Sun-Dried Tomato Crockpot Chicken Recipe
This Sun-Dried Tomato Crockpot Chicken is a creamy, flavorful, and easy-to-make slow cooker recipe featuring tender chicken breasts or thighs simmered in a rich sauce of sun-dried tomatoes, garlic, parmesan, and herbs. Perfect served over rice, mashed potatoes, or pasta, this comforting dish combines Italian-inspired flavors with the convenience of crockpot cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker / Crockpot
- Cuisine: Italian-American
- Diet: Low Lactose
Ingredients
Scale
Chicken and Base 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
Finishing Ingredients
- 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 chicken breasts or thighs in the crockpot base, ensuring they are evenly spaced for even cooking.
- Add the sauce ingredients: Add chopped sun-dried tomatoes, coconut milk or heavy cream, grated parmesan cheese, minced garlic, dried oregano, smoked paprika, crushed red pepper flakes, salt, and black pepper to the crockpot. Stir gently to coat the chicken well with the mixture.
- Cook the chicken: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked through.
- Shred or leave chicken whole: Once done, carefully remove the chicken from the crockpot. Shred the chicken with forks if you prefer or leave the pieces whole as desired.
- Finish the sauce: Stir lemon juice, olive oil, and chopped fresh basil into the sauce left in the crockpot to brighten and enrich the flavor.
- Combine and serve: Return the chicken to the crockpot, coating it thoroughly with the creamy tomato basil sauce. Serve immediately over cooked rice, mashed potatoes, or pasta. Garnish with additional fresh basil for a fresh herbaceous touch.
Notes
- You can use either chicken breasts or thighs depending on your preference for lean or more flavorful meat.
- To keep the dish dairy-free, opt for full-fat coconut milk instead of heavy cream and ensure parmesan is omitted or substituted with a vegan alternative.
- Adjust the crushed red pepper flakes according to your desired spice level.
- Great for meal prep: leftovers store well in the refrigerator for up to 4 days.
- For a thicker sauce, you can remove the chicken after cooking and simmer the sauce in a saucepan on the stove for a few minutes before returning the chicken.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 100 mg
Keywords: sun-dried tomato chicken, crockpot chicken, slow cooker chicken, creamy chicken recipe, Italian chicken recipe, easy crockpot meals
