Slow Cooker Creamy Chicken and Sundried Tomato


My slow cooker is a life saver. Not in a literal sense, you understand, but I love that I can dump all my ingredients in and walk away. I have only had one for about a year, and now I don’t know how I managed without it. If you don’t have one, you can definitely do this recipe in a casserole dish in a low temperature oven. 

This recipe is packed with chickeny flavour, and very comforting. I wasn’t sure whether to call this a stew, a soup or a casserole so I will let you decide. Serve it with fluffy mash potato, or some crusty veg to mop up that wonderful sauce. 

Slow Cooker Creamy Chicken and Sundried Tomato

Serves 4
Website Mutherfudger


  • 4 Large Chicken Breast
  • 2 Chicken Stock Cubes
  • 2 tins Condensed Chicken Soup (295g)
  • ½ packet Fresh Basil
  • 150g Sundried Tomatoes
  • 100g Garlic & Herb Cream Cheese


1. Add 300ml of boiling water to the stock cubes
2. Cut the chicken breasts in half, and place in the slow cooker
3. Add in the stock, along with both tins of soup, tomatoes and the cream cheese
4. Tear up the basil leaves and throw in, then stir it all together
5. Cook on LOW for 4 hours. Serve with vegetables, mash potato or pasta

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