Sun-Dried Tomato Crockpot Chicken Recipe
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.
- 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
