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 weather may be starting to warm up a little but that doesn’t mean it’s time to pack away your slow cooker. There’s loads of lighter meals that you can make in it that are perfect for Spring and even Summer time too.
This slow cooked chicken in a creamy sun dried tomato sauce is the perfect example. It’s so easy to make, simply throw all the ingredients into the slow cooker and in a few hours you have a tasty family meal ready to serve up with some cooked pasta.
The ingredients are pretty simple and include onion, garlic, dried basil, tinned tomatoes, sun dried tomatoes, water and cornflour. Mix all those together in the slow cooker and then add chicken breasts on top.
Season with salt and pepper and cook on high for 3.5 hours or low for 5 hours, turning the chicken half way through.
When ready, mix in some creme fraiche and it’s ready to serve up. The result is a really delicious and creamy tomato sauce. The sun dried tomatoes add bags of flavour with the need for lots of complicated ingredients.
The chicken breasts will still be whole at this stage but if you prefer them broken up simply shred with two forks in the sauce.
This might be a better option for children are are not massive fans of chicken and prefer it mixed in with the sauce.
Serve the chicken and sauce over cooked pasta or if you’d prefer a lighter option for adults then serve with lots of green veg or a salad.
If you enjoyed this recipe that you may also like my Slow Cooker Chicken Tikka Masala recipe.
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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
- 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
- Add the onions, garlic, dried basil, tinned tomatoes and sundried tomatoes to a slow cooker.
- Mix the water with the cornflour until dissolved and pour this in. Mix until all the ingredients have well combined.
- Lay the chicken breasts on top of the sauce and season with salt and pepper.
- Cook on high for 3.5 hours or low for 5 hours, turning the chicken half way through.
- Stir in the creme fraiche and it’s ready to serve with cooked pasta topped with fresh basil and grated parmesan cheese.
Leftovers can be kept in an airtight container in the fridge for 2 days. This recipe can also be frozen and defrosted in the fridge overnight.