If you’re on the hunt for a cozy, flavorful dish that practically cooks itself, then let me introduce you to my absolute favorite Crockpot Sun-Dried Tomato Chicken Recipe. This recipe is a game-changer for busy weeknights or lazy weekends when you want something rich, creamy, and bursting with tangy sun-dried tomato flavor without fussing over the stove. Trust me, once you try it, your family will be asking for it on repeat.
Why You’ll Love This Recipe
- Effortless Slow Cooking: You only need to sear your chicken quickly, then let the crockpot do all the magic while you get on with your day.
- Rich & Creamy Flavor: The mix of heavy cream, Parmesan, and the tang of sun-dried tomatoes hits all the right notes for comfort food lovers.
- Versatile & Customizable: Whether you prefer chicken breasts or thighs, pasta or spaghetti squash, this recipe adapts beautifully.
- Family Favorite: I discovered this recipe years ago, and now it’s a go-to for gatherings because it always impresses without stress.
Ingredients You’ll Need
These ingredients come together so well—you’ve got your basics for a luscious sauce, with sun-dried tomatoes adding that irresistible tang that really elevates the dish. Plus, a few pantry staples keep it super simple to make anytime.
- Cooking spray: Helps lightly coat the pan without extra fat—quick and easy cleanup too.
- Olive oil: Adds richness for searing the chicken while developing flavor.
- Boneless, skinless chicken breasts: These cook evenly and stay tender in the crockpot, but chicken thighs work great too if you prefer juicier meat.
- Low-sodium chicken broth: Provides a flavorful base without overwhelming saltiness.
- Cornstarch: Essential for thickening the sauce so it coats the chicken beautifully.
- Garlic cloves, minced: Fresh garlic gives depth and aroma you just can’t fake.
- Italian seasoning: A classic blend that rounds out the herbaceous notes.
- Paprika: Adds subtle smokiness and warmth.
- Onion powder: Boosts savory undertones without the chopping.
- Salt and black pepper: Simple seasoning that enhances all the other flavors.
- Sun-dried tomatoes: The star of the show, packed with intense tang and umami—drain if packed in oil to keep the sauce rich but balanced.
- Heavy cream: Creates a silky, indulgent texture that ties everything together.
- Grated Parmesan cheese: Gives a nutty, salty finish and thickens the sauce just right.
- Optional for serving: Hot cooked angel hair pasta or shredded spaghetti squash for a low-carb option, plus fresh basil leaves and extra Parmesan for garnish.
Variations
I love that this Crockpot Sun-Dried Tomato Chicken Recipe is like a blank canvas—you can tweak it depending on your mood or what you have in your pantry. Here are some ideas I’ve tried or thought would be great for making it your own.
- Chicken Thigh Swap: Personally, I sometimes use boneless, skinless chicken thighs instead of breasts when I want extra juicy, tender meat that almost melts in your mouth.
- Dairy-Free Version: For a dairy-free twist, replace heavy cream with a plant-based vegan whipping cream like those from Califia Farms or Silk. It still gets creamy without the dairy.
- Herb Variations: Try fresh rosemary or thyme instead of Italian seasoning for a slightly different herbal note; I did this once with leftovers and loved the freshness it brought.
- Spicy Kick: Add a pinch of red pepper flakes when you whisk the broth mixture for a gentle heat that balances the creamy sauce well.
How to Make Crockpot Sun-Dried Tomato Chicken Recipe
Step 1: Sear the Chicken for Flavor
First things first: place a large skillet over medium-high heat and let it get good and hot. Mist the pan lightly with cooking spray, then add your olive oil. When you see that shimmer on the oil, that’s your cue to add the chicken breasts. Sear them for 2 to 3 minutes on each side—just enough to get a golden-brown crust. Don’t worry about cooking through; this step is all about locking in those beautiful flavors and adding a bit of texture before slow cooking.
Step 2: Mix the Sauce Base in Your Slow Cooker
While the chicken is browning, whisk together the chicken broth and cornstarch right in the bottom of your crockpot. Making sure there are no lumps here is key because it will thicken your sauce beautifully later. Next, add minced garlic, Italian seasoning, paprika, onion powder, salt, and pepper to the broth and whisk again. This fragrant, flavorful liquid is the foundation your chicken will cook in.
Step 3: Slow Cook to Tender Perfection
Place the seared chicken breasts gently into the slow cooker, turning them once to get them coated in the broth mixture. Sprinkle your chopped sun-dried tomatoes evenly over the top—it’s these little bursts of concentrated flavor that make this dish unforgettable. Cover your slow cooker and cook on low for 3 to 4 hours. You want the chicken to be cooked through and perfectly tender, so resist the urge to rush this step!
Step 4: Finish with Cream and Parmesan
Once your chicken is done, carefully transfer the pieces to a plate. Pour the heavy cream and Parmesan cheese into the crockpot, stirring to blend the sauce thick and creamy. Then, return the chicken to the crockpot and turn it a few times so it’s luxuriously coated in that velvety sauce. This finishing touch is what makes the dish sing—so don’t skip it!
Step 5: Serve and Enjoy!
Ladle some sauce over each chicken breast and garnish with fresh basil and extra Parmesan if you like. I usually serve mine over hot angel hair pasta, but for a lighter meal, spaghetti squash is a perfect low-carb alternative. You’ll find the flavors dance so well together, and this dish always feels special enough for company or just a treat-yourself dinner.
Pro Tips for Making Crockpot Sun-Dried Tomato Chicken Recipe
- Don’t Skip the Sear: I learned the hard way that searing adds layers of flavor and prevents the chicken from being bland or rubbery.
- Cornstarch Slurry Tricks: Whisk the cornstarch well in the broth before adding anything else to avoid lumps and get that perfect silky sauce texture.
- Timing is Key: Cooking too long can dry out breasts—set your crockpot timer and check for tenderness early if it’s your first time.
- Adjust Dairy to Taste: Using half-and-half or cream alternatives works too; I switch it up depending on what I have on hand or dietary needs.
How to Serve Crockpot Sun-Dried Tomato Chicken Recipe
Garnishes
Fresh basil leaves are my go-to garnish for this dish because their bright, herbal flavor cuts through the richness so wonderfully. A sprinkle of extra Parmesan cheese on top adds that cheesy finish which our family always loves. Sometimes, I toss a little chopped parsley if I’m out of basil, and it works just as well!
Side Dishes
I love serving this chicken over angel hair pasta because it soaks up every bit of that creamy sauce. If you’re looking for something lighter or gluten-free, spaghetti squash is a natural partner—it’s basically a vegetable that acts like noodles! Garlic roasted green beans or a crisp Caesar salad also round out the meal perfectly.
Creative Ways to Present
For a special dinner, I’ve plated this with a nest of pasta on the bottom, a chicken breast stacked on top, and a drizzle of sauce elegantly poured around. Adding edible flowers or finely chopped herbs scattered over the plate gives it a restaurant-quality look that always wows guests. It’s a simple dish made fancy with a few thoughtful touches!
Make Ahead and Storage
Storing Leftovers
I always let the dish cool to room temperature, then store leftovers in an airtight container in the fridge. It keeps well for up to 3 days. Reheating is simple—you just want to warm it gently so the sauce doesn’t separate.
Freezing
If you want to freeze this dish, I recommend freezing the chicken and sauce separately from any pasta or sides. Freeze in freezer-safe containers or bags for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
To reheat, I gently warm the chicken and sauce in a skillet over medium-low heat, stirring occasionally until the sauce is creamy again. Microwave works too—just cover and heat in short bursts to avoid drying out the chicken.
FAQs
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Can I use chicken thighs instead of chicken breasts in this Crockpot Sun-Dried Tomato Chicken Recipe?
Absolutely! Chicken thighs work wonderfully and tend to be more forgiving in the crockpot, staying juicy and tender. Just keep the same cooking time and you’ll end up with a richer, more flavorful dish.
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Is it necessary to sear the chicken before slow cooking?
While not absolutely mandatory, searing the chicken first adds a depth of flavor and nicer texture that you just can’t get otherwise. It takes just a few minutes and really makes a difference in the final dish.
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Can I make this recipe dairy-free?
Yes! Swap out the heavy cream for a plant-based alternative like vegan whipping cream. Brands like Califia Farms, Silk, or Country Crock have great options that will keep the sauce creamy without dairy.
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How do I thicken the sauce if it seems too thin?
The cornstarch slurry mixed into the broth should thicken the sauce during cooking, but if it’s a little thin at the end, stir in a bit more grated Parmesan or gently simmer it uncovered for a few minutes to reduce the liquid.
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What should I serve with Crockpot Sun-Dried Tomato Chicken?
I love serving it over angel hair pasta or spaghetti squash, with sides like roasted veggies or a fresh green salad. It’s a rich dish, so lighter sides complement it well.
Final Thoughts
This Crockpot Sun-Dried Tomato Chicken Recipe has become one of those recipes I keep coming back to because it’s just so satisfying and hands-off. I love how effortlessly it combines creamy, tangy, and savory flavors into a comforting meal that feels special but isn’t complicated. If you want something to make your dinner routine both easy and impressive, give this a try—I promise you’ll love the results as much as I do!
Print
Crockpot Sun-Dried Tomato Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Marry Me Chicken recipe features tender, juicy chicken breasts slow-cooked in a creamy, flavorful sauce made with garlic, Italian seasoning, sun-dried tomatoes, heavy cream, and Parmesan cheese. Perfectly seared before slow cooking to lock in flavor, this dish is comforting and easy to prepare, ideal for serving over angel hair pasta or spaghetti squash for a delightful dinner.
Ingredients
For the Chicken and Sauce:
- Cooking spray
- 2 teaspoons olive oil
- 4 boneless, skinless chicken breasts (about 1 ¼ lbs)
- 1 ½ cups low-sodium chicken broth
- 3 tablespoons cornstarch
- 4 garlic cloves, minced (1 ½ tablespoons minced garlic)
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ cup sun-dried tomatoes (drained and chopped)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Optional for Serving:
- Hot, cooked angel hair pasta or cooked and shredded spaghetti squash
- Fresh basil leaves
- Additional Parmesan cheese
Instructions
- Sear the chicken: Heat a large skillet over medium-high heat. Mist with cooking spray and add the olive oil. When the oil shimmers, add the chicken breasts and sear for 2-3 minutes until browned on the outside but not cooked through. Remove from heat.
- Prepare the slow cooker base: In the bottom of the slow cooker, whisk together the low-sodium chicken broth and cornstarch until smooth with no lumps, forming a slurry.
- Add seasonings: Stir in the minced garlic, Italian seasoning, paprika, onion powder, salt, and black pepper into the broth mixture; whisk again to evenly combine.
- Add chicken to slow cooker: Place the seared chicken breasts in the slow cooker, turning once to coat them well with the broth and seasoning mixture.
- Add sun-dried tomatoes: Sprinkle the chopped sun-dried tomatoes evenly over the chicken breasts.
- Slow cook: Cover the slow cooker and cook on low for 3-4 hours, or until the chicken is fully cooked and tender.
- Finish the sauce: Remove the chicken breasts from the slow cooker and place them on a serving plate. Stir the heavy cream and grated Parmesan cheese into the liquid in the slow cooker until incorporated. Return the chicken to the slow cooker, turning them a few times to coat with the creamy sauce.
- Serve: Ladle some sauce over the chicken. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve over cooked angel hair pasta or shredded spaghetti squash.
- Feedback: Leave a review and rating to share your experience with this recipe, supporting continued free recipes and quality content.
Notes
- Substitution: Use 6-8 boneless, skinless chicken thighs instead of chicken breasts for a juicier option.
- Substitution: Half-and-half can be used instead of heavy cream for a lighter option.
- Dairy-free option: Replace heavy cream with plant-based vegan whipping cream brands such as Califia Farms, Silk, or Country Crock.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
