This recipe was one of those delightful discoveries that arrived on a rainy Sunday when I wanted something comforting without standing over the stove. I first made this slow cooked chicken using whatever I had in the pantry and the crockpot because I needed dinner to be effortless. The result was a saucy, silky dish with bright sun dried tomato notes and a gentle heat that made everyone at the table go quiet for a moment before asking for more. It quickly earned a permanent spot in our weeknight rotation.

What makes this dish special is the balance between creamy richness and tangy savory elements. The heavy cream and grated Parmesan make the sauce feel indulgent while the sun dried tomatoes and garlic add layers of flavor. Cooking low and slow in the crockpot allows the chicken breasts to remain juicy while absorbing the sauce. Every time I serve it the aroma draws people into the kitchen, and leftovers reheat beautifully for a quick second night meal.

Ingredients

• Boneless skinless chicken breasts 1.5 pounds. Choose even sized breasts for consistent cooking. If very thick, consider butterflying or pounding gently to 1 inch thickness to ensure even tenderness.
• Chicken broth 1 cup. Use low sodium broth if you plan to season later. Broth provides a savory base that keeps the meat moist during long cook time.
• Heavy cream 1/2 cup. Full fat heavy cream gives the sauce its luxurious mouthfeel. For a lighter version use half and half but expect a thinner finish.
• Sun dried tomatoes 1/4 cup, chopped. Look for oil packed or rehydrated varieties. They add concentrated tomato flavor and subtle sweetness.
• Garlic 3 cloves, minced. Fresh garlic gives bright aromatic depth. If using jarred minced garlic, reduce quantity slightly to taste.
• Dried oregano 1 teaspoon and dried basil 1 teaspoon. These classic Italian herbs complement the tomato and cheese flavors.
• Red pepper flakes 1/2 teaspoon. Adds gentle heat. Adjust up for more spice or omit for mild family friendly meals.
• Grated Parmesan cheese 1/2 cup. Use a good quality hard cheese like Parmigiano Reggiano or a reputable store brand, finely grated so it melts smoothly.
• Salt and pepper to taste. Season lightly to start and adjust after cooking since cheese can add saltiness.
• Fresh parsley chopped for garnish. Adds color and fresh herbal lift to finish the dish.

Instructions

Arrange the chickenPlace the chicken breasts in the bottom of the crockpot in a single layer. If your breasts are uneven in size, put the thicker pieces toward the center where cooking is slightly warmer. Pat the meat dry with paper towels before placing to reduce excess liquid in the sauce.Mix the sauceIn a large bowl whisk together the chicken broth, heavy cream, chopped sun dried tomatoes, minced garlic, oregano, basil, red pepper flakes and grated Parmesan until well combined. The Parmesan will start to thicken the mixture. Taste for seasoning and remember the flavors concentrate during cooking.Combine and seasonPour the mixture evenly over the chicken breasts, making sure each piece is at least partially submerged so it steams as it slow cooks. Lightly season the top with salt and freshly ground black pepper. If using low sodium broth you may need a touch more salt after cooking.Slow cookCover the crockpot and cook on low for four to five hours or until the chicken is fully cooked through and easily pulls apart with a fork. Internal temperature should read 165 degrees Fahrenheit when checked with an instant read thermometer. Avoid lifting the lid during the first three hours to keep the heat steady.Finish the sauceCarefully transfer the chicken to a plate and stir the sauce in the crockpot to fully incorporate any separated cream or cheese. Return the chicken to the sauce and spoon it over to coat. If the sauce is too thin you can thicken by stirring in a slurry of one tablespoon cornstarch mixed with one tablespoon cold water and cooking on high for ten to fifteen minutes until slightly reduced.ServeServe hot, garnished with freshly chopped parsley. This shines over cooked pasta, mashed potatoes, or a bed of steamed greens. Leftovers keep well and deepen in flavor after a night in the refrigerator.

Storage Tips

Cool leftovers to room temperature within two hours then refrigerate in shallow airtight containers for up to four days. For freezing, divide into single meal portions in freezer safe containers, leaving an inch of headspace. Label with the date and use within three months for best flavor. Reheat gently on the stove over low heat or in the microwave in short bursts stirring between intervals to maintain sauce creaminess. If the sauce has separated after refrigeration, whisk in a tablespoon of milk or cream while reheating to restore texture.

Ingredient Substitutions

If you prefer a lighter version swap heavy cream for half and half or full fat evaporated milk though the sauce will be slightly thinner. For a dairy free adaptation use coconut cream and a dairy free hard cheese alternative but expect a change in flavor profile. Replace sun dried tomatoes with roasted cherry tomatoes for a brighter, fresher note at a ratio of about one cup roasted to one quarter cup sun dried. For lower sodium choose low sodium chicken broth and reduce added salt.

Serving Suggestions

This pairs beautifully with wide egg pasta, garlic mashed potatoes, or over a bed of steamed broccoli for a low carb option. Garnish with extra grated Parmesan and a sprinkle of fresh parsley for color. For a casual family meal offer crusty bread and a simple green salad tossed with lemon vinaigrette to cut through the richness.

Cultural Background

The idea of combining tomatoes, garlic, cream and Parmesan has deep roots in Italian inspired home cooking. While not a classic from any single region, this approach borrows from Italian flavors and adapts them to modern convenience using slow cooking. The combination of sun dried tomatoes and cheese gives a concentrated umami that echoes rustic Mediterranean pan sauces.

Seasonal Adaptations

In summer swap sun dried tomatoes for blistered fresh tomatoes and add fresh basil at the end for a brighter seasonal version. In winter add a handful of baby spinach or frozen peas in the last ten minutes of cooking to incorporate more vegetables. For holiday entertaining double the batch and keep warm in the crockpot for easy serving.

Meal Prep Tips

Assemble the sauce in a sealable container or freezer bag and store in the refrigerator for up to two days before cooking. For a true make ahead freezer meal combine everything except the cream and cheese in a freezer safe bag and freeze. Thaw overnight and stir in cream and Parmesan just before starting the slow cooker to maintain texture. Portion into individual containers for quick lunches.

Cooking can be simple and soulful at the same time. This slow cooked creamy chicken fills the house with good smells while giving you time back. It is a dish I return to again and again because it is forgiving, delicious and always welcomed at the table.