If you’re looking for a delicious, hands-off dinner that feels like a special treat, you’re going to adore this Crockpot Sun-Dried Tomato Chicken Recipe. I absolutely love how creamy, savory, and tender the chicken turns out, plus the subtle tang from the sun-dried tomatoes adds just the right amount of zing. Trust me, once you try this, it’ll become a go-to for busy weeknights or weekend dinners when you want something comforting without fuss.
Why You’ll Love This Recipe
- Effortless Flavor: The crockpot does the heavy lifting, infusing the chicken with rich, creamy goodness while you focus on other things.
- Tender & Juicy Chicken: Searing the chicken first locks in moisture, so it stays juicy even after hours cooking low and slow.
- Comfort Food with a Twist: Sun-dried tomatoes and Parmesan transform classic creamy chicken into something elevated and exciting.
- Family Favorite: My family absolutely goes crazy for this recipe, and I bet yours will too!
Ingredients You’ll Need
The beauty of this Crockpot Sun-Dried Tomato Chicken Recipe lies in its simple, wholesome ingredients that come together beautifully. When shopping, look for quality sun-dried tomatoes (I prefer the jarred kind packed in oil for extra richness), fresh garlic, and real Parmesan – they really elevate the dish.
- Cooking spray: Keeps your skillet and slow cooker non-stick without extra calories.
- Olive oil: Adds flavor and helps you sear the chicken to perfection.
- Boneless, skinless chicken breasts: Tender and lean, but you could swap for thighs if you want extra juiciness.
- Low-sodium chicken broth: Acts as the base of your sauce, so opting for low-sodium lets you control the saltiness.
- Cornstarch: The secret weapon for thickening the sauce later on, making it luxuriously creamy.
- Garlic cloves: Fresh garlic always wins for that punch of aroma and flavor.
- Italian seasoning: Brings a lovely medley of herbs that pairs beautifully with the sun-dried tomatoes.
- Paprika: Adds a subtle smoky warmth that rounds out the flavors.
- Onion powder: Gives a gentle sweetness without the need for fresh onions.
- Salt and black pepper: Essential seasonings to balance all the flavors.
- Sun-dried tomatoes: I recommend chopping them finely so they blend into the sauce better.
- Heavy cream: For that rich, indulgent texture everyone will love.
- Parmesan cheese: Adds umami depth and helps thicken the sauce as it melts.
- Optional sides: Angel hair pasta or spaghetti squash are perfect for soaking up all that sauce, plus fresh basil and extra Parmesan for garnish.
Variations
I love making recipes my own, and this Crockpot Sun-Dried Tomato Chicken Recipe is no exception. Feel free to tweak it based on what you have or your dietary preferences—you’ll enjoy how flexible it is!
- Use Chicken Thighs: I sometimes swap in boneless skinless chicken thighs for even juicier results and a slightly deeper flavor.
- Dairy-Free Option: Replace heavy cream with a plant-based whipping cream like from Califia Farms or Silk if you want a dairy-free twist.
- Add Veggies: Try stirring in some baby spinach or mushrooms in the last hour of cooking for extra nutrition and flavor.
- Spice It Up: A pinch of red pepper flakes adds a nice little kick if you like some heat.
How to Make Crockpot Sun-Dried Tomato Chicken Recipe
Step 1: Sear the Chicken for Juicy Results
Heat a large skillet over medium-high heat and spray it with cooking spray. Add olive oil and wait until it shimmers—this usually takes a couple of minutes. Place your chicken breasts in the pan and cook for 2-3 minutes per side until lightly browned. Don’t worry about cooking them through; you just want a nice sear. This step seals in the juices, which helps keep the chicken moist after slow cooking.
Step 2: Prepare the Sauce Base
In your slow cooker, whisk together the chicken broth and cornstarch really well so there are no lumps. Then add the minced garlic, Italian seasoning, paprika, onion powder, salt, and pepper to the mix. Give everything a good stir to combine those flavors before adding the chicken. This slurry will thicken nicely as it cooks.
