Sun-Dried Tomato Crockpot Chicken with Creamy Herb Sauce Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.6 from 16 reviews
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
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
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 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.
