Slow cooker Sun Dried Tomato Chicken is a creamy, made from scratch, delicious dinner that is perfect for busy days when you want a good meal without a lot of effort. Save this to Pinterest now so you can make it whenever you want!
This Slow Cooker Sun Dried Tomato Chicken is one of those staple recipes that I think everyone should know. It is so ridiculously easy to make, so full of flavor and just simply satisfying. Kevin and the kids love it and I love feeling like I can make something they enjoy in a mostly hands-off manor. Plus, we have been so swamped this season with the kids’ sports (I really don’t know how some of you do this with more kids. Hats off to you, parents!), and I have been utilizing the slow cooker right now more than I do in any other season.
What makes this recipe special?
The Slow Cooker Sun Dried Tomato Chicken is one of those dreamy, creamy recipes everyone needs in their back pocket. I personally think it is fancy enough to have for company but also laid back enough to have on just any ol’ weeknight. It is a go-to recipe and a recipe we have in our monthly rotation in the cozy seasons. Being made in the slow cooker is just a bonus for me because it can cook while I go about doing all my other things.
My new slow cooker!
After almost 25 years, I bought a new slow cooker! My old one was fine but I was really wanting one I could sauté in and then use as a slow cooker. So many slow cooker recipes are better when you can sear the meat first, but frankly, if I am using a slow cooker I just don’t want to use another pan. This Slow Cooker Sun Dried Tomato Chicken was the first recipe I made in the new slow cooker {HERE} and using it was a dream!
Seasoning the chicken
When making the Slow Cooker Sun Dried Tomato Chicken, I start by seasoning the chicken with a spice blend mix. This is important because even though you want something easy, you still want it to be flavorful. I try to never skip on flavoring the meat I am using. It is an easy mix of dried oregano, thyme, basil, garlic salt and onion powder.
That sauté feature helps…
Next, some shallots, garlic and the sun dried tomatoes are sautéed together. If you do not have a slow cooker that sautés, then you should do this part in a separate pan on the stove. I tell you exactly which steps to use it for in the directions below.
Dump and cook
Then it is time to add the liquids and this is the part where you just get to dump everything into the pot and give it a gentle mix. It really is that easy. I use chicken broth, white wine, Dijon mustard and then I do add in some cream cheese. If you prefer not to add in the cream cheese, I have a bullet point about that in the TIPS section below.
Once the liquids, shallots, garlic and sun dried tomatoes are in the slow cooker, I add some fresh thyme and the chicken gets added back in. Everything is cooked on low.
Special extras
At the end of the recipe, I do remove the chicken and add some spinach. I love adding in greens wherever I can and spinach makes so much sense here.
I also decided to make this recipe with polenta and to flavor it with a little Parmesan cheese. Polenta is essentially Italy’s version of grits. It is boiled cornmeal and just so good with any kind of saucy recipes. It is ridiculously easy to make. Adding in the Parmesan cheese adds another nice layer of flavor to it too.
If you prefer, you can also enjoy the Slow Cooker Sun Dried Tomato Chicken with mashed potatoes, rice or even pasta. Go for a short cut, tube-like pasta so it helps to hold the sauce.
Tips for making my Slow Cooker Sun Dried Tomato Chicken
- Again, if you are in the market for a new slow cooker, the one I got is {HERE} and so far we really enjoy it!
- The polenta in the recipe makes about 4 servings while the slow cooker can make about 6-8 breasts at once. Keep that in mind. You might want to double the polenta if you have a larger crowd.
- If you do not want to use wine in this recipe, you can substitute it with 1 cup of chicken broth. However, if you have no aversions to using wine, I highly suggest using it. The alcohol cooks off and leaves behind a fantastic flavor.
- If you can’t find the Julienne cut sun dried tomatoes, you can get the larger ones and slice them thin.
