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Emmas Dish

Slow Cooker Sun Dried Tomato Chicken Delight

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- 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes (oil-packed, drained and chopped) - 1 cup chicken broth - 1 cup coconut milk - 1 medium onion, finely chopped - 4 cloves garlic, minced These ingredients form the base of our tasty dish. The chicken provides protein, while sun-dried tomatoes add a sweet and tangy flavor. Coconut milk gives it a creamy texture that pairs well with the broth. Onions and garlic bring depth to the dish. - 2 teaspoons dried basil - 1 teaspoon dried oregano - ½ teaspoon crushed red pepper flakes (optional for heat) - Salt and pepper to taste - Fresh basil leaves for garnish Herbs like basil and oregano add freshness. Red pepper flakes give a nice kick if you like heat. Don't forget salt and pepper to enhance all the flavors. Fresh basil leaves add a pop of color and aroma when serving. This dish is versatile. You can serve the chicken over rice, pasta, or toasted bread. Each option creates a great meal. For a side, consider a simple salad or steamed veggies. They balance the rich sauce well and add freshness to your plate. {{ingredient_image_1}} First, take four boneless, skinless chicken breasts. Rinse them under cold water. Pat them dry with a paper towel. Season each side with salt and pepper. This step brings out the chicken's natural flavor. Place the seasoned chicken breasts at the bottom of your slow cooker. Now, grab a mixing bowl. Add one cup of chopped, oil-packed sun-dried tomatoes. Next, pour in one cup of chicken broth. Add one cup of creamy coconut milk for richness. Chop one medium onion and add it to the bowl. Then, mince four cloves of garlic and toss those in too. Sprinkle in two teaspoons of dried basil and one teaspoon of dried oregano. If you like a bit of heat, add half a teaspoon of crushed red pepper flakes. Stir all the ingredients well until mixed. Pour the sauce mixture over the chicken in the slow cooker. Make sure the chicken is nicely coated. Cover the slow cooker with its lid. Cook on low for about six to seven hours, or on high for three to four hours. You want the chicken to be tender and fully cooked. After cooking, gently shred the chicken using two forks right in the slow cooker. This lets the chicken soak up all the tasty sauce. If needed, adjust the seasoning with more salt and pepper. Enjoy your meal over rice, pasta, or even on toasted bread! To make sure your chicken is tender, start with good quality meat. Season it well with salt and pepper before cooking. This adds flavor right away. Cooking on low heat for 6-7 hours gives the chicken time to soak up the sauce. This method keeps the meat juicy. Avoid opening the lid often, as this lets heat escape. Want more or less heat? You can add or skip the crushed red pepper flakes. Do you like herbs? Try adding more dried basil or oregano for extra flavor. Taste the sauce before serving. If it needs more salt or pepper, just mix it in. Cooking should be fun and tailored to your taste! Serving your dish well makes it look yummy. Use a large bowl for the chicken and sauce. Add fresh basil leaves on top for a pop of color. If you serve it over rice or pasta, it looks even better. You can also use toasted bread for an open-faced sandwich. This adds a nice crunch and flavor. Enjoy the beautiful meal you created! Pro Tips Use Fresh Ingredients: Always opt for fresh herbs and quality chicken for the best flavor and texture in your dish. Customize the Spice Level: Adjust the amount of crushed red pepper flakes to suit your heat preference, or omit them for a milder flavor. Let it Rest: After cooking, let the chicken rest in the sauce for a few minutes before serving to enhance the flavor absorption. Try Different Bases: Serve the chicken over various bases like quinoa, mashed potatoes, or zucchini noodles for a twist on the traditional pairing. {{image_2}} You can easily swap some ingredients in this recipe. If you don’t have chicken breasts, use thighs instead. They stay juicy and full of flavor. Instead of coconut milk, try using heavy cream or plain yogurt. Both options keep the sauce creamy. For the sun-dried tomatoes, if you cannot find oil-packed ones, use dry sun-dried tomatoes. Just soak them in warm water first. While a slow cooker is great, you can cook this dish in other ways. Use an Instant Pot for a quicker meal. Cook on high pressure for about 15 minutes. If you prefer the oven, bake the chicken in a covered dish at 350°F for 30-40 minutes. Always check that the chicken is tender and cooked through. Want to change the taste? Add different herbs like thyme or rosemary. They bring a nice twist to the dish. To add more heat, increase the crushed red pepper or add jalapeños. A splash of lemon juice can brighten the flavors too. Don't be afraid to experiment and make it your own! After you enjoy your Slow Cooker Sun-Dried Tomato Chicken, store leftovers in the fridge. Place the chicken and sauce in an airtight container. It stays good for about 3 to 4 days. Make sure it cools to room temperature before sealing. This helps keep it fresh and safe to eat. If you want to save some for later, freezing is great! Divide the chicken and sauce into portions. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Your sun-dried tomato chicken can last up to 3 months in the freezer. Just label the bags with the date so you remember when you made it. When you’re ready to eat your leftovers, reheat them gently. You can use the microwave or the stove. If using the microwave, cover the container to keep moisture in. Heat in short bursts, stirring in between. On the stove, warm over low heat until hot. You might want to add a splash of chicken broth or coconut milk to keep it creamy. Enjoy your meal again! Yes, you can use frozen chicken breasts. Just remember to add extra cooking time. If cooking on low, aim for 7-8 hours. For high, cook for about 4-5 hours. The chicken will still be juicy and tender when done. This dish is great on rice or pasta. You can also serve it with toasted bread. For a fresh touch, add a side salad. The rich sauce pairs well with many sides. Check the chicken’s internal temperature. It should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Tender chicken will shred easily with two forks. This blog guided you through making Slow Cooker Sun Dried Tomato Chicken. We covered key ingredients, cooking steps, and tips for great flavor. You learned about ingredient swaps, other cooking methods, and storage tips. Remember, cooking is fun! Feel free to get creative with flavors and sides. Enjoy making this dish and sharing it with others.

