There’s something about creamy, comforting dishes that just hit the spot, especially when made effortlessly in a slow cooker. This Crockpot Chicken with Sun-Dried Tomato Sauce Recipe brings juicy chicken breasts bathed in a luscious, tangy sauce that's bursting with flavor—it’s truly one of my favorites to make on busy days.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Crockpot Chicken with Sun-Dried Tomato Sauce Recipe
- Top Tip
- How to Serve Crockpot Chicken with Sun-Dried Tomato Sauce Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Crockpot Chicken with Sun-Dried Tomato Sauce Recipe
Why You'll Love This Recipe
This Crockpot Chicken with Sun-Dried Tomato Sauce Recipe has quickly become a staple in my kitchen because it’s the perfect balance of easy and elegant. It almost feels like a special occasion meal, but takes barely any hands-on time.
- Simplicity: You just prep, sear a little, and let the crockpot do all the work while you’re free to do other things.
- Rich flavor: The sun-dried tomatoes and creamy Parmesan sauce create layers of irresistible taste that keep everyone asking for seconds.
- Versatility: It pairs beautifully with pasta, but also works great on a bed of spaghetti squash or even rice for a lighter option.
- Make-ahead friendly: It reheats perfectly, so you can enjoy leftovers without sacrificing flavor or texture.
Ingredients & Why They Work
Every ingredient in this Crockpot Chicken with Sun-Dried Tomato Sauce Recipe plays a special role. The sun-dried tomatoes bring a deep, tangy sweetness, while the cream and Parmesan create a silky sauce that hugs the chicken perfectly. Here’s a quick look at why I choose each item.
- Chicken breasts: Boneless and skinless keep things simple and quick to cook, plus they soak up the sauce beautifully.
- Olive oil: Adds just enough richness to get a good sear on the chicken before slow cooking.
- Chicken broth: This is the base of the slow cooker sauce—low sodium lets you control the saltiness better.
- Cornstarch: Mixed with broth to thicken the sauce gently without lumps.
- Garlic: Fresh minced garlic offers that punch of savory aroma and flavor you want in every bite.
- Italian seasoning: A blend of herbs that gives the sauce a warm, familiar Mediterranean vibe.
- Paprika and onion powder: These add subtle earthiness and depth to round out the seasoning.
- Sun-dried tomatoes: Their concentrated sweetness contrasts beautifully with the creamy sauce.
- Heavy cream: Makes the sauce decadently smooth and luscious.
- Parmesan cheese: A nutty, salty finish that brings it all together.
Make It Your Way
One of the things I love most about this Crockpot Chicken with Sun-Dried Tomato Sauce Recipe is how easy it is to tweak. Whether you want to lighten it up or amp up the flavor, it adapts well to your tastes and pantry.
- Variation: I sometimes swap heavy cream for half-and-half to reduce fat, and it still turns out creamy and delicious—just a bit lighter.
- Spicier twist: Adding a pinch of red pepper flakes to the sauce brings a nice gentle heat that wakes up the dish.
- Herbs upgrade: Fresh thyme or rosemary tossed in with the Italian seasoning adds a lovely fresh herbal note.
- Vegan adaptation: For a plant-based tweak, use tofu or tempeh with coconut cream and nutritional yeast instead of dairy.
Step-by-Step: How I Make Crockpot Chicken with Sun-Dried Tomato Sauce Recipe
Step 1: Sear the chicken for flavor
The secret to starting this dish right is a quick sear. I heat a skillet over medium-high and add some olive oil and a spritz of cooking spray. When the oil shimmers, I brown the chicken breasts just for 2–3 minutes per side. This step adds a lovely depth of flavor and texture to the chicken that slow cooking alone wouldn’t deliver. Don’t worry about cooking them through here — we’ll finish in the crockpot.
Step 2: Whisk up the sauce base in the crockpot
While the chicken’s getting its golden crust, I combine low-sodium chicken broth and cornstarch in the slow cooker pot, whisking really well to avoid lumps. Then I stir in freshly minced garlic, Italian seasoning, paprika, onion powder, salt, and pepper. This flavorful mixture is what the chicken will slowly cook in and soak up all day.
Step 3: Slow cook and finalize the sauce
I nestle the seared chicken breasts into the crockpot, coat them gently with the sauce, and sprinkle chopped sun-dried tomatoes on top. Cover and cook on low for 3-4 hours until the chicken is tender and cooked through. Once done, I carefully transfer the chicken out, then stir in heavy cream and Parmesan cheese into the sauce until silky and smooth. Returning the chicken to the pot lets it soak up all that creamy goodness.
Top Tip
Having made this recipe countless times, I’ve picked up a few simple tips that make all the difference. These will help you get restaurant-level results without extra fuss.
- Don’t skip the sear: Even a brief browning adds incredible flavor and texture that’s worth the extra few minutes.
- Whisk the cornstarch slurry well: I always take time to whisk broth and cornstarch together thoroughly to avoid any lumps in the sauce later.
- Add sun-dried tomatoes last: Putting them on top before cooking helps them keep their distinct bite and flavor without dissolving completely.
- Use fresh garlic when possible: The fresh garlic taste really shines here, so fresh minced is best over powders or jarred minced garlic.