Step 3: Layer and Cook Low and Slow
Place the seared chicken breasts in the crockpot and turn them once so they get coated evenly with the broth and spice mixture. Scatter the chopped sun-dried tomatoes over the top. Cover and cook on low for 3-4 hours, or until the chicken is cooked through and juicy. This timeline worked perfectly in my experience—long enough for flavors to meld, but the chicken stays tender, not dry.
Step 4: Make It Creamy and Serve
Carefully remove the chicken breasts onto a plate. To the crockpot liquid, stir in the heavy cream and Parmesan cheese until smooth and well combined. Return the chicken to the crockpot and turn it several times to coat the pieces with that luscious sauce. This step really transforms the dish into something luxuriously rich without being overpowering.
Serve the chicken over angel hair pasta or spaghetti squash, ladling plenty of sauce on top. I love finishing with a sprinkle of fresh basil and extra Parmesan for that fresh pop and cheesy goodness—trust me, your family and guests will notice!
Pro Tips for Making Crockpot Sun-Dried Tomato Chicken Recipe
- Don’t Skip Searing: It takes just a few minutes but makes a huge difference in keeping the chicken moist and adds great flavor depth.
- Mix the Cornstarch Well: Whisking to dissolve cornstarch ensures you won’t end up with clumps or a lumpy sauce later.
- Adjust Cooking Time Based on Thickness: Thicker chicken breasts might need closer to 4 hours; thinner ones less—check for doneness with a meat thermometer (165°F).
- Add Cream and Cheese Last: Putting these in near the end keeps their texture luscious and prevents them from breaking down too much during long cooking.
How to Serve Crockpot Sun-Dried Tomato Chicken Recipe
Garnishes
I always finish this chicken with fresh basil leaves—there’s something about that bright herbal note that cuts through the creamy sauce perfectly. If you want to impress guests or just love cheese (like me!), adding a sprinkle of extra Parmesan right before serving brings everything to the next level.
Side Dishes
Angel hair pasta is my default choice because it soaks up the sauce and cooking juices effortlessly. If you’re aiming for a lighter or low-carb option, cooked shredded spaghetti squash is a wonderful alternative paired beautifully with the creamy sauce. I’ve also served this alongside roasted asparagus or a simple green salad to round out the meal.
Creative Ways to Present
The last time I made this for a small dinner party, I plated the chicken over a nest of pasta twirled with fresh spinach and garnished each plate with a crispy Parmesan crisp. It felt restaurant-worthy but was so easy to throw together. For casual family dinners, serving it straight from the crockpot keeps things relaxed and homey.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers to airtight containers and store them in the fridge for up to 3 days. The sauce thickens as it chills, so just a quick reheat gently loosens it back up. My family loves having this ready-made for quick lunches or easy second meals.
Freezing
This recipe freezes quite well. I recommend freezing the chicken and sauce separately from any sides like pasta. When reheating, thaw in the fridge overnight and warm gently on the stove or in the microwave to keep the cream from curdling.
Reheating
To reheat, stove top is best in my experience—just warm gently over low heat, stirring occasionally so the sauce stays silky. Avoid boiling to keep the cream from breaking. If you’re short on time, the microwave works too, but cover the dish and heat in short bursts, stirring in between.
FAQs
-
Can I use chicken thighs instead of breasts in this Crockpot Sun-Dried Tomato Chicken Recipe?
Absolutely! Chicken thighs are actually a great swap because they’re more forgiving during slow cooking and tend to stay juicier and more flavorful. Just keep in mind they might need a little more cooking time—around 4 to 5 hours on low. I often prefer thighs for a richer tasting dish.
-
Do I have to sear the chicken before adding it to the crockpot?
While you technically can skip searing, I highly recommend it! Searing seals in juices and adds a delicious caramelized flavor your crockpot can’t achieve on its own. It only takes a few minutes and makes a noticeable difference in tenderness and overall taste.
-
What can I serve with this recipe for a complete meal?
I love serving this crockpot chicken over angel hair pasta or spaghetti squash to soak up that amazing sauce. For veggies, a simple green salad, roasted asparagus, or sautéed green beans are excellent complements. This combo keeps the meal balanced but still indulgent.
