There’s something incredibly comforting about chicken slow-cooked in a rich, creamy sauce, and this Crockpot Sun-Dried Tomato Chicken Recipe perfectly hits that spot. The sun-dried tomatoes give it a tangy punch while the slow cooker does all the hard work—making dinner feel effortless yet impressive.

The dish is served on a round white plate with a beige rim, sitting on a white marbled surface. The base layer is a nest of bright yellow, thin spaghetti-like strands of spaghetti squash, with a light, slightly wet texture. On top of the squash is a creamy light orange sauce mixed with small pieces of red sun-dried tomatoes, giving it a soft and slightly chunky look. The sauce layer is sprinkled with shredded white Parmesan cheese, some melting slightly into the sauce, and fresh green basil leaves placed on top add a pop of color. The dish is gently dusted with cracked black pepper, adding texture and contrast. Nearby, there is a set of golden forks resting on a striped cloth, and bits of greenery scattered around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crockpot Sun-Dried Tomato Chicken Recipe
Top Tip
How to Serve Crockpot Sun-Dried Tomato Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crockpot Sun-Dried Tomato Chicken Recipe

Why You'll Love This Recipe

This Crockpot Sun-Dried Tomato Chicken Recipe quickly became a weeknight favorite in my house. It’s got that luxurious creamy sauce, a little tang from the tomatoes, and is effortless to prepare—perfect for when you want comfort food without standing over the stove.

Hands-off cooking: The slow cooker does most of the work, so you can focus on something else while it simmers to perfection.
Bold flavors: Sun-dried tomatoes and Italian seasoning make this chicken anything but bland.
Velvety sauce: Heavy cream and Parmesan cheese combine for a rich sauce that clings beautifully to each bite.
Versatile meal: Serve over pasta, spaghetti squash, or even mashed potatoes for a comforting dinner your family will request again and again.

Ingredients & Why They Work

Every ingredient in this Crockpot Sun-Dried Tomato Chicken Recipe is carefully chosen to build flavor and texture. The chicken stays juicy thanks to the slow cooking, while the sun-dried tomatoes add a concentrated brightness that cuts through the rich cream and cheese. Here’s why I love each one—and some tips when you shop:

Flat lay of four whole boneless, skinless chicken breasts with smooth pale skin, a small pile of bright red chopped sun-dried tomatoes, four whole brown garlic cloves, a handful of fresh green basil leaves, a neat mound of grated pale yellow Parmesan cheese on a white ceramic plate, a small white ceramic bowl of olive oil with a golden sheen, a small white ceramic bowl of creamy heavy cream, a small white ceramic bowl of light beige chicken broth, a small white ceramic bowl of fine white cornstarch powder, a small white ceramic bowl of Italian seasoning herbs in green and brown, a small white ceramic bowl of paprika powder in vibrant red, a small white ceramic bowl of onion powder in pale off-white, a small white ceramic bowl of fine white salt, a small white ceramic bowl of ground black pepper, a small bundle of cooked angel hair pasta with a glossy texture on a simple white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Boneless and skinless work best for even cooking and easy shredding.
Olive oil: Helps you get a nice sear on the chicken, locking in moisture and flavor.
Low-sodium chicken broth: Adds depth without making the dish too salty; it’s the base for your sauce.
Cornstarch: The secret to thickening that silky sauce without lumps—make sure to whisk it well with broth.
Garlic, Italian seasoning, paprika, onion powder, salt, and pepper: This spice combo creates a warm, savory backdrop that complements the tomatoes perfectly.
Sun-dried tomatoes: If packed in oil, drain them well; their intense flavor is the star here.
Heavy cream: Provides richness and a lovely mouthfeel in the sauce.
Parmesan cheese: Melts into the sauce, adding nutty, salty depth and that classic Italian touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Crockpot Sun-Dried Tomato Chicken Recipe is how adaptable it is. I often tweak it a little based on what’s in my fridge or how I’m feeling that day.

Variation: You can easily swap out chicken breasts for thighs if you prefer a richer, more tender bite—I’ve tried it and it’s just as delicious!
Dairy-Free Twist: For a dairy-free version, substitute heavy cream and Parmesan with coconut cream and nutritional yeast respectively. It’s a bit different, but still creamy and tasty.
Extra Veggies: Adding some sliced mushrooms or baby spinach in the last 30 minutes of cooking adds a fresh pop of color and nutrients.

Step-by-Step: How I Make Crockpot Sun-Dried Tomato Chicken Recipe

A white plate holds a creamy dish made of several chunks of chicken covered in a thick, light beige sauce with small bits of red sun-dried tomatoes mixed in. The sauce looks smooth and slightly grainy, covering the chicken fully. To one side, there is a small pile of yellow shredded spaghetti squash, adding color contrast. Small bright green basil leaves are scattered on top, adding a fresh touch. A gold fork holds a bite-sized piece of the creamy chicken, bringing it forward in the image. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken for Flavor

Start by heating a large skillet over medium-high. Give it a quick spritz of cooking spray, then add olive oil. When the oil starts to shimmer, place your chicken breasts in the pan. Sear them for just 2-3 minutes per side until they develop a golden crust—that’s flavor waiting to happen. Don’t cook all the way through here; just a nice brown exterior.

