A delicious slow cooker chicken recipe made in a creamy sun dried tomato sauce. Perfect for an easy mid-week meal that the whole family will love.
The slow cooker isn’t just for cold weather — it’s perfect for easy, lighter meals in spring and summer too. This sun dried tomato chicken is a great example: minimal prep, big flavour, and ideal for busy weeknights. Simply combine the ingredients in the slow cooker, set it, and in a few hours you’ll have a creamy tomato sauce and tender chicken to serve with pasta, vegetables, or a fresh salad.
Flavour comes from a short list of pantry staples: onion, garlic, dried basil, tinned tomatoes and chopped sun dried tomatoes. A little water and cornflour help create the sauce base, and creme fraiche stirred in at the end gives the dish its creamy finish. The sun dried tomatoes add concentrated sweetness and depth without needing complicated ingredients.
To prepare, add the diced onion, chopped garlic, dried basil, tinned tomatoes and chopped sun dried tomatoes to the slow cooker. Mix water and cornflour until smooth, pour in and combine so the sauce is even. Arrange the chicken breasts on top, season with salt and pepper, and cook until the meat is tender and cooked through.
Cook on high for about 3.5 hours or low for around 5 hours, turning the chicken once halfway through for even cooking. When the chicken is done, stir in the creme fraiche to create a rich, silky sauce. At this point the breasts will remain whole; if you prefer shredded chicken, simply pull the meat apart with two forks in the sauce.
Shredding the chicken into the sauce is a good option for picky eaters or younger children who prefer a mixed texture. Serve the finished dish over cooked pasta and garnish with fresh basil and grated Parmesan for a classic Italian touch. For a lighter meal, pair the chicken and sauce with a generous side of green vegetables or a crisp salad.
This recipe stores well: keep leftovers in an airtight container in the fridge for up to 2 days, or freeze portions and thaw overnight in the fridge when ready to reheat. Reheated gently on the stove or in the microwave until piping hot works well.
Slow Cooker Sun Dried Tomato Chicken & Pasta
Description
A simple slow cooker chicken recipe in a creamy sun dried tomato sauce — quick to assemble and great for feeding the family.
Ingredients
- 1 onion, diced
- 2 garlic cloves, chopped
- ½ tsp dried basil
- 1 tin chopped tomatoes
- 100g sun dried tomatoes, chopped
- 50ml water
- 1 tsp cornflour
- 4 chicken breasts
- salt and pepper
- 75g creme fraiche
Instructions
- Add the onion, garlic, dried basil, tinned tomatoes and chopped sun dried tomatoes to the slow cooker.
- Mix the water with the cornflour until dissolved, then pour into the slow cooker and stir to combine.
- Lay the chicken breasts on top of the sauce and season with salt and pepper.
- Cook on high for 3.5 hours or on low for 5 hours, turning the chicken halfway through.
- Stir in the creme fraiche, shred the chicken if you prefer, and serve over cooked pasta with fresh basil and grated Parmesan, or with vegetables or salad for a lighter meal.
Notes
Leftovers keep in the fridge for up to 2 days in an airtight container. This dish can be frozen — defrost in the fridge overnight before reheating.
