Description
A comforting and savory chicken dish cooked in a rich, creamy sun-dried tomato sauce, perfect for busy weeknights and family gatherings.
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
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, and a generous touch of salt and pepper.
- Pour in the coconut milk (or heavy cream) and sprinkle the grated Parmesan on top. Gently stir to coat the chicken.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easily shredded.
- Transfer the chicken to a cutting board and shred it using two forks or keep it whole for larger portions.
- Stir in the lemon juice, olive oil, and chopped basil into the remaining sauce. Taste and adjust seasoning if necessary.
- Return the chicken to the slow cooker, tossing it to fully coat in the sauce. Warm briefly if needed.
- Serve over your choice of rice, mashed potatoes, or pasta. Garnish with extra basil before enjoying!
Notes
Substitute coconut milk for heavy cream for a richer flavor, or use nutritional yeast instead of Parmesan for a dairy-free option.
- Prep Time: 10
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean