If you’re craving a comforting, rich, and effortlessly delicious meal, this Sun-Dried Tomato Creamy Chicken Crockpot Recipe is just the ticket. It’s perfect for busy days when you want dinner ready without fuss, and the creamy tomato sauce feels cozy without being heavy. I love how the sun-dried tomatoes add a burst of flavor that transforms simple chicken into something special, and you’ll notice it pairs beautifully with rice or mashed potatoes for a satisfying, homey dinner.
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Why You’ll Love This Sun-Dried Tomato Creamy Chicken Crockpot Recipe
This recipe is my go-to because it turns an ordinary weeknight into something cozy and flavorful without hours in the kitchen. You get melt-in-your-mouth chicken infused with tomato goodness and a hint of aromatic herbs, all simmered to perfection while you carry on with your day.
- Texture you want: Tender, juicy chicken in a luscious, creamy sauce that clings beautifully.
- Flavor that pops: The tangy, slightly sweet bite of sun-dried tomatoes balanced with garlic, herbs, and parmesan.
- Everyday ingredients: Simple pantry staples combine to create a dish that feels gourmet but is totally doable.
- Works for any night: Make it ahead or let it slow-cook all day — either way, it's ready when you are.
Ingredient Spotlight
To nail this Sun-Dried Tomato Creamy Chicken Crockpot Recipe every time, focus on quality sun-dried tomatoes, a creamy base that suits your dietary needs, and fresh herbs. The right balance here keeps the sauce rich without overpowering the chicken’s flavor.
- Sun-Dried Tomatoes: Opt for oil-packed for softness and concentrated flavor, then chop finely for easy saucing.
- Coconut Milk or Heavy Cream: Use full-fat for creaminess; coconut milk adds a subtle tropical note, while cream keeps it classic.
- Parmesan Cheese: Freshly grated gives the best umami kick and creamy texture in the sauce.
Seasonality & Sourcing
Sun-dried tomatoes are pantry heroes year-round, but choosing good quality makes a big difference. When in season, fresh tomatoes are wonderful, but dried ones hold their flavor longer. For the creamy element, at budget-friendly supermarkets you’ll find canned coconut milk or cream reliably fresh. Fresh basil shines in summer but frozen—thawed just before adding—carries you through winter too.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by placing your raw chicken breasts or thighs right into the crockpot—no need to brown first, which saves you time. Prep your garlic by mincing finely so it blends seamlessly, and chop the sun-dried tomatoes to release their rich flavor. Don’t forget to measure your oregano, paprika, and red pepper flakes carefully; too much spice can overwhelm the creamy balance you’re after. I recommend using the low setting to let flavors mingle gently over 6 to 7 hours for best texture.
Step 2 — Cook & Build Flavor
Once your base ingredients are mixed with the chicken, cover and cook on low. You’ll notice the house fills with the warm aroma of garlic and herbs—such a nice signal your dinner is progressing. Check for doneness by piercing the chicken with a fork after 6 hours; it should be tender and shred easily. If it’s a bit under, give it another half hour on low. Be careful not to overcook, as the chicken might dry out, but the sauce helps keep everything moist if you get close.
Step 3 — Finish & Rest
After cooking, remove the chicken to shred or leave whole—your call! Stir in fresh lemon juice, olive oil, and chopped basil into the sauce left in the crockpot. This final touch brightens the creamy base and freshens up the flavors beautifully. Returning the chicken to the sauce lets everything marry perfectly while it rests. This step is key to keeping the textures moist and flavorful when plating your Sun-Dried Tomato Creamy Chicken Crockpot Recipe.
Troubleshooting Sun-Dried Tomato Creamy Chicken Crockpot Recipe
If your sauce seems too thick, stir in a splash of chicken broth or water to loosen it gently without losing creaminess. For dry chicken, shred and simmer briefly in the sauce to reabsorb moisture. On the other hand, if the sauce tastes bland, a pinch of salt or an extra squeeze of lemon juice really helps perk things up. And if it’s too spicy, adding a dollop of cream or coconut milk smooths out the heat nicely.
Pro Tips
From my kitchen to yours: this Sun-Dried Tomato Creamy Chicken Crockpot Recipe shines when you balance slow-cooking with fresh finishing touches. Here’s what I’ve learned to make it failproof.
- Heat control: Low and slow is your friend to keep chicken juicy and sauce melded perfectly.
- Timing window: You have a 1-hour buffer on either side at low heat before texture changes noticeably.
- Make-ahead move: Prepare the mixture the night before, refrigerate, then dump into the crockpot in the morning.
- Avoid this pitfall: Don’t skip chopping sun-dried tomatoes — big chunks can overpower or create uneven texture.
