Dinner · Part 3 of 3: Tips & recipe card

Creamy Sun-Dried Tomato Chicken Chowder Tips, FAQ & printable recipe

Name: Creamy Sun-Dried Tomato Chicken Chowder
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 1/2 lb chicken breasts, boneless and skinless; 3 cups diced potatoes; 1/2 cup sun-dried tomatoes, chopped; 1 tbsp Italian seasoning; 4 cups chicken broth

By Clara Weller · Oct 9, 2026

A steaming bowl of creamy chicken chowder with visible pieces of chicken, potatoes, and sun-dried tomatoes.

Prep: 10 min
Cook: 4 h
Total: 4 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

To enhance the depth of the broth, consider sautéing a small amount of diced onions or garlic before adding them to the slow cooker, although this is optional.

Adding a splash of fresh lemon juice just before serving can brighten the flavors and cut through the richness of the creamy base. If you prefer a thicker chowder, you can mash a few of the cooked potato cubes against the side of the slow cooker to release more starch.

When serving, consider garnishing each bowl with a sprinkle of freshly chopped parsley or a dash of black pepper to add a fresh finish. For those who enjoy a bit of heat, a pinch of red pepper flakes can be added during the final stage of cooking. Always serve the chowder in warmed bowls to ensure it stays at the perfect temperature while being enjoyed, making for a truly comforting and professional presentation.

Variations

Spinach and Chicken Chowder: Stir in two cups of fresh baby spinach during the last ten minutes of cooking. The heat from the chowder will wilt the spinach, adding a vibrant color and extra texture to every spoonful of this hearty dish.
Bacon and Potato Chowder: Add four slices of cooked, crumbled bacon to the slow cooker along with the other ingredients. This provides a smoky, salty contrast that enhances the savory profile of the chicken and potatoes beautifully.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat: Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave until steaming hot throughout.

Allow any leftovers to cool to room temperature within two hours of cooking before transferring them to an airtight container. Keep the container in the refrigerator to maintain freshness.

For longer storage, you can freeze the chowder in portion-sized freezer-safe bags or containers. Ensure you label the containers with the date so you can track how long it has been stored, ensuring the best quality when you decide to reheat and enjoy it later.

This dish is an excellent candidate for making ahead, as the flavors often meld and intensify after sitting in the refrigerator overnight. Prepare the dish as instructed, allow it to cool completely, and store it in the refrigerator.

When ready to serve, simply reheat the desired portion on the stovetop or in the microwave until steaming hot. This makes it an ideal option for meal prep, allowing you to enjoy a homemade meal even on the busiest days.

Serving ideas

Serve the chowder hot in deep, wide bowls to showcase the texture and colors of the ingredients. A piece of crusty bread or a side of garlic toast makes for a perfect accompaniment to soak up the rich, creamy broth. If desired, a light dusting of grated parmesan cheese can be added on top just before serving to provide a subtle salty depth that complements the sun-dried tomatoes beautifully.

For a complete meal, pair this chowder with a crisp green salad tossed in a light vinaigrette. The freshness of the greens balances the heartiness of the potato and chicken base.

Ensure the bowls are warmed slightly before ladling in the soup, which helps maintain the serving temperature for longer. This presentation makes the meal feel special, whether it is being served for a casual family dinner or a more relaxed weekend lunch.

Frequently asked questions

Can this chowder be made using frozen chicken breasts?

It is not recommended to use frozen chicken in a slow cooker, as the meat may spend too much time in the temperature danger zone while thawing. Always thaw chicken completely in the refrigerator before adding it to the slow cooker for safe and even cooking results.

Why is it important to use waxy potatoes for this recipe?

Waxy potatoes, such as Yukon Gold or red potatoes, have a lower starch content than starchy varieties like Russets. This allows them to hold their shape during the long cooking time, ensuring that you have distinct, tender chunks of potato in your chowder rather than the dish turning into a mashed potato consistency.

Can other vegetables be added to this slow cooker recipe?

Yes, other vegetables like carrots, celery, or peas can be added. If adding root vegetables like carrots, ensure they are chopped to a similar size as the potatoes to ensure they cook through evenly. If using softer vegetables like peas, add them during the last thirty minutes of cooking to maintain their color and texture.

Recipe card

Creamy Sun-Dried Tomato Chicken Chowder

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

1 1/2 lb chicken breasts, boneless and skinless
3 cups diced potatoes
1/2 cup sun-dried tomatoes, chopped
1 tbsp Italian seasoning
4 cups chicken broth

Instructions

Place the raw chicken breasts into the bottom of the slow cooker. Add the diced potatoes and chopped sun-dried tomatoes on top of the chicken in an even layer.
Sprinkle the Italian seasoning over the ingredients. Pour the chicken broth over the mixture until all components are partially submerged in the liquid.
Cover the slow cooker and cook on low for 6 to 8 hours. Once the chicken reaches an internal temperature of 165°F (74°C), shred it with two forks. Allow it to rest for 5 minutes before serving in bowls.

Estimated nutrition per serving

Calories: 420
Protein: 35 g
Carbohydrates: 42 g
Fat: 12 g
Fiber: 4.5 g
Sugar: 3 g
Sodium: 850 mg

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.