Crockpot Mozzarella Sun-Dried Tomato Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality sun-dried tomatoes packed in oil. They're more flavorful and softer than the dry variety.

If you only have dry, rehydrate them in hot water for 10 minutes before using. Also, consider adding a splash of the tomato oil to the slow cooker—it adds richness and helps the sauce come together.

Don't skip the garlic herb butter—it's a small addition that makes a big difference. If you have time, make your own by mixing softened butter with minced garlic, parsley, and a pinch of salt.

This recipe also freezes well, so consider making a double batch to have on hand for busy nights.

Variations

• Add Spinach: Stir in 2 cups of fresh baby spinach during the last 15 minutes of cooking. The heat will wilt it into the sauce, adding color and a mild, earthy flavor.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes along with the garlic for a subtle heat. Or, stir in a tablespoon of chopped pickled jalapeños before serving.
• Use Chicken Breasts: Replace thighs with boneless, skinless chicken breasts. Cook on low for 3-4 hours, then shred. Check temperature early to avoid overcooking.
• Creamy Mushroom: Sauté 8 oz sliced mushrooms in butter until golden, then add them to the slow cooker with the chicken. The mushrooms add an earthy depth that pairs well with the garlic.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze the chicken and sauce (without pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring often, until hot and bubbly. Add a little chicken broth or water to loosen the sauce if it has thickened.

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; add a splash of chicken broth or water when reheating to restore its creamy consistency. Keep the pasta separate to avoid it becoming soggy.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

You can also cook the full recipe, cool it completely, and freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve this creamy chicken over al dente penne or your favorite short pasta. The sauce clings beautifully to the ridges and tubes, ensuring every bite is flavorful.

For a lighter option, spoon it over cauliflower rice or mashed potatoes. A side of crusty bread is perfect for soaking up any extra sauce.

This dish is hearty enough to stand alone, but a simple green salad with a lemon vinaigrette adds a bright contrast. You can also sprinkle with fresh basil or parsley before serving for a pop of color. Leftovers make a fantastic filling for sandwiches or wraps the next day.

Frequently asked questions

Recipe card

Crockpot Mozzarella Sun-Dried Tomato Chicken Thighs

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken thighs
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 4 cloves garlic, minced
• 1 can (10.5 oz) condensed roasted garlic cream soup
• 2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter, cut into pats
• 12 oz penne pasta

Instructions

1. Place the boneless skinless chicken thighs in an even layer across the bottom of the slow cooker. Scatter the julienned sun-dried tomatoes and minced garlic over the chicken, then spoon the condensed roasted garlic cream soup on top, spreading it gently to cover the meat.
2. Sprinkle the shredded whole-milk mozzarella cheese evenly over the soup layer, then dot with the garlic herb butter pats. Cover the slow cooker with the lid.
3. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken thighs are tender and easily pull apart with a fork. The sauce will be bubbling gently around the edges.
4. Using two forks, shred the chicken thighs directly in the slow cooker. Stir the shredded chicken into the creamy sauce until well coated. Continue cooking on low for 15 minutes to allow the flavors to meld.
5. While the chicken finishes, bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain well and return to the pot.
6. Divide the hot penne among serving plates or bowls. Spoon the creamy mozzarella sun-dried tomato chicken mixture generously over the pasta. Serve immediately.

Contains: milk, gluten

Estimated nutrition per serving

Calories

510

Protein

38 g

Carbohydrates

41 g

Fat

22 g

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