Sun-Dried Tomato Crockpot Chicken Recipe

Introduction

This Sun-Dried Tomato Crockpot Chicken is a rich and comforting dish perfect for busy days. Tender chicken simmers in a creamy, flavorful sauce made with sun-dried tomatoes, parmesan, and fresh herbs. Serve it over rice, mashed potatoes, or pasta for a satisfying meal everyone will love.

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 sun-dried tomatoes, coconut milk or heavy cream, parmesan cheese, minced garlic, oregano, smoked paprika, crushed red pepper flakes, salt, and black pepper.
3. Step 3: Stir everything together until the chicken is well coated with the sauce ingredients.
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 lemon juice, olive oil, and fresh basil into the sauce 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 cooked rice, mashed potatoes, or pasta, and garnish with additional fresh basil.

Tips & Variations

• For a dairy-free option, use full-fat coconut milk instead of heavy cream and omit the parmesan or substitute with a vegan cheese alternative.
• Adjust the crushed red pepper flakes to control the spice level to your liking.
• Add mushrooms or spinach during the last hour of cooking for extra veggies.
• Use chicken thighs for more moisture and flavor, or chicken breasts for a leaner dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken when chilled; thin with a splash of water or broth as needed when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this dish?

Yes, you can freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I use fresh tomatoes instead of sun-dried?

Fresh tomatoes won’t provide the same concentrated flavor, but you can use cherry tomatoes for a fresher, lighter taste. Consider roasting them first to enhance sweetness.

Sun-Dried Tomato Crockpot Chicken Recipe

Print Recipe

★★★★★

4.8 from 146 reviews

This Sun-Dried Tomato Crockpot Chicken is a creamy, flavorful dish featuring tender chicken slow-cooked in a rich sauce of sun-dried tomatoes, garlic, parmesan, and coconut milk or heavy cream. Perfectly spiced with smoked paprika, oregano, and a hint of red pepper flakes, it’s easy to prepare and ideal for serving over rice, mashed potatoes, or pasta for a comforting meal any day of the week.

• 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: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 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

To Serve

• Cooked rice, mashed potatoes, or pasta

Instructions

1. Prepare the Crockpot: Place the boneless skinless chicken breasts or thighs in the crockpot, ensuring they are spread out evenly for uniform cooking.
2. Add 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 a generous pinch of salt and black pepper directly into the crockpot with the chicken.
3. Mix Thoroughly: Stir all the ingredients carefully until the chicken is well coated with the creamy tomato mixture, ensuring flavors blend well.
4. Slow Cook the Chicken: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should become tender and fully cooked through.
5. Shred or Leave Chicken Whole: Once cooked, remove the chicken from the crockpot. Shred it with forks or leave it whole, depending on your preferred texture.
6. Finish the Sauce: Stir the lemon juice, olive oil, and chopped fresh basil into the remaining sauce in the crockpot to brighten and finish the flavors.
7. Combine Chicken and Sauce: Return the chicken to the crockpot, stirring gently to coat all pieces thoroughly with the creamy, flavorful tomato sauce.
8. Serve: Serve the crockpot chicken hot over cooked rice, mashed potatoes, or pasta. Garnish with additional fresh basil for an appealing presentation and extra freshness.

Notes

• You can substitute chicken breasts with thighs for a juicier, more flavorful result.
• For a dairy-free version, use full-fat coconut milk instead of heavy cream and omit parmesan or use a dairy-free alternative.
• Adjust crushed red pepper flakes to control the spiciness.
• Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
• This dish pairs beautifully with crusty bread to soak up the creamy sauce.

Keywords: slow cooker chicken, sun-dried tomato chicken, crockpot recipes, creamy chicken recipe, easy dinner, low effort dinner, gluten free chicken