Slow Cooker Creamy Sun Dried Tomato Chicken

Creamy sun dried tomato chicken made in the slow cooker. Rich, easy, and perfect over pasta, rice, or crusty bread.

There are days when I wonder why my kids prefer chicken legs and thighs over breast meat, but whenever I make this, they eat every bite.

This slow cooker creamy sun-dried tomato chicken turns simple chicken breasts into something that tastes like something from a fancy restaurant with hardly any effort. The long, gentle cook time lets the sun-dried tomatoes infuse the cream sauce with their concentrated sweetness.

After perfecting my slow cooker Greek chicken with its bright Mediterranean flavors, I wanted something just as easy but richer and creamier, and this recipe exactly what I was looking for. I love how simple this recipe is despite its flavors and presentation. Just toss everything into the slow cooker in the morning, and by evening you'll return to a great smelling kitchen.

The combination of cream cheese and heavy cream creates a velvety sauce that's rich but not heavy. This slow cooker version actually inspired my creamy sun-dried tomato chicken casserole because sometimes I want those same flavors but in a baked format when the slow cooker is occupied.

While my family is busy in the afternoon, I love knowing that dinner is slowly perfecting itself without needing me. My kids, who normally need convincing to try anything with visible herbs, love this creamy chicken dish, probably because the creamy sauce makes everything taste familiar and comforting.

I've found countless ways to serve this versatile chicken. Over pasta, over rice, with crusty bread, and so much more. The leftovers are great as well. I've used the shredded chicken and sauce in everything from quesadillas to stuffed baked potatoes, proving that one slow cooker meal can give multiple dinner solutions.

If you're looking for an impressive yet effortless dinner, more chicken recipes to keep in your list, or easy slow cooker recipes, this one checks all the boxes. You'll love this recipe because it's perfect for those days when you want to serve something special but don't have the time and energy for complicated cooking.  

Ingredients

Chicken breasts – The main protein of the dish, chicken breasts cook up tender in the slow cooker, soaking up all the rich flavors from the sauce. I’ve also used chicken thighs for a juicier result, but breasts work well for this creamy recipe.

Sun-dried tomatoes – Packed with flavor, these tomatoes add a rich, tangy depth to the sauce. I prefer using tomatoes packed in oil as they give an extra richness to the dish, but dry sun-dried tomatoes work if you rehydrate them first.

Heavy cream – This adds a smooth and rich texture to the sauce. I’ve used half-and-half in a pinch for a lighter version, but the cream gives the sauce its creamy consistency.

Cream cheese – This ingredient is key to creating a creamy, velvety sauce that coats the chicken and pasta perfectly. I’ve tried this recipe with Greek yogurt for a lighter option, but cream cheese makes it extra decadent.

Parmesan cheese – Parmesan adds a nutty and sharp contrast to the creamy sauce, making it richer and more flavorful. Freshly grated is always best, but pre-grated works in a pinch.

See the recipe card for exact quantities.

Step-by-step Instructions

This slow cooker creamy sun-dried tomato chicken is a simple and flavorful dish that comes together effortlessly. With tender chicken, a rich tomato sauce, and creamy cheese, it's the perfect comforting meal. Let your slow cooker do the work while you enjoy the savory flavors that develop over hours. 

Prepare the Chicken and Tomatoes

Place the chicken breasts in the slow cooker. Chop half of the sun-dried tomatoes into smaller pieces and leave the other half whole. Add both to the slow cooker along with their oil.

Add the Vegetables and Spices

Add the minced garlic, diced onion, tomato paste, chicken stock, heavy cream, dried basil, oregano, red pepper flakes, salt, and black pepper to the slow cooker. Add half of the cream cheese to the mixture.

Set the Slow Cooker

Set your slow cooker to cook on LOW for 6 hours or HIGH for 3-4 hours, depending on your time. The chicken should be tender and fully cooked by the end of this time.

Shred or Slice the Chicken

Once the chicken is cooked, remove it from the slow cooker. Use two forks to shred the chicken or slice it, depending on your preference.

Thicken the Sauce

In a small bowl, mix 1.5 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the sauce in the slow cooker to thicken it.

Return the Chicken to the Pot

Add the shredded or sliced chicken back into the slow cooker and stir to combine with the sauce.

Add the Remaining Cream Cheese

Add the remaining cream cheese to the slow cooker and stir until it melts completely into the sauce.

Finish the Dish

Cook for an additional 20-30 minutes on LOW to thicken the sauce. For extra richness, stir in ⅓ cup of Parmesan cheese at the end. Serve over pasta, rice, or with crusty bread, and garnish with fresh basil. Enjoy!

Storage

To store leftover creamy sun-dried tomato chicken, allow it to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. If you'd like to keep it longer, you can freeze it for up to 3 months. When reheating, thaw if frozen and heat gently on the stove or in the microwave until warmed through. You may need to add a splash of chicken broth or cream to restore the sauce's consistency.

Recipe