Sun-Dried Tomato Crockpot Chicken (Print Version)
Tender chicken in a creamy sun-dried tomato sauce with parmesan and herbs, perfect for serving over pasta or potatoes.
# Ingredients:
→ Protein
01 -
2 pounds boneless skinless chicken breasts or thighs
→ Sauce Components
02 -
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
03 -
1 cup full-fat coconut milk or heavy cream
04 -
1/2 cup grated parmesan cheese
05 -
3 cloves garlic, minced
→ Seasonings
06 -
1 teaspoon dried oregano
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon crushed red pepper flakes
09 -
Salt and black pepper to taste
→ Finishing Touches
10 -
2 tablespoons fresh basil, chopped (plus more for garnish)
11 -
Juice of 1/2 lemon
12 -
1 tablespoon olive oil
→ Serving Options
13 -
Cooked rice, mashed potatoes, or pasta for serving
# Steps:
01 -
Place chicken breasts or thighs in the slow cooker.
02 -
Add sun-dried tomatoes, coconut milk or heavy cream, parmesan cheese, minced garlic, oregano, paprika, red pepper flakes, salt, and black pepper to the slow cooker.
03 -
Stir ingredients until chicken is well coated with the sauce mixture.
04 -
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken becomes tender and is fully cooked through.
05 -
Remove chicken from slow cooker and either shred it or leave whole according to preference.
06 -
Stir lemon juice, olive oil, and fresh basil into the sauce remaining in the slow cooker.
07 -
Return chicken to the slow cooker, coat with the creamy tomato sauce, and serve over rice, mashed potatoes, or pasta. Garnish with additional fresh basil.
# Notes:
01 -
The chicken becomes fall-apart tender after hours in the slow cooker, absorbing the flavors from herbs and sauce.
02 -
For a lighter option, serve over cauliflower rice instead of pasta or potatoes.
03 -
The fresh basil and lemon added at the end provide brightness that balances the rich sauce.