Name: Crockpot Chicken with Sun-Dried Tomato Sauce Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Italian-American
Ingredients: 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; Cooked angel hair pasta or cooked and shredded spaghetti squash; Fresh basil leaves; Additional Parmesan cheese

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.

The image shows a white speckled plate with a base layer of bright yellow, shredded spaghetti squash arranged in a loose mound. On top of the squash, there is a thick, creamy orange sauce with visible bits of red sun-dried tomatoes and black pepper. Shredded white cheese is sprinkled over the sauce and squash, along with fresh green basil leaves placed on top, adding a pop of green color. The plate is set on a white marbled surface with a gold fork and knife partially in view, and a striped cloth nearby. 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 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.

Flat lay of four boneless, skinless chicken breasts with smooth, pale pink skin; a small white bowl of golden olive oil; a small white bowl of low-sodium chicken broth with a translucent, light yellow color; a small white bowl of white cornstarch powder; four whole garlic cloves with papery white skins; a small pile of mixed dried Italian herbs with green and brown leaves; a small heap of bright red paprika powder; a small heap of pale beige onion powder; a small heap of fine white salt crystals; a small heap of coarse black peppercorns; a small white bowl filled with chopped, deep red sun-dried tomatoes; a small white bowl of thick, creamy white heavy cream; a small white bowl of finely grated pale yellow Parmesan cheese; a simple nest of cooked angel hair pasta with a glossy, pale yellow appearance; a few fresh basil leaves in vibrant green, slightly shiny and textured— all ingredients symmetrically arranged 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 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.

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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 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

The image shows a white plate with two main layers: a base of soft yellow spaghetti squash strands on the left side and on the right side chunks of white chicken covered in a creamy, light beige sauce with small pieces of red sun-dried tomatoes mixed in. The sauce has a smooth, slightly thick texture that coats the chicken and has small green basil leaves placed on top as garnish. On the right, a gold fork holds a bite-sized piece of chicken coated in the same creamy sauce. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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

Chicken with Sun-Dried Tomato - Serving Suggestion

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:

Can I use frozen chicken breasts for this recipe?

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.

What if I don’t have sun-dried tomatoes?

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.

Can I make this recipe in an Instant Pot?

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.

How do I prevent the sauce from being too thick or too thin?

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.