Step 2: Whisk Together the Sauce Base

While the chicken browns, mix the chicken broth and cornstarch in the slow cooker. Whisk it thoroughly so there are no lumps – this will ensure your sauce is smooth and luscious. Stir in the minced garlic, Italian seasoning, paprika, onion powder, salt, and pepper. This mix layers all those savory, aromatic flavors right from the start.

Step 3: Slow Cook to Tender Perfection

Add the seared chicken breasts to the slow cooker, flipping so they’re well coated in the sauce mixture. Scatter the chopped sun-dried tomatoes over the top. Pop the lid on and cook on low for 3-4 hours—just enough time for the flavors to meld and the chicken to get incredibly tender.

Step 4: Finish with Cream and Cheese

Once cooked through, lift the chicken out onto a plate. Stir heavy cream and Parmesan cheese into the sauce left in the crockpot until smooth and creamy. Return the chicken to the pot, turning it gently to coat every juicy piece in that decadent sauce.

Step 5: Serve and Enjoy

Ladle extra sauce over the chicken and serve it hot over angel hair pasta, spaghetti squash, or even creamy mashed potatoes. I like to sprinkle some fresh basil and a little more Parmesan right on top for an extra burst of flavor and color.

Top Tip

From making this Crockpot Sun-Dried Tomato Chicken Recipe dozens of times, I’ve learned a few key things that help it come out perfectly every time.

Sear Chicken First: Don’t skip this step! Browning the chicken adds flavor and helps keep it juicy during the slow cook.
Whisk the Cornstarch Well: To avoid clumps in your sauce, whisk the broth and cornstarch until smooth before adding any other ingredients.
Don’t Overcook: Set your slow cooker on low and check around 3 hours; chicken breast can dry out if cooked too long.
Fresh Herbs for Finish: A sprinkle of fresh basil or parsley brightens up the creamy sauce beautifully just before serving.

How to Serve Crockpot Sun-Dried Tomato Chicken Recipe

Sun-Dried Tomato Chicken - Serving Suggestion

Garnishes

I always top my Crockpot Sun-Dried Tomato Chicken with fresh basil leaves and extra Parmesan cheese. The fresh herbs add a lovely color contrast and a hint of brightness that cuts through the creaminess. If you want a little heat, a light sprinkle of crushed red pepper flakes works wonders too.

Side Dishes

This chicken is heavenly when spooned over angel hair pasta or fluffy spaghetti squash for a gluten-free option. On busy nights, I’ve also served it alongside simple roasted broccoli or garlic green beans—they soak up the sauce and add a crisp freshness that balances the dish.

Creative Ways to Present

For a special dinner, try serving this chicken in shallow pasta bowls with a drizzle of extra sauce and a sprinkle of toasted pine nuts for texture. I once made it for a holiday meal and set out a small topping bar with fresh herbs, grated cheese, and lemon zest—guests loved customizing their plates!

Make Ahead and Storage

Storing Leftovers

The leftovers of this Crockpot Sun-Dried Tomato Chicken keep really well in an airtight container in the fridge for up to 3 days. I find the flavors deepen overnight, so it actually tastes better the next day—just be sure to reheat gently to keep the sauce creamy.

Freezing

You can freeze the chicken and sauce together for up to 2 months. I recommend portioning it out before freezing so you can thaw only what you need. Thaw overnight in the fridge, then reheat on low in a saucepan or gently in the microwave, stirring occasionally.

Reheating

When reheating leftovers, do it slowly over low heat on the stove or in short bursts in the microwave. Stirring often helps avoid curdling and keeps the sauce silky smooth. Adding a splash of chicken broth or cream if it gets too thick can bring it back to that fresh-from-the-crockpot goodness.

Frequently Asked Questions:

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but I recommend thawing them first to ensure even cooking and to prevent the slow cooker from running too long at a low temperature, which can risk food safety. If you use frozen, increase the cooking time and check with a meat thermometer to make sure they reach 165°F.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes on hand, you can try using roasted red peppers or even chopped fresh tomatoes. The flavor won’t be quite as intense, but these will still provide a nice sweet-tart note to the dish.

Can I make this recipe in an Instant Pot instead of a crockpot?

You absolutely can! I suggest using the sauté function to sear the chicken, then pressure cook on high for about 10 minutes with a natural release. Add the cream and Parmesan after cooking, as with the slow cooker method.

Is this recipe gluten-free?

The base ingredients are naturally gluten-free, but be sure to use gluten-free chicken broth and cornstarch to keep it safe. Serve with gluten-free pasta or spaghetti squash for a complete gluten-free meal.

Final Thoughts

This Crockpot Sun-Dried Tomato Chicken Recipe has earned a permanent spot in my go-to dinners because it’s simple, comforting, and endlessly satisfying. I hope you give it a try and find it as easy to love as I do—it’s truly one of those recipes that feels like a warm hug after a long day. Trust me, your slow cooker is about to become your best kitchen buddy!