Slow Cooker Creamy Sun Dried Tomato Chicken

A delicious and creamy chicken recipe that is loaded with amazing flavor! The sun dried tomatoes and basil truly make this meal outstanding!

Slow Cooker Creamy Sun Dried Tomato Chicken... A delicious and creamy chicken recipe that is loaded with amazing flavor! The sun dried tomatoes and basil truly make this meal outstanding!

I absolutely ADORE my slow cooker!

This past week has been absolutely crazy! We just got back from vacation a week ago from Disneyland. Once we got home, soccer, dance and school were all back in session and it felt like a mad house. On top running everyone around in every which way direction, I was coaching soccer, holding practices and trying to prepare a church lesson for yesterday. I was barely holding it together at the seams.

Dinner time often gets overlooked on weeks like this past one, and that is why I LOVE my slow cooker. It makes dinner time a breeze in the hustle and bustle of life.

This meal was absolutely fantastic! Sun dried tomatoes happen to be one of my favorite vegetables! I love the texture and the flavor. Paired with basil and a creamy sauce, well, lets just say you have an award winning meal!

Definitely give this recipe a try! It will quickly become a new favorite!

Slow Cooker Creamy Sun Dried Tomato Chicken... A delicious and creamy chicken recipe that is loaded with amazing flavor! The sun dried tomatoes and basil truly make this meal outstanding!

3.2 from 17 reviews
Slow Cooker Creamy Sun Dried Tomato Chicken
A delicious and creamy chicken recipe that is loaded with amazing flavor! The sun dried tomatoes and basil truly make this meal outstanding!
Recipe type: Dinner
  • 4 to 6 boneless skinless chicken breasts
  • ¼ cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 Tablespoon olive oil
  • 2 cups chicken stock
  • ½ cup sun dried tomatoes in olive oil
  • 2 Tablespoons basil
  • 1 cup heavy cream
  1. Spray slow cooker with cooking spray.
  2. Heat large skillet over medium high heat. Add olive oil.
  3. Combine flour, salt, and pepper. Dredge chicken in flour mixture and place in skillet. Brown chicken on each side for 2 minutes and place on the bottom of slow cooker.
  4. Add chicken stock, sun dried tomatoes and basil.
  5. Cook on LOW for about 4 hours or until chicken is cooked through completely.
  6. Add heavy cream and serve.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: chicken, crock-pot, dinner

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  1. Laura ~ RYG

    Well, I feel out of love with my slow cooking but I'm ready to put the moves on it again because this looks like tastier thing I've seen on the net in a long, long time.

  2. Laurie Spencer


    Looks amazing and seems really simple

  3. Liz

    Yum - thank you. I love my slow cooker too. Thanks Nikki.

  4. Annie

    Heavy cream questions: How are you adding the heavy cream? Do you remove the chicken, add the heavy cream into the slow cooker, and whisk until its a creamy sauce?

    1. Melaine

      did you figure this out? This is where I am stuck too.

    2. Daisy

      I remove the chicken, add the cream until blended nicely, then put the chicken back in and stir gently to coat.

  5. Susan

    Are you serving it over mashed potatoes? I imagine it would be good over rice or with some thick homemade pasta?

    1. Maggie

      What did you decide to serve this with?

  6. Carri Reed

    I found your recipe yesterday so I have it in my crockpot today. I have to let it in my crockpot longer than the recommended time you called for since I am at work. I am excited to try this out.. Thanks for the recipe!

  7. Ri

    can bone in chicken be substituted?

  8. Kim

    This looks so good. Think thighs would be ok instead of breasts?

  9. Manon

    Do you drain the sundried tomatoes first?

    1. Chef in Training

      yes :)

  10. Dave


    I made this, sort of, for dinner tonight. It couldn't be easier to make. The grocery store was out of fresh basil, so I substituted fresh tarragon. The flavor was wonderful. I would recommend adding some thickener to the sauce before you serve it too. Goes well with mashed cauliflower.

  11. Michael

    Making. This right now. Just double checking. 4 hours on low?

  12. Kay

    Fresh or dried basil?

  13. Sue

    This looks good but I am confused. When do you add the heavy cream? A few minutes before you turn it off? I like the heavy cream would cool the meal down by adding it at the end and then serving it.

    1. leslie

      I'm confused too about when to add the heavy cream- looks super yummy though!

  14. lynsey fojut

    A silly question. But do you just add the sundried tomatoes or do you add the olive oil as well in the half cup?

