Sun-Dried Tomato Crockpot Chicken Recipe
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.
- 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
Scale
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
- Prepare the crockpot: Place the boneless skinless chicken breasts or thighs into the crockpot, creating the base for the dish.
- 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.
- 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.
- 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.
- 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.
- Combine everything: Return the chicken to the crockpot and gently coat it with the creamy sun-dried tomato sauce to meld the flavors together.
- 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
