Creamy Slow-Cooker Chicken with Sun-Dried Tomatoes
A rich, saucy chicken dish made with sun-dried tomatoes and cream, perfect for weeknight dinners.
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.
Notes
Refrigerator: Store cooled leftovers for up to 3–4 days. Reheat gently on the stovetop or microwave. Freezer: Freeze up to 3 months; stir in milk when reheating if the sauce separates.