Description
A rich and creamy chicken dish cooked in a crockpot with sun-dried tomatoes, coconut milk, and Parmesan cheese, perfect for family dinners.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts or thighs (patted dry)
- 1/2 cup oil-packed sun-dried tomatoes (drained and chopped)
- 1 cup full-fat coconut milk or heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes
- Salt and black pepper (to taste)
- 2 tbsp fresh basil (chopped, plus more for garnish)
- 1/2 lemon (juiced)
- 1 tbsp olive oil
- Cooked rice, mashed potatoes, or pasta (for serving)
Instructions
- Pat the chicken dry with paper towels.
- Place the chicken in the crockpot, arranging the sun-dried tomatoes around it.
- Pour the coconut milk or heavy cream over the chicken. Add Parmesan cheese, garlic, oregano, smoked paprika, red pepper flakes, salt, and pepper.
- Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Once cooked, shred the chicken if desired, or leave it whole.
- Stir in lemon juice, olive oil, and fresh basil into the sauce.
- Return the chicken to the crockpot and coat it with the sauce. Let it rest for 5 minutes before serving.
- Serve over cooked rice, mashed potatoes, or pasta, and garnish with fresh basil.
Notes
Ensure not to rush the cooking time for optimal flavor and tenderness. Use fresh ingredients for the best taste.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 120mg