Sun-Dried Tomato Crockpot Chicken — Irresistible Savory Crockpot Chicken

Sun-Dried Tomato Crockpot Chicken is the kind of dinner that smells like a hug in a slow cooker — garlicky, tomato-sweet, and creamy — and it’s stupidly easy to make this Savory Crockpot Chicken. Toss a few pantry staples into the crockpot in the morning, go live your life, and come home to tender chicken swimming in a luxurious sauce. What’s not to love?

Why you’ll fall for this recipe

This recipe hits all the comfort notes without the fuss. The sun-dried tomatoes bring a concentrated tang and sweetness that lifts the whole dish. The cream (or coconut milk if you want dairy-free) rounds things out so every bite feels silky and satisfying. Add a squeeze of lemon and fresh basil at the end, and you’ve got bright, fresh contrast to the richness.

Bold tip: use a splash of lemon and fresh basil at the end — it wakes up the sauce and keeps the dish from feeling too heavy.

The story behind the crockpot favorite

I invented this as a weeknight cheat: I wanted pot-meal vibes without hours at the stove. Sun-dried tomatoes are my shortcut to “chef-y” flavor. Over time I tweaked the ratios — a pinch more garlic, a little smoked paprika, and never skipping the parmesan — until the slow cooker magic produced the exact tender, cozy result I wanted. Now it’s one of those set-it-and-forget-it recipes I reach for when I need comfort and zero stress.

Ingredients breakdown — what each one does

• Chicken (breasts or thighs): Breasts are lean and shred nicely; thighs stay juicier and more forgiving.
• Sun-dried tomatoes (oil-packed): The concentrated tomato punch that gives the dish its signature tang and sweetness.
• Cream or full-fat coconut milk: Provides that silky mouthfeel; coconut milk keeps this dairy-free and gives a subtle tropical note.
• Parmesan: Umami and savory depth — don’t skip it.
• Garlic + oregano + smoked paprika: Classic aromatics that layer warmth and complexity.
• Crushed red pepper flakes: Optional kick — add or omit depending on your household.
• Lemon & fresh basil: Freshness and balance; added at the end to brighten the whole pot.
• Salt & pepper: Season as you go — this dish needs a confident hand with salt.
• Olive oil: A finishing touch for gloss and flavor.

How to make it — step-by-step

1. Prep the crockpot. Place 2 pounds of boneless, skinless chicken (breasts or thighs) in the slow cooker.
2. Add the flavor base. Scatter 1/2 cup chopped, oil-packed sun-dried tomatoes, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp crushed red pepper flakes, and a generous pinch of salt and pepper over the chicken.
3. Pour in the cream. Add 1 cup full-fat coconut milk or heavy cream and 1/2 cup grated Parmesan. Stir gently so everything distributes.
4. Cook low and slow. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is fork-tender.
5. Finish with brightness. Remove the chicken; shred or leave whole. Stir the juice of 1/2 lemon, 1 tbsp olive oil, and 2 tbsp chopped fresh basil into the sauce. Return chicken to coat.
6. Serve. Spoon over rice, mashed potatoes, pasta, or cauliflower rice. Garnish with extra basil and freshly cracked black pepper.

Bold tip: shred the chicken for a saucier result; leave it whole for elegant plating.

Why crockpot cooking works so well for chicken

The low, moist heat of a slow cooker breaks down connective tissue and concentrates flavor without drying meat out. Unlike quick stovetop cooking, a crockpot lets spices and ingredients get intimately acquainted over time, giving the chicken deep, developed taste. That’s why this is my go-to Slow Cooker Supper when I want a hands-off dinner that still tastes like I cooked all day.

Flavor profile — bold but balanced

Sun-dried tomatoes are concentrated and punchy — they give a bright, savory-sweet backbone. The cream smooths that tang into silk; parmesan adds savory depth; smoked paprika and oregano build warmth and herbiness; and a touch of chili lifts everything with a gentle heat. Fresh basil and lemon at the end cut through richness and add lift. The result: rustic yet refined, and absolutely craveable.

