There’s something wonderfully cozy about slow-cooked meals that just melt in your mouth, and this Crockpot Sun-Dried Tomato Chicken Recipe is exactly that. It’s creamy, packed with flavor, and perfect for days when you want dinner to practically make itself while you relax.

The dish is served on a round white plate with a beige rim, sitting on a white marbled surface. The base layer is a nest of bright yellow, thin spaghetti-like strands of spaghetti squash, with a light, slightly wet texture. On top of the squash is a creamy light orange sauce mixed with small pieces of red sun-dried tomatoes, giving it a soft and slightly chunky look. The sauce layer is sprinkled with shredded white Parmesan cheese, some melting slightly into the sauce, and fresh green basil leaves placed on top add a pop of color. The dish is gently dusted with cracked black pepper, adding texture and contrast. Nearby, there is a set of golden forks resting on a striped cloth, and bits of greenery scattered around. 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 Sun-Dried Tomato Chicken Recipe
Top Tip
How to Serve Crockpot Sun-Dried Tomato Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crockpot Sun-Dried Tomato Chicken Recipe

Why You'll Love This Recipe

I first tried this Crockpot Sun-Dried Tomato Chicken Recipe on a chilly weekend, and it instantly became a go-to. The balance between the creamy sauce and the punchy sun-dried tomatoes is irresistibly good, plus it’s super forgiving and hands-off.

Effortless cooking: Just sear the chicken, throw everything in the crockpot, and let it work its magic.
Rich, creamy sauce: Heavy cream and Parmesan blend perfectly with sun-dried tomatoes for comforting, Italian-inspired flavors.
Meal versatility: It pairs beautifully with pasta, spaghetti squash, or a simple green salad.
Speedy prep: You can have this ready to cook in about 15 minutes, which is a lifesaver on busy days.

Ingredients & Why They Work

This recipe’s ingredients are straightforward yet pack a punch when combined. Each element plays a key role—from tender chicken breasts to the flavor-packed sun-dried tomatoes and that luscious Parmesan cream sauce. Picking quality ingredients, especially real Parmesan and good olive oil, makes a big difference here.

Flat lay of four whole boneless, skinless chicken breasts with smooth pale skin, a small pile of bright red chopped sun-dried tomatoes, four whole brown garlic cloves, a handful of fresh green basil leaves, a neat mound of grated pale yellow Parmesan cheese on a white ceramic plate, a small white ceramic bowl of olive oil with a golden sheen, a small white ceramic bowl of creamy heavy cream, a small white ceramic bowl of light beige chicken broth, a small white ceramic bowl of fine white cornstarch powder, a small white ceramic bowl of Italian seasoning herbs in green and brown, a small white ceramic bowl of paprika powder in vibrant red, a small white ceramic bowl of onion powder in pale off-white, a small white ceramic bowl of fine white salt, a small white ceramic bowl of ground black pepper, a small bundle of cooked angel hair pasta with a glossy texture on a simple white ceramic plate placed 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 for quick cooking and even flavor absorption.
Sun-dried tomatoes: These little nuggets add a delightful tang and chewiness that makes the sauce special.
Heavy cream: Creates that dreamy, silky texture everyone loves.
Parmesan cheese: Adds sharp, nutty oomph that lifts the sauce to the next level.
Italian seasoning: Brings in traditional herb notes like oregano and basil without extra fuss.
Garlic: Fresh minced garlic punches up the savoriness.
Chicken broth: Forms the base for the slow cooker sauce, enriched with cornstarch for thickness.
Cornstarch: Ensures the sauce isn’t runny by providing the perfect silky consistency.
Paprika & onion powder: Adds subtle warmth and depth behind the scenes.
Olive oil: Used for searing the chicken, locking in juices and flavor.
Salt and pepper: Essential for seasoning throughout so nothing tastes flat.

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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 best things about this Crockpot Sun-Dried Tomato Chicken Recipe is how easy it is to tweak to your taste or diet. I often swap in different herbs or cream substitutes to keep it fresh without losing the soul of the dish.

Variation: I like to add a pinch of red pepper flakes when I want a little heat — it wakes up the flavors beautifully without being overpowering.
Make it dairy-free: You can substitute coconut cream or cashew cream in place of heavy cream and use nutritional yeast instead of Parmesan for a dairy-free version.
Extra veggies: Toss in some chopped spinach or mushrooms towards the end of cooking for a veggie boost.
Protein swap: This recipe works great with chicken thighs if you prefer a juicier cut that stays tender in the crockpot.

Step-by-Step: How I Make Crockpot Sun-Dried Tomato Chicken Recipe

A white plate holds a creamy dish made of several chunks of chicken covered in a thick, light beige sauce with small bits of red sun-dried tomatoes mixed in. The sauce looks smooth and slightly grainy, covering the chicken fully. To one side, there is a small pile of yellow shredded spaghetti squash, adding color contrast. Small bright green basil leaves are scattered on top, adding a fresh touch. A gold fork holds a bite-sized piece of the creamy chicken, bringing it forward in the image. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken Just Right

Start by heating a large skillet over medium-high heat and misting it with cooking spray before adding olive oil. When the oil shimmers, carefully place your chicken breasts in the pan and sear them for 2-3 minutes on each side until they’re golden brown. You don’t want to cook them fully here—just enough for that beautiful crust that seals in juices. Trust me, this little step makes a noticeable difference in flavor and texture.

