This easy slow cooker meal features tender chicken breasts simmered in a rich sauce of sun-dried tomatoes and cream. It is a practical weeknight dinner that pairs perfectly with pasta, rice, or mashed potatoes.
List of ingredients
- 4 chicken breasts, skin on or skinless – ensures a hearty protein base.
- 2 tsp Italian seasoning – provides a blend of traditional herbs.
- Salt and pepper – used for basic seasoning of the meat.
- 1 tbsp unsalted butter – used for searing the chicken.
- 1 tsp olive oil – prevents sticking during the browning process.
- 1 cup (240ml) chicken broth – creates the base liquid for the sauce.
- 4 tbsp diced sun-dried tomatoes, drained – adds concentrated tomato flavor.
- 1 tsp sweet paprika – adds a mild sweetness and color.
- 1 tsp garlic granules – provides a consistent garlic taste.
- 1 cup (225g) sour cream or heavy cream – creates the rich, creamy texture.
- 1 tbsp cornstarch diluted in 2 tbsp cold water – optional thickening agent.
- 2-3 tbsp grated Parmesan cheese – adds a salty, nutty finish.
- 2 tbsp flat leaf parsley or fresh basil, chopped – adds a fresh herbal note.
step-by-step instructions
- Season the meat: Pat the chicken breasts dry with paper towels. Apply salt and pepper, then sprinkle evenly with the Italian seasoning.
- Brown the chicken: Heat butter and olive oil in a skillet or use the sauté function of your slow cooker. Fry the chicken skin-side down until the surface is golden brown.
- Combine base ingredients: Turn the chicken over. Pour in the chicken broth and add the paprika, garlic granules, and diced sun-dried tomatoes.
- Slow cook: Cover the slow cooker and cook on the LOW setting for 90 minutes to 2 hours. Ensure the internal temperature reaches 165°F (75°C).
- Thicken the sauce: If using cornstarch, stir the slurry into the sauce ten minutes before the cooking time ends. This step is optional if you are using sour cream.
- Finish with cream: Move the chicken to one side of the pot. Stir in the sour cream or heavy cream until fully blended.
- Add final touches: Stir in the grated Parmesan cheese and chopped parsley. Warm through gently without letting the sauce boil.
- Serve: Plate the chicken and sauce over your chosen side dish, such as noodles or rice.
Techniques for Optimal Texture
Searing the Meat for Depth
Browning the chicken breasts before adding them to the slow cooker creates a Maillard reaction. This process develops a deeper, savory flavor profile that slow cooking alone cannot achieve. It also helps the chicken hold its shape better during the long cook time.
Using the Low Heat Setting
Cooking this recipe on the low setting is essential to prevent the chicken breasts from becoming tough or rubbery. High heat can cause the proteins to tighten too quickly, resulting in a dry texture. Low and slow cooking keeps the meat tender and juicy.
Accurate Temperature Monitoring
Use an instant-read meat thermometer to check the internal temperature of the thickest part of the breast. Removing the chicken exactly at 165°F (75°C) prevents overcooking. This ensures the meat remains moist and easy to shred or slice.
Ingredient Substitutions and Tweaks
Heavy Cream vs. Sour Cream
Heavy cream produces a smoother, more velvety sauce with a neutral flavor. Sour cream adds a slight tanginess and naturally thickens the sauce more than cream does. Both options work well, but heavy cream is better for those who prefer a classic rich taste.
Substituting Sun-Dried Tomatoes
If sun-dried tomatoes are unavailable, you can use a high-quality sun-dried tomato pesto. Alternatively, use fresh cherry tomatoes halved and simmered longer. Note that fresh tomatoes will add more moisture to the sauce, so you may need more cornstarch.
Alternative Cheeses
While Parmesan is traditional for its saltiness, Pecorino Romano is a great alternative for a sharper taste. For a milder flavor, use a high-quality white cheddar or Gruyere. Ensure the cheese is finely grated so it melts smoothly into the cream.
Using Different Chicken Cuts
Boneless, skinless thighs can be used instead of breasts for a more moist result. Thighs are more forgiving during slow cooking and are less likely to dry out. Adjust the cooking time slightly as thighs may take a bit longer to reach the ideal texture.
Serving and Pairing Ideas
Best Pasta Pairings
Fettuccine or pappardelle are ideal because their wide surface area holds the creamy sauce well. Penne or rigatoni are also excellent choices as they capture the bits of sun-dried tomatoes inside the tubes. Toss the pasta directly in the sauce before serving for maximum flavor.
Grain and Vegetable Side Options
Basmati or jasmine rice provides a neutral base that lets the creamy sauce shine. Steamed broccoli, sautéed spinach, or roasted asparagus add a necessary fresh contrast to the richness of the dish. These vegetables also help balance the meal nutritionally.
Low-Carb Serving Suggestions
Substitute traditional pasta with zucchini noodles or spaghetti squash for a lower-calorie option. Cauliflower mash is another excellent alternative to mashed potatoes. Serve the chicken with a side of sautéed kale or steamed green beans to keep the meal keto-friendly.
Storage and Reheating Guidelines
Refrigerating the Chicken
Store leftovers in an airtight container in the refrigerator for up to three to four days. Keep the chicken submerged in the sauce to prevent the meat from drying out. Ensure the container is cooled slightly before sealing to avoid condensation.
