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!

3.6 from 27 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!
Author:
Recipe type: Dinner
Ingredients
  • 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
Instructions
  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.

Enjoy!

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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Comments

  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

    3

    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

    4

    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?

    1. Lindy Baker

      I didn't either! So bummed!

  18. Melaine

    It's says to add the heavy cream...do 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

    5

    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

    4

    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

      Melissa,
      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

    5

    This was a crowd pleaser. Thanks!!

  26. Amanda

    1

    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

      5

      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

    3

    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

    1

    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

    5

    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

    1

    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!

    2. Jaci Majorek

      Kerry, good for you for speaking up to Lydia. Snobs need not comment.

  36. Jodie

    4

    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

    4

    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

    1

    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

    4

    Add olives! Makes such a difference!

  41. NAD

    2

    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

    2

    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...

  43. Jaimie

    I made this into a pasta dish and shredded the chicken. . .the family loved it!

  44. julia perez

    5

    this looks like a great soup as well...Maybe 3 chickens cut into cubes with this great flavor....

  45. Heather

    5

    This was delicious! Thank you for recipe. Everyone around the table loved it and wanted recipe!

  46. Sazz1006

    This is the second time I've done this delicious recipe and it turns out differently every time. Absolutely fabulous meal, easy, few ingredients and goes with pasta or rice or with potatoes and veg. As I'm watching my weight, I use half fat creme fraiche rather than double (heavy) cream and it is still utterly delicious. My hubby adores it and so do I !!

  47. Andrea

    3

    In general I am a fan of Chef-in-Training recipe. All the ones I've made in the past have always been easy and tasty. I knew from the recipe and then the comments that I needed to make some adjustments. My end result was good, but honestly, I strayed from the recipe. First, I made it on the stove. For the sauce, I made a roux with 3 tablespoon of butter and the flour (from the recipe). Then the added the 2 cups chicken broth and a cup of half & half. I brought to a boil, then reduced. I then added a little sauteed garlic & grated parm cheese and the tomatoes & basil. It thickened quite nicely, but it had little taste. So I added quite a bit of onion & herb seasoning, a little salt & pepper and about half a package of dry onion soup mix. That is what really made a nice difference. I made the chicken as the recipe stated; just finished baking it in the oven. I served the sauce on the chicken and fettuccine.

  48. Angela

    5

    This dish is super yummy! I am not a huge fan of olive oil so I used dry tomatoes and it turned out great. Thanks so much for a great recipe, everyone loves this recipe at my house.

  49. Leah

    4

    I made this dish last week and thought the flavour was excellent. I didn't drain my sun dried tomatoes but that didn't seem to make it oily. In fact this dish was so tasty I would serve it to company but easy enough for a weeknight. I served it over pasta so my only complaint is that the sauce was a bit runny and not creamy enough. Next time I am going to try and thicken it up....maybe add some cornstarch or make a roux to add. I might add some garlic as well and next time will use fresh basil as I only had dried on hand but it was still very good!

  50. Melissa Jones

    5

    We loved this recipe! I followed the added advice from Melissa Smithers below - making a rue, adding the cream, then adding shredded Parmesan cheese to make a cheesy sauce to add to the crock pot at the end. For the original cook time, I used a basil paste that I've come to love at my grocery store, and also added a few tablespoons of capers. I'd recommend slicing the sun dried tomatoes before adding to the pot, and think more would be okay if you're making 5+ chicken breasts. I served mine over angel hair pasta, and it was absolutely fantastic. I will be saving this one and making it again!

  51. Cynthia

    I added garlic and pasta to mine. I drained everything out and let the sauce simmer down a bit, still more runny than I thought but the flavor is still great! I will probably like this a bit thicker next time but it's packed away now, so I won't bother with this batch.

  52. Tytti

    5

    Love it! Oh, what a yummy dish.

  53. Jenna

    I have frozen chicken tenderloins, do you think I could just put them in the crockpot without browning them first?

  54. Nancy

    Delicious! I used the basic recipe & suggestions from the comments. Also added garlic, fresh baby spinach & kalamata olives at beginning. Added 1TB cornstarch to the cream before stirring in the last half hour. Served over rice. Winner at our house. Will be making again & again.

  55. Lynn

    So easy! I took this to an Italian themed Christmas party and it was a hit. The host even requested the recipe.

  56. Heather

    I was disappointed with this recipe. I would not make it again. There just was not enough flavor. The chicken itself was very bland. The other comments that people left are valid.

  57. meo

    This was great but i made some changes. We are trying hard to make low fat cuisine. Instead of heavy cream, I whisked in fat free creamcheese til it melted and made a yummy creamy sauce I also added a lil cornstarch to finish thikening it up. Added 2 cloves of chopped garlic durning cooking time. Just thought it might help anyone who is also trying to make the meal a little healthier. I think throwing in some fresh spinche with the chicken and tomatoes would be delicious!

  58. Corennea

    2

    Well, I really wanted to love this but unfortunately even with adding Parmesan cheese and minced garlic is was at best, bland. This one wasn't a keeper for us.

  59. Kara

    If I don't want to use heavy cream, what would be a low fat alternative that you would recommend?

  60. Terry

    5

    I have made this many times, even the kids love it! I do double the sauce as we like a lot for the pasta

  61. Lacey

    Is it okay to omit the flour? Trying for gluten free... can't wait to try it!

  62. Joye

    I wish I would have read through the comments before I dumped the sundried tomatoes in WITH the olive oil. How do I save this? Should I wait until the chicken is cooked, drain it all, put the sundried tomatoes in a separate pan with new stock and basil, heat it up then add the cream? And would half and half work? It's in the cooker now. Not sure how to fix it.

  63. Eve

    5

    This was delicious - I removed the chicken before I added the heavy cream - I also added a little flour to thicken the sauce.