Crockpot Mozzarella Sun-Dried Tomato Chicken Thighs

This slow cooker chicken thighs recipe is the definition of set-and-forget comfort food. Just layer chicken thighs, sun-dried tomatoes, garlic, cream soup, mozzarella, and butter into the Crockpot, then walk away.

Hours later, you'll come back to tender, pull-apart chicken in a rich, velvety sauce that begs to be spooned over pasta. It's a five-ingredient wonder that feels like a restaurant-quality meal with almost zero effort. Perfect for busy weeknights when you want a hearty, satisfying dinner without hovering over the stove.

Imagine coming home to the aroma of garlic and herbs wafting from your slow cooker, knowing dinner is already done. That's the magic of this Crockpot mozzarella sun-dried tomato chicken thighs recipe. The chicken cooks low and slow until it's so tender it falls apart at the touch of a fork.

Sun-dried tomatoes add a tangy, concentrated flavor, while the roasted garlic cream soup and mozzarella create a luscious, stretchy sauce. Served over al dente penne, this dish is pure comfort in a bowl. It's a simple dump-and-go meal that delivers big on taste.

Ingredients

Why this recipe works

The slow cooker does all the work here, turning inexpensive chicken thighs into fork-tender perfection. The low, moist heat gently breaks down the meat's connective tissue, resulting in juicy, pull-apart chicken that absorbs the surrounding flavors. Unlike chicken breasts, thighs stay moist even after hours of cooking, making them ideal for this method.

Layering the ingredients without stirring allows the flavors to develop and meld as they cook. The condensed garlic cream soup acts as a built-in sauce base, while the mozzarella melts into a creamy, stretchy blanket.

Sun-dried tomatoes contribute a deep, umami-rich sweetness that balances the richness of the cheese and butter. The result is a cohesive, deeply savory sauce that clings to every piece of chicken and pasta.

Notes and substitutions

Choose boneless, skinless chicken thighs for the best texture; they're forgiving and stay juicy. If you prefer white meat, chicken breasts work too, but check them earlier to avoid overcooking. Sun-dried tomatoes packed in oil are ideal here—they're already soft and flavorful. Drain them well to prevent excess oiliness.

The condensed roasted garlic cream soup is the shortcut that makes this recipe so easy. It provides a rich, creamy base without needing to make a roux. For the mozzarella, use whole-milk and shred it yourself for the best melt.

Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. Garlic herb butter adds a final layer of savory goodness; if you don't have it, mix softened butter with dried herbs.

• boneless skinless chicken thighs: Boneless skinless chicken breasts can be used, but reduce cook time to 3-4 hours on low to avoid drying out.
• roasted garlic cream soup: Use condensed cream of mushroom or cream of chicken soup if roasted garlic is unavailable; add an extra clove of minced garlic.
• garlic herb butter: Regular unsalted butter mixed with 1/2 teaspoon dried Italian seasoning works perfectly.
• penne pasta: Substitute with any short pasta like rigatoni, farfalle, or fusilli; cook according to package directions.

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Large pot for pasta
• Colander
• Serving spoon