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

Tips for success

For the most flavorful sauce, use a roasted garlic cream of chicken soup—it adds a deep, savory note that plain soup lacks. If you can't find it, add an extra clove of minced garlic to the pot.

Also, consider using a mix of Swiss and Gruyère for a more complex cheese flavor. The cheese should be freshly shredded; pre-shredded varieties often contain anti-caking agents that prevent smooth melting.

To make this dish even richer, you can stir in a tablespoon of butter after shredding the chicken. If you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the sauce during the last 30 minutes of cooking.

For a thinner sauce, add a splash of chicken broth before serving. Adjust the seasoning to your taste—a pinch of red pepper flakes can add a gentle heat.

Variations

• Add Mushrooms: Sauté 8 oz sliced mushrooms in butter until golden, then add them to the slow cooker with the chicken. They'll soak up the creamy sauce and add an earthy flavor that pairs beautifully with the Swiss cheese.
• Use Chicken Thighs: Swap the chicken breasts for boneless skinless thighs. They stay even more moist and are more forgiving—cook on low for 6-8 hours. Shred or serve whole.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño along with the garlic for a subtle heat. The creaminess of the sauce balances the spice perfectly.
• Make It Gluten-Free: Use a gluten-free condensed cream of chicken soup and ensure your sun-dried tomatoes are free of any wheat-based additives. The rest of the ingredients are naturally gluten-free.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk or broth to restore the creamy texture.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

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

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen it if needed.

You can assemble the entire dish (without cooking) up to 24 hours in advance. Keep the slow cooker insert in the refrigerator, then place it in the base and cook as directed. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

This creamy chicken is incredibly versatile. Serve it over fluffy mashed potatoes, buttery egg noodles, or steamed rice to soak up the luscious sauce.

For a lighter option, spoon it over cauliflower mash or alongside roasted vegetables. The rich, savory flavors also pair well with a simple green salad dressed with lemon vinaigrette to cut through the creaminess.

For a complete meal, consider adding a side of crusty bread for dipping, or serve it in warm tortillas as a filling for tacos or wraps.

Leftovers make an excellent topping for baked potatoes or a filling for crepes. Garnish with fresh herbs like parsley or chives for a pop of color, though the dish is delicious as is.

Frequently asked questions

Recipe card

Creamy Swiss Sun-Dried Tomato Chicken (Slow Cooker)

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 1/2 cup sun-dried tomatoes (julienned)
• 3 cloves garlic, minced
• 1 can (10.5 oz) condensed roasted garlic cream of chicken soup
• 1/2 cup sour cream
• 1 cup shredded Swiss cheese

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Season lightly with salt and pepper if desired. Scatter the julienned sun-dried tomatoes and minced garlic over the chicken.
2. Spoon the condensed roasted garlic cream of chicken soup over the chicken and spread it evenly to cover the surface.
3. Dollop the sour cream over the soup, then scatter the shredded Swiss cheese on top. Do not stir.
4. Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender enough to shred.
5. Turn off the slow cooker. Using two forks, shred the chicken breasts directly in the sauce. Stir gently to combine the chicken with the creamy sauce.
6. Serve the creamy Swiss sun-dried tomato chicken over mashed potatoes, rice, or pasta. Spoon extra sauce over each portion.

Contains: milk, gluten

Estimated nutrition per serving

Calories

390

Protein

35 g

Carbohydrates

12 g

Fat

22 g

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