If you’re looking for a comforting yet elegant meal that practically makes itself, this Sun-Dried Tomato Crockpot Chicken with Creamy Herb Sauce Recipe is your new best friend. Whether it’s a busy weeknight or a cozy weekend feast, this dish combines tender chicken, luscious sun-dried tomatoes, and a dreamy herb-infused creamy sauce — all cooked low and slow in your crockpot for effortless flavor maximization.
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In the Kitchen
I love how this recipe brings together bold sun-dried tomato flavor and creamy herbs in a hands-off crockpot meal. You’ll find the chicken comes out perfectly juicy, while the sauce creates restaurant-worthy richness with minimal effort on your part.
- Juicy and Tender Every Time: Slow cooking lets the chicken soak in all the vibrant herbs and sun-dried tomato goodness, resulting in melt-in-your-mouth texture.
- Golden, Satisfying Finish: The creamy herb sauce with parmesan adds a richness that lightly coats the chicken, finishing the dish beautifully.
- Simple Ingredients, Big Impact: With just a handful of everyday staples and sun-dried tomatoes, you get deep layers of flavor without fuss.
- Weeknight to Weekend Ready: Prep takes minutes, but it’s elegant enough to impress guests or make cozy family dinners feel special.
Ingredients at a Glance
For the best results, I always recommend fresh, quality ingredients for this sun-dried tomato crockpot chicken with creamy herb sauce recipe. The key is good sun-dried tomatoes packed in oil, fresh basil, and either a rich heavy cream or creamy coconut milk to balance the tangy tomatoes perfectly.
- Boneless skinless chicken breasts or thighs: Thighs are juicier and forgiving; breasts work well cooked low and slow.
- Oil-packed sun-dried tomatoes: Adds concentrated, sweet tang and richness when chopped finely.
- Full-fat coconut milk or heavy cream: Either works to create that luscious sauce; coconut milk for dairy-free, cream for classic richness.
- Grated parmesan cheese: Provides umami depth and a slightly nutty note.
- Fresh basil: Essential for brightness—don’t skip it!
- Garlic, oregano, smoked paprika, and red pepper flakes: Layered spices add warmth and a gentle kick.
Heads-Up: Exact measurements and full ingredient details are in the printable recipe card at the bottom, so keep scrolling!
How to Make Sun-Dried Tomato Crockpot Chicken with Creamy Herb Sauce Recipe
Step 1 — Prep and Layer the Ingredients
Start by placing your chicken breasts or thighs in the crockpot. You’ll want them in a single layer if possible for even cooking. Then add your chopped sun-dried tomatoes, garlic, oregano, smoked paprika, red pepper flakes, salt, and pepper. Pour in the coconut milk or heavy cream, then sprinkle the parmesan cheese over everything. Give a gentle stir — just enough to combine and coat the chicken, but not so much that the sauce ingredients get lost at the bottom.
Step 2 — Cook Low and Slow for Tender Perfection
Cover your crockpot and set it to low for 6-7 hours, or high for 3-4 hours if you’re short on time. You’ll notice after cooking that the chicken is incredibly tender and infused with that vibrant tomato-herb flavor. Avoid lifting the lid too often; slow cookers work best when the heat is steady and uninterrupted.
Step 3 — Finish with Fresh Flavors
Once your chicken is cooked through, carefully remove it to shred or leave whole depending on your preference. Stir fresh basil, lemon juice, and olive oil into the sauce left in the crockpot. Return the chicken to the creamy herb sauce and gently coat it before serving. This last step brightens the richness perfectly and gives the dish that fresh-from-the-kitchen feeling.
Things to Remember
From my experience, getting the balance of slow-cooked depth and fresh finishing touches right is key in this Sun-Dried Tomato Crockpot Chicken with Creamy Herb Sauce Recipe. Here are a few practical things I always keep in mind.
- Doneness Cue: Chicken should flake easily but not be dry; if it resists shredding, cook a bit longer.
- Temperature Trick: Use low heat for tender, juicy chicken; high heat works but may risk dryness if cooked too long.
- Make-Ahead Move: Prepare the sauce components and chop ingredients the night before to streamline morning prep.
- Common Pitfall: Don’t skip the lemon and basil at the end — they transform the richness into a bright, balanced dish.
Ways to Serve It
Finishing Touches
A sprinkle of fresh basil leaves and a little extra grated parmesan just before serving lifts the whole plate. I also like to add a drizzle of good-quality olive oil. These little details add freshness and a polished look that makes this homey crockpot dish feel special.
Plays Well With
This creamy, tomato-rich chicken pairs wonderfully with simple sides like fluffy rice, mashed potatoes, or buttered pasta. For a low-carb twist, cauliflower rice or spiralized zucchini noodles are fantastic. I often serve it alongside a crisp green salad or roasted vegetables to balance the richness.
