Crockpot Chicken with Sun-Dried Tomatoes
I still remember the first time I made this creamy slow-cooker chicken with sun-dried tomatoes — it filled the house with a sweet, tangy aroma and turned four simple chicken breasts into a rich, saucy dinner that everyone asked for seconds on. It’s the kind of recipe that makes weeknights feel a little special without extra effort: toss, forget, and come back to a comforting, shreddable chicken in a silky tomato-cream sauce. If you like hands-off meals with big flavor, this will quickly become a go-to. For other easy chicken weeknight ideas, try this BBQ chicken with roasted potatoes & steamed broccoli for another family-friendly option.
Why you’ll love this dish
This crockpot chicken recipe checks a lot of boxes: minimal prep, pantry-friendly ingredients, and a sauce that’s rich enough to feel indulgent yet simple enough for everyday cooking. Sun-dried tomatoes add concentrated tomato flavor and a touch of acidity that cuts through the creaminess, while slow, low heat yields fork-tender chicken you can shred right in the pot.
“A dinner that tastes like you cooked all evening — but you barely had to lift a finger.” — a regular at my dinner table
Perfect occasions:
- Busy weeknights when you want a hearty meal with zero babysitting.
- Meal prep for lunches — it reheats beautifully over rice or pasta.
- Casual dinner parties where you want something impressive but not fussy.
Preparing Crockpot Chicken with Sun-Dried Tomatoes
Step-by-step overview so you know what to expect: layer the chicken and aromatics in the crockpot, add sun-dried tomatoes and a blend of chicken broth plus cream (or cream cheese), season, and set it to cook low and slow. Once the chicken is tender, shred it in the pot and stir to coat with the sauce. Total hands-on time is under 15 minutes.
This approach keeps the chicken moist and lets the tomatoes and garlic infuse the sauce while the cream smooths everything into a luscious finish.
What you’ll need
- 4 chicken breasts (boneless, skinless) — use thighs if you prefer extra richness.
- 1 cup sun-dried tomatoes (packed in oil or dry-packed; if dry-packed, rehydrate in warm water or chop finer)
- 1 cup cream or 1 cup cream cheese (cream = silkier sauce; cream cheese = thicker, tangier finish)
- 1 cup chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Substitution notes:
- For a lighter version, swap half-and-half for heavy cream (sauce will be less thick) or use plain Greek yogurt stirred in at the end off-heat.
- Prefer more herb brightness? Add a splash of lemon juice after shredding.
- Like bold spice? Stir in red pepper flakes or a spoonful of pesto.
If you enjoy pepper-forward chicken dishes, you might also like this Black Pepper Chicken Stir Fry with Onions & Rice.
Directions to follow
- Place the chicken breasts in a single layer at the bottom of the crockpot.
- Scatter the chopped onion, minced garlic, and sun-dried tomatoes evenly over the chicken.
- Pour in the chicken broth and add the cream or dollops of cream cheese. Season with salt and pepper.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
- Remove the lid, shred the chicken directly in the crockpot using two forks, and stir so the sauce coats the shredded meat.
- Taste and adjust seasoning. Garnish with torn fresh basil before serving.
Best ways to enjoy it
This creamy sun-dried tomato chicken is very versatile:
- Serve over cooked pasta (penne or fettuccine) with a sprinkle of Parmesan for a comforting one-pot feel.
- Spoon over steamed rice or mashed potatoes to soak up the sauce.
- Pile into toasted ciabatta rolls or serve on crostini for casual sandwiches or appetizers.
- For a low-carb plate, serve with roasted vegetables or a bed of wilted spinach.
If you like hearty mushroom pairings, this dish goes well with the earthiness found in Black Pepper Chicken with Mushrooms — swap or add sautéed mushrooms at the end for extra depth.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally so the sauce reheats evenly.
- Freezer: Freeze up to 3 months. Thaw overnight in the fridge and reheat slowly. Note: cream-based sauces can separate after freezing; stir in a splash of milk or reheat gently while whisking to recombine.
- Food safety: Do not leave cooked chicken at room temperature for more than 2 hours. Reheat leftovers to an internal temperature of 165°F (74°C).
Helpful cooking tips
- Browning optional: If you have an extra 5–8 minutes, sear the chicken breasts quickly in a hot skillet for a bit of color and caramelized flavor before adding to the crockpot — it’s a small step that builds depth.
- Cream vs. cream cheese: Use heavy cream for a silky, pourable sauce. Use cream cheese for a richer, clingy sauce that’s excellent on sandwiches or pasta.
- Sun-dried tomato texture: If using oil-packed tomatoes, drain and roughly chop. For dry-packed, soak in hot water 10 minutes, drain, then chop.
- Thickening fix: If the sauce is too thin at the end, remove the chicken once shredded and reduce the sauce on the stovetop for a few minutes, or stir in a small slurry of cornstarch and water.
- Less hands-on: Use frozen chicken breasts straight from the freezer, but increase the low-cook time by 1–2 hours and ensure they reach 165°F.
Creative twists
- Mediterranean: Add olives and a squeeze of lemon, finish with crumbled feta.
- Spicy sun-dried: Stir in a tablespoon of harissa or a pinch of red pepper flakes before cooking.
- Lighter: Swap half the cream for unsweetened almond milk and use Greek yogurt (off-heat) to finish.
- Kid-friendly: Omit any heat and serve shredded chicken over buttered noodles with a sprinkle of parsley.
Helpful answers
Q: Can I use frozen chicken breasts in the crockpot?
A: Yes. You can start with frozen breasts, but add extra cooking time (about 1–2 hours on low). Ensure the internal temperature reaches 165°F before serving.
Q: Can I substitute milk for the cream to cut calories?
A: You can, but the sauce will be thinner and less rich. Use half-and-half as a middle ground or finish with a tablespoon of cream cheese for thickness.
Q: Is this recipe freezer-friendly?
A: Yes — cool the dish, portion into airtight containers, and freeze for up to 3 months. Expect slight texture changes in the sauce; reheat gently and stir in a splash of milk if needed.
Q: My sauce separated after storage. How do I fix it?
A: Reheat slowly over low heat while whisking. Add a tablespoon of cream or milk to help emulsify. If necessary, blend briefly with an immersion blender to re-combine.
Conclusion
If you want more slow-cooker inspiration with a similar creamy-tomato vibe, check out this Crockpot Tuscan Chicken Recipe – The Cookie Rookie® for another rich, herb-forward option. For a different but related take on sun-dried tomato chicken, see Crockpot Sun-Dried Tomato Chicken. – Half Baked Harvest which offers additional flavor twists and presentation ideas.
Creamy Slow-Cooker Chicken with Sun-Dried Tomatoes
Ingredients
Main Ingredients
- 4 pieces chicken breasts (boneless, skinless) Use thighs if you prefer extra richness.
- 1 cup sun-dried tomatoes Packed in oil or dry-packed; if dry-packed, rehydrate in warm water or chop finer.
- 1 cup cream or cream cheese Cream = silkier sauce; cream cheese = thicker, tangier finish.
- 1 cup chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
Preparation
- Place the chicken breasts in a single layer at the bottom of the crockpot.
- Scatter the chopped onion, minced garlic, and sun-dried tomatoes evenly over the chicken.
- Pour in the chicken broth and add the cream or dollops of cream cheese. Season with salt and pepper.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
- Remove the lid, shred the chicken directly in the crockpot using two forks, and stir so the sauce coats the shredded meat.
- Taste and adjust seasoning. Garnish with torn fresh basil before serving.
