How do I make Crockpot sun dried tomato chicken?

To make Crockpot sun dried tomato chicken, start by placing boneless, skinless chicken breasts in the slow cooker. Add chopped sun dried tomatoes, minced garlic, Italian seasoning, salt, and pepper. Pour in a cup of chicken broth or heavy cream for added flavor and moisture. Cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and cooked through. Finish by stirring in fresh spinach or grated Parmesan cheese if desired. This simple method ensures a flavorful, hands-off meal perfect for busy days.

Can I use frozen chicken in my Crockpot sun dried tomato chicken recipe?

Yes, you can use frozen chicken in your Crockpot sun dried tomato chicken recipe, but it requires longer cooking times. When cooking from frozen, set your slow cooker to low and extend the cooking time to about 6-8 hours to ensure the chicken cooks evenly and reaches a safe internal temperature of 165°F (74°C). Avoid cooking on high from frozen, as the outside can overcook before the inside is done. Adding enough liquid will help keep the chicken moist during the longer cooking process.

What are the best side dishes to serve with sun dried tomato chicken from a Crockpot?

Sun dried tomato chicken pairs well with a variety of sides. Popular options include creamy mashed potatoes, garlic roasted vegetables, or a bed of cooked pasta to soak up the sauce. A fresh green salad or steamed broccoli adds a healthy balance to the meal. For low-carb options, consider cauliflower rice or sautéed zucchini noodles. Choosing sides that complement the rich, tangy tomato flavors will create a satisfying and well-rounded dinner.

How can I make my Crockpot sun dried tomato chicken creamy?

To achieve a creamy texture in your Crockpot sun dried tomato chicken, add ingredients like heavy cream, cream cheese, or coconut milk during the last 30 minutes of cooking. Stir well to combine and allow the sauce to thicken slightly as it heats through. You can also mix in grated Parmesan cheese for extra richness. Avoid adding dairy at the start to prevent curdling. This step helps create a smooth, flavorful sauce that coats the chicken beautifully.

Is sun dried tomato chicken healthy when cooked in a Crockpot?

Yes, sun dried tomato chicken can be a healthy meal option when prepared in a Crockpot. Using lean chicken breasts provides a good source of protein with low fat content. Sun dried tomatoes add antioxidants and vitamins like A and C. To keep it nutritious, limit heavy cream or cheese quantities and add plenty of fresh vegetables or leafy greens. Slow cooking retains nutrients and helps reduce the need for added fats or oils, making it a balanced and convenient wholesome dish.

Crockpot Sun Dried Tomato Chicken With Polenta 30 Minute

Name: Crockpot Sun Dried Tomato Chicken
Prep time: 15 min
Cook time: PT-487578H24M48S
Total time: 3 h 15 min
Cuisine: Italian-inspired
Ingredients: – 1 jar (≈225 g) sun-dried tomatoes in oil, drained (reserve 2 Tbsp oil); – 2 lb (≈900 g) boneless, skinless chicken thighs or breasts; – 1 shallot, minced (≈15 g); – 2 cloves garlic, minced (≈6 g); – 1 Tbsp (≈6 g) Italian seasoning; – 1 tsp (≈2 g) paprika; – salt, to taste; – freshly ground black pepper, to taste; – chili flakes, to taste (≈¼ tsp); – 1 Tbsp (≈15 g) creamy Dijon mustard; – 1 Tbsp (≈15 g) grainy Dijon mustard; – ½ cup (120 ml) dry white wine (optional substitute: rice-wine vinegar); – 2 Tbsp (30 ml) fresh lemon juice; – 1 cup (240 ml) heavy cream (optional substitute: canned coconut cream); – ¾ cup (≈75 g) freshly grated Parmesan cheese plus optional rind; – 2 cup (≈60 g) fresh spinach, loosely packed

Description

🍅 Sun‑dried tomatoes give this chicken a deep, tangy flavor while the creamy sauce keeps it luxuriously rich.
🕰️ The slow‑cooker method makes it hands‑free, perfect for busy weeknights and dinner gatherings.

Ingredients

– 1 jar (≈225 g) sun-dried tomatoes in oil, drained (reserve 2 Tbsp oil)

– 2 lb (≈900 g) boneless, skinless chicken thighs or breasts

– 1 shallot, minced (≈15 g)

– 2 cloves garlic, minced (≈6 g)

– 1 Tbsp (≈6 g) Italian seasoning

– 1 tsp (≈2 g) paprika

– salt, to taste

– freshly ground black pepper, to taste

– chili flakes, to taste (≈¼ tsp)

– 1 Tbsp (≈15 g) creamy Dijon mustard

– 1 Tbsp (≈15 g) grainy Dijon mustard

– ½ cup (120 ml) dry white wine (optional substitute: rice-wine vinegar)

– 2 Tbsp (30 ml) fresh lemon juice

– 1 cup (240 ml) heavy cream (optional substitute: canned coconut cream)

– ¾ cup (≈75 g) freshly grated Parmesan cheese plus optional rind

– 2 cup (≈60 g) fresh spinach, loosely packed

Instructions

1-Place the reserved oil in the Crockpot and add the chopped tomatoes.

2-Lay the seasoned chicken on top.

3-Pour the wine (or vinegar) over the chicken, then add the lemon juice and Parmesan rind if you’re using it.

4-Cover and cook on low for 2-4 hours or on high for 1-2 hours until the chicken is tender.

5-Remove the chicken to a sheet pan, then switch the pot to high and stir in the cream, spinach, and Parmesan until the spinach wilts and the sauce thickens.

6-Brush the chicken with the reserved oil and broil for 2-5 minutes to crisp the top; finally, serve the sauce over the chicken.

Notes

🧂 Use the reserved tomato oil to brush the chicken before the final broil for extra flavor and crispness.
🌿 Cut the sun‑dried tomatoes into small pieces for even distribution throughout the sauce.
🥥 For a dairy‑free version, replace heavy cream with canned coconut cream; the dish stays rich and silky.

Prep Time: 15 minutes
Cook Time: 2-4 hours (low) or 1-2 hours (high)
Category: Main Dish
Method: Crockpot (slow cooker)
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 398

Keywords: sun dried tomato chicken, crockpot creamy chicken, polenta pairing, slow cooker dinner