Creamy Slow Cooker Chicken with Sun-Dried Tomatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can briefly sauté the sun-dried tomatoes in a little bit of olive oil before adding them to the slow cooker, although this is entirely optional.

If you want to add extra texture, consider topping the finished dish with some freshly toasted pine nuts or a sprinkle of fresh basil leaves right before serving. These additions provide a nice contrast to the creaminess of the sauce and add a professional touch to the presentation.

If you prefer a lighter version of the sauce, you can substitute a portion of the cream cheese with Greek yogurt, though this should be stirred in at the very end to prevent it from curdling under high heat.

Experimenting with different types of cheese, such as adding a bit of grated Parmesan when shredding the chicken, can also add a pleasant saltiness that enhances the overall profile of the dish. Always taste the sauce before serving to determine if an extra pinch of salt or pepper is needed.

Variations

• Spinach Chicken: Stir in two cups of fresh baby spinach during the final 10 minutes of cooking. The heat from the sauce will wilt the spinach perfectly, adding a pop of color to the dish.
• Spicy Chicken: Add a teaspoon of crushed red pepper flakes or a dash of hot sauce to the slow cooker at the beginning. This provides a gentle heat that balances the richness of the cream cheese.

Storage and make-ahead

Fridge

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

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat, adding a small splash of water or milk to loosen the sauce if it has become too thick.

Allow any leftovers to cool completely at room temperature for no more than 2 hours before transferring them to an airtight container. Once in the container, place it in the refrigerator where it will stay fresh for up to 3 days.

When storing, try to keep the pasta separate from the chicken if possible, as the pasta will continue to absorb the sauce and may become too soft over time. If you must store them together, be aware that the texture of the pasta will change.

You can prepare the ingredients in the slow cooker insert ahead of time and store the covered insert in the refrigerator for up to 24 hours before cooking. Simply remove it from the fridge and let it sit on the counter for about 20 minutes to take the chill off before placing it into the slow cooker base. This is an excellent strategy for busy days when you want to have everything ready to go with a simple flip of a switch in the morning.

Serving ideas

Serve this creamy chicken hot, directly from the slow cooker or transferred to a warmed serving dish. It pairs beautifully with a variety of starches such as al dente penne or fusilli pasta, which are excellent at capturing the thick, creamy sauce.

For a lower-carb option, consider serving the chicken over a bed of steamed zucchini noodles or sautéed spinach, which also complements the rich flavors of the cream cheese and sun-dried tomatoes perfectly.

To round out the meal, serve with a side of crusty garlic bread or a simple green salad with a light vinaigrette to cut through the richness of the cream sauce. The combination of the warm, comforting chicken and a crisp, acidic salad creates a balanced dining experience. Ensure that the chicken is served promptly after shredding so that the sauce remains at its best consistency and the temperature of the dish stays ideal for enjoyment.

Frequently asked questions

Recipe card

Creamy Slow Cooker Chicken with Sun-Dried Tomatoes

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1/2 cup sun-dried tomatoes, chopped
• 1 tbsp Italian seasoning
• 8 oz block cream cheese

Instructions

1. Remove the chicken from the refrigerator no more than 30 minutes before cooking. Place the raw chicken breasts at the bottom of the slow cooker. Scatter the chopped sun-dried tomatoes over the chicken, sprinkle the Italian seasoning evenly across the top, and place the block of cream cheese directly in the center of the cooker.
2. Cover the slow cooker with the lid and cook on low for 4 hours or on high for 2 hours. The chicken is finished when it reaches an internal temperature of 165°F (74°C).
3. Once the chicken is cooked through, use two forks to shred the chicken directly in the pot. Stir the shredded meat with the melted cream cheese and tomatoes until a glossy, creamy sauce forms. Let the dish rest for 5 minutes before serving over your choice of pasta.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

8 g

Fat

28 g

Fiber

1 g

Sugar

5 g

Sodium

450 mg

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