These slow cooker 4-ingredient sun dried tomato chicken packets are my go-to “secret dinner hack” for busy spring nights. My sister showed me how to tuck everything into little foil-wrapped dinner bombs so the flavor stays completely locked inside each packet. You get juicy, saucy chicken with hardly any prep, and cleanup is a breeze because everyone gets their own packet straight from the slow cooker.
Serve these packets right out of the slow cooker and let everyone open their own at the table—it feels a little special, like unwrapping a present. Spoon the sun dried tomato juices over mashed potatoes, buttered noodles, or rice to soak up all that flavor. A simple green salad, steamed green beans, or roasted asparagus on the side keeps things light for spring. Warm rolls or garlic bread are great for dipping into the extra sauce at the bottom of each packet.
Slow Cooker 4-Ingredient Sun Dried Tomato Chicken PacketsServings: 4
Ingredients
4 boneless skinless chicken breasts (about 2 pounds total)
1 cup oil-packed sun dried tomatoes, drained and chopped (reserve 2 tablespoons of the oil)
1 teaspoon dried Italian seasoning (or dried basil/oregano blend)
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
Heavy-duty aluminum foil for wrapping
Nonstick cooking spray or a little extra oil for greasing the foil (optional)
Directions
Prepare the foil: Tear off 4 large sheets of heavy-duty aluminum foil, each about 12–14 inches long. Lightly spray the center of each sheet with nonstick cooking spray or rub with a tiny bit of oil to help prevent sticking.
Season the chicken: Pat the chicken breasts dry with paper towels. Sprinkle all sides with the salt and half of the Italian seasoning, dividing evenly among the 4 pieces.
Add sun dried tomatoes: In a small bowl, toss the chopped sun dried tomatoes with the reserved 2 tablespoons of oil from the jar and the remaining Italian seasoning. This helps the herbs coat the tomatoes and keeps everything moist inside the packets.
Assemble the packets: Place one seasoned chicken breast in the center of each foil sheet. Spoon a generous quarter of the sun dried tomato mixture over the top of each piece of chicken, making sure some of the oil and tomatoes sit right on the meat so the flavor can soak in.
Wrap the dinner bombs: Bring the long sides of the foil up and over the chicken, then fold them together tightly a few times to seal. Fold in the short ends up and over, crimping firmly so each packet is completely sealed with no gaps. You want tight little packets so the juices and steam stay locked inside.
Load the slow cooker: Place the foil packets seam-side up in a single layer in the bottom of the slow cooker. It’s okay if they’re snug, but try not to stack them. Drizzle any leftover seasoned oil from the bowl over the tops of the packets.
Cook: Cover the slow cooker with the lid and cook on LOW for 3.5–4.5 hours, or on HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F and is tender. Cook time will vary slightly depending on the thickness of your chicken breasts and your slow cooker.
Rest and serve: Turn off the slow cooker and let the packets rest for about 5 minutes. Carefully use tongs to lift each packet onto a plate or a baking sheet. Open them slowly, facing away from you, to avoid the hot steam. Spoon the sun dried tomato juices over the chicken and serve right in the opened foil or transfer to plates.
Variations & Tips
To keep this true to the 4-ingredient spirit, think of add-ins as optional extras you can sprinkle inside individual packets for picky eaters or more adventurous ones. For cheese lovers, tuck a thin slice of mozzarella or provolone on top of the chicken in the last 30 minutes of cooking (re-wrap tightly so it melts inside the packet). If you have veggie fans, add a few thin slices of zucchini, small broccoli florets, or halved cherry tomatoes on top of the chicken before sealing—just keep the pieces small so they cook through. For kids who don’t love strong tomato flavor, use fewer sun dried tomatoes in their packet and add a small drizzle of plain olive oil instead. You can swap the Italian seasoning for just dried basil or dried oregano if that’s what you have, or use a garlic-herb blend for a slightly different twist. Food safety tips: Always start with fully thawed chicken so it cooks evenly and safely in the slow cooker. Make sure the chicken reaches an internal temperature of 165°F before serving—use an instant-read thermometer inserted into the thickest part through the opening of the packet. Don’t reuse foil packets or any leftover juices for another meal unless they’ve been cooled quickly and stored in the refrigerator within 2 hours; reheat leftovers to 165°F. Avoid stacking too many packets on top of each other, as that can affect cook time and even heating. Discard any leftover sun dried tomato oil that has touched raw chicken, and wash your hands and utensils well after handling the raw meat.