How to Serve Crockpot Chicken with Sun-Dried Tomato Sauce Recipe
Garnishes
I love topping this dish with fresh basil leaves and a little extra Parmesan cheese. The basil adds a beautiful herbal brightness that cuts through the richness, and the extra cheese makes it feel truly indulgent.
Side Dishes
Serving the chicken over hot angel hair pasta is my go-to—those delicate strands soak up the creamy sauce like a dream. Sometimes, I swap the pasta for cooked and shredded spaghetti squash to keep things lighter without losing any of that comforting feel.
Creative Ways to Present
For a special occasion, I’ve layered the chicken and sauce over roasted polenta rounds and garnished with fresh basil and a drizzle of good olive oil. It elevates the dish visually and flavor-wise, making your Crockpot Chicken with Sun-Dried Tomato Sauce Recipe feel like a restaurant-quality experience at home.
Make Ahead and Storage
Storing Leftovers
I transfer any leftovers into airtight containers and store them in the fridge. The sauce thickens as it cools, so I usually add a splash of milk or broth when reheating to loosen it up. It tastes just as delicious the next day.
Freezing
This recipe freezes beautifully. I portion the chicken and sauce into freezer-safe containers, leaving some headspace. When thawed and reheated gently, the flavors remain intact and the texture stays tender—perfect for a future easy meal.
Reheating
I reheat leftovers slowly on the stovetop over low heat, stirring occasionally. Sometimes, I add a little extra cream or broth to refresh the sauce’s creaminess, ensuring it’s just as satisfying as when it was fresh.
Frequently Asked Questions:
Yes! Just make sure to adjust the slow cooker time accordingly—frozen chicken may take 4 to 5 hours on low instead of 3 to 4. Always check that the internal temperature reaches 165°F for safety.
Sun-dried tomatoes provide a unique zing, but if you don’t have any, you can substitute with chopped roasted red peppers or slow-roasted tomatoes. The sauce will be a bit different but still delicious.
Absolutely! Use the sauté function to brown the chicken, then add the remaining ingredients and pressure cook on high for about 10 minutes. Don’t forget to do a natural release for the best texture in the sauce and chicken.
The key is balancing the cornstarch and liquid. Whisking the cornstarch thoroughly into the broth avoids lumps, and adding the cream at the end helps control the sauce’s richness and thickness. If it’s too thick, thin with a splash of broth or milk; if too thin, cook on high uncovered for 10-15 minutes to reduce.
Final Thoughts
This Crockpot Chicken with Sun-Dried Tomato Sauce Recipe really feels like my go-to “throw it in and relax” dinner with a gourmet twist. I promise, once you try it, you'll love how luxurious and flavorful it is—and how easy it makes your evenings. Give it a shot; I’d bet it’ll become a favorite in your kitchen too.
Print
Crockpot Chicken with Sun-Dried Tomato Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Low Salt
Description
Crockpot Marry Me Chicken is a delicious and easy-to-make dish featuring tender chicken breasts cooked slowly in a creamy, sun-dried tomato-infused sauce with Italian seasonings. This hearty recipe is perfect for a comforting weeknight dinner and can be served over pasta or spaghetti squash for a satisfying meal.
Ingredients
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, chopped (drain if packed in oil)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Optional for Serving
- Cooked angel hair pasta or cooked and shredded spaghetti squash
- Fresh basil leaves
- Additional Parmesan cheese
Instructions
- Prepare skillet and sear chicken: Place a large skillet over medium-high heat. When hot, mist the pan with cooking spray and add olive oil. When the oil shimmers, sear the chicken breasts for 3 minutes, browning the outside without cooking through.
- Make cornstarch slurry: While chicken is browning, whisk together the chicken broth and cornstarch in the bottom of the slow cooker until smooth.
- Add seasonings: Stir in the minced garlic, Italian seasoning, paprika, onion powder, salt, and black pepper to the broth mixture and whisk again to combine.
- Add chicken to slow cooker: Place the seared chicken breasts into the slow cooker, turning once to coat them with the broth mixture.
- Add sun-dried tomatoes: Sprinkle chopped sun-dried tomatoes over the chicken breasts evenly.
- Cook slow cooker: Cover and cook on low for 4 hours until the chicken is cooked through and tender.
- Finish sauce: Remove chicken breasts onto a plate. Stir heavy cream and Parmesan cheese into the slow cooker liquid until well incorporated.
- Coat chicken with sauce: Return chicken to the slow cooker and turn pieces several times to coat them in the creamy sauce.
- Serve: Serve chicken topped with sauce and garnish with fresh basil and additional Parmesan cheese if desired. Pair with angel hair pasta or spaghetti squash for a complete meal.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a dairy-free alternative.
- If sun-dried tomatoes are packed in oil, be sure to drain them to avoid excess oil in the sauce.
- To save time, you can sear the chicken the night before and refrigerate it before slow cooking.
- Leftover chicken is great for sandwiches or salads the next day.
- Use fresh garlic instead of minced garlic for a stronger flavor.
- Adjust seasoning to taste before serving, adding more salt or pepper if needed.
Nutrition
- Serving Size: ¼ of the chicken and sauce
- Calories: 346 kcal
- Sugar: 1 g
- Sodium: 745 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 135 mg
Leave a Reply