Go Back
- 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes (oil-packed, drained and finely chopped) - 1 cup chicken broth - 1 cup coconut milk - 1 medium onion, finely diced - 4 cloves garlic, minced - 2 teaspoons dried basil - 1 teaspoon dried oregano - ½ teaspoon crushed red pepper flakes (optional) - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnish Using quality ingredients makes a big difference. I recommend using fresh, boneless, skinless chicken breasts. They stay juicy and tender. For the sun-dried tomatoes, choose oil-packed ones. They add flavor and moisture. Coconut milk should be full-fat for a rich taste. Fresh herbs always add more flavor than dried ones. Whenever possible, pick organic or locally sourced options. These choices showcase great taste and support sustainable farming. You can swap some ingredients if needed. For chicken, you can use thighs instead. They add extra flavor and stay moist during cooking. If you want a dairy-free option, use almond or soy milk instead of coconut milk. If you can't find sun-dried tomatoes, fresh cherry tomatoes work too. Just chop them and add them during cooking. Lastly, feel free to adjust spices to suit your taste. If you like it spicy, add more crushed red pepper flakes. {{ingredient_image_2}} Season the chicken breasts with salt and black pepper. Use enough to coat both sides well. This step adds flavor to the chicken. Place the seasoned chicken snugly at the bottom of the slow cooker. Make sure they fit without crowding. This helps them cook evenly and stay juicy. In a mixing bowl, combine the sun-dried tomatoes, chicken broth, and coconut milk. Make sure to drain and chop the tomatoes first. Add the diced onion and minced garlic next. Then, toss in the dried basil, oregano, and crushed red pepper flakes if you want heat. Stir everything until mixed well. This sauce will bring a rich taste to the chicken. Cover the slow cooker with its lid. Set it to cook on low for 6-7 hours or high for 3-4 hours. Cooking it low and slow lets the flavors blend well. The chicken should be tender and fully cooked when done. Once cooked, shred the chicken with two forks right in the slow cooker. This helps it soak up all that tasty sauce. Seasoning is key to great flavor. Start with salt and black pepper. Coat both sides of the chicken breasts well. This simple step enhances the taste. You can also add dried basil and oregano to the chicken directly. These herbs blend nicely with sun-dried tomatoes. If you like heat, sprinkle in some crushed red pepper flakes. This adds a fun kick. To get tender chicken, cook it low and slow. Set your slow cooker to low for 6-7 hours. This allows the chicken to absorb all the flavors. If you're short on time, cook on high for 3-4 hours. Always check the chicken for tenderness before shredding. If it tears easily with forks, you did it right! For serving, think about what goes well with the rich sauce. Fluffy rice is a great base for this dish. It soaks up the sauce perfectly. Al dente pasta also works well. If you crave something different, try serving it on toasted bread. This makes a tasty open-faced sandwich. Don’t forget to garnish with fresh basil leaves. They add color and a burst of aroma. Enjoy! Pro Tips Choose Quality Sun-Dried Tomatoes: Opt for high-quality, oil-packed sun-dried tomatoes for the best flavor. They add a rich, tangy depth to the dish. Cook Low and Slow: For the most tender chicken, cook on low for the full 6-7 hours. This allows the flavors to meld beautifully and the chicken to become incredibly tender. Adjust the Spiciness: If you prefer a milder dish, omit the crushed red pepper flakes. For more heat, feel free to increase the amount or add fresh chili. Perfect Pairings: Serve with a side of steamed vegetables or a fresh salad to balance the richness of the chicken and sauce. {{image_4}} If you want to make this dish low-carb, try some swaps. Instead of rice or pasta, serve the chicken over zucchini noodles or cauliflower rice. Both options taste great and keep the meal light. You can also use chicken thighs instead of breasts for extra flavor. Adding vegetables can boost nutrition and flavor. You can toss in chopped bell peppers, spinach, or mushrooms. These veggies will cook down nicely in the slow cooker and soak up the sauce. You might want to add them halfway through cooking to keep some texture. For a spicy kick, increase the crushed red pepper flakes to one teaspoon. You can also add sliced jalapeños or a dash of hot sauce to the mix. This will give your dish a nice heat that complements the sun-dried tomatoes. Adjust the spice to your taste for the perfect balance. After enjoying your Slow Cooker Sun-Dried Tomato Chicken, let any leftovers cool. Place the chicken in an airtight container. Seal it tightly to keep out air and moisture. Store the container in the fridge. It will stay fresh for up to three days. If you want to keep it longer, consider freezing it. To reheat the chicken, you have a few options. The easiest way is to use the microwave. Place the chicken in a microwave-safe bowl. Add a splash of chicken broth or coconut milk for moisture. Cover it with a microwave-safe lid. Heat on medium power for about 2-3 minutes. Stir halfway through to ensure even heating. You can also reheat it on the stovetop. Heat a pan over medium heat. Add the chicken and some sauce. Stir frequently until warm. If you plan to freeze your chicken, do so after it cools completely. Transfer it to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing. This will help prevent freezer burn. To thaw, move the container to the fridge for 24 hours before you want to eat it. For quicker thawing, you can use the microwave. Just be sure to cook it right after thawing. This will keep the chicken safe and tasty! You can serve this dish with many tasty sides. Here are some ideas: - Fluffy rice - Al dente pasta - Toasted bread for open-faced sandwiches - Steamed vegetables - A fresh salad Each of these options pairs well with the rich tomato sauce. The sides soak up the sauce and make every bite delicious. Yes, you can use frozen chicken breasts. Just add an extra hour to your cooking time. Keep the slow cooker on low for 7-8 hours. The chicken will cook through and stay tender. Make sure to check the internal temperature before serving. Check the chicken's internal temperature. It should reach 165°F (75°C). You can use a meat thermometer for this. If you don't have one, check that the chicken is no longer pink inside. It should shred easily with two forks. This blog post covered how to make Slow Cooker Sun-Dried Tomato Chicken. We listed main ingredients and quality tips. I shared step-by-step instructions, storage tips, and variations for everyone's taste. Remember, using fresh ingredients leads to the best flavor. Try adding veggies or make it spicy to switch things up. Store leftovers well and reheat properly. Follow these tips to create a perfect dish every time. Enjoy the meal and impress your friends and family!