    1. Chef in Training

      no olive oil. So sorry for the confusion. Just specifying that the sun dried tomatoes come in a jar with oil :)

    2. Les

      Dang, I added the oil with the tomatoes. It should be done in an hour. We'll see how it turns out. Like many others, I don't know what to do with the heavy cream.

  15. Brian

    Question: Do you add the heavy cream to the slow cooker (on top of the chicken) at the end of the 4 hours? Or do you take all the chicken out of the slow cooker, place it in another pan, and then add the heavy cream?

    1. JoKullar

      When do you add the heavy cream? Making it right now and should be done in a couple hours, hopefully someone replies soon lol.

  16. Shelleyb

    I measured 2 c. Chicken broth. Added 1 c. Heavy cream at end of 4th hour. Glad still hot and ready to serve. Buuuut it was soupy rather than saucy I was hoping for. Thought the flour dredge & sear may be subtle thickener. I wish the liquid was thicker. Served with rice. Smelled great. Chicken was moist. Creative idea.

  17. Les

    Darn, I didn't drain the oil first. It has another hour before it's done. We'll see how it turns out. Like others, I don't know what to do with a cream. Just throw it in at the end?

  18. Melaine

    It's says to add the heavy you let it set in the crockpot for a bit before serving? Do you leave the chicken in while adding the cream?

  19. Andy

    I would probably add the cream in the last half hour of cooking... the flour on the chicken would help thicken it up more... I would probably also add about 1/4 cup of parm for extra flavor and to help thicken that sauce just a little more... too runny for me.

  20. Beverly

    I'm in the process of cooking this delicious looking dish.... Just as the recipe describes. However I'm cooking it in my InstantPot. I'll let you know how it turns out.

  21. Rosanne

    Your re pie calls for 2 cups of chicken stock but you left it out of the directions?

  22. Tara


    Absolutely delicious! We loved it! I added the cream in last half hour and left lid off and turned to high. Still a thin sauce but so good. There was tons of sauce let so we'll eat it tomorrow on veggies.

  23. Cindy Gilliam


    Oops!! Wish I had read comments before starting recipe. I did not drain tomatoes from olive oil. Hope it's ok!! I noticed lots of questions on adding cream as well. Do you let it all simmer in the heavy cream awhile in the crockpot?

  24. Melissa Smithers

    This was very good! I did change do a few things different, I added some minced garlic (about 3 cloves). Also to thicken the sauce, on the stovetop I melted about 2 tablespoons of butter, added a 1/4 flour, whisk that together and then add either 1 cup of milk or half and half, whisk together and it will thicken fairly quickly. Then add to the crockpot the last half hour of cook time. I also added about a cup of Italian cheese blend for a creamy cheese sauce. It was delicious!

    1. leslie

      Melissa-your ideas are very helpful- thank you!!

    2. Jody Cansler

      Did you do your thickening mixture INSTEAD of the heavy cream or in addition to?
      Thank you!

    3. Betty

      Thank you Mellisa,you solved my problem,I am out of heavy whipping cream,was wondering if I could substitute milk instead thanks you saved the day,also the problem with thickening it

    4. Jill

      I followed Melissa's changes plus added pasta and it was absolutely delicious! Thank you for your comment Melissa!

  25. T Cook


    This was a crowd pleaser. Thanks!!

  26. Amanda


    This was not good. Don't waste your time and money with this recipe.
    Not flavorful, very bland. Texture was so runny; the "creamy sundried tomato" sauce was not creamy at all. It was a milky chicken broth. Yuck!

  27. Kay Jantz

    Just a thought, have not tried any of your recipes and was considering doing so today with the Lemon Blueberry Dream, however saw this Chicken Sundried Cockpot recipe and saw many comments needing guidance, one downright negative. I don't see on anyone of the comments that you, Nikki, as the author of this blog even care enough to respond to these questions or even the positive comments. I follow many blogs and lack of interaction from the blogger seems rather rude, especially if someone is finding an issue with the process. Crafting blogs seem to be far more user friendly and interactive than this blog.

    1. Sari


      I think you'll find that instead of responding to the plethora of questions re the same thing, that Nikki updated the original recipe to clarify.

  28. Karla


    I was really excited to make this since I love the idea of this flavor combination. I echo what another commenter said, however, that it was surprisingly not very flavorful. The only thing I really did differently was use full-fat coconut milk instead of the heavy cream, which I often do in recipes with much success. I added significantly more salt (a salt spice blend) and pepper and added some cornstarch at the end to thicken the sauce. Towards the end I put some sliced garden zucchini in the crock pot to add some veggies to the dish. I cut up the chicken and the whole mixture went on top of rice, along with some cheddar cheese. I think a bunch of garlic may have added flavor.

