This Sun-Dried Tomato Crockpot recipe features tender chicken cooked slowly in a creamy sauce made with sun-dried tomatoes, coconut milk or heavy cream, parmesan cheese, and aromatic spices. Perfect for an effortless and flavorful meal served over rice, mashed potatoes, or pasta.
Total Time:7 hours 10 minutes
Yield:6 servings
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 Touches
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 chicken breasts or thighs into the crockpot.
Add 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 season generously with salt and black pepper to the crockpot.
Mix the Sauce: Stir everything together until the chicken is thoroughly coated with the mixture.
Cook the Chicken: Cover the crockpot and cook on low heat for 7 hours or on high heat for 4 hours until the chicken is tender and fully cooked.
Shred or Leave Chicken Whole: Once cooked, remove the chicken from the crockpot and shred it using two forks or leave it whole depending on preference.
Prepare the Sauce: Stir the lemon juice, olive oil, and chopped fresh basil into the sauce left in the crockpot.
Combine Chicken and Sauce: Return the chicken to the crockpot and coat it well with the creamy tomato sauce.
Serve: Serve the chicken and sauce over cooked rice, mashed potatoes, or pasta, and garnish with additional fresh basil.
Notes
If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.
For a dairy-free version, use coconut milk instead of heavy cream and omit or substitute parmesan cheese with a vegan alternative.
Adjust crushed red pepper flakes to taste depending on your preferred spice level.
Chicken thighs yield a juicier result, while chicken breasts provide a leaner dish.
Leftovers can be refrigerated for up to 3 days and reheat well.