-
Is it possible to make this recipe dairy-free?
Yes! To keep it creamy without dairy, substitute the heavy cream with a plant-based whipping cream like those from Silk or Califia Farms. Nutritional yeast can replace Parmesan for that cheesy depth, although the flavor will be slightly different. I’ve tried this for guests with dietary needs, and it works beautifully.
-
How do I thicken the sauce if it seems too thin after cooking?
If your sauce is thinner than you like, whisk a little extra cornstarch with water to make a slurry and stir it into the crockpot on high heat for 10-15 minutes. This will thicken it nicely without changing the flavor. Just be sure to add cornstarch slowly to avoid lumps.
Final Thoughts
This Crockpot Sun-Dried Tomato Chicken Recipe quickly became one of my absolute favorites because it feels fancy but is so easy to make. I’ve appreciated having a comforting, creamy, family-pleasing meal waiting for me after a long day without standing over the stove. If you want a recipe that’s both effortless and impressive, give this one a try—you’ll likely want to make it again and again, just like 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
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
Crockpot Marry Me Chicken is a creamy, flavorful slow-cooked chicken dish featuring tender chicken breasts simmered in a savory sauce made with garlic, Italian seasoning, sun-dried tomatoes, heavy cream, and Parmesan cheese. Perfectly paired with pasta or spaghetti squash, this effortless recipe delivers restaurant-quality comfort food with minimal prep and slow cooker convenience.
Ingredients
Chicken and Meat
- 4 boneless, skinless chicken breasts (about 1 ¼ lbs)
Oils and Spray
- Cooking spray
- 2 teaspoons olive oil
Liquids
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream
Thickening Agent
- 3 tablespoons cornstarch
Seasonings and Herbs
- 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
Additional Flavorings
- ½ cup sun-dried tomatoes (drained if packed in oil), chopped
- 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: Place a large skillet over medium-high heat and heat it until hot. Mist with cooking spray and add the olive oil. When the oil shimmers, add the chicken breasts and cook for 2-3 minutes on each side just until browned. Avoid cooking them completely through; the goal is to sear the outside for flavor.
- Prepare the Slow Cooker Base: While the chicken is browning, combine the chicken broth and cornstarch in the slow cooker’s base. Whisk thoroughly until the cornstarch is fully dissolved and no lumps remain.
- Add Seasonings to Broth: Stir in the minced garlic, Italian seasoning, paprika, onion powder, salt, and black pepper to the broth mixture. Whisk again to evenly distribute the spices.
- Transfer Chicken to Slow Cooker: Place the seared chicken breasts into the slow cooker, turning them once so they are coated with the seasoned broth.
- Add Sun-Dried Tomatoes: Sprinkle the chopped sun-dried tomatoes evenly over the chicken breasts in the slow cooker.
- Slow Cook the Chicken: Cover the slow cooker with its lid and cook on the low setting for 3 to 4 hours or until the chicken breasts are cooked through and tender.
- Finish the Sauce: Remove the chicken breasts onto a serving plate. To the liquid remaining in the slow cooker, add the heavy cream and grated Parmesan cheese. Stir well to combine into a creamy sauce.
- Coat Chicken with Sauce: Return the chicken breasts to the slow cooker, turning them several times to ensure they are thoroughly coated in the creamy sauce.
- Serve and Garnish: Serve the chicken topped with sauce. Optionally, garnish with fresh basil leaves and additional Parmesan cheese. Enjoy over hot cooked angel hair pasta or shredded spaghetti squash for a complete meal.
- Leave a Review: Please take a moment to leave a review and rating. Your feedback supports our recipe development and allows us to continue providing high-quality free content.
Notes
- Substitute 6-8 boneless skinless chicken thighs for chicken breasts if preferred.
- Swap heavy cream with half-and-half for a lighter option, or use plant-based vegan whipping cream (such as Califia Farms, Silk, or Country Crock) for a dairy-free alternative.
- Ensure sun-dried tomatoes are well-drained if packed in oil to avoid excess grease.
- Serve with angel hair pasta or shredded spaghetti squash for a gluten-free option.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
