Weeknight Slow Cooker Creamy Sundried Tomato Chicken

When my three kids have after-school clubs, piano practice, and homework all piling up on a Tuesday, the last thing I want is a complicated dinner that leaves a mountain of washing up. That’s exactly why I turned to my slow cooker for a creamy, rich sundried tomato chicken that tastes like it’s been simmering all day in an Italian kitchen — but actually comes together in about fifteen minutes of hands-on work.

Recipe Overview

• Prep time: 15 minutes
• Cook time: 4-6 hours on low, or 2-3 hours on high
• Total time: 4 hours 15 minutes
• Servings: 6
• Difficulty: Easy

Why You’ll Love This Slow Cooker Creamy Sundried Tomato Chicken

• Minimal hands-on time: You only need fifteen minutes to prep everything in the morning, then the slow cooker does the heavy lifting while you tackle the rest of your day.
• One-pot cleanup: Everything cooks in a single slow cooker insert, so you’re left with just one pot and a cutting board to wash. My husband, who’s usually picky, asked for seconds — and I didn’t mind because there was barely any washing up.
• Budget-friendly ingredients: This recipe uses simple, affordable staples like chicken thighs, double cream, and a jar of sundried tomatoes — no expensive specialty items required.
• Make-ahead friendly: You can prep the sauce base the night before, store it in the fridge, and simply add the chicken in the morning. Leftovers reheat beautifully for lunch the next day.
• Naturally gluten-free: This creamy sauce is thickened with cream and cheese, not flour, so it’s suitable for anyone avoiding gluten without sacrificing texture or flavour.

Slow Cooker Creamy Sundried Tomato Chicken

15 min prep  ·  250 min cook  ·  4 servings

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Ingredients You’ll Need

• 1 kg boneless, skinless chicken thighs (or breasts, see tips below)
• 2 tablespoons olive oil
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 200 g sundried tomatoes in oil, drained and roughly chopped
• 500 ml chicken stock (low-sodium if possible)
• 300 ml double cream
• 100 g grated Parmesan cheese
• 2 tablespoons tomato purée
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons cornflour mixed with 3 tablespoons cold water (optional, for thickening at the end)
• Fresh basil leaves, to garnish (optional)

Tip: If you’re using chicken breasts instead of thighs, reduce the cooking time by about an hour and check for doneness earlier — breasts can dry out more quickly than thighs.

How to Make Slow Cooker Creamy Sundried Tomato Chicken

1. Sear the chicken: Heat the olive oil in a large frying pan over medium-high heat until it shimmers and you see tiny ripples across the surface. Add the chicken thighs in a single layer — you’ll hear a satisfying sizzle as they hit the pan. Cook for 3-4 minutes per side until the underside turns a deep, golden brown and releases easily from the pan. Transfer the browned chicken to the slow cooker insert. The searing locks in moisture and adds a rich, savoury flavour that you simply can’t get from raw chicken alone.
2. Sauté the aromatics: In the same pan (don’t wash it — the browned bits are pure flavour), reduce the heat to medium and add the diced onion. Stir frequently for about 4 minutes until the onion turns translucent and gives off a sweet, fragrant aroma. Add the minced garlic and cook for another 30 seconds until you can smell it becoming fragrant but not burning — the garlic should soften and turn just slightly golden at the edges.
3. Build the sauce base: Pour in the chicken stock and use a wooden spoon to scrape up all those brown bits from the bottom of the pan — this process is called deglazing, and it infuses the sauce with incredible depth. Stir in the chopped sundried tomatoes, tomato purée, dried oregano, dried basil, salt, and pepper. Let the mixture come to a gentle simmer, which you’ll see as small bubbles breaking the surface, then pour everything over the chicken in the slow cooker.
4. Slow cook: Cover the slow cooker with the lid and cook on low for 4-6 hours or on high for 2-3 hours. You’ll know the chicken is done when it feels tender when pierced with a fork and the internal temperature reaches 74°C. The sauce will look quite thin at this stage — don’t worry, we’ll fix that in the next step.
5. Add the cream and cheese: Carefully remove the chicken thighs from the slow cooker and place them on a plate. Pour the double cream and grated Parmesan into the sauce, then stir gently until the cheese has fully melted and the sauce takes on a smooth, velvety texture. The colour will shift from a reddish-brown to a warm, creamy orange, and the aroma will become noticeably richer and more indulgent.
6. Thicken the sauce (optional): If you prefer a thicker sauce, whisk the cornflour and cold water mixture into the slow cooker. Replace the lid and cook on high for 15-20 minutes — you’ll see the sauce visibly thicken and coat the back of a spoon. Return the chicken to the slow cooker, spoon some sauce over the top, and let everything warm through for 5 minutes.
7. Rest and serve: Turn off the slow cooker and let the dish sit for 5 minutes before serving. This resting time allows the sauce to settle and the chicken to reabsorb some of the liquid, resulting in juicier meat. Garnish with fresh basil leaves if you have them, then serve over pasta, rice, or mashed potatoes.