Customizable for diets and preferences

This dish plays well with different eating styles:

• Use coconut milk to make it dairy-free and paleo-friendly.
• Skip the parmesan to make a Whole30 version (use nutritional yeast if you miss the cheesy note).
• Serve over cauliflower rice or zucchini ribbons for Crockpot Chicken Recipes Low Calorie and low-carb options.
• Double the recipe and feed a crowd — it scales beautifully.

Bold tip: swap cream for coconut milk to make this a great pick among Best Healthy Crockpot Recipes without losing indulgence.

Pro tips for perfect results

• Don’t overcrowd the crockpot. If you double the recipe, use a larger slow cooker. Crowding reduces even cooking.
• Choose thighs for fail-safe juiciness. Breasts work fine but cook them on low.
• Check salt late. Sun-dried tomatoes add salt, so taste before over-seasoning.
• Thicken the sauce if needed: remove the lid for the last 30 minutes or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) for a glossy finish.
• Bold tip: stir in lemon and basil only at the end — otherwise the brightness fades.

Variations to keep it exciting

• Mediterranean twist: Add artichoke hearts, olives, and capers for a briny, coastal vibe.
• Cheesy bake: After cooking, transfer to a baking dish, top with mozzarella, and broil for a bubbly finish.
• Veg-heavy: Toss in mushrooms, zucchini, or bell peppers at the start for added veggies.
• Cherry tomato boost: Add a handful of halved cherry tomatoes in the last hour for freshness and juiciness — a nod to Cherry Tomato Crockpot Recipes.
• Low-calorie version: Swap cream for light coconut milk and serve over cauliflower rice for a lean twist that still tastes indulgent.

Best ways to serve

• Over buttery mashed potatoes for ultra comfort.
• With penne or egg noodles as a creamy pasta dinner.
• On a bed of fluffy rice with crisp green beans on the side.
• For a light option, serve on sautéed zucchini noodles or cauliflower rice.

Pro plating tip: For a restaurant-style look, spoon sauce first, place whole chicken on top, and finish with basil chiffonade and lemon zest.

Storage and leftovers

• Fridge: Store cooled leftovers in an airtight container for up to 4–5 days.
• Freeze: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently.
• Reheat: Warm on low on the stovetop with a splash of chicken stock or cream to revive the sauce. Microwave works, but stir often to prevent separation.
• Leftover ideas: Use shredded chicken in sandwiches, toss with penne, or layer into a casserole.

Why it’s perfect for summer and beyond

This recipe belongs in your Slowcooker Summer Meals playbook because it lets your stove stay off while delivering cozy flavor. It’s also a winner for Cozy Crock Pot Meals in cooler months — the same slow-cooked comfort works year-round. Short on time? Use pre-chopped sun-dried tomatoes and store-bought shredded chicken to shave off prep.

Frequently Asked Questions

Kitchen short-cuts I actually use

• Use store-bought pre-minced garlic or garlic paste when life’s busy.
• Buy oil-packed sun-dried tomatoes in bulk and store in the fridge — they keep for weeks.
• Rotisserie chicken works in a pinch — toss it into the sauce for a super-fast dinner.

Why this recipe deserves a spot in your rotation

This Sun-Dried Tomato Crockpot Chicken is a brilliant blend of convenience and elevated flavor. It’s a perfect example of how Recipes That Use Sun Dried Tomatoes can transform humble ingredients into something special. It’s kid-friendly, guest-ready, adaptable for diets, and — best of all — built for lazy afternoons and busy lives.

If you want a dish in your repertoire that feels gourmet but takes almost no hands-on time, this is it. It’s one of those Sun Dried Tomato Recipes Crockpot winners that people ask for again and again — and the leftovers? Pure gold.

So go ahead: throw it in the slow cooker, sip your iced tea, and let the crockpot do the work. Dinner is handled. Who’s coming for seconds?

FYI: If you’re trying to eat lighter, serve this over cauliflower rice and call it a win for Crockpot Chicken Recipes Low Calorie. IMO, the lemon-basil finish is non-negotiable — don’t skip it.

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