Sun-Dried Tomato Crockpot Chicken Recipe
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.
- 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 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
- Prepare the Crockpot: Place the boneless skinless chicken breasts or thighs in the crockpot, ensuring they are spread out evenly for uniform cooking.
- 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.
- Mix Thoroughly: Stir all the ingredients carefully until the chicken is well coated with the creamy tomato mixture, ensuring flavors blend well.
- 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.
- 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.
- 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.
- Combine Chicken and Sauce: Return the chicken to the crockpot, stirring gently to coat all pieces thoroughly with the creamy, flavorful tomato sauce.
- 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
