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Crockpot Sun-Dried Tomato Chicken. A delicious, easy slow cooker meal using white wine, creamy Dijon mustard, sun-dried tomatoes, fresh herbs, and parmesan cheese. I even added in some vibrant fresh spinach for veggies and color. This slow-cooked chicken dinner is a hearty and delicious meal to come home to at the end of a busy day. Perfect for these long cold nights we’re all experiencing. This is also the easiest dinner to prepare, you simply can’t go wrong with this creamy sun-dried tomato chicken. Serve it with polenta, rice, or crusty bread.
As we start to get down to these final days leading up to Christmas, I am definitely focusing on recipes that don’t require much effort. Especially for dinner. I think between, brothers, cousins…and new nieces and nephews…we’ll have over 20 people staying with my parents this holiday. So easy needs to be the name of the game.
I’m not sure exactly when they all start arriving, but I know it’s soon after I get back from New York. With that in mind, I’m always looking for dinners that everyone will enjoy that are simple to prepare.
Like most of us, I love using the crockpot. But it’s essential when all of the family is in town. With so much always happening during the dinner time hour, it’s nice to just have something already cooking and not be working on multiple dishes on the stove.
This recipe is loosely inspired by my French wine and mustard chicken, but made with a few additions. Additions like sun-dried tomatoes and my homemade Italian seasoning mix. I think it’s even more flavorful this way!
This is perfect for this time when the days are chilly and the nights are their coldest. Especially when served over a plate of creamy polenta.
Here are the details
As you can imagine, this is really pretty straightforward. And as I always try to do, I’ve provided the crockpot, instant pot, and stove top directions.
I start with the sun-dried tomatoes. I love using a jar of oil-packed sun-dried tomatoes. Not only are the tomatoes delicious, but I also use the oil from the jar as well. The oil is seasoned, so it adds even more flavor. Just make sure it’s extra virgin olive oil.
Add the chicken to the crockpot, then rub it all over with shallots, garlic, my homemade Italian seasoning, paprika, and chili flakes