Drizzle this 1 mixture over raw chicken thighs into a slow cooker for a comforting treat that keeps you coming back

This slow cooker creamy sun-dried tomato chicken bowtie is one of those set-it-and-forget-it dinners that feels far more indulgent than the effort it requires. You make one simple mixture—sun-dried tomatoes, cream cheese, chicken broth, minced garlic, and Italian herbs—then drizzle it over raw chicken thighs and dry bowtie pasta in the slow cooker. A few hours later, you have tender chicken, perfectly coated pasta, and a velvety, tangy sauce. The flavor combination leans Italian-American, with the concentrated sweetness of sun-dried tomatoes and the richness of cream cheese standing in for a more traditional cream sauce. It’s a comforting, weeknight-friendly dish that still feels special enough for company.

Serve this creamy sun-dried tomato chicken bowtie straight from the slow cooker with a simple green salad dressed in a bright vinaigrette to cut through the richness. Garlic bread or a warm baguette is perfect for swiping up extra sauce. A side of roasted broccoli, green beans, or asparagus adds welcome texture and color. If you enjoy wine, a light to medium-bodied white like Pinot Grigio or an unoaked Chardonnay pairs nicely with the creamy, tomato-forward flavors.

Slow Cooker Creamy Sun-Dried Tomato Chicken Bowtie

Servings: 6

Ingredients

1 pound (about 4–5 pieces) boneless, skinless chicken thighs

8 ounces dry bowtie (farfalle) pasta

1 cup low-sodium chicken broth

8 ounces cream cheese, softened and cut into cubes

1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped

3 cloves garlic, minced

2 teaspoons dried Italian herb blend

1/2 teaspoon dried crushed red pepper flakes (optional, for gentle heat)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons grated Parmesan cheese (optional, for serving)

2 tablespoons chopped fresh parsley or basil (optional, for garnish)

Directions

Prepare the slow cooker base: Lightly coat the inside of your slow cooker with nonstick spray or a thin film of olive oil to help prevent sticking.

Layer the pasta and chicken: Spread the dry bowtie pasta evenly over the bottom of the slow cooker. Arrange the raw boneless, skinless chicken thighs in a single layer on top of the pasta. It’s fine if they overlap slightly, but avoid stacking them too thickly so they cook evenly.

Make the creamy sun-dried tomato mixture: In a medium bowl, whisk together the chicken broth, cubed cream cheese, chopped sun-dried tomatoes, minced garlic, dried Italian herb blend, crushed red pepper flakes (if using), kosher salt, and black pepper. Whisk until the cream cheese is mostly broken down into small bits. The mixture will be lumpy rather than perfectly smooth at this stage, and that’s fine—heat from the slow cooker will melt it into a sauce.

Drizzle the 1 mixture over the chicken and pasta: Pour and drizzle the entire creamy sun-dried tomato mixture evenly over the raw chicken thighs and the bowtie pasta beneath them in the slow cooker, making sure to cover as much of the surface as possible. Use a spatula to scrape the bowl so all of the mixture goes in. Gently nudge some of the liquid between the chicken pieces so a bit seeps down toward the pasta.

Cook on low: Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours. Avoid opening the lid during the first 3 hours so the pasta cooks through and the sauce has time to melt and thicken. The chicken is done when it is very tender and reaches an internal temperature of at least 165°F (74°C), and the pasta is al dente.

Stir and adjust consistency: Once cooked, use two forks to gently break the chicken into large bite-size pieces right in the slow cooker. Stir everything together thoroughly so the melted cream cheese mixture coats the chicken and bowties. If the sauce seems too thick, stir in a splash or two of extra warm chicken broth until it reaches your preferred creaminess. Taste and adjust seasoning with a bit more salt and pepper if needed.

Serve: Spoon the creamy sun-dried tomato chicken and bowtie pasta into warm bowls. Sprinkle with grated Parmesan cheese and chopped fresh parsley or basil, if using. Serve hot, with extra sauce from the slow cooker ladled over the top.

Variations & Tips

For a lighter version, swap half of the cream cheese for plain Greek yogurt, stirring the yogurt in at the end of cooking off the heat to prevent curdling. You can also use light cream cheese, though the sauce will be a bit less rich. If you prefer chicken breasts, substitute an equal weight of boneless, skinless breasts and check for doneness on the earlier side, as they can dry out more quickly than thighs. To add vegetables directly to the dish, scatter 1–1 1/2 cups of halved cherry tomatoes, baby spinach, or thinly sliced bell peppers over the pasta before adding the chicken, then drizzle the same creamy mixture over everything. For extra depth, stir in a tablespoon of the oil from the sun-dried tomato jar into the mixture before drizzling. If you like a stronger tomato note, add 1–2 tablespoons of tomato paste to the mixture. To make it gluten-free, use a gluten-free bowtie or short pasta that holds up well in moist heat, and check doneness a bit earlier, as some gluten-free pastas soften faster. Leftovers reheat well with a splash of chicken broth or milk to loosen the sauce; warm gently on the stovetop over low heat or in the microwave, stirring occasionally so the cream sauce stays smooth.