Step 2: Mix the Sauce Base in the Crockpot

While the chicken is browning, whisk together the chicken broth and cornstarch directly in your crockpot. Make sure to stir it well so you won’t end up with lumps later. Then add the minced garlic, Italian seasoning, paprika, onion powder, salt, and pepper, giving everything a good mix. This step builds a flavorful base that the chicken will cook in, soaking up all those lovely herbs and spices.

Step 3: Slow Cook to Perfection

Place the seared chicken breasts into the crockpot, turning them once so they get coated nicely with the sauce base. Sprinkle the chopped sun-dried tomatoes evenly over the chicken — these will impart their rich, tangy flavor as they cook. Cover and set your crockpot to low for 3-4 hours, or until the chicken is tender and cooked through. Patience here is key; this gentle cooking keeps the meat juicy and the sauce rich.

Step 4: Finish with Cream and Parmesan

Once the chicken is done, carefully transfer the pieces to a plate. Stir heavy cream and grated Parmesan into the sauce still in the slow cooker, mixing until smooth and creamy. Then return the chicken to the crockpot and gently turn a few times to coat each breast thoroughly in the luscious sauce. That finish takes this recipe from a simple slow cooker meal to something quite special.

Top Tip

I’ve made this recipe dozens of times, and a few small tricks make all the difference between "just good" and truly memorable. When prepping, make sure not to skip searing the chicken—it creates texture and flavor you won’t get from just slow cooking.

Don’t overcook: Keep an eye on the time depending on your crockpot’s heat—chicken that cooks too long can dry out even in sauce.
Quality tomatoes: I always buy sun-dried tomatoes packed in oil whenever I can; they add the best texture and richness.
Thicken perfectly: Whisk your cornstarch slurry smoothly before adding to avoid any clumps in the sauce.
Fresh garlic: Use fresh minced instead of jarred to get that punchy, bright garlic flavor.

How to Serve Crockpot Sun-Dried Tomato Chicken Recipe

Sun-Dried Tomato Chicken - Serving Suggestion

Garnishes

I love topping mine with fresh basil leaves whenever I have them around — they add a fragrant, fresh pop that balances the creamy sauce. A sprinkle of extra Parmesan cheese on top never goes amiss for an extra cheesy hit.

Side Dishes

This chicken is wonderful served over hot angel hair pasta, which soaks up the sauce perfectly. For a lighter option, I often serve it with shredded spaghetti squash or a crisp green salad. Roasted vegetables also make a tasty companion, especially garlic-roasted broccoli or asparagus.

Creative Ways to Present

For a special dinner, I’ve layered this chicken over a bed of creamy polenta and garnished with microgreens for an elegant look. It also makes a fantastic filling for a warm sandwich or served alongside crusty garlic bread for a cozy, comforting meal that feels extra indulgent.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftovers tightly covered in the fridge for up to 3 days. The sauce thickens as it chills, so I give it a gentle stir and add a splash of broth or cream when reheating to bring back that silky texture.

Freezing

This recipe freezes well in portions—just avoid freezing the cream and Parmesan mixed in. Freeze the chicken with the broth-base sauce, then stir in cream and cheese after thawing and reheating for fresh flavor.

Reheating

I reheat gently on the stove over low heat, adding a little extra cream or broth if the sauce seems too thick. Microwaving works too, but watch it closely to avoid overcooking the chicken and curdling the sauce.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Crockpot Sun-Dried Tomato Chicken Recipe?

Absolutely! Chicken thighs are juicier and hold up well in slow cooker recipes. Just be sure to adjust the cooking time slightly if needed, as thighs may take a bit longer to cook through than breasts.

What’s the best way to prevent the sauce from being watery?

Make sure to whisk the cornstarch into the chicken broth thoroughly before adding the other ingredients. Also, finish the dish by adding heavy cream and Parmesan after the chicken has finished cooking to thicken the sauce nicely without it being runny.

Can I prepare this Crockpot Sun-Dried Tomato Chicken Recipe ahead of time?

You can prep all the ingredients in advance and store them in the fridge separately. The day of cooking, just sear the chicken and add everything to the crockpot. Leftovers store well for a few days, and the sauce stays flavorful after reheating.

What should I serve with this Crockpot Sun-Dried Tomato Chicken Recipe?

This dish pairs wonderfully with angel hair pasta, spaghetti squash, or a fresh green salad. Roasted vegetables like asparagus or broccoli are also great for adding texture and color to your plate.

Final Thoughts

This Crockpot Sun-Dried Tomato Chicken Recipe quickly became a comforting favorite for me—there’s something so satisfying about a dish that’s both simple and packed with rich, warming flavors. I’d definitely recommend giving it a try on your next busy evening; it’s the kind of meal that feels like a hug on a plate and never disappoints.