion blender like this one from Bamix).
Totally off topic: last time I made this, the neighbor’s cat wandered in and stole a piece, so either it smells REALLY good or I need to close my door better. Either way, here’s hoping you enjoy this as much as we do!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes in oil, drained and sliced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup baby spinach (optional)
- Salt and black pepper to taste
Instructions
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1Season chicken breasts with salt and black pepper, and place them in the bottom of the slow cooker.
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2Add sun-dried tomatoes, minced garlic, and Italian herbs on top of the chicken.
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3Pour the chicken broth over the chicken and vegetables.
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4Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
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5Stir in the heavy cream, Parmesan cheese, and baby spinach (if using), cooking for an additional 10 minutes until the sauce is creamy and the spinach is wilted.
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6Serve the chicken with the creamy sun-dried tomato sauce, garnished with extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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