Tips From My Kitchen

• Sear the chicken, even if you’re in a hurry: I know it adds an extra pan to wash, but that golden-brown crust is where all the deep, savoury flavour lives. If you skip this step, the chicken will be pale and the sauce will taste flat. The five minutes it takes are absolutely worth it.
• Use full-fat cream for the best texture: Low-fat or single cream can split or curdle when cooked for long periods in the slow cooker. Double cream has a higher fat content, which stabilises the sauce and gives it that luxurious, silky mouthfeel. I make this at least once a week — it’s become a family favourite, and using full-fat cream is the secret.
• Add the dairy at the end: Pouring cream and cheese into the slow cooker at the start can lead to a grainy, separated sauce. By adding them in the last 30 minutes, you keep the emulsion intact and the sauce stays beautifully smooth.
• Prep the sauce base the night before: On busy mornings, sauté the onion and garlic, then combine with the stock, tomatoes, and spices in a sealed container. Store it in the fridge overnight. In the morning, all you need to do is sear the chicken (or skip the sear if you’re really pressed for time) and pour the prepped sauce over the top.
• Double the recipe for meal prep: This dish freezes beautifully for up to three months. Make a double batch, portion it into airtight containers, and you’ll have a ready-made dinner for those evenings when cooking feels impossible. Just thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Equipment You’ll Need

• Slow cooker (5-6 quart)
• Sharp knife and cutting board
• Large frying pan or skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Small bowl (for the cornflour slurry)

Common Mistakes to Avoid

• Overcrowding the pan: When searing the chicken, if you cram too many pieces into the pan at once, they’ll steam instead of brown. The meat will release liquid, and you’ll end up with grey, soggy chicken rather than golden, flavourful pieces. Sear in batches if needed — it adds only a couple of extra minutes but makes a world of difference.
• Wrong temperature: Cooking this dish on high for the entire time can make the chicken tough and the sauce prone to curdling. Stick to low heat for the main cooking period — the gentle heat breaks down the chicken’s connective tissue slowly, keeping it tender and juicy. Only switch to high at the very end if you need to thicken the sauce.
• Skipping the rest time: I know it’s tempting to serve straight away, especially when everyone is hungry and the kitchen smells amazing. But letting the dish rest for five minutes allows the sauce to cling to the chicken and the flavours to meld together. If you serve immediately, the chicken can be watery and the sauce might feel thin.

Delicious Variations to Try

• Spicy Version: Add 1-2 teaspoons of red pepper flakes or a finely chopped fresh red chilli when you sauté the onions. The heat cuts through the creamy sauce beautifully and gives the dish a lovely warmth without overwhelming the sundried tomato flavour.
• Vegetarian/Vegan Option: Swap the chicken for 400 g of firm tofu, pressed and cubed, or use 300 g of oyster mushrooms torn into chunks. Replace the chicken stock with vegetable stock, use coconut cream instead of double cream, and substitute the Parmesan with a vegan nutritional yeast-based alternative. Sear the tofu or mushrooms in the same way as the chicken for that essential golden crust.
• Different Protein: Boneless, skinless chicken breasts work well if you prefer white meat — just reduce the cooking time to 3-4 hours on low. You can also use turkey breast steaks for a leaner option, or try boneless lamb shoulder for a richer, more robust flavour that pairs wonderfully with the sundried tomatoes.

What to Serve With Slow Cooker Creamy Sundried Tomato Chicken

• Pasta — pappardelle, fettuccine, or penne are all excellent choices for catching the creamy sauce
• Steamed rice or buttery mashed potatoes to soak up every last drop
• A simple green salad with a lemon vinaigrette to cut through the richness
• Roasted or steamed green vegetables like broccoli, green beans, or asparagus
• Crusty bread for dipping into the sauce — don’t waste a single spoonful

For a complete weeknight spread, you might also enjoy our Crispy Chicken Strawberry Spinach Salad as a lighter starter, or the Garlic Butter Ribeye Steak Skillet if you’re craving an alternative protein-packed dinner another night.

