Description
This Sun-Dried Tomato Crockpot Chicken is a rich, creamy, and comforting slow cooker meal made with tender chicken, garlic, parmesan, and herbs. Perfect for busy weeknights, it delivers bold flavor with minimal effort and pairs beautifully with pasta, rice, or mashed potatoes.
Ingredients
Scale
- 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
- 2 tablespoons fresh basil, chopped (plus more for garnish)
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- Cooked rice, mashed potatoes, or pasta for serving
Instructions
- Place chicken breasts or thighs into the crockpot.
- Add sun-dried tomatoes, coconut milk or cream, parmesan cheese, garlic, oregano, paprika, red pepper flakes, salt, and pepper.
- Stir gently to coat the chicken evenly.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until tender.
- Remove chicken and shred or leave whole, depending on preference.
- Stir in lemon juice, olive oil, and fresh basil into the sauce.
- Return chicken to the crockpot and coat with the sauce.
- Serve warm over pasta, rice, or mashed potatoes and garnish with basil.
Notes
Use chicken thighs for extra juiciness and flavor.
For a thicker sauce, remove the lid during the last 30 minutes or add a cornstarch slurry.
Add spinach, mushrooms, or zucchini for extra veggies.
Swap basil with pesto if needed.
Double the sauce if you love extra creamy texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American / Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg