2 pounds boneless skinless chicken breasts or thighs
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 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
Salt and black pepper to taste
2 tablespoons fresh basil, chopped (plus extra for garnish)
Juice of 1/2 lemon
1 tablespoon olive oil
Cooked rice, mashed potatoes, or pasta for serving
Instructions
Place chicken breasts or thighs in the bottom of your crockpot in a single layer if possible.
Add sun-dried tomatoes, coconut milk or heavy cream, parmesan cheese, minced garlic, oregano, smoked paprika, red pepper flakes, salt, and black pepper directly into the crockpot.
Stir everything together until the chicken is completely coated with the creamy sauce.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken reaches 165°F internally and shreds easily with a fork.
Remove cooked chicken from crockpot and either shred with two forks or leave pieces whole based on preference.
Stir lemon juice, olive oil, and fresh chopped basil into the sauce remaining in the crockpot.
Return chicken to the crockpot and toss gently to coat with finished sauce. Let sit for 5 minutes.
Serve over rice, mashed potatoes, or pasta. Garnish with extra fresh basil and parmesan if desired.
Notes
Chicken thighs stay juicier than breasts in the slow cooker. Oil-packed sun-dried tomatoes have much more flavor than dry ones.
Cooking on low gives more tender results. Sauce can be thickened by simmering uncovered on high for 15-20 minutes.
Freezes well for up to 3 months. Flavors deepen overnight, making leftovers even better.