Creamy sun dried tomato chicken is the kind of crockpot dinner you can start in the morning and forget about until evening. Boneless chicken breasts cook slowly in a garlicky cream sauce with Parmesan, herbs, and sweet sun dried tomatoes, and the result is the same rich flavor people love in marry me chicken.
It is a true dump and go recipe. You whisk the sauce, pour it over the chicken, scatter on the tomatoes, and let the slow cooker work. A little butter and Parmesan stirred in near the end give the sauce a silky finish.
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Why This Creamy Sun Dried Tomato Chicken Recipe Works
Chicken breasts cooked low and slow stay tender when they are covered in a liquid sauce. The broth and cream keep the meat moist, and the garlic, oregano, thyme, and red pepper flakes season the sauce as it cooks.
Stirring in the Parmesan and butter near the end keeps the sauce smooth. Cheese that cooks for hours in a slow cooker can turn grainy, so adding it late gives you a better texture with no extra work.
Ingredients for Creamy Sun Dried Tomato Chicken
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes, to taste
- 1/4 cup chopped sun dried tomatoes
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Low sodium broth helps you control the salt, since Parmesan and sun dried tomatoes already add plenty of flavor. If you use half and half instead of cream, the sauce will be thinner and less rich.
How to Make Creamy Sun Dried Tomato Chicken
1. Season the chicken.
Pat the chicken dry and season both sides generously with salt and pepper.
2. Whisk the sauce.
In a medium bowl, whisk together the broth, heavy cream, garlic, oregano, thyme, and red pepper flakes until smooth.
3. Add to the slow cooker.
Place the chicken in the bottom of the slow cooker in a single layer as much as possible. Pour the cream mixture evenly over the top and scatter the sun dried tomatoes over the chicken.
4. Cook.
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reads 165 degrees F in the thickest part.
5. Finish the sauce.
During the last 30 minutes, stir in the butter and the Parmesan until they melt into the sauce. Taste and add salt if needed.
6. Garnish and serve.
Sprinkle with fresh basil or parsley and spoon the sauce over each piece of chicken.
How to Serve Creamy Sun Dried Tomato Chicken
The sauce is made for soaking up, so serve the chicken over rice, mashed potatoes, pasta, or with crusty bread. A simple green vegetable on the side balances the richness.
If you love slow cooker dinners, try our crock pot cheesy chicken and rice for another hands off meal. The creamy garlic Parmesan orzo is a good side for the sauce, and the air fryer asparagus cooks in minutes. For a different style of slow cooker chicken, see the crock pot BBQ pulled chicken.
How to Store and Reheat Creamy Sun Dried Tomato Chicken
Refrigerate leftovers within two hours after cooking is finished, and store them in shallow covered containers. Do not reheat leftovers in the slow cooker. Instead, warm them on the stovetop or in the microwave until steaming, and then keep them warm in a preheated slow cooker if you are serving a crowd.
Cream sauces can separate after freezing. If you freeze leftovers, use a sealed container and stir the sauce well as it reheats, adding a splash of broth if it looks thick.
Tips and Variations for Creamy Sun Dried Tomato Chicken
Check the chicken with a thermometer instead of guessing. The University of New Hampshire Extension includes a thermometer check for chicken breasts in its slow cooker chicken recipe, and Clemson Extension lists 165 degrees F for poultry cooked in a slow cooker.
Keep the lid closed as much as you can, since each peek lets out heat and adds cooking time. Fresh herbs can replace the dried ones, so adjust the amounts to taste.
Frequently Asked Questions About Creamy Sun Dried Tomato Chicken
Can I make creamy sun dried tomato chicken with frozen chicken?
Thaw the chicken first. Food safety guidance recommends defrosting meat and poultry before it goes into a slow cooker.
How do I thicken the sauce?
Stir in the Parmesan and butter near the end, then let the sauce sit uncovered for a few minutes. The cheese helps the sauce coat the chicken.
Can I use thighs in creamy sun dried tomato chicken?
Yes, though thighs may need a different cooking time. Check that they reach 165 degrees F before serving.
Is this the same as marry me chicken?
It has the same flavors of cream, Parmesan, herbs, and sun dried tomatoes, made easy in a crockpot.
Can I make creamy sun dried tomato chicken ahead of time?
Yes. Cook it, cool it quickly, and refrigerate it in a shallow container. Reheat on the stovetop until steaming hot.
Creamy Sun Dried Tomato Chicken in the Crockpot
Ingredients
Main Ingredients
- 1 ½ lb boneless, skinless chicken breasts 4 breasts
- 1 cup low sodium chicken broth
- 1 cup heavy cream half and half makes a thinner sauce
- ½ cup grated Parmesan cheese stirred in during the last 30 minutes
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes to taste
- ¼ cup chopped sun dried tomatoes
- 2 tbsp butter stirred in during the last 30 minutes
- salt and pepper to taste
- fresh basil or parsley for garnish
Instructions
Cooking
- Pat the chicken dry and season both sides with salt and pepper.
- Whisk the broth, heavy cream, garlic, oregano, thyme, and red pepper flakes in a bowl until smooth.
- Place the chicken in the slow cooker, pour the cream mixture over it, and scatter on the sun dried tomatoes.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reads 165 degrees F.
- During the last 30 minutes, stir in the butter and Parmesan until melted. Add salt if needed.
- Garnish with fresh basil or parsley and spoon the sauce over the chicken.