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Welcome to my kitchen! Today, we’ll make a tasty Slow Cooker Sun Dried Tomato Chicken. This dish is simple and packed with flavor. You’ll love how easy it is to prepare and how great it will taste. From the juicy chicken to the rich sauce, every bite is a delight. Let’s dive into the ingredients and get cooking!

Why I Love This Recipe

  1. Deliciously Creamy: The combination of coconut milk and sun-dried tomatoes creates a rich, creamy sauce that elevates the chicken to a new level of flavor.
  2. Easy to Prepare: With just a few minutes of prep time, you can set this dish to cook and go about your day, making it perfect for busy weeknights.
  3. Versatile Serving Options: This chicken pairs wonderfully with rice, pasta, or even as a filling for sandwiches, allowing for various serving styles.
  4. Family-Friendly Flavor: The mild heat from the crushed red pepper flakes can be adjusted, making it a dish that everyone in the family can enjoy.

Ingredients

Main Ingredients for Slow Cooker Sun Dried Tomato Chicken

– 4 boneless, skinless chicken breasts

– 1 cup sun-dried tomatoes (oil-packed, drained and chopped)

– 1 cup chicken broth

– 1 cup coconut milk

– 1 medium onion, finely chopped

– 4 cloves garlic, minced

These ingredients form the base of our tasty dish. The chicken provides protein, while sun-dried tomatoes add a sweet and tangy flavor. Coconut milk gives it a creamy texture that pairs well with the broth. Onions and garlic bring depth to the dish.

Seasoning and Flavor Enhancements

– 2 teaspoons dried basil

– 1 teaspoon dried oregano

– ½ teaspoon crushed red pepper flakes (optional for heat)

– Salt and pepper to taste

– Fresh basil leaves for garnish

Herbs like basil and oregano add freshness. Red pepper flakes give a nice kick if you like heat. Don’t forget salt and pepper to enhance all the flavors. Fresh basil leaves add a pop of color and aroma when serving.

Serving Suggestions and Pairings

This dish is versatile. You can serve the chicken over rice, pasta, or toasted bread. Each option creates a great meal. For a side, consider a simple salad or steamed veggies. They balance the rich sauce well and add freshness to your plate.

