Print

Sun-Dried Tomato Crockpot Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

Sun-Dried Tomato Crockpot Chicken is a creamy, flavorful slow-cooked chicken dish featuring tender boneless skinless chicken cooked in a rich sauce of sun-dried tomatoes, coconut milk or heavy cream, parmesan cheese, and aromatic spices. This recipe offers an easy, hands-off crockpot method that delivers a perfect balance of tangy, creamy, and savory flavors with fresh basil and lemon juice added for brightness. Ideal for busy weeknights or entertaining, it pairs beautifully with rice, mashed potatoes, or pasta and can be adapted to various dietary needs.

Ingredients

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 2 pounds of boneless skinless chicken breasts or thighs in the crockpot to serve as the base for the dish.
  2. Add Sauce Ingredients: Add 1/2 cup chopped sun-dried tomatoes, 1 cup coconut milk or heavy cream, 1/2 cup grated parmesan cheese, 3 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon crushed red pepper flakes, and salt and black pepper to taste into the crockpot. Stir everything well until the chicken is fully coated with the mixture.
  3. Cook the Chicken: Cover the crockpot and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is tender and cooked through.
  4. Shred or Leave Chicken Whole: Once cooked, carefully remove the chicken from the crockpot. You can shred it for a saucier texture or leave the pieces whole for presentation, based on your preference.
  5. Prepare the Sauce Finish: Stir in the juice of 1/2 lemon, 1 tablespoon olive oil, and 2 tablespoons chopped fresh basil into the sauce left in the crockpot. This adds freshness and balance to the creamy tomato sauce.
  6. Combine Chicken with Sauce: Return the chicken to the crockpot and coat it evenly with the creamy sun-dried tomato sauce.
  7. Serve: Serve the creamy chicken over cooked rice, mashed potatoes, or pasta. Garnish with additional fresh basil for an elegant touch.

Notes

  • Choose thighs for more flavorful and forgiving chicken, but breasts work well if cooked low and slow.
  • Do not skip adding lemon juice and fresh basil at the end; these brighten and balance the rich sauce.
  • Let the crockpot meal rest for 5 to 10 minutes after cooking to allow the sauce to thicken and flavors to meld.
  • If the sauce is too thin, remove the lid during the last 30 minutes of cooking or stir in a cornstarch slurry to thicken.
  • This recipe scales easily, but avoid overcrowding the crockpot; use a larger slow cooker or split the recipe if needed.
  • To reduce the spice, omit or reduce red pepper flakes for a milder dish suitable for children.
  • For low-carb or keto diets, serve over cauliflower rice or zucchini noodles instead of traditional starches.
  • Add extra vegetables like spinach, kale, mushrooms, or zucchini to sneak in nutrition without changing the flavor significantly.
  • Leftovers can be repurposed into wraps, sandwiches, creamy pasta dishes, or casseroles for versatile meals.

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