Slow Cooker Sun-Dried Tomato Chicken with Potatoes
One-pot slow cooker dinner combining tender chicken breasts with roasted little potatoes and carrots in a savory sun-dried tomato and garlic broth. Parmesan cheese and fresh parsley finish the dish. Perfect for weeknight meals when you need hands-off cooking. The oil-packed sun-dried tomatoes deliver concentrated umami depth while keeping the dish simple and family-friendly.
Ingredients
- 1 lb little potatoes, halved
- 3 large carrots, peeled and cut into chunks
- 4 small boneless skinless chicken breasts, about 1 1/2 lbs
- ¾ cup low sodium chicken broth
- ¼ cup oil-packed sun-dried tomatoes, finely choppedfresh diced tomatoes plus 2 Tbsp tomato paste1/4 cup fresh + 2 Tbsp pastesubstitution
less concentrated flavor
- 4 cloves garlic, finely minced
- 1 tsp salt
- ½ tsp dried parsley
- ¼ tsp dried basil
- ¼ tsp black pepper
- 2 Tbsp unsalted butterolive oil or dairy-free butter1:1dairy-freeFull guide →
- ¼ cup parmesan cheese, shredded
- fresh parsley, for garnish(optional)
Instructions
- 1
Arrange potatoes and carrots in the bottom of slow cooker.
- 2
Layer chicken breasts in single layer over vegetables.
- 3
Whisk together broth, sun-dried tomatoes, garlic, salt, parsley, basil, pepper.
- 4
Pour broth mixture over chicken and top with butter.
- 5
Cover and cook on low until potatoes are tender and chicken reaches 165 F internal temperature.
- 6
Remove lid, stir in Parmesan, and garnish with fresh parsley.
- 7
Serve.
Tips
Check chicken temperature at 5 hours on low; it may finish before potatoes. Transfer chicken to plate, tent with foil, and continue cooking vegetables if needed.
Use oil from the sun-dried tomato jar to replace some butter for deeper flavor, or reduce broth by 2 Tbsp to intensify the sauce.
Chop sun-dried tomatoes finely and stir broth well to distribute flavor evenly throughout the cooking liquid.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently on stovetop over medium-low heat, adding splash of broth if sauce reduces.
Prepare ingredient components (chop vegetables, measure broth and seasonings) in separate containers up to 24 hours ahead. Assemble in slow cooker the morning of serving.
Ladle into bowls with vegetables and chicken. Serve with crusty bread or over rice. Pairs with green salad or roasted green beans.
Common Mistakes
Do not skip halving potatoes to avoid uneven cooking or rock-hard centers after 6 hours.
Do not skip checking chicken temperature at 5 hours on low to avoid tough, overcooked meat.
Do not overfill slow cooker above three-quarters full to avoid uneven cooking and overflow.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
less concentrated flavor
FAQ
Can I use bone-in chicken thighs instead?
Yes, thighs stay moist at longer cooking times. Increase low cook time to 6-7 hours or high to 3-4 hours. Verify internal temperature of 165 F before serving.
What if my potatoes are still hard after the recommended time?
Potatoes vary in density. Continue cooking on low in 30-minute increments. Remove cooked chicken to plate and tent with foil to prevent overcooking while potatoes finish.
How long can I keep leftovers and can I freeze this?
Store in airtight container up to 4 days refrigerated. Freezes well up to 3 months. Thaw overnight in fridge and reheat gently on stovetop or in microwave with added broth.