Scatter sun-dried tomatoes over raw chicken breasts, alongside 4 ingredients, into slow cooker for a comforting supper that's always a yes in my house

This slow cooker 6-ingredient “marry me” chicken is my streamlined, weeknight-friendly take on the creamy, sun-dried tomato chicken that’s been circulating in restaurants and on social media for years. Instead of fussing with searing and sauce-making on the stovetop, everything goes straight into the slow cooker—starting with raw chicken breasts and a generous scatter of sun-dried tomatoes over the top. A short list of pantry ingredients turns into a rich, comforting supper that’s always a yes in my house, especially on busy days when I want something cozy without hovering over the stove.

I like to serve this creamy chicken spooned over buttered egg noodles, mashed potatoes, or a bed of steamed rice to soak up all the sauce. A simple green side—like roasted broccoli, sautéed green beans, or a crisp salad with a bright vinaigrette—balances the richness. Warm crusty bread or garlic toast is great for swiping up the last of the creamy, tomato-studded juices in the slow cooker.

Servings: 4

2 pounds boneless, skinless chicken breasts

Place the raw chicken breasts in a single layer on the bottom of a 4- to 6-quart slow cooker, nestling them in so they fit snugly.

Season the tops of the chicken breasts evenly with the kosher salt and freshly ground black pepper.

Scatter the chopped sun-dried tomatoes evenly over the raw chicken breasts, letting some fall into the spaces between the pieces so the flavor spreads throughout the dish.

Pour the chicken broth around, not directly on top of, the chicken so you don’t wash off the seasoning or dislodge the sun-dried tomatoes.

Slowly pour the heavy cream over and around the chicken and tomatoes. There’s no need to stir; the sauce will come together as it cooks.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the chicken is cooked through and very tender (an instant-read thermometer should register 165°F in the thickest part).

Once cooked, use two forks to gently slice or thickly shred the chicken right in the slow cooker, stirring it into the creamy, tomato-studded sauce. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serve the chicken and plenty of sauce over your choice of pasta, rice, or potatoes while hot.

For a bit of herbal depth, add 1 teaspoon dried Italian seasoning or dried thyme along with the salt and pepper. If you enjoy a touch of heat, sprinkle in 1/4 teaspoon red pepper flakes with the tomatoes. To lighten things slightly, you can swap half of the heavy cream for half-and-half, noting the sauce will be a bit thinner. For extra richness, stir in 1/2 cup freshly grated Parmesan cheese during the last 15 minutes of cooking until melted and smooth. If you prefer chicken thighs, substitute an equal weight of boneless, skinless thighs and cook on LOW for about the same time, checking for tenderness. Leftovers reheat well; the sauce will thicken in the fridge, so loosen it with a splash of broth or cream when warming on the stovetop over low heat.