Freezing Creamy Sauces
Cream-based sauces can sometimes separate when frozen and thawed. To minimize this, freeze the chicken and sauce in a vacuum-sealed bag or a freezer-safe container. Thaw slowly in the refrigerator overnight before reheating.
Best Reheating Methods
Reheat the dish gently on the stovetop over low heat. Add a splash of milk or chicken broth if the sauce has thickened too much in the fridge. Avoid high heat or microwave settings that boil the sauce, as this can cause the cream to curdle.
Preparation and Time Management
Make-Ahead Planning
You can prep the chicken and season it the night before, storing it in a sealed container. The sun-dried tomatoes can also be diced and measured in advance. This reduces the active prep time on the day of cooking to just a few minutes.
Adjusting for Different Slow Cookers
Some multicookers have a faster heat-up time than traditional ceramic crock pots. Check the chicken 30 minutes before the end of the suggested time. Always rely on the internal temperature rather than the clock.
Preparing the Sauce Base
The broth and seasoning mix can be combined in a jar beforehand. Simply pour the mixture over the browned chicken when you are ready to start the slow cooking process. This streamlines the workflow in the kitchen.
Troubleshooting Common Issues
Fixing a Curdled Sauce
Curdling usually happens if the dairy is added to a boiling liquid or if low-fat dairy is used. To fix a slightly separated sauce, whisk in a teaspoon of cornstarch slurry over very low heat. Stirring constantly while warming gently usually helps the emulsion reform.
Managing Excess Liquid
If the sauce appears too watery, remove the chicken and simmer the sauce on high for 15-20 minutes. Alternatively, stir in a small amount of additional Parmesan cheese. The cheese acts as a natural thickener and adds more flavor.
Correcting an Overly Salty Taste
Since Parmesan and chicken broth both contain salt, the dish can sometimes become too salty. Stir in a tablespoon of lemon juice or a splash of heavy cream to balance the saltiness. Adding more unsalted vegetables, like steamed spinach, also helps dilute the salt.
Frequently Asked Questions
Can I use frozen chicken breasts?
It is not recommended to put frozen chicken directly into a slow cooker due to food safety risks. Thaw the chicken completely in the refrigerator before browning and cooking. This ensures the meat reaches a safe temperature throughout in a timely manner.
What is the best way to store leftovers?
Use glass airtight containers to keep the sauce fresh and prevent odors. Store the chicken and sauce together to maintain moisture. Label the container with the date to ensure it is consumed within four days.
How do I make this dish spicy?
Add half a teaspoon of red pepper flakes during the browning stage. Alternatively, stir in a pinch of cayenne pepper along with the paprika. For a fresher heat, garnish the final dish with sliced fresh jalapeños.
Can I omit the browning step?
You can omit the searing step if you are short on time, but the flavor will be milder. The chicken will be pale rather than golden. To compensate, you might want to add a bit more paprika for color.
Is this recipe dairy-free?
This recipe is not dairy-free as it relies on cream and Parmesan. To make it dairy-free, replace the butter with olive oil and the cream with full-fat coconut milk. Use nutritional yeast or a vegan Parmesan alternative for the cheesy flavor.
Print
Creamy Slow Cooker Sun-Dried Tomato Chicken
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Crock Pot Marry Me Chicken – tender chicken breasts in a rich and creamy sundried tomato sauce. A meal so good it’s proposal worthy! This easy slow cooker chicken recipe is absolutely delicious served with pasta, rice or mashed potatoes.
Ingredients
- 4 chicken breasts, skin on or skinless
- 2 tsp Italian seasoning
- Salt and pepper
- 1 tbsp unsalted butter
- 1 tsp olive oil
- 1 cup chicken broth
- 4 tbsp diced sun-dried tomatoes, drained
- 1 tsp sweet paprika
- 1 tsp garlic granules
- 1 tsp chicken bouillon
- 1 cup sour cream or heavy cream
- 1 tbsp cornstarch diluted in 2 tbsp cold water (optional)
- 2–3 tbsp grated Parmesan cheese
- 2 tbsp flat leaf parsley or fresh basil, chopped
Instructions
- Season: Season the chicken breasts with salt and pepper and sprinkle with the dried Italian herbs.
- Brown: Heat the butter and oil in a pan or directly in the slow cooker if it has a browning function. Pan fry, skin side down, until golden.
- Sauté: Turn the chicken breasts over (transfer to the slow cooker if not already using) and pour in the chicken broth. Season with paprika, garlic granules and add the sun-dried tomatoes.
- Slow Cook: Cover and cook on the LOW setting for 90 mins – 2 hours or until the chicken registers internal temperature of 165°F (75°C).
- Thicken: Optional: make a cornstarch slurry by mixing it with a little cold water and stir into the sauce ten minutes before cooking time is over.
- Finish: Pile the chicken to one side and stir in the sour cream or heavy cream until incorporated. Stir in the grated Parmesan cheese and fresh parsley just to warm it through.
- Serve: Serve the chicken over rice or noodles, with mashed potatoes or however you like!
Notes
Do not cook on the high setting as it can make the chicken breasts tough. Use full-fat sour cream or heavy cream to prevent curdling. For a low-carb version, replace sun-dried tomatoes with fresh tomatoes and serve over cauliflower mash.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 455 kcal
- Sugar: 2 g
- Sodium: 1061 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 51 g
- Cholesterol: 189 mg