Simple Plating Upgrades
On a busy night, a handful of chopped fresh herbs and a wedge of lemon on the side adds a pop of color. For entertaining, serve in shallow bowls over delicate pasta nests with a few whole basil leaves and cracked black pepper. Rustic wooden boards and warm bread alongside turn this into a cozy, impressive spread.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover chicken and sauce in airtight containers in the refrigerator for up to 4 days. The chicken will remain tender, and the flavors deepen after resting. You might notice the sauce thickens as it chills—just stir gently before reheating to bring back its creamy texture.
Freezing Tips
This recipe freezes beautifully. Portion into freezer-safe containers and keep for up to 3 months. To thaw, place in the refrigerator overnight. Since slow cooker sauces can sometimes separate a bit after freezing, give it a good stir while reheating to bring it back together.
Reheating Sun-Dried Tomato Crockpot Chicken with Creamy Herb Sauce Recipe Without Drying Out
Reheat gently to keep that luscious creaminess intact. In the microwave, warm in short bursts at medium power, stirring in between. Oven reheating at 325°F covered with foil for about 15-20 minutes also works well. You can add a splash of cream, coconut milk, or a drizzle of olive oil during reheating to keep it moist and silky. Avoid high heat that dries out the chicken.
Frequently Asked Questions
Absolutely! Chicken thighs actually stay juicier and more flavorful during slow cooking, but breasts also work great if cooked low and slow. It’s mostly personal preference.
Yes, but oil-packed sun-dried tomatoes provide extra richness and prevent the sauce from drying out. If using dry-packed tomatoes, you might want to soak them briefly in hot water or add a bit of extra olive oil.
Definitely! Simply swap heavy cream with full-fat coconut milk and omit the parmesan cheese, or use a dairy-free cheese alternative. The dish remains creamy and delicious.
The crushed red pepper flakes add a gentle warmth but it’s not overpowering. You can easily adjust or omit the red pepper flakes to suit your family’s heat preference.
Final Thoughts
This Sun-Dried Tomato Crockpot Chicken with Creamy Herb Sauce Recipe has become one of my go-to dishes whenever I want something that feels both comforting and elevated with minimal effort. The slow cooker does the heavy lifting while the fresh herbs and lemon brighten everything up just right. It’s a lovely balance of rich and fresh, tangy and creamy, all rolled into one cozy meal that feels like a hug at the end of the day.
You’ll enjoy how it fits into busy routines yet dazzles guests or family alike. Whether draped over creamy mashed potatoes or nestled on buttered egg noodles, this recipe never fails to deliver that “wow, this tastes gourmet” moment. Trust me — once you try it, this sun-dried tomato chicken will become a treasured favorite in your recipe collection.
So dust off your crockpot, grab your sun-dried tomatoes, and let dinner simmer itself to perfection. Your future self—and your dinner guests—will thank you.
PrintFull Printable Recipe
Sun-Dried Tomato Crockpot Chicken with Creamy Herb Sauce Recipe
Sun-Dried Tomato Crockpot Chicken is a creamy, flavorful slow-cooked dish featuring tender boneless chicken cooked with sun-dried tomatoes, garlic, herbs, and parmesan in a rich coconut milk or cream sauce. This easy, hands-off recipe yields a savory, gourmet meal perfect for busy weeknights or entertaining, serving over rice, mashed potatoes, or pasta.
- Total Time: 7 hours 10 minutes
- Yield: 4 servings
Ingredients
Chicken and Sauce
- 2 pounds boneless skinless chicken breasts or thighs
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 1 cup full-fat coconut milk or heavy cream
- ½ cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Finishing
- 2 tablespoons fresh basil, chopped (plus more for garnish)
- Juice of ½ 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.
- 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, salt, and black pepper to the crockpot.
- Mix Well: Stir all ingredients together until the chicken is fully coated in the mixture.
- Cook: Cover and cook on low for 7 hours or on high for 4 hours, until the chicken is tender and cooked through.
- Shred or Leave Whole: Once cooked, remove the chicken from the crockpot. Shred the chicken with forks or leave whole, depending on preference.
- Prepare Sauce: Stir lemon juice, olive oil, and fresh chopped basil into the sauce remaining in the crockpot.
- Combine: Return the chicken to the crockpot and coat with the creamy tomato sauce.
- Serve: Serve the chicken and sauce over cooked rice, mashed potatoes, or pasta. Garnish with additional fresh basil.
Notes
- Use chicken thighs for more tender and flavorful meat, but breasts will also work if cooked low and slow.
- Do not skip adding lemon juice and fresh basil at the end to brighten the dish.
- Allow the dish to rest 5–10 minutes after cooking to thicken the sauce and meld flavors.
- If the sauce is too thin, remove the lid for the last 30 minutes to reduce or stir in a cornstarch slurry to thicken.
- Double the recipe for more servings but avoid overcrowding the crockpot; use a larger slow cooker if needed.
- For a dairy-free version, use coconut milk and omit parmesan cheese.
- Reduce or omit red pepper flakes for a milder flavor suitable for kids.
- Serve over cauliflower rice or zucchini noodles for a low-carb meal.
- Leftover chicken can be used in wraps, pasta dishes, or casseroles for meal variety.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
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