This slow-cooker favorite combines tangy sun-dried tomatoes, silky cream cheese, and tender chicken breasts for an effortless, comforting meal that feels special with almost no fuss. It’s one of those recipes you can set in the morning and come home to—perfect for busy weeknights, casual dinner guests, or when you want a creamy pasta topper without babysitting the stove. If you have diet or allergy concerns, check our disclaimer before making substitutions.
Why you’ll love this dish
This recipe hits a lot of weeknight sweet spots: minimal hands-on time, pantry-friendly ingredients, and a creamy finish that makes plain chicken feel indulgent. It’s also forgiving—little changes won’t break the dish—and it scales easily for company.
"We served this to friends with crusty bread and everyone asked for seconds. The sauce is velvety and full of flavor—restaurant-level without the stress."
Reasons to try it:
- Low effort: add ingredients and let the Crock Pot do the work.
- Crowd-pleasing: mild, creamy, and slightly tangy from sun-dried tomatoes.
- Flexible: serve over pasta, rice, or spiralized veggies for different diets.
Step-by-step overview
Quick preview of the process so you know what to expect:
- Season and arrange chicken in the slow cooker.
- Scatter sun-dried tomatoes and garlic on top.
- Whisk softened cream cheese with chicken broth until smooth, pour over everything.
- Add fresh spinach, Parmesan, and a pinch of red pepper flakes.
- Cook on low for 4–6 hours until the internal temperature reaches 165°F.
- Adjust seasoning and serve over your favorite starch.
This overview helps you decide whether to prep sides ahead or double the batch for meal prep.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 teaspoons Italian seasoning
- 1 cup sun-dried tomatoes, chopped (oil-packed or rehydrated from dry)
- 8 ounces full-fat cream cheese, softened
- 1 cup low-sodium chicken broth
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
Ingredient notes and substitution tips can be helpful—if you need more guidance on substitutions or allergy info, see the disclaimer.
Step-by-step instructions
- Set your Crock Pot to low heat.
- Pat chicken breasts dry with paper towels. Season both sides with salt, black pepper, and the Italian seasoning.
- Place the seasoned chicken breasts in an even layer in the bottom of the slow cooker.
- Scatter the chopped sun-dried tomatoes and the minced garlic over the chicken. If your sun-dried tomatoes are oil-packed, drain excess oil first.
- In a bowl, beat the softened cream cheese with the chicken broth until smooth and lump-free. Pour this mixture evenly over the chicken and tomatoes.
- Top with fresh spinach, then sprinkle the grated Parmesan and red pepper flakes over everything.
- Cover and cook on LOW for 4–6 hours. Start checking at 4 hours: the chicken should be tender and read 165°F on an instant-read thermometer inserted into the thickest part.
- Taste the sauce and adjust salt and pepper before serving. If you prefer a thicker sauce, remove the chicken, whisk the sauce, and simmer it on LOW with the lid off for 10–15 minutes or stir in a small slurry of cornstarch and water.
Pro tip: For extra flavor and color, sear the chicken quickly in a hot skillet for 1–2 minutes per side before placing in the Crock Pot. It’s optional but adds depth.
How to plate and pair
Best ways to enjoy it:
- Over al dente pasta (fettuccine, penne, or orecchiette) to catch the creamy sauce.
- Spooned on top of mashed potatoes or creamy cauliflower mash for a comforting bowl.
- Served with steamed rice, quinoa, or cauliflower rice for lighter options.
- For low-carb meals, serve over zucchini noodles or roasted spaghetti squash.
Garnishes: extra grated Parmesan, a drizzle of good olive oil, chopped fresh basil or parsley, and a few sun-dried tomato strips for color. Wine pairing: a crisp Chardonnay or a light Pinot Noir complements the creaminess and tomato tang.
Storage and reheating tips
- Refrigeration: Cool to room temperature and refrigerate in an airtight container within 2 hours. Keeps 3–4 days.
