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

Tips for success

For the best flavor, use high-quality sun-dried tomatoes packed in oil—they are more flavorful and tender than dry-packed. If you only have dry-packed, rehydrate them in hot water for 10 minutes and drain well before adding. You can also chop them if they are not already julienned.

The garlic cream soup is the backbone of the sauce; if you can't find it, use cream of chicken soup and add an extra teaspoon of minced garlic. For a richer sauce, stir in a splash of heavy cream after shredding the chicken.

To make this recipe even easier, you can assemble the ingredients in the slow cooker insert the night before and store it in the refrigerator. In the morning, just place the insert in the slow cooker and cook as directed. This is a great make-ahead meal for busy weeks.

Leftovers keep well in the fridge for up to 4 days and can be reheated gently on the stove or in the microwave. The sauce may thicken upon standing; add a splash of milk or chicken broth when reheating to restore its creamy consistency.

Variations

• Add Mushrooms: Sauté 8 oz sliced mushrooms in butter until golden, then add to the slow cooker with the chicken. The mushrooms add an earthy flavor that pairs beautifully with the creamy sauce.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño to the slow cooker with the garlic. The heat balances the richness and adds a pleasant warmth.
• Spinach Addition: Stir 4 cups fresh baby spinach into the slow cooker during the last 30 minutes of cooking. The spinach wilts into the sauce, adding color and nutrients.
• Creamy Pesto Twist: Replace the garlic herb butter with 2 tbsp basil pesto. Stir it in after shredding the chicken for an extra layer of herbaceous flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the chicken and sauce (without pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little milk or chicken broth if the sauce is too thick.

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The pasta is best stored separately to avoid sogginess. When reheating, warm the chicken mixture gently on the stovetop over low heat, adding a tablespoon of milk or chicken broth if needed to loosen the sauce. Reheat pasta in the microwave or in a skillet with a little butter.

You can assemble the entire slow cooker dish (chicken, tomatoes, garlic, soup, mozzarella, and butter) in the insert up to 24 hours ahead. Cover and refrigerate. When ready to cook, place the insert in the slow cooker and cook on LOW for 4-5 hours.

You may need to add 30 minutes of cooking time if the mixture is very cold. The pasta can be cooked ahead, tossed with a little olive oil, and refrigerated in a sealed container for up to 2 days; reheat in boiling water for 1 minute before serving.

Serving ideas

Serve this creamy chicken over garlic butter penne for a complete and satisfying meal. The pasta soaks up the rich sauce, making every bite indulgent. For a lighter option, serve over zucchini noodles or steamed rice. A side salad with a simple vinaigrette adds freshness and cuts through the richness. Garlic bread is also a great accompaniment for sopping up any extra sauce.

For a more elegant presentation, spoon the chicken over the pasta and garnish with fresh basil leaves or a sprinkle of red pepper flakes for a little heat.

You can also add a handful of baby spinach to the slow cooker during the last 30 minutes of cooking to wilt it into the sauce. This dish is perfect for family dinners, potlucks, or casual entertaining—it's sure to impress without requiring much effort.

Frequently asked questions

Recipe card

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

Prep 5 minCook 4 hTotal 4 h 5 minServes 4

Ingredients

• 3 boneless skinless chicken breasts
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 2 tbsp minced garlic
• 1 can (10.5 oz) condensed garlic cream soup
• 1 1/2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter, cut into pats
• 12 oz penne pasta
• 2 tbsp garlic herb butter, melted (for pasta)

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, then spoon the garlic cream soup over the top, spreading it to cover the chicken as much as possible.
2. Sprinkle the shredded mozzarella evenly over the top of the soup mixture. Place the pats of garlic herb butter on top of the cheese. Do not stir.
3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is tender and shreds easily with a fork. The internal temperature of the chicken should reach 165°F (74°C).
4. Using two forks, shred the chicken directly in the slow cooker into bite-size pieces. Stir the shredded chicken into the sauce so it is fully coated. If the sauce seems thin, let it cook uncovered for 10 to 15 minutes to thicken.
5. While the chicken cooks, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and return to the pot. Toss with the melted garlic herb butter until the pasta is coated.
6. Spoon the creamy mozzarella sun-dried tomato chicken over the garlic butter penne. Serve hot, with extra shredded mozzarella on top if desired.

Contains: milk, gluten

Estimated nutrition per serving

Calories

680

Protein

48 g

Carbohydrates

52 g

Fat

30 g

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