Introduction

This Sun-Dried Tomato Crockpot Chicken recipe is a perfect blend of rich, creamy sauce and bold, tangy sun-dried tomatoes. Easy to prepare and wonderfully flavorful, it’s ideal for busy weeknights or casual entertaining. Let your slow cooker do the work as you enjoy a comforting, gourmet-style meal.

A white bowl holds a creamy pale yellow base layer that looks soft and smooth like grits or polenta, filling the bowl. On top, there are three large pieces of cooked chicken breast with a light golden-brown sear, slightly glossy from sauce. Scattered over the chicken are dark red sun-dried tomatoes, adding a wrinkled texture and rich color contrast. Fresh green herbs, finely chopped, are sprinkled all over, adding a fresh bright touch. There is some shiny sauce pooling slightly around the edges of the dish. The bowl is set on a white marbled texture surface, giving a clean, bright look. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the chicken breasts or thighs into the crockpot.
Step 2: Add sun-dried tomatoes, coconut milk or heavy cream, parmesan cheese, minced garlic, oregano, paprika, crushed red pepper flakes, salt, and black pepper. Stir well to coat the chicken evenly.
Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
Step 4: Remove the chicken from the crockpot; shred or leave whole according to preference.
Step 5: Stir lemon juice, olive oil, and fresh basil into the sauce inside the crockpot.
Step 6: Return the chicken to the crockpot, coating it with the creamy sun-dried tomato sauce.
Step 7: Serve over cooked rice, mashed potatoes, or pasta. Garnish with additional fresh basil.

Tips & Variations

Use chicken thighs for more flavor and tenderness, but breasts work well if cooked low and slow.
For a dairy-free version, use coconut milk and omit parmesan cheese or substitute with a dairy-free alternative.
Adjust spice levels by reducing or omitting crushed red pepper flakes for a milder dish.
If your sauce is too thin, remove the lid during the last 30 minutes of cooking or stir in a cornstarch slurry to thicken.
Serve over cauliflower rice or zucchini noodles for a low-carb option.
Add extra vegetables like mushrooms or spinach to the crockpot for more nutrition and texture.

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 flavors often deepen after a day, making leftovers especially delicious.

How to Serve

A white bowl filled with a creamy, pale yellow polenta base with a smooth yet slightly grainy texture covering the bottom. On top, three golden-brown cooked chicken breasts lay nestled close together, each piece juicy and tender looking. Scattered over the chicken are dark red sun-dried tomatoes adding vibrant color and a slightly wrinkled texture. Fresh green herbs, finely chopped, are sprinkled generously across the dish, adding a fresh touch. The mixture is lightly coated with a glossy, golden sauce pooling gently around the edges. A small sprig of fresh green herb rests on the side of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 safety. If using frozen, increase cook time and ensure chicken reaches an internal temperature of 165°F (74°C).

Can I prepare this recipe in advance?

Yes, you can assemble all ingredients in the crockpot insert the night before and refrigerate. In the morning, just start the slow cooker and cook as directed.

Sun-Dried Tomato Crockpot Chicken Recipe

Print Recipe

★★★★★

4.5 from 224 reviews

Sun-Dried Tomato Crockpot Chicken is a creamy, flavorful slow-cooked dish featuring tender chicken breasts or thighs simmered with sun-dried tomatoes, garlic, parmesan, and aromatic herbs. This easy dump-and-go recipe blends the tangy sweetness of sun-dried tomatoes with a rich coconut milk or heavy cream sauce, enhanced by fresh basil and a splash of lemon for brightness. Perfect for busy weeknights or elegant dinners, it pairs beautifully with rice, mashed potatoes, or pasta and can be customized for various dietary preferences.

Author: Lena
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 4 servings 1x
Category: Main Dish
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 Touches

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 boneless, skinless chicken breasts or thighs in the crockpot evenly, arranging them so they fit comfortably for even cooking.
Add Sauce Ingredients: Add the chopped sun-dried tomatoes, full-fat coconut milk or heavy cream, grated parmesan cheese, minced garlic, dried oregano, smoked paprika, crushed red pepper flakes, and season with a generous pinch of salt and black pepper. Stir gently to coat the chicken fully but avoid displacing the pieces too much.
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, juicy, and cooked through at this point.
Shred or Leave Chicken Whole: Once cooked, carefully remove the chicken from the crockpot. You can shred the chicken using two forks for a saucier texture or leave it whole for a more dramatic presentation.
Finish the Sauce: Stir the lemon juice, olive oil, and freshly chopped basil into the sauce remaining in the crockpot. Mix well to incorporate the fresh, bright flavors that will balance the rich, creamy sauce.
Recombine and Coat: Return the shredded or whole chicken pieces to the crockpot and stir gently to coat all the chicken evenly with the creamy sun-dried tomato sauce.
Serve: Serve the creamy sun-dried tomato chicken over your choice of cooked rice, mashed potatoes, or pasta. Garnish with additional fresh basil leaves for color and freshness.

Notes

Use chicken thighs for juicier, more forgiving meat, but breasts work well too when cooked low and slow.
Don’t skip adding lemon juice and fresh basil at the end—they add essential freshness and brighten the dish.
Let the dish rest for 5–10 minutes after cooking to let flavors meld and the sauce thicken slightly.
If the sauce is too thin, remove the lid in the last 30 minutes of cooking or stir in a cornstarch slurry to thicken.
This recipe scales easily for larger crowds but avoid overcrowding your crockpot to ensure even cooking.
For a milder version, reduce or omit the crushed red pepper flakes.
Great for meal prep as leftovers reheat well and flavors deepen overnight.

Keywords: sun-dried tomato chicken, crockpot chicken recipe, slow cooker chicken, creamy chicken dish, easy dinner recipe, gluten free, coconut milk chicken, parmesan chicken, comfort food, meal prep