Can I use jarred sun-dried tomatoes packed in oil vs. dry?

Yes — oil-packed are ideal because they’re already soft and flavorful. If you only have dry sun-dried tomatoes, rehydrate them in hot water for 10 minutes.

Which chicken cut is best?

Thighs = juicier and more forgiving. Breasts = leaner but fine if you cook on low.

Not unless you add the crushed red pepper. Start with 1/2 tsp and adjust to taste.

How do I make it thicker?

Remove the lid for the last 30 minutes to reduce liquid, or whisk in a cornstarch slurry.

Can I make this in an Instant Pot?

Yes — use the sauté function to brown aromatics, then pressure cook for about 10–12 minutes with a natural pressure release. Finish with basil and lemon.

Irresistible Savory Crockpot Chicken - Sun-Dried Tomato Crockpot Chicken

Name: Sun-Dried Tomato Crockpot Chicken — Irresistible Savory Crockpot Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Ingredients: 2 lb 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 freshly grated Parmesan cheese; 3 garlic cloves, finely minced; 1 tsp dried oregano; 1 tsp smoked paprika; ½ tsp crushed red pepper flakes (optional); Salt and freshly ground black pepper, to taste; 2 tbsp fresh basil, chopped (plus extra to garnish); Juice from ½ lemon; 1 tbsp extra-virgin olive oil; Cooked rice, mashed potatoes, or pasta, for serving

Description

A hands-off, flavor-packed chicken dinner simmered in a creamy sun-dried tomato sauce — perfect spooned over rice, mashed potatoes, or pasta.

Ingredients

Scale

2 lb 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 freshly grated Parmesan cheese
3 garlic cloves, finely minced
1 tsp dried oregano
1 tsp smoked paprika
½ tsp crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 tbsp fresh basil, chopped (plus extra to garnish)
Juice from ½ lemon
1 tbsp extra-virgin olive oil
Cooked rice, mashed potatoes, or pasta, for serving

Instructions

Arrange the chicken in the bottom of the slow cooker in a single layer.
Scatter the chopped sun-dried tomatoes over the chicken, then add the minced garlic, oregano, smoked paprika, red pepper flakes, and a generous pinch of salt and pepper.
Pour in the coconut milk (or heavy cream) and sprinkle the grated Parmesan on top. Gently stir the mixture so the chicken is coated with the creamy tomato mixture.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the meat is tender and easily shredded with a fork.
When the chicken is done, remove the pieces to a cutting board and shred with two forks or leave whole if you prefer larger portions.
Stir the lemon juice, olive oil, and chopped basil into the sauce left in the slow cooker. Taste and adjust seasoning if needed.
Return the shredded or whole chicken to the cooker and toss to coat thoroughly in the sauce. Warm for a few minutes if necessary.
Serve the saucy chicken over rice, mashed potatoes, or your favorite pasta. Sprinkle with additional basil before serving.

Notes

Use thighs for extra moist, forgiving meat; breasts work well too when cooked on LOW.
To thicken a loose sauce, remove the lid for the last 30 minutes of cooking or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Make it dairy-free by choosing coconut milk and omitting the Parmesan, or add mozzarella and broil briefly for a cheesy finish.
Leftovers reheat nicely — stir in a splash of stock or cream when warming to refresh the sauce.

Nutrition

Calories: 390 kcal