Creamy Cheddar Sun-Dried Tomato Chicken: 5-Ingredient Crockpot Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality condensed cream of chicken soup that includes roasted garlic. If you can't find it, use regular cream of chicken soup and add an extra clove of minced garlic.

The sun-dried tomatoes packed in oil are more flavorful than dry ones; just be sure to drain them well to keep the sauce from becoming oily.

To make the sauce even richer, stir in a splash of heavy cream or a spoonful of cream cheese during the last 30 minutes of cooking. For a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce.

If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 15 minutes.

Variations

• Add Spinach: Stir in 2 cups of fresh baby spinach during the last 15 minutes of cooking, allowing it to wilt into the sauce. This adds color and a mild, earthy flavor.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the garlic for a gentle kick. Or stir in a few dashes of hot sauce before serving.
• Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the breasts. They are even more tender and forgiving, and the dish will be extra juicy.
• Creamy Mushroom Version: Swap the cream of chicken soup for cream of mushroom soup and add 1 cup of sliced cremini mushrooms with the tomatoes. The mushrooms add an earthy depth.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or milk if needed to restore the creamy texture.

Freezer

Freeze in an airtight container for up to 3 months.

Reheat

Reheat individual portions in the microwave for 2-3 minutes, stirring halfway.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; when reheating, add a splash of chicken broth or milk to loosen it. Reheat gently in the microwave or on the stovetop until hot and bubbly.

You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

If starting from cold, add about 30 minutes to the cooking time. You can also cook the dish fully, then cool and refrigerate for up to 3 days before reheating.

Serving ideas

Serve the creamy chicken over steamed white rice, as shown, or with buttered egg noodles, mashed potatoes, or crusty bread to soak up the sauce.

A simple green salad with a tangy vinaigrette would balance the richness. For a low-carb option, serve it over cauliflower rice or alongside roasted vegetables.

This dish is hearty enough to stand alone, but it also pairs well with a side of steamed broccoli or green beans. For a more complete meal, add a side of crusty garlic bread. Leftovers are excellent tucked into a warm tortilla or served over a baked potato.

Frequently asked questions

Recipe card

Creamy Cheddar Sun-Dried Tomato Chicken: 5-Ingredient Crockpot

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 3 cloves garlic, minced
• 1 can (10.5 oz) condensed roasted garlic cream of chicken soup
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp butter, cut into small pieces
• Cooked white rice, for serving

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the julienned sun-dried tomatoes and minced garlic over the chicken. Spoon the condensed roasted garlic cream of chicken soup over the top, spreading it gently to cover the chicken as much as possible.
2. Sprinkle the shredded sharp cheddar cheese evenly over the soup layer. Dot the top with the small pieces of butter. Do not stir.
3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through and tender enough to shred easily with a fork.
4. Remove the chicken breasts to a cutting board and let them rest for a few minutes. Using two forks, shred the chicken into bite-size pieces. Return the shredded chicken to the slow cooker and stir it into the sauce until well coated.
5. Let the shredded chicken simmer in the sauce, uncovered, for 10 to 15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
6. Spoon the creamy chicken mixture over warm cooked white rice on serving plates. Serve immediately.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

42 g

Carbohydrates

12 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.