Step-by-Step Instructions

Preparation of Chicken

First, take four boneless, skinless chicken breasts. Rinse them under cold water. Pat them dry with a paper towel. Season each side with salt and pepper. This step brings out the chicken’s natural flavor. Place the seasoned chicken breasts at the bottom of your slow cooker.

Mixing the Sauce Ingredients

Now, grab a mixing bowl. Add one cup of chopped, oil-packed sun-dried tomatoes. Next, pour in one cup of chicken broth. Add one cup of creamy coconut milk for richness. Chop one medium onion and add it to the bowl. Then, mince four cloves of garlic and toss those in too. Sprinkle in two teaspoons of dried basil and one teaspoon of dried oregano. If you like a bit of heat, add half a teaspoon of crushed red pepper flakes. Stir all the ingredients well until mixed.

Cooking in the Slow Cooker

Pour the sauce mixture over the chicken in the slow cooker. Make sure the chicken is nicely coated. Cover the slow cooker with its lid. Cook on low for about six to seven hours, or on high for three to four hours. You want the chicken to be tender and fully cooked. After cooking, gently shred the chicken using two forks right in the slow cooker. This lets the chicken soak up all the tasty sauce. If needed, adjust the seasoning with more salt and pepper. Enjoy your meal over rice, pasta, or even on toasted bread!

Tips & Tricks

Ensuring Tender and Flavorful Chicken

To make sure your chicken is tender, start with good quality meat. Season it well with salt and pepper before cooking. This adds flavor right away. Cooking on low heat for 6-7 hours gives the chicken time to soak up the sauce. This method keeps the meat juicy. Avoid opening the lid often, as this lets heat escape.

Adjusting Spice Levels and Flavor

Want more or less heat? You can add or skip the crushed red pepper flakes. Do you like herbs? Try adding more dried basil or oregano for extra flavor. Taste the sauce before serving. If it needs more salt or pepper, just mix it in. Cooking should be fun and tailored to your taste!

Presentation and Serving Tips

Serving your dish well makes it look yummy. Use a large bowl for the chicken and sauce. Add fresh basil leaves on top for a pop of color. If you serve it over rice or pasta, it looks even better. You can also use toasted bread for an open-faced sandwich. This adds a nice crunch and flavor. Enjoy the beautiful meal you created!

Pro Tips

  1. Use Fresh Ingredients: Always opt for fresh herbs and quality chicken for the best flavor and texture in your dish.
  2. Customize the Spice Level: Adjust the amount of crushed red pepper flakes to suit your heat preference, or omit them for a milder flavor.
  3. Let it Rest: After cooking, let the chicken rest in the sauce for a few minutes before serving to enhance the flavor absorption.
  4. Try Different Bases: Serve the chicken over various bases like quinoa, mashed potatoes, or zucchini noodles for a twist on the traditional pairing.

Variations

Substitutions for Ingredients

You can easily swap some ingredients in this recipe. If you don’t have chicken breasts, use thighs instead. They stay juicy and full of flavor. Instead of coconut milk, try using heavy cream or plain yogurt. Both options keep the sauce creamy. For the sun-dried tomatoes, if you cannot find oil-packed ones, use dry sun-dried tomatoes. Just soak them in warm water first.

Alternative Cooking Methods

While a slow cooker is great, you can cook this dish in other ways. Use an Instant Pot for a quicker meal. Cook on high pressure for about 15 minutes. If you prefer the oven, bake the chicken in a covered dish at 350°F for 30-40 minutes. Always check that the chicken is tender and cooked through.

Flavor Profile Adjustments

Want to change the taste? Add different herbs like thyme or rosemary. They bring a nice twist to the dish. To add more heat, increase the crushed red pepper or add jalapeños. A splash of lemon juice can brighten the flavors too. Don’t be afraid to experiment and make it your own!

Storage Info

Refrigerating Leftovers

After you enjoy your Slow Cooker Sun-Dried Tomato Chicken, store leftovers in the fridge. Place the chicken and sauce in an airtight container. It stays good for about 3 to 4 days. Make sure it cools to room temperature before sealing. This helps keep it fresh and safe to eat.