Slow Cooker Sun-Dried Tomato Chicken

A delicious slow-cooked chicken dish with sun-dried tomatoes and creamy coconut milk.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup sun-dried tomatoes (oil-packed, drained and finely chopped)
  • 1 cup chicken broth
  • 1 cup coconut milk
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon crushed red pepper flakes (optional, for a spicy kick)
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Start by seasoning both sides of the chicken breasts generously with salt and freshly ground black pepper. Place the seasoned chicken breasts snugly at the bottom of the slow cooker.
  • In a mixing bowl, combine the drained and chopped sun-dried tomatoes, chicken broth, creamy coconut milk, finely diced onion, minced garlic, dried basil, dried oregano, and crushed red pepper flakes (if using). Stir the ingredients thoroughly until they form a consistent mixture.
  • Pour the flavorful mixture over the chicken breasts in the slow cooker, ensuring that each piece of chicken is well coated in the sauce.
  • Secure the lid on the slow cooker and set it to cook on low for approximately 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  • After cooking, gently shred the chicken in the slow cooker using two forks, allowing the pieces to absorb the rich flavors of the sauce.
  • Taste the dish and adjust the seasoning with additional salt and freshly ground black pepper if necessary.
  • Serve the sun-dried tomato chicken over a bed of fluffy rice, al dente pasta, or on slices of toasted bread for a mouthwatering open-faced sandwich experience.

Notes

Serve with rice, pasta, or on toasted bread. Garnish with fresh basil.
Keyword chicken, coconut milk, slow cooker, sun-dried tomatoes