  29. K Nilsson


    This ended up being shredded chicken soup. Not good. This should be cooked on the stove and not in the Crock-Pot.

  30. Kelsey

    I made this tonight on the stove top (dropped the ball on dinner 😬) It was so good! I filled your exact recipe, minus the crock pot, and it was perfect!

  31. Penny


    I made this today with just a few tweaks. I browned the chicken in just the olive oil but no flour and dumped it all in with the stock when brown. Then added salt, pepper, garlic powder, two chicken bullion cubes, and the tomato and basil. Then in the last 30 min, I shook the 1/4 cup flour and heavy cream together and added to the crockpot. It thickened up beautifully and was delicious. I served it over buttered egg noodles

  32. Bonnie

    I made this for dinner last night and it was yummy! I did take into consideration a few of the previous comments so when I dredged the chicken I added a bit of garlic powder. I also added a full jar of the tomatoes and a heaping handful of fresh basil. I even added a little bit of the oil from the tomatoes to help flavor it a bit more. Once everything was in the slowcooker I added a bit more garlic powder. I cooked it on low for 4 hours then added the cream. I cooked it on low with the top off for about another 30 minutes. It was creamy and flavorful! It goes well with a nice loaf of Italian bread for dipping! 😀

  33. Susan Leichtner

    This smelled and looked great! Probably not a problem most people making this would have but I'm a vegetarian so I followed it strictly. My husband said it's great but could use more salt. I'm happy to have found it, though! Thank yuh! I'll be making it again!

  34. Mary

    I just made this and was so disappointed! I followed the instructions word for word and it came out SO BLAND. It tasted like the chicken had just been sitting in water. I'm very confused :/ I used dried basil instead of the real kind, but surely that alone couldn't have made that big of a difference? I won't be making this again.

  35. Lydia


    All in all your recipe is lacking fundamental techniques and advice. As someone who has been cooking for a very long time and is capable of taking one idea and turning it into something else, not everyone does that. You don't respond to comments or questions which is horribly rude. People may love this recipe if they have the ability to understand it which you have failed to show most people, judging by the comments. I have not made this meal and I won't. I gathered what I wanted from it and will make an entirely different meal for my family.

    1. Kerry

      My goodness, speaking of rude responses, this is certainly one of them! If you've gathered what you want, and you don't intend to make the recipe, then move on. If you have time to leave rude comments, you should also have time to note that the original recipe has been updated to take account of the previous questions. Clearly you have too much time on your hands!

  36. Jodie


    I made this for dinner tonight. I added mince garlic at the chicken stock stage, then some corn flour after the cream to thicken it up. Cooked on high for around 2.5 hours & served with mashed potato & beans. It was so yummy I almost licked the plate!!! Haha!

  37. Kim


    This was fab though did make it a tad different as was in a rush... Frozen chicken breasts right in the pot. Olive oil (drained from tomatoes) in a pan heated with flour then added stock, basil and garlic to make the sauce. Put tomatoes as well as a chopped onion, zucchini and chopped pepper (gotta get veggies in there!) in the slow cooker. On low for 8 hrs then added cream (lid off) an hour before. Shredded chicken. Add cooked fettuccini. Yummmmy will certainly make again too easy.

  38. Jodi

    I am making this right now and would love to know what some did for the heavy cream. I want it to be thick and obviously the blogger doesn't respond to these questions. I hope it turns out good.

  39. Nicole


    Was going to make this, but the simple fact that you are unable to clarify the cream question killed it for me. You answered a couple other questions so you are obviously checking it randomly. If you are really hoping to keep people coming to your blog and using your ideas, it would be a great idea to answer the one dad gum question many have been asking since April. Best of luck.

  40. Jess


    Add olives! Makes such a difference!

  41. NAD


    Made this for dinner tonight. I followed the recipe faithfully, and while it was quite bland, it has promise, but needs a lot of alterations to make it great. For starters, there is WAY too much liquid. Dredging the chicken is not enough to thicken the sauce, which gets further thinned by the cream. The instructions are not terribly clear, obvious by the number of mistakes others have made. Also, you haven't stated how many portions this serves.

  42. Carly


    I made this yesterday/last night and we were not impressed. It doesn't have a whole lot of flavor and the sauce is WAY thin. I served it over rice, added some spinach and topped with parmesan cheese. I think if there was some garlic or other flavors going on it would be better. If I make it again, I'll only use probably half the liquid and still have to thicken it up some. I'll probably also add some garlic and other spices to give it some flavor. Sad because I was hopeful for this recipe...