- I did use cream cheese in this recipe and some people don’t like using that. You can leave it out if you prefer. If you want you can add a cup of Parmesan, Asiago or Gouda in at the end before the spinach. Gently mix it to make sure it melts in well before adding the spinach.
- To save leftovers, place the chicken/the sauce and polenta in separate air tight containers in the refrigerator. This will keep for about 4 days.
- To reheat, you can place everything in an oven safe pan and bake it for about 10-15 minutes at 350.
Looking for more easy recipes?
If you love a good, easy dinner recipe like the Slow Cooker Sun Dried Tomato Chicken, try these too.
- Slow Cooker Lemon Chicken with Couscous {HERE}
- Sheet Pan Greek Chicken {HERE}
- Creamy Italian Sausage Sun Dried Tomato Pasta {HERE}
- Marinated Honey Ginger Chicken {HERE}
- Sheet Pan Italian Sausage and Bell Peppers {HERE}
- Dijon Pork Tenderloin {HERE}
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Thank you so much for visiting today, friends! I hope that you love the Slow Cooker Sun Dried Tomato Chicken recipe. You can find the full, printable recipe below. Happy eating.
Slow Cooker Sun Dried Tomato Chicken with Parmesan Polenta
Ingredients
Chicken and chicken seasoning
- 6 chicken breasts, tenderized to the same thickness
- 2 1/2 tsp dried oregano
- 2 tsp garlic salt
- 2 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1/2 tsp fine sea salt
- 1/4 tsp fresh cracked pepper
For the slow cooker
- 2 tbsp extra virgin olive oil
- 1/2 cup chopped shallots
- 3 cloves fresh garlic, sliced
- 12 oz Julienne cut sun dried tomatoes
- 1 cup chicken broth
- 1 1/4 cup dry white wine
- 1 1/4 cup heavy cream
- 3 tbsp Dijon Mustard
- 6 oz cream cheese This is optional. You can leave it out if you like.
- 4 springs fresh thyme
- 1/2 tsp fine sea salt or coarse sea salt ground
- 1/4 tsp fresh cracked pepper
- Additional fresh thyme, sea salt and pepper for serving.
For the Polenta
- 2 cups cornmeal polenta
- 3/4 cup freshly grated parmesan cheese
- You will need water too. Follow package directions for the amount of water to use.
Instructions
Instructions for making the Slow Cooker Sun Dried Tomato Chicken with Parmesan Polenta
- Pat the chicken dry and then mix the spice mix together. Use all of it to season both sides of the chicken. Set it aside.
- In a slow cooker with a sauté setting, heat it on sautéed, add the extra virgin olive oil and when it is shimmering, add the chicken. Cook for two minutes per side and then remove it from the slow cooker and cover it lightly on a plate. Do this in batches if you need to. Do not crowd the pot for this part. (If you do not have a slow cooker with the sauté setting then do this part in a sauté pan on the stove.)
- Remove the chicken and then add another 1 tbsp of extra virgin olive oil if you need it. When shimmering, add the shallots and garlic and cook for 2 minutes or until fragrant. Then add the sun dried tomatoes and cook for 2 minutes. (Again if you do not have the sauté setting continue this part in a sauté pan. Once this is done, add it all to the slow cooker.)
- Add in the chicken broth, white wine, heavy cream and Dijon mustard. Mix gently to combine. Next add in the cream cheese, fresh thyme, sea salt and pepper
- Add the chicken back into the slow cooker along with any juice from the plate. Spoon the sauce over the chicken breasts then cover and slow cook for 4-6 hours on low.
- Just before the chicken is done, cook the polenta to package directions. Mix in the parmesan cheese when it is fully cooked.
- When the chicken is done, remove it from the slow cooker and then add in the spinach. Mix it in and recover for about 5 minutes on a warm or sauté setting.
- To serve, add the polenta to a shallow bowl or well-rimmed plate. Add the chicken on top of it and then ladle on a scoop of sauce. Top with fresh thyme and salt and pepper as desired.
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