Sun-Dried Tomato Crockpot Chicken (Print Version)
Tender chicken simmered with sun-dried tomatoes in a creamy parmesan sauce that's perfect for busy weeknights.
# Ingredients:
→ Protein
01 -
2 pounds boneless skinless chicken breasts or thighs
→ Sauce Base
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 Elements
10 -
2 tablespoons fresh basil, chopped (plus more for garnish)
11 -
Juice of 1/2 lemon
12 -
1 tablespoon olive oil
→ For Serving
13 -
Cooked rice, mashed potatoes, or pasta
# Steps:
01 -
Place chicken breasts or thighs in the crockpot.
02 -
Add the sun-dried tomatoes, coconut milk or heavy cream, parmesan cheese, minced garlic, oregano, paprika, red pepper flakes, salt, and black pepper. Stir until the chicken is well coated.
03 -
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
04 -
Once cooked, remove the chicken and shred or leave whole according to preference.
05 -
Stir lemon juice, olive oil, and fresh basil into the sauce remaining in the crockpot.
06 -
Return chicken to the crockpot and coat with the creamy tomato sauce. Serve over rice, mashed potatoes, or pasta. Garnish with additional fresh basil.
# Notes:
01 -
This dish can be made dairy-free by omitting the parmesan cheese and using only coconut milk.
02 -
For a lower carb option, serve over cauliflower rice instead of traditional starches.