Still hungry for ideas? You might also love 25 Low Carb High Protein Slow Cooker Chicken Recipes, Slow Cooker Beef And Vegetable Stew from our sister kitchens.

Frequently Asked Questions

Slow Cooker Creamy Sundried Tomato Chicken

A rich, creamy slow cooker chicken dish with sundried tomatoes, Parmesan, and aromatic herbs. Perfect over pasta, rice, or mashed potatoes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs 10 minutes mins

Total Time 4 hours hrs 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 730

Ingredients Method Notes

Ingredients

  

• 1 kg boneless skinless chicken thighs (or breasts, see tips below)
• 2 tablespoons olive oil
• 1 large onion finely diced
• 4 cloves garlic minced
• 200 g sundried tomatoes in oil drained and roughly chopped
• 500 ml chicken stock low-sodium if possible
• 300 ml double cream
• 100 g grated Parmesan cheese
• 2 tablespoons tomato purée
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons cornflour mixed with 3 tablespoons cold water optional, for thickening at the end
• Fresh basil leaves to garnish (optional)

Method

 

1. Sear the chicken: Heat the olive oil in a large frying pan over medium-high heat until it shimmers and you see tiny ripples across the surface. Add the chicken thighs in a single layer — you'll hear a satisfying sizzle as they hit the pan. Cook for 3-4 minutes per side until the underside turns a deep, golden brown and releases easily from the pan. Transfer the browned chicken to the slow cooker insert. The searing locks in moisture and adds a rich, savoury flavour that you simply can't get from raw chicken alone.
2. Sauté the aromatics: In the same pan (don't wash it — the browned bits are pure flavour), reduce the heat to medium and add the diced onion. Stir frequently for about 4 minutes until the onion turns translucent and gives off a sweet, fragrant aroma. Add the minced garlic and cook for another 30 seconds until you can smell it becoming fragrant but not burning — the garlic should soften and turn just slightly golden at the edges.
3. Build the sauce base: Pour in the chicken stock and use a wooden spoon to scrape up all those brown bits from the bottom of the pan — this process is called deglazing, and it infuses the sauce with incredible depth. Stir in the chopped sundried tomatoes, tomato purée, dried oregano, dried basil, salt, and pepper. Let the mixture come to a gentle simmer, which you'll see as small bubbles breaking the surface, then pour everything over the chicken in the slow cooker.
4. Slow cook: Cover the slow cooker with the lid and cook on low for 4-6 hours or on high for 2-3 hours. You'll know the chicken is done when it feels tender when pierced with a fork and the internal temperature reaches 74°C. The sauce will look quite thin at this stage — don't worry, we'll fix that in the next step.
5. Add the cream and cheese: Carefully remove the chicken thighs from the slow cooker and place them on a plate. Pour the double cream and grated Parmesan into the sauce, then stir gently until the cheese has fully melted and the sauce takes on a smooth, velvety texture. The colour will shift from a reddish-brown to a warm, creamy orange, and the aroma will become noticeably richer and more indulgent.
6. Thicken the sauce (optional): If you prefer a thicker sauce, whisk the cornflour and cold water mixture into the slow cooker. Replace the lid and cook on high for 15-20 minutes — you'll see the sauce visibly thicken and coat the back of a spoon. Return the chicken to the slow cooker, spoon some sauce over the top, and let everything warm through for 5 minutes.
7. Rest and serve: Turn off the slow cooker and let the dish sit for 5 minutes before serving. This resting time allows the sauce to settle and the chicken to reabsorb some of the liquid, resulting in juicier meat. Garnish with fresh basil leaves if you have them, then serve over pasta, rice, or mashed potatoes.

Notes

Chicken breasts may cook faster; check for doneness earlier. For a thicker sauce, use the optional cornflour slurry. Double cream can be substituted with heavy cream. Low-sodium chicken stock recommended.

I’d love to hear how this creamy sundried tomato chicken turns out in your kitchen. Drop a comment below and let me know what you served it with, or if you tried any of the variations — especially that spicy version, which my family absolutely devours. Happy slow cooking!