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Sun Dried Tomato Crockpot Chicken Recipe

Sun Dried Tomato Crockpot Chicken Recipe
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★★★★★

4.8 from 19 reviews

This slow cooker sun-dried tomato chicken recipe is a perfect combination of tender, juicy chicken simmered in a rich, creamy sauce packed with sun-dried tomatoes, parmesan, and aromatic herbs. It’s a fuss-free, comforting dish that’s elegant enough for entertaining yet easy enough for a weeknight meal. The sun-dried tomatoes lend a vibrant sweet and tangy flavor, balanced by creamy coconut milk or heavy cream, and finishes bright with fresh basil and lemon juice. Serve over rice, mashed potatoes, or pasta for a hearty, flavorful dinner.

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

Spices and Herbs

  • 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)

Additional Flavoring

  • Juice of 1/2 lemon
  • 1 tablespoon olive oil

Serving Suggestions

  • Cooked rice, mashed potatoes, or pasta for serving

Instructions

  1. Prepare the Chicken Base: Place the boneless skinless chicken breasts or thighs in the crockpot. This creates the foundation for your slow-cooked meal.
  2. Add Ingredients and Seasonings: 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 with salt and black pepper. Stir everything together well to ensure the chicken is fully coated in the rich, flavorful sauce.
  3. Slow Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through. Slow cooking gently infuses the chicken with the sauce’s bold flavors while keeping it moist.
  4. Shred or Leave Whole: Once cooked, remove the chicken pieces from the crockpot. Shred them for a saucier texture or leave whole for a more dramatic presentation, based on your preference.
  5. Finish the Sauce: Stir the lemon juice, olive oil, and fresh chopped basil into the sauce remaining in the crockpot. This step adds brightness and freshness to balance the creaminess.
  6. Combine and Coat: Return the chicken to the crockpot and toss it in the creamy sun-dried tomato sauce, ensuring every piece is coated with the flavorful mixture.
  7. Serve: Serve the chicken and sauce over cooked rice, mashed potatoes, or pasta. Garnish with additional fresh basil for a vibrant, fresh finish to your dish.

Notes

  • Use chicken thighs for more flavorful, forgiving meat, or breasts for a leaner option.
  • For a dairy-free version, use coconut milk instead of heavy cream and omit parmesan cheese.
  • Adjust the spice level by adding or omitting crushed red pepper flakes.
  • Serve over cauliflower rice or zucchini noodles to keep it low-carb or keto-friendly.
  • This dish reheats well and flavors deepen after resting, making it great for leftovers.
  • Don’t skip the lemon juice and fresh basil at the end—they brighten and balance the rich sauce.

Nutrition

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

Find it online: https://dishedbydana.com/sun-dried-tomato-crockpot-chicken-recipe/