Ingredients
Equipment
Method
- Place chicken breasts in a single layer at the bottom of your crockpot. If breasts are very thick (over 1 inch), consider pounding to uniform thickness. Season lightly with salt and pepper.
- Scatter the chopped, well-drained sun-dried tomatoes evenly over the chicken breasts.
- In a medium bowl, combine softened cream cheese and chicken broth. Whisk together until relatively smooth with minimal lumps. Add garlic powder, Italian seasoning, red pepper flakes if using, salt, and pepper. Whisk until well combined and seasonings are evenly distributed.
- Pour the cream cheese mixture over the chicken and sun-dried tomatoes in the crockpot. Use a spoon to gently spread it around, ensuring all chicken pieces get some coverage.
- Cover the crockpot with its lid. Cook on low for 4-6 hours or on high for 2-3 hours, until chicken reaches an internal temperature of 165°F and shreds easily with a fork.
- Once cooked through and tender, use two forks to shred the chicken directly in the crockpot while surrounded by the sauce. Pull into bite-sized pieces.
- Stir the shredded chicken into the creamy sauce, ensuring every piece gets coated. Taste and adjust seasoning if needed. If sauce is too thin, let it sit uncovered on low for 15-20 minutes to thicken, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook on high for 20-30 minutes.
- Garnish with fresh basil leaves torn or chopped just before serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for 4-5 days. The sauce will thicken as it cools.
Reheating: Reheat on the stovetop over medium-low heat, adding a splash of chicken broth or cream if sauce has thickened. For microwave, heat in 1-minute intervals with a tablespoon of broth, stirring between each.
Freezing: Portion cooled chicken and sauce into freezer-safe containers and freeze for up to 3 months. Thaw overnight in refrigerator before reheating. Sauce may separate slightly but will come back together when gently reheated.
Substitutions: Chicken thighs work well and stay even moister. Cherry tomatoes (halved) or canned diced tomatoes (drained) can replace sun-dried tomatoes. Greek yogurt can substitute for half the cream cheese for a lighter version.
Variations: Add fresh spinach, mushrooms, or kale in the last 30 minutes. Stir in shredded mozzarella for extra cheese. Swap sun-dried tomatoes for pesto for a different flavor profile.
Frozen chicken: Can use frozen chicken breasts but add 1-2 hours to cooking time on low.
Thickening: For thicker sauce, add cornstarch slurry in last 30 minutes or simmer uncovered.
Serving suggestions: Serve over pasta, rice, mashed potatoes, or with crusty bread. Pairs well with fresh green salad or roasted vegetables.