Forget babysitting a skillet or scrubbing three pots—this slow cooker pasta takes care of itself. Slow Cooker Sun-Dried Tomato Chicken Pasta is the kind of dinner you throw together in minutes and walk away from, only to return hours later to something warm, creamy, and seriously good.
The chicken turns tender as it simmers in broth and cream. Sun-dried tomatoes melt into the sauce, adding a tangy depth that keeps every bite interesting. Toss in some cooked pasta and a handful of cheese at the end, and you’ve got a full meal with hardly any effort.
I made this one evening when I didn’t have the energy to deal with dinner but still wanted something solid. I had chicken, a jar of sun-dried tomatoes, and some pasta to use up—so I tossed it all in the slow cooker with some broth and garlic. By the time I stirred in the cheese and pasta later that night, it felt like I’d made something way fancier than I actually did.
This is one of those meals that comes through when you need it to. Simple ingredients, low lift, and it always turns out the way you want it to.
Why You’ll Want to Make This Again and Again
This recipe keeps things simple without skipping on flavor.
- Set-it-and-forget-it cooking – Toss everything in and walk away. No stirring, no hovering.
- Bold, creamy sauce – The mix of broth, cream, garlic, and sun-dried tomatoes brings deep, rich flavor.
- Fall-apart chicken – Slow-cooked until it shreds with barely any effort.
- Pantry-friendly ingredients – Most of what you need is probably already at home.
- Flexible and forgiving – Switch the pasta, toss in greens, or add heat—whatever works for you.
It’s the kind of meal that works when everything else feels like too much. Warm, easy, and always reliable.
Ingredients for Sun-Dried Tomato Chicken Pasta
This recipe keeps the ingredient list short and familiar—just a few essentials with big flavor.
- Boneless Chicken – Thighs or breasts work great
- Sun-Dried Tomatoes – Bring tangy sweetness to the sauce
- Garlic – Adds bold flavor that carries through the whole dish
- Heavy Cream – For that silky, rich texture
- Parmesan Cheese – Gives it depth and saltiness at the end
- Short Pasta – Think rotini, fusilli, penne—whatever grabs the sauce best
Optional add-ins: a handful of spinach, fresh basil, or red pepper flakes if you like heat. This one’s easy to adjust based on what you have on hand.
How to Make It Without Fuss
This is one of those “dump and stir” meals—no searing, no layering, and no stress.
- Add everything to the slow cooker – Place chicken, chopped sun-dried tomatoes, minced garlic, Italian seasoning, salt, pepper, chicken broth, and cream into the slow cooker. Give it a gentle stir to get things started.
- Cover and cook on low for 4 hours – The chicken will slowly become tender and soak up the rich flavor from the broth and tomatoes.
- Shred the chicken – Once it’s done, grab two forks and shred it right in the pot. It should fall apart easily and mix straight into the sauce.
- Stir in pasta, cheese, and extras – Add cooked pasta, Parmesan, and spinach (if using). Stir gently so everything is coated in the creamy sauce.
- Let it sit for 10 minutes – Cover again and give it time to thicken naturally. The pasta will absorb some of the sauce, making everything super creamy.
- Serve and top it off – Finish with fresh herbs, extra cheese, or a pinch of red pepper flakes if you want some heat.
Now it’s ready to plate up—and you barely touched a thing.
Best Sides to Round It Out
This dish is rich and creamy, so pair it with something light, crisp, or briny.
- Toasted Garlic Bread – Buttery and crunchy for scooping up the sauce
- Arugula Salad – Peppery greens add a fresh, slightly bitter balance
- Roasted Broccoli – Adds texture and a nice char to break up the creaminess
- Cucumber-Tomato Salad – Juicy and bright for contrast
- Marinated Olives – Briny and bold—perfect sidekick to creamy pasta
- Pickled Onions or Slaw – Sharp, crunchy, and refreshing
- Zucchini or Carrot Ribbons – Sautéed with lemon for a light veggie option
| Side Dish | Why It Works |
|---|---|
| Garlic Bread | Crunchy, buttery, and perfect for scooping sauce |
| Arugula Salad | Sharp and fresh, balances the creamy richness |
| Roasted Broccoli | Adds texture and a savory char |
| Cucumber-Tomato Salad | Cool, juicy, and brightens the meal |
| Marinated Olives | Salty and bold with a punch of acidity |
| Pickled Onions or Slaw | Crunchy, crisp, and refreshing |
| Lemon Veggie Ribbons | Light and citrusy—brings balance |
How to Store and Reheat Leftovers
This pasta holds up great the next day and comes back together with hardly any effort.
- Store it right – Let it cool completely and transfer to an airtight container. Keeps for up to 3 days in the fridge
- Reheat gently – Add a splash of broth, water, or cream to bring the sauce back. Microwave in short bursts or warm on the stove while stirring
- Freeze if needed – It freezes okay, though the sauce may separate a little. A good stir and splash of liquid usually fixes it
- For best results – Freeze just the sauce and chicken. Add fresh pasta later so it holds up better in texture
This is one of those leftovers that still feels like a full meal. Just reheat, stir, and eat.
Frequently Asked Questions
Can I use dry sun-dried tomatoes?
Yes—just soak them in warm water for 10–15 minutes before using to soften them up.
What kind of pasta is best?
Stick to short shapes like rotini, penne, or fusilli. They hold sauce well and mix easily.
Can I use rotisserie chicken?
Absolutely. Skip the long cook time—just stir it in with the pasta and warm everything through.
Is milk okay instead of cream?
You can use whole milk or half-and-half. It won’t be as rich, but it still works.
How do I reheat leftovers without drying them out?
Always add a splash of cream or broth and stir it as it warms. It’ll come right back together.
Slow Cooker Sun-Dried Tomato Chicken Pasta
Equipment
- Slow Cooker For cooking the chicken and sauce
- Forks For shredding the chicken
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 3/4 cup sun-dried tomatoes drained and chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1.5 cups chicken broth
- 1/2 cup heavy cream
- 8 oz short pasta cooked separately (penne, rotini, fusilli)
- 1/2 cup parmesan cheese grated
- 2 cups baby spinach optional
- fresh basil or parsley for garnish
Instructions
- Add chicken, sun-dried tomatoes, garlic, Italian seasoning, red pepper flakes, salt, pepper, chicken broth, and cream to the slow cooker. Stir gently to combine.
- Cover and cook on low for 4 hours until the chicken is tender and cooked through.
- Remove the cooked chicken and shred using two forks. Return the shredded chicken to the slow cooker.
- Add cooked pasta, parmesan cheese, and spinach (if using). Stir until well combined and creamy.
- Cover and let sit for 10 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Use dry sun-dried tomatoes if needed—just soak before using.
- Freeze the sauce and chicken without pasta for better texture.
- Add extra broth or cream when reheating to keep it smooth.
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