Sun-Dried Tomato Coconut Cream Crockpot Chicken Recipe

Introduction

This Sun-Dried Tomato Crockpot Chicken is a creamy, flavorful meal that’s perfect for busy days. Tender chicken simmers in a rich sauce made with sun-dried tomatoes, parmesan, and a hint of spice. Serve it over rice, mashed potatoes, or pasta for a comforting dinner the whole family will enjoy.

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 with the sauce.
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 it or leave it whole based on 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 with the creamy tomato sauce.
8. Step 8: Serve over rice, mashed potatoes, or pasta and garnish with more fresh basil.

Tips & Variations

• For a dairy-free option, use full-fat coconut milk instead of heavy cream and skip the parmesan.
• Adjust crushed red pepper flakes to control the spice level.
• Add chopped spinach or kale towards the end of cooking for extra greens.
• If you prefer crispier chicken edges, briefly broil the shredded chicken before serving.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The sauce may thicken when chilled; stir in a splash of water or broth before reheating if needed.

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 to ensure even cooking and avoid extending crockpot time. If using frozen, cook on low longer and check doneness carefully.

What can I serve with this dish besides rice or pasta?

This chicken also pairs well with mashed potatoes, quinoa, or even roasted vegetables for a low-carb option.

Sun-Dried Tomato Coconut Cream Crockpot Chicken Recipe

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★★★★★

4.7 from 105 reviews

Tender, flavorful chicken slow-cooked in a creamy sun-dried tomato sauce infused with garlic, parmesan, and fresh herbs. This easy crockpot recipe yields a rich and comforting dish perfect served over rice, mashed potatoes, or pasta for a hearty family meal.

• Author: Emma
• 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: Low Lactose

Ingredients

Scale 1x2x3x

Chicken

• 2 pounds boneless skinless chicken breasts or thighs

Sauce

• 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 Touches

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

To Serve

• Cooked rice, mashed potatoes, or pasta

Instructions

1. Prepare the Crockpot: Place the boneless skinless chicken breasts or thighs into the crockpot, arranging them evenly at the bottom.
2. Add Sauce Ingredients: Add the chopped oil-packed sun-dried tomatoes, full-fat coconut milk or heavy cream, grated parmesan cheese, minced garlic, dried oregano, smoked paprika, crushed red pepper flakes, and a generous pinch of salt and black pepper over the chicken.
3. Mix the Mixture: Stir everything gently in the crockpot to ensure the chicken is well coated with the flavorful ingredients.
4. Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked through.
5. Shred or Keep Chicken Whole: Once cooked, remove the chicken breasts or thighs from the crockpot and shred them with forks or leave whole, depending on your preference.
6. Prepare the Sauce: Stir in the juice of 1/2 lemon, olive oil, and chopped fresh basil into the sauce remaining in the crockpot, mixing well.
7. Combine and Warm Through: Return the shredded or whole chicken to the crockpot, tossing to coat thoroughly with the creamy sun-dried tomato sauce.
8. Serve: Serve the creamy sun-dried tomato chicken over cooked rice, mashed potatoes, or pasta. Garnish with additional fresh basil leaves for a bright finish.

Notes

• Use either chicken breasts or thighs depending on your preference for leaner or more flavorful meat.
• Full-fat coconut milk offers a dairy-free alternative to heavy cream; use heavy cream if you prefer a traditional creamy texture.
• Adjust the crushed red pepper flakes to control the spice level according to your taste.
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Make sure to drain sun-dried tomatoes well to avoid an overly oily sauce.

Keywords: sun-dried tomato chicken, crockpot chicken, slow cooker chicken, creamy chicken recipe, easy chicken dinner