Variations & Substitutions
If you want to change things up, try swapping chicken breasts for dark meat thighs for extra richness. For a dairy-free version, stick with coconut milk and skip the parmesan or use nutritional yeast for a cheesy flavor. You can add mushrooms or spinach right before serving for a veggie boost that keeps the sauce silky and balanced.
Great Debates
Butter vs. olive oil in this recipe? I prefer olive oil for its lightness and fruity notes, but a splash of butter added at the end can deepen the sauce’s flavor. Similarly, using coconut milk over cream changes the profile towards subtle sweetness, which some swear by, while others prefer the richness that dairy delivers. Both work—just pick your favorite vibe!
Make-Ahead, Storage & Freezing
This dish keeps beautifully in the fridge for up to 4 days when stored in an airtight container. For freezing, place the chicken and sauce together in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge and warm gently on the stovetop to avoid breaking the sauce. Avoid microwave reheating directly from frozen, as the creamy sauce may separate.
Yield & Conversions
This recipe serves 4 generously, based on 2 pounds of chicken. To double, simply double all ingredients and use a larger slow cooker. For smaller portions, halve the ingredients, but note that cooking times remain mostly the same. The chicken portion is about 900g, cream or coconut milk is 240ml, and parmesan around 50g for metric conversions.
Serving Ideas & Pairings
Serve this Sun-Dried Tomato Creamy Chicken Crockpot Recipe over fluffy white rice, creamy mashed potatoes, or your favorite pasta to soak up that luscious sauce. A simple green salad or steamed broccoli on the side brings brightness and crunch. Garnish with extra fresh basil leaves for that fresh herbal aroma that really finishes the dish beautifully.
FAQs
Absolutely! Chicken thighs add more richness and stay tender even if cooked a little longer. Just adjust cooking times if needed and enjoy the deeper flavor.
You can, but dried ones should be rehydrated in hot water for about 10 minutes first. Oil-packed tomatoes bring more flavor and softness straight into the crockpot.
Yes! Just scale the ingredients up and use a bigger crockpot. Cooking time may extend slightly but keep checking for tender chicken.
Reheat gently over low heat on the stove with a splash of water or cream added to bring the sauce back together. Avoid high heat or microwave reheating directly.
Notes, Tools & Special Equipment
A reliable 5 to 7-quart slow cooker is ideal for this recipe to ensure enough space for sauce circulation. A good quality kitchen thermometer helps check chicken doneness confidently—look for 165°F (74°C). Use a sharp knife for chopping garlic and sun-dried tomatoes finely, and a ladle makes serving this creamy dish neat and easy.
PrintPrintable Recipe 📖
Sun-Dried Tomato Creamy Chicken Crockpot Recipe
This creamy Sun-Dried Tomato Crockpot Chicken is a comforting slow-cooked dish featuring tender chicken breasts or thighs simmered in a rich sauce of sun-dried tomatoes, coconut milk or heavy cream, parmesan cheese, and aromatic spices. Perfect served over rice, mashed potatoes, or pasta, it's an easy and flavorful meal with minimal prep.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
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 and Serving
- 2 tablespoons fresh basil, chopped (plus more for garnish)
- Juice of ½ lemon
- 1 tablespoon olive oil
- Cooked rice, mashed potatoes, or pasta for serving
Instructions
- Prepare the Chicken and Ingredients: Place the chicken breasts or thighs in the crockpot. Add the chopped sun-dried tomatoes, coconut milk or heavy cream, grated parmesan cheese, minced garlic, dried oregano, smoked paprika, crushed red pepper flakes, and season generously with salt and black pepper.
- Mix the Sauce: Stir all ingredients together in the crockpot until the chicken is well coated with the sauce and spices.
- Cook the Chicken: Cover the crockpot and cook on low heat for 7 hours or on high heat for 4 hours, until the chicken is tender and fully cooked through.
- Shred or Leave the Chicken Whole: Once cooked, remove the chicken from the crockpot. Shred with forks if desired or leave the pieces whole based on your preference.
- Enhance the Sauce: Stir the lemon juice, olive oil, and chopped fresh basil into the sauce left in the crockpot to brighten and enrich the flavors.
- Combine and Serve: Return the chicken to the crockpot and coat well with the creamy sun-dried tomato sauce. Serve the chicken over cooked rice, mashed potatoes, or pasta. Garnish with additional fresh basil for a pop of color and freshness.
Notes
- If you prefer a thicker sauce, remove the chicken after cooking and simmer the sauce on low to reduce before adding the lemon juice and basil.
- Using full-fat coconut milk makes this recipe dairy-free; otherwise, heavy cream provides a richer flavor.
- Adjust crushed red pepper flakes to taste for desired spice level.
- Leftovers store well and can be reheated gently on the stovetop or in the microwave.
- Fresh basil can be substituted with fresh parsley if unavailable.
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