Sun Dried Tomato Crockpot Chicken Recipe

If you’ve been searching for a flavorful, hands-off dinner that feels both cozy and a little fancy, then you absolutely have to try this Sun Dried Tomato Crockpot Chicken. This recipe brings together the rich, tangy sweetness of sun-dried tomatoes with tender, juicy chicken slow-cooked to perfection. The creamy sauce, infused with garlic, parmesan, and aromatic herbs, makes each bite utterly irresistible. Whether you’re a busy weeknight hero or a weekend entertainer, this dish delivers comfort and elegance in one pot, and it’s as easy as dump, stir, and relax while the magic happens.

Ingredients You’ll Need

These ingredients are simple yet essential to creating the rich flavors and luscious texture of this dish. Each one plays a crucial role—from the sun-dried tomatoes adding that signature tang, to the creamy coconut milk or heavy cream that brings a velvety finish, everything is designed to blend beautifully over slow cooking.

• 2 pounds boneless skinless chicken breasts or thighs: Choose thighs for extra juiciness or breasts for a leaner option.
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped: Their intense sweetness and concentrated flavor are the star of the dish.
• 1 cup full-fat coconut milk or heavy cream: Delivers creamy richness and softens the tang of tomatoes perfectly.
• 1/2 cup grated parmesan cheese: Adds a savory depth with umami notes, boosting the overall flavor.
• 3 cloves garlic, minced: For that warm, aromatic punch that awakens every ingredient.
• 1 teaspoon dried oregano: Brings an earthy, herbal backbone to the sauce.
• 1 teaspoon smoked paprika: Introduces a subtle smoky warmth to round out the spice profile.
• 1/2 teaspoon crushed red pepper flakes: Adds a gentle heat, adjustable to your taste.
• Salt and black pepper to taste: Essential seasonings to enhance all the layers.
• 2 tablespoons fresh basil, chopped (plus more for garnish): Freshness and a bright herbal note that lifts the dish at the end.
• Juice of 1/2 lemon: Adds the perfect acidic balance to the creamy sauce.
• 1 tablespoon olive oil: Helps marry flavors and adds a lovely sheen to the final dish.
• Cooked rice, mashed potatoes, or pasta for serving: The perfect base to soak up that luscious sauce.

How to Make Sun Dried Tomato Crockpot Chicken

Step 1: Prepare and Layer the Ingredients

Start by placing the chicken breasts or thighs right into the crockpot. This is your canvas. Next, add the chopped sun-dried tomatoes, creamy coconut milk or heavy cream, grated parmesan, minced garlic, oregano, smoked paprika, crushed red pepper flakes, and a generous pinch of salt and pepper. Give everything a gentle stir so the chicken is well coated in those beautiful flavors without disturbing the layers too much.

Step 2: Slow Cook to Perfection

Cover the crockpot and set it to cook low for 6-7 hours or on high for 3-4 hours. This slow cooking process is where all the magic unfolds. The chicken slowly absorbs the rich, tangy sauce, becoming tender and juicy while the flavors deepen and mingle. This long, gentle heat transforms simple ingredients into something truly special and effortless.

Step 3: Finish with Freshness and Shine

Once the chicken is cooked through, remove it from the crockpot. You can shred the chicken for a saucier texture or leave it whole for a chunkier presentation. Then, stir lemon juice, olive oil, and the freshly chopped basil into the sauce, which immediately brightens the dish and balances the richness. Return the chicken to the crockpot and coat it well in that creamy sun-dried tomato sauce.

Step 4: Serve and Enjoy!

Spoon your luscious Sun Dried Tomato Crockpot Chicken over a bed of rice, creamy mashed potatoes, or tender pasta. Don’t forget to garnish with extra fresh basil—it adds that perfect pop of color and flavor that makes the dish shine at the table.

How to Serve Sun Dried Tomato Crockpot Chicken

Garnishes

Fresh basil is always my go-to garnish here; its herbaceous brightness is the perfect contrast to the rich sauce. A light sprinkle of extra grated parmesan or a drizzle of good-quality olive oil also elevates the dish visually and flavor-wise. If you love a touch of heat, a few red pepper flakes on top can add a subtle kick that livens up each bite.

Side Dishes

This Sun Dried Tomato Crockpot Chicken pairs wonderfully with neutral sides that soak up the creamy sauce. Fluffy rice or silky mashed potatoes are classic choices that make the dish feel like a warm hug on a plate. For something a little lighter, serve over buttered pasta or even spiralized zucchini noodles to keep it low-carb and fresh. Roasted or steamed seasonal veggies are also fantastic for balancing the richness with a bit of crisp texture.

Creative Ways to Present

For a crowd-pleasing meal, serve the chicken family-style in a beautiful crockpot or an attractive casserole dish at the center of the table. You can also pile the shredded chicken on toasted ciabatta or naan bread for a hearty sandwich or open-faced dinner. Another fun idea is to spoon portions over creamy polenta, allowing the sauce to soak into the smooth base, making each mouthful luxurious and comforting. This dish is versatile enough to suit both casual meals and more formal gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover Sun Dried Tomato Crockpot Chicken keeps beautifully in an airtight container in the fridge for up to 3-4 days. The flavors continue to develop, so it often tastes even better the next day. Just be sure to cool it down promptly after serving to maintain freshness and texture.

Freezing

This recipe freezes exceptionally well. Portion the chicken and sauce into freezer-safe containers or heavy-duty freezer bags, label them, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for a quick, delicious meal on busy days.

Reheating

To reheat, gently warm the chicken and sauce in a saucepan over medium-low heat, stirring occasionally until heated through. You can also microwave leftovers covered with a lid or damp paper towel to retain moisture. If the sauce thickens too much after refrigeration, add a splash of water or cream to loosen it up to your desired consistency.

FAQs

Can I use fresh tomatoes instead of sun-dried?

Fresh tomatoes won’t provide the same concentrated sweetness and tang that sun-dried tomatoes bring to the dish. If you only have fresh tomatoes, roasting and drying them beforehand might help mimic the flavor, but for true depth, sticking with sun-dried is best.

Is coconut milk necessary, or can I use just cream?

Both coconut milk and heavy cream work wonderfully in this recipe. Coconut milk adds a subtle tropical note and makes the dish dairy-free and paleo-friendly, while heavy cream yields a richer, more traditional creamy texture. Choose according to your dietary preferences.

How spicy is the Sun Dried Tomato Crockpot Chicken?

The recipe has a mild to moderate heat level thanks to the crushed red pepper flakes. You can easily adjust the spice by reducing or omitting them if you prefer a gentler flavor or increase for a bolder kick.

Can I use frozen chicken for this crockpot recipe?

Yes, you can start with frozen chicken in the crockpot, but make sure to extend the cooking time and verify the chicken is cooked through to an internal temperature of 165°F (74°C) before serving.

What is the best way to shred the chicken?

Once cooked and cooled slightly, use two forks to pull the chicken apart into shreds. Alternatively, you can use a stand mixer with a paddle attachment on low speed for a minute to quickly shred the chicken evenly.

Final Thoughts

I can’t recommend the Sun Dried Tomato Crockpot Chicken enough for anyone craving a flavorful, comforting meal that comes together with minimal effort. It’s a true crowd-pleaser with its rich, tangy sauce and tender chicken, and its versatility makes it easy to tailor to your family’s tastes and dietary needs. Give it a try the next time you want to wow your dinner guests or just treat yourself after a busy day—you won’t be disappointed!

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