- Freezing: Freeze sauce and chicken in airtight, freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Gently reheat on the stovetop over low heat until warmed through, or microwave in 30–60 second bursts, stirring in between. Always reheat to an internal temperature of 165°F. If the sauce tightens up, stir in a splash of chicken broth or cream to loosen it.
Safety note: Don’t leave cooked chicken at room temperature for more than 2 hours to reduce food-safety risks.
Helpful cooking tips
- Soften cream cheese at room temperature for easier whisking; cold cream cheese makes lumps.
- Use low-sodium broth so you can control final seasoning. You can always add salt later.
- If your sun-dried tomatoes are dry-packed, rehydrate them in warm water for 10 minutes before chopping.
- Add spinach last to preserve its bright color and fresh flavor—overcooking makes it become mushy.
- If you want a silkier sauce, remove the chicken after cooking and blend the sauce with an immersion blender before returning the chicken.
- To keep chicken extra moist, avoid overcooking; check doneness early if your breasts are under 1.5 lbs total.
Creative twists
- Keto/low-carb: Serve over zucchini noodles or cauliflower mash; omit any starchy sides.
- Dairy-free: Substitute cream cheese with a dairy-free cream cheese and use nutritional yeast in place of Parmesan (flavor will differ).
- Spicy: Increase red pepper flakes or add a diced jalapeño with the garlic.
- Mediterranean: Add a handful of Kalamata olives and a squeeze of lemon before serving.
- Chicken thighs: Use boneless skinless thighs for richer flavor and greater forgiveness with cooking time—still aim for 165°F.
Common questions
Q: Can I use frozen chicken breasts in the Crock Pot?
A: It’s safer and more consistent to use thawed chicken. Cooking frozen chicken in a slow cooker can keep the meat in the temperature “danger zone” too long; if pressed for time, use the stovetop or Instant Pot for frozen pieces.
Q: How do I make the sauce thicker?
A: Remove the chicken, then simmer the sauce on LOW with the lid off for 10–15 minutes. Alternatively, stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, bring to a gentle simmer until thickened.
Q: Can I shred the chicken after cooking?
A: Yes—use two forks to shred directly in the slow cooker and stir it into the sauce for an easy pasta topping or sandwich filling.
Q: How long does it take if I cook on HIGH?
A: Cooking on HIGH may take about 2–3 hours, but timing varies by slow cooker. Check internal temperature early; don’t rely solely on time.
Q: Is this recipe gluten-free?
A: The basic recipe is naturally gluten-free if you use gluten-free chicken broth and confirm that your sun-dried tomatoes and Parmesan contain no additives with gluten.
If you have other questions or want a printable version for meal planning, ask and I’ll tailor it to your needs.
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Creamy Slow Cooker Chicken with Sun-Dried Tomatoes
- Total Time: 250 minutes
- Yield: 4 servings
- Diet: High Protein
Description
A comforting slow-cooked dish featuring tender chicken breasts, tangy sun-dried tomatoes, and a creamy sauce, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 teaspoons Italian seasoning
- 1 cup sun-dried tomatoes, chopped (oil-packed or rehydrated from dry)
- 8 ounces full-fat cream cheese, softened
- 1 cup low-sodium chicken broth
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
Instructions
- Set your Crock Pot to low heat.
- Pat chicken breasts dry with paper towels and season with salt, black pepper, and Italian seasoning.
- Place the chicken in an even layer in the bottom of the slow cooker.
- Scatter the sun-dried tomatoes and minced garlic over the chicken.
- In a bowl, beat cream cheese with chicken broth until smooth, then pour over the chicken.
- Top with fresh spinach, Parmesan, and red pepper flakes.
- Cover and cook on LOW for 4–6 hours, checking for an internal temperature of 165°F.
- Taste the sauce and adjust seasoning before serving.
Notes
For extra flavor, sear the chicken quickly before placing it in the Crock Pot. If you want a thicker sauce, simmer it after removing the chicken.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American