Creamy Slow Cooker Chicken with Sun-Dried Tomatoes

Ingredients

Serves 4

4 (6–7 oz each) boneless, skinless chicken breasts, even thickness (pound thicker ends to 1 inch)

1 cup (150 g) oil-packed sun-dried tomatoes, drained, patted dry, chopped

(Reserve 2 Tbsp oil for searing—adds richness!)

¾ cup (180 ml) heavy cream, cold

1 cup (240 ml) low-sodium chicken broth

2 Tbsp olive oil (or 1 Tbsp reserved tomato oil + 1 Tbsp olive oil)

1 tsp garlic powder

1 tsp onion powder

½ tsp dried oregano

½ tsp dried basil

½ tsp fine sea salt

¼ tsp freshly ground black pepper

¼ cup (25 g) Parmigiano-Reggiano, freshly grated

Garnish: Fresh flat-leaf parsley, extra Parmesan

Step-by-Step Instructions

1. Sear for Depth (Don’t Skip!)

Heat oil in a 12" skillet over medium-high. Pat chicken very dry; season with salt, pepper, garlic powder, and onion powder.

Sear 2–3 minutes per side—until deeply golden (not cooked through). This builds fond—the flavor foundation.

Transfer to slow cooker (4–6 qt). Leave drippings in skillet.

2. Build the Sauce

In a bowl, whisk cream, broth, sun-dried tomatoes, oregano, and basil until smooth.

Pour over chicken in slow cooker. Do not stir—keeps sear intact.

3. Slow Simmer to Perfection

Cover. Cook on LOW 4–4.5 hours (or HIGH 2–2.5 hours). Chicken is done at 165°F internal—do not overcook.

4. Finish with Cheese

With 30 minutes left, sprinkle Parmesan over top. Cover—steam melts it gently.

After cooking, rest 10 minutes (juices redistribute).

5. Serve with Soul

Transfer chicken to a platter. Spoon sauce generously over top.

Garnish with parsley and extra Parmesan.

Pro tip: Shred 1 breast into the sauce for extra texture—optional but delicious.

Tips for Perfect Gravy

✅ Cold cream prevents curdling—add it straight from the fridge.

✅ Don’t stir during cooking—keeps chicken intact and sauce smooth.

✅ Reserve tomato oil—it’s liquid gold for searing and finishing.

(Note: This sauce is the gravy—but for extra richness, stir in 1 Tbsp cold butter at the end.)

Serving Suggestions

Over pappardelle or creamy polenta

With roasted asparagus and lemon-dressed arugula

Inside hollowed-out sourdough bowls for a cozy feast

Paired with a crisp Pinot Grigio or dry rosé

Storage & Make-Ahead Tips

Refrigerate in airtight container up to 3 days. Reheat gently on stove with splash of broth.

Freeze (sauce only, without cream) up to 3 months—thaw, reheat, then stir in fresh cream + Parmesan.

Do not freeze with cream—sauce separates.

Frequently Asked Questions

Can I use chicken thighs?

Yes—add 30–60 min to LOW time. More fat = more flavor.

No heavy cream?

Sub ¾ cup half-and-half + 2 Tbsp cream cheese (add at end, off-heat).

Make it dairy-free?

Use full-fat coconut milk + 2 Tbsp nutritional yeast (add at end).

Allergy Information

Contains: Dairy, soy (in broth—check label).

Nut-free, fish/shellfish-free.

Gluten-free: Ensure broth is GF.

Nutrition Facts

(Per serving, 1 breast + sauce)

Final Thought

There’s profound elegance in simplicity—especially when it nourishes as deeply as it satisfies. As the kitchen fills with the scent of garlic, herbs, and ripe tomatoes, you’ll understand: this dish isn’t about complexity. It’s about care—the sear that honors the chicken, the slow simmer that coaxes out flavor, the final sprinkle of cheese that says, “This is for you.”

So serve it warm. Share it generously. And savor the kind of comfort that doesn’t just feed the body—

it feeds the soul.