Creamy Parmesan Sun-Dried Tomato Chicken (Slow Cooker) Step-by-step instructions

Before you start

Before starting, make sure the chicken breasts are thawed if frozen. Pat them dry with paper towels. Soften the cream cheese at room temperature for about 30 minutes.

Mince the garlic, drain the sun-dried tomatoes, and grate the Parmesan. Have the condensed soup can ready. You'll also want to start a pot of water for the noodles when the chicken is nearly done.

Instructions

Layer and Go

1. 1Layer the ingredients
   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 mushroom soup over the top, spreading it to cover the chicken evenly.
   Look for The chicken is nestled under the soup and tomatoes, with garlic visible.
   Tip If the chicken breasts are very thick, pound them to an even thickness for more uniform cooking.
2. 2Add the cheeses
   Place the softened cream cheese in the center of the slow cooker. Sprinkle the grated Parmesan over the top. Do not stir; the cheeses will melt and blend during cooking.
   Look for The cream cheese is a soft block on top, dusted with Parmesan.
   Tip Soften the cream cheese at room temperature for about 30 minutes for quicker melting.

The raw chicken sits in a single layer, topped with sun-dried tomatoes, garlic, and the soup. The cream cheese and Parmesan are on top, looking like a snowy cap. Everything is ready for the slow cooker to work its magic.

Slow-Cook and Shred

3. 3Slow-cook until tender
   Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C). The sauce will look curdled at first but will smooth out when stirred.
   Look for The chicken is opaque and shreds easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Shred the chicken
   Remove the chicken breasts to a cutting board. Shred with two forks or let cool slightly and shred with fingers. Return the shredded chicken to the slow cooker and stir gently to coat with the sauce.
   Look for The chicken shreds into long, moist pieces.
   Tip For extra flavor, let the shredded chicken sit in the sauce for 10 minutes before serving.

After several hours, the chicken is fork-tender and the sauce has transformed into a creamy, golden mixture.

The aroma is rich with garlic and cheese. The chicken shreds easily and is fully cooked through, with no pink remaining.

Finish and Serve

5. 5Cook the noodles
   While the chicken finishes, cook the wide egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain well and toss with a pat of butter to prevent sticking.
   Look for The noodles are tender and glossy with butter.
   Tip Cook the noodles just before serving so they stay warm and tender.
6. 6Serve
   Spoon a generous portion of buttered noodles onto each plate. Top with the creamy chicken mixture, making sure to include plenty of the velvety sauce. Serve hot.
   Look for The sauce is thick and creamy, coating the chicken and noodles.
   Tip Garnish with fresh parsley or extra Parmesan if desired (not in recipe).

The buttered noodles are glossy and warm, topped with a generous scoop of the creamy chicken. The sauce is thick, velvety, and studded with red tomato strips and melted cheese. Every bite is rich, tangy, and satisfying.

Common mistakes

A common mistake is lifting the lid to check on the chicken, which lets heat escape and extends cooking time. Resist the urge. Another is using cold cream cheese, which can leave lumps; let it soften first.

Also, don't overcook the chicken—while slow cookers are forgiving, too long can make the meat dry and stringy. Follow the time range and use a thermometer.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. The sauce should be hot and bubbling around the edges.

The chicken will look opaque and no longer pink. If you prefer a thicker sauce, leave the slow cooker on low with the lid off for 10–15 minutes after shredding to let some liquid evaporate.

• Poultry: 165°F (74°C) in the thickest part