Creamy Mozzarella Sun-Dried Tomato Chicken: 5-Ingredient Crockpot Dinner

This is the set-it-and-forget-it dinner that makes weeknights feel like a special occasion. Just three chicken breasts, a handful of pantry staples, and a slow cooker do all the work. The result is tender, juicy chicken in a rich, garlicky cream sauce studded with tangy sun-dried tomatoes and melted mozzarella. Serve it over garlic butter penne and you have a meal that tastes like it came from a cozy Italian trattoria—but with only five minutes of prep.

This crockpot chicken recipe is the definition of effortless cooking. You simply layer chicken breasts with sun-dried tomatoes, garlic, and a can of garlic cream soup, then top with mozzarella and garlic herb butter. Cook on low for a few hours, shred, and serve over pasta.

The slow cooker does all the heavy lifting, turning simple ingredients into a luxuriously creamy, flavor-packed dish. It's the kind of meal that feels indulgent but requires almost no hands-on time—ideal for busy weeknights or lazy weekends. The best part? You can dump everything in and forget it until dinner.

Ingredients

Why this recipe works

The slow cooker's gentle, moist heat breaks down the chicken breasts, making them fork-tender and juicy without drying out. Cooking on low for an extended period allows the flavors of the sun-dried tomatoes, garlic, and cream soup to meld and infuse into the meat.

The mozzarella melts into the sauce, creating a silky, stretchy texture that clings to every bite. Because the ingredients are layered without stirring, the chicken stays moist and the flavors remain distinct, then come together when you shred it.

Using condensed garlic cream soup is a clever shortcut that provides a rich, velvety base without needing to make a roux or reduce cream. The sun-dried tomatoes add a concentrated, tangy sweetness that balances the richness of the cheese and butter.

Garlic herb butter adds a final layer of savory depth. This method is foolproof—no sautéing, no browning, no stirring required. Just layer, cover, and let the slow cooker work its magic. The result is a dish that tastes far more complex than the effort it takes.

Notes and substitutions

Choose boneless, skinless chicken breasts that are similar in size so they cook evenly. If they are very thick, consider cutting them in half horizontally or pounding them gently. The sun-dried tomatoes should be julienned (thin strips) and drained from their oil.

You can use oil-packed or dry-packed rehydrated tomatoes—just make sure they are soft. The garlic cream soup is a canned condensed soup; if you can't find it, substitute cream of chicken soup and add extra minced garlic.

Whole-milk mozzarella melts better and gives a richer sauce than part-skim. Shred it yourself from a block for the best texture. Garlic herb butter is usually found in the dairy section; if unavailable, mix softened butter with minced garlic and dried Italian herbs. You can use any short pasta shape for serving—penne, fusilli, or rigatoni all work well. For a lower-carb option, serve over cauliflower rice or steamed vegetables.

• garlic cream soup: 1 can (10.5 oz) condensed cream of chicken soup plus 2 extra cloves minced garlic
• garlic herb butter: 2 tbsp regular butter mixed with 1/2 tsp dried Italian seasoning and 1/4 tsp garlic powder
• sun-dried tomatoes in oil: 1/2 cup rehydrated sun-dried tomatoes (soak in hot water 10 minutes, drain)
• shredded whole-milk mozzarella: shredded provolone or fontina cheese

Equipment

• Slow cooker (Crockpot)
• Measuring cups and spoons
• Cutting board
• Chef's knife
• Large pot for pasta
• Colander
• Serving spoon