Creamy Parmesan Sun-Dried Tomato Chicken (Slow Cooker) Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use sun-dried tomatoes packed in oil and drain them well. The oil adds richness, but too much can make the sauce greasy.

If using dry-packed tomatoes, rehydrate them in hot water for 10 minutes before adding. The garlic can be minced or sliced, depending on how strong you want the flavor.

To make this dish even easier, you can add the chicken directly from the fridge—no need to bring to room temperature. Just increase the cooking time by about 30 minutes if the chicken is very cold.

If you prefer a chunkier texture, skip the shredding step and serve the chicken breasts whole, topped with the sauce.

Variations

• Add spinach: Stir in 2 cups of fresh baby spinach during the last 15 minutes of cooking, letting it wilt into the sauce. This adds color and a mild, earthy flavor that complements the tomatoes and Parmesan.
• Make it spicy: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño along with the garlic for a gentle heat. The spice cuts through the creaminess and pairs well with the tangy sun-dried tomatoes.
• Use chicken thighs: Swap the breasts for boneless, skinless chicken thighs. They stay even more moist and are more forgiving to cook. Increase the cook time to 4–5 hours on low, and shred as directed.
• Cajun twist: Season the chicken with 1 tablespoon of Cajun seasoning before adding the other ingredients. The smoky, spicy notes transform the dish into a Southern-inspired meal that's still creamy and comforting.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the chicken and sauce (without noodles) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until hot and bubbling. Add a splash of chicken broth or milk if the sauce has thickened.

Leftovers keep in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; add a splash of chicken broth or milk when reheating to loosen it. Store the chicken and sauce separately from the noodles to keep the noodles from getting soggy.

The entire dish can be assembled in the slow cooker insert the night before, covered, and refrigerated.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time to account for the cold start. The shredded chicken can also be made ahead and reheated gently.

Serving ideas

Serve this creamy chicken over a bed of warm buttered egg noodles, letting the sauce soak into every crevice. The noodles provide a comforting base that soaks up the rich sauce.

For a lighter option, serve over steamed rice or cauliflower rice, or alongside a crisp green salad with a lemon vinaigrette to cut through the richness.

This dish is hearty enough to stand alone, but it also pairs beautifully with roasted asparagus, sautéed spinach, or garlic bread. The creamy sauce is so good that you'll want to mop up every last drop. For a family-style meal, set the slow cooker on the table and let everyone serve themselves.

Frequently asked questions

Recipe card

Creamy Parmesan Sun-Dried Tomato Chicken (Slow Cooker)

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 3 lb boneless skinless chicken breasts
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 4 cloves garlic, minced
• 1 can (10.5 oz) condensed roasted garlic cream of mushroom soup
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmesan cheese
• 12 oz wide egg noodles, cooked and buttered 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 mushroom soup over the top, spreading it to cover the chicken evenly.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

45 g

Carbohydrates

35 g

Fat

22 g

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