Freezing for Future Meals

If you want to save some for later, freezing is great! Divide the chicken and sauce into portions. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Your sun-dried tomato chicken can last up to 3 months in the freezer. Just label the bags with the date so you remember when you made it.

Reheating Tips

When you’re ready to eat your leftovers, reheat them gently. You can use the microwave or the stove. If using the microwave, cover the container to keep moisture in. Heat in short bursts, stirring in between. On the stove, warm over low heat until hot. You might want to add a splash of chicken broth or coconut milk to keep it creamy. Enjoy your meal again!

FAQs

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Just remember to add extra cooking time. If cooking on low, aim for 7-8 hours. For high, cook for about 4-5 hours. The chicken will still be juicy and tender when done.

What can I serve with Slow Cooker Sun Dried Tomato Chicken?

This dish is great on rice or pasta. You can also serve it with toasted bread. For a fresh touch, add a side salad. The rich sauce pairs well with many sides.

How do I know when the chicken is fully cooked?

Check the chicken’s internal temperature. It should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Tender chicken will shred easily with two forks.

This blog guided you through making Slow Cooker Sun Dried Tomato Chicken. We covered key ingredients, cooking steps, and tips for great flavor. You learned about ingredient swaps, other cooking methods, and storage tips.

Remember, cooking is fun! Feel free to get creative with flavors and sides. Enjoy making this dish and sharing it with other

- 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes (oil-packed, drained and chopped) - 1 cup chicken broth - 1 cup coconut milk - 1 medium onion, finely chopped - 4 cloves garlic, minced These ingredients form the base of our tasty dish. The chicken provides protein, while sun-dried tomatoes add a sweet and tangy flavor. Coconut milk gives it a creamy texture that pairs well with the broth. Onions and garlic bring depth to the dish. - 2 teaspoons dried basil - 1 teaspoon dried oregano - ½ teaspoon crushed red pepper flakes (optional for heat) - Salt and pepper to taste - Fresh basil leaves for garnish Herbs like basil and oregano add freshness. Red pepper flakes give a nice kick if you like heat. Don't forget salt and pepper to enhance all the flavors. Fresh basil leaves add a pop of color and aroma when serving. This dish is versatile. You can serve the chicken over rice, pasta, or toasted bread. Each option creates a great meal. For a side, consider a simple salad or steamed veggies. They balance the rich sauce well and add freshness to your plate. {{ingredient_image_1}} First, take four boneless, skinless chicken breasts. Rinse them under cold water. Pat them dry with a paper towel. Season each side with salt and pepper. This step brings out the chicken's natural flavor. Place the seasoned chicken breasts at the bottom of your slow cooker. Now, grab a mixing bowl. Add one cup of chopped, oil-packed sun-dried tomatoes. Next, pour in one cup of chicken broth. Add one cup of creamy coconut milk for richness. Chop one medium onion and add it to the bowl. Then, mince four cloves of garlic and toss those in too. Sprinkle in two teaspoons of dried basil and one teaspoon of dried oregano. If you like a bit of heat, add half a teaspoon of crushed red pepper flakes. Stir all the ingredients well until mixed. Pour the sauce mixture over the chicken in the slow cooker. Make sure the chicken is nicely coated. Cover the slow cooker with its lid. Cook on low for about six to seven hours, or on high for three to four hours. You want the chicken to be tender and fully cooked. After cooking, gently shred the chicken using two forks right in the slow cooker. This lets the chicken soak up all the tasty sauce. If needed, adjust the seasoning with more salt and pepper. Enjoy your meal over rice, pasta, or even on toasted bread! To make sure your chicken is tender, start with good quality meat. Season it well with salt and pepper before cooking. This adds flavor right away. Cooking on low heat for 6-7 hours gives the chicken time to soak up the sauce. This method keeps the meat juicy. Avoid opening the lid often, as this lets heat escape. Want more or less heat? You can add or skip the crushed red pepper flakes. Do you like herbs? Try adding more dried basil or oregano for extra flavor. Taste the sauce before serving. If it needs more salt or pepper, just mix it in. Cooking should be fun and tailored to your taste! Serving your dish well makes it look yummy. Use a large bowl for the chicken and sauce. Add fresh basil leaves on top for a pop of color. If you serve it over rice or pasta, it looks even better. You can also use toasted bread for an open-faced sandwich. This adds a nice crunch and flavor. Enjoy the beautiful meal you created! Pro Tips Use Fresh Ingredients: Always opt for fresh herbs and quality chicken for the best flavor and texture in your dish. Customize the Spice Level: Adjust the amount of crushed red pepper flakes to suit your heat preference, or omit them for a milder flavor. Let it Rest: After cooking, let the chicken rest in the sauce for a few minutes before serving to enhance the flavor absorption. Try Different Bases: Serve the chicken over various bases like quinoa, mashed potatoes, or zucchini noodles for a twist on the traditional pairing. {{image_2}} You can easily swap some ingredients in this recipe. If you don’t have chicken breasts, use thighs instead. They stay juicy and full of flavor. Instead of coconut milk, try using heavy cream or plain yogurt. Both options keep the sauce creamy. For the sun-dried tomatoes, if you cannot find oil-packed ones, use dry sun-dried tomatoes. Just soak them in warm water first. While a slow cooker is great, you can cook this dish in other ways. Use an Instant Pot for a quicker meal. Cook on high pressure for about 15 minutes. If you prefer the oven, bake the chicken in a covered dish at 350°F for 30-40 minutes. Always check that the chicken is tender and cooked through. Want to change the taste? Add different herbs like thyme or rosemary. They bring a nice twist to the dish. To add more heat, increase the crushed red pepper or add jalapeños. A splash of lemon juice can brighten the flavors too. Don't be afraid to experiment and make it your own! After you enjoy your Slow Cooker Sun-Dried Tomato Chicken, store leftovers in the fridge. Place the chicken and sauce in an airtight container. It stays good for about 3 to 4 days. Make sure it cools to room temperature before sealing. This helps keep it fresh and safe to eat. If you want to save some for later, freezing is great! Divide the chicken and sauce into portions. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Your sun-dried tomato chicken can last up to 3 months in the freezer. Just label the bags with the date so you remember when you made it. When you’re ready to eat your leftovers, reheat them gently. You can use the microwave or the stove. If using the microwave, cover the container to keep moisture in. Heat in short bursts, stirring in between. On the stove, warm over low heat until hot. You might want to add a splash of chicken broth or coconut milk to keep it creamy. Enjoy your meal again! Yes, you can use frozen chicken breasts. Just remember to add extra cooking time. If cooking on low, aim for 7-8 hours. For high, cook for about 4-5 hours. The chicken will still be juicy and tender when done. This dish is great on rice or pasta. You can also serve it with toasted bread. For a fresh touch, add a side salad. The rich sauce pairs well with many sides. Check the chicken’s internal temperature. It should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Tender chicken will shred easily with two forks. This blog guided you through making Slow Cooker Sun Dried Tomato Chicken. We covered key ingredients, cooking steps, and tips for great flavor. You learned about ingredient swaps, other cooking methods, and storage tips. Remember, cooking is fun! Feel free to get creative with flavors and sides. Enjoy making this dish and sharing it with others.

Slow Cooker Sun-Dried Tomato Chicken

A delicious slow-cooked chicken dish featuring sun-dried tomatoes and a creamy sauce.
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 350 kcal

Ingredients
  

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

Instructions
 

  • Begin by seasoning the chicken breasts with salt and pepper on both sides. Place them at the bottom of the slow cooker.
  • In a bowl, mix together the sun-dried tomatoes, chicken broth, coconut milk, chopped onion, minced garlic, dried basil, oregano, and crushed red pepper flakes. Stir well to combine.
  • Pour the mixture over the chicken breasts in the slow cooker, ensuring the chicken is well coated.
  • Cover the slow cooker with a lid and cook on low for about 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
  • Once cooked, shred the chicken gently in the slow cooker using two forks, allowing it to soak up the flavors of the sauce.
  • Adjust seasoning with additional salt and pepper if needed.
  • Serve the sun-dried tomato chicken over rice, pasta, or even on toasted bread for a delicious open-faced sandwich.

Notes

Serve with rice, pasta, or on toasted bread.
Keyword chicken, slow cooker, sun-dried tomatoes

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