Crockpot Sun-Dried Tomato Chicken

A slow-cooker does all the heavy lifting for this sun-dried tomato chicken, delivering fall-apart tender meat in a bright, savory sauce. The recipe uses pantry staples and a handful of fresh aromatics, making a dinner-table favorite in under an hour of prep and eight hours of cooking.

Servings: 4 servings

Set-and-Forget Flavor

Just toss chicken breasts, sun-dried tomatoes, garlic, onion, and a simple broth-based sauce into the crockpot, set it, and walk away. By dinner time the chicken is juicy, the sauce is glossy, and the whole dish looks restaurant-ready without any stovetop fuss.

The Secret to Ultra-Tender Chicken

Cooking low and slow in a sealed crockpot keeps the chicken bathed in its own juices, preventing it from drying out. Adding a splash of chicken broth and a touch of olive oil creates a moist cooking medium, while the sun-dried tomatoes release their concentrated flavor gradually, infusing every bite.

Ingredients for Crockpot Sun-Dried Tomato Chicken

• 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
• 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil (from the sun-dried tomato jar or extra)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh basil, chopped (optional, for garnish)

How to Make It: Crockpot Sun-Dried Tomato Chicken

1. Place the chicken breasts in the bottom of the crockpot.
2. Scatter the diced onion, minced garlic, and chopped sun-dried tomatoes over the chicken.
3. Pour the chicken broth and olive oil over everything, then sprinkle with oregano, salt, and pepper.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken shreds easily with a fork.
5. Remove the chicken, shred it with two forks, and return it to the sauce; stir to coat.
6. Serve hot, garnished with fresh basil if desired.

Quick Tips for Success

Pat the chicken dry before adding it to keep the sauce from becoming watery. Use sun-dried tomatoes packed in oil for richer flavor, and reserve a tablespoon of that oil for the cooking liquid. If you prefer a thicker sauce, stir in a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons water during the last 30 minutes of cooking.

Serving Ideas

Serve the shredded chicken over buttery rice, creamy polenta, or al dente pasta to soak up the sauce. A simple green salad with a lemon vinaigrette balances the richness, making for a complete, comforting meal.

Common Questions

Can I use chicken thighs instead of breasts?

Yes, bone-in or boneless thighs work well and stay even more moist during the long cook.

Do I need to add extra liquid if using sun-dried tomatoes packed in oil?

No extra liquid is needed; the oil from the tomatoes adds richness, but the broth ensures enough moisture.

How do I prevent the sauce from becoming too salty?

Use low-sodium broth and taste before adding salt; you can always finish with a pinch of salt after cooking.