Sun-Dried Tomato Crockpot Chicken Recipe

Introduction

Sun-Dried Tomato Crockpot Chicken is a creamy, flavorful dish perfect for busy weeknights or casual entertaining. Slow cooking tenderizes the chicken while the sun-dried tomatoes and herbs create a rich, gourmet-quality sauce with minimal effort.

Ingredients

• 2 pounds boneless skinless chicken breasts or thighs
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 cup full-fat coconut milk or heavy cream
• 1/2 cup grated parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons fresh basil, chopped (plus more for garnish)
• Juice of 1/2 lemon
• 1 tablespoon olive oil
• Cooked rice, mashed potatoes, or pasta for serving

Instructions

1. Step 1: Place the chicken breasts or thighs in the crockpot.
2. Step 2: Add the sun-dried tomatoes, coconut milk or heavy cream, parmesan cheese, minced garlic, oregano, smoked paprika, crushed red pepper flakes, and a generous pinch of salt and black pepper.
3. Step 3: Stir everything together until the chicken is well coated in the mixture.
4. Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
5. Step 5: Once cooked, remove the chicken and shred or leave whole, according to your preference.
6. Step 6: Stir the lemon juice, olive oil, and fresh basil into the sauce remaining in the crockpot.
7. Step 7: Return the chicken to the crockpot and coat it well with the creamy tomato sauce.
8. Step 8: Serve the chicken over cooked rice, mashed potatoes, or pasta, and garnish with additional fresh basil.

Tips & Variations

• Use chicken thighs for more flavor and tenderness, but breasts work well if cooked low and slow.
• Skip the crushed red pepper flakes for a milder dish, or add more if you prefer extra heat.
• For a dairy-free version, use coconut milk instead of heavy cream and skip the parmesan cheese.
• If the sauce is too thin, remove the lid in the last 30 minutes of cooking or stir in a cornstarch slurry to thicken.
• Serve over cauliflower rice or zucchini noodles for a low-carb option.
• Let the chicken rest for 5–10 minutes after cooking to let the sauce thicken and flavors meld.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave until warmed through. The flavors often develop further after a day, making leftovers even tastier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken for even cooking in the crockpot. If using frozen, increase the cooking time and ensure the chicken is cooked through before serving.

Can I make this recipe without a crockpot?

Yes, you can cook it in a covered ovenproof dish at 325°F (160°C) for about 1.5 to 2 hours, or simmer gently on the stovetop in a covered pan until the chicken is tender.

Sun-Dried Tomato Crockpot Chicken Recipe

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This Sun-Dried Tomato Crockpot Chicken recipe is a creamy, flavorful slow-cooked chicken dish that combines tender chicken breasts or thighs with sun-dried tomatoes, garlic, herbs, and a rich coconut milk or heavy cream sauce. It’s an easy, hands-off meal perfect for weeknights or entertaining, delivering a gourmet twist with minimal prep. The savory sauce enriched with parmesan and brightened with fresh basil and lemon juice creates a comforting yet sophisticated dish that pairs beautifully with rice, mashed potatoes, or pasta.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Chicken and Main Ingredients

• 2 pounds boneless skinless chicken breasts or thighs
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 cup full-fat coconut milk or heavy cream
• 1/2 cup grated parmesan cheese

Seasonings and Flavorings

• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• Salt and black pepper to taste

Finishing Touches

• 2 tablespoons fresh basil, chopped (plus more for garnish)
• Juice of 1/2 lemon
• 1 tablespoon olive oil

Serving Suggestions

• Cooked rice, mashed potatoes, or pasta for serving

Instructions

1. Prepare the crockpot: Place the boneless skinless chicken breasts or thighs into the crockpot, creating the base for the dish.
2. Add the sauce ingredients: Add the chopped sun-dried tomatoes, coconut milk or heavy cream, grated parmesan cheese, minced garlic, dried oregano, smoked paprika, crushed red pepper flakes, and season generously with salt and black pepper.
3. Mix well: Stir the ingredients together inside the crockpot until the chicken is fully coated with the seasoning and sauce mixture to ensure even flavor distribution.
4. Slow cook the chicken: Cover and cook on low for 6-7 hours or on high for 3-4 hours, allowing the chicken to become tender and infuse with the rich sauce flavors.
5. Prepare the sauce: Once cooking is complete, remove the chicken to shred or leave whole based on your preference. Stir the fresh lemon juice, olive oil, and chopped basil into the sauce left in the crockpot to brighten and freshen it up.
6. Combine everything: Return the chicken to the crockpot and gently coat it with the creamy sun-dried tomato sauce to meld the flavors together.
7. Serve: Plate the chicken warm over your choice of cooked rice, mashed potatoes, or pasta and garnish with additional fresh basil for a vibrant finishing touch.

Notes

• Choose thighs for more flavor and forgiving texture, or breasts for leaner meat.
• Do not skip the fresh lemon juice and basil; they add essential brightness to balance the rich sauce.
• Let the dish rest for 5–10 minutes after cooking to thicken the sauce and allow flavors to meld.
• If sauce is too thin, uncover during the last 30 minutes of cooking or stir in a cornstarch slurry to thicken.
• The recipe scales well; use a larger crockpot if doubling to avoid overcrowding.
• For milder flavor, reduce or omit red pepper flakes; increase for more heat.
• Serve over cauliflower rice or zucchini noodles for a low-carb alternative.
• Leftovers reheat well and can be repurposed in wraps, pasta, or casseroles.

Keywords: sun-dried tomato chicken, crockpot chicken, slow cooker chicken, creamy tomato chicken, easy chicken dinner, comfort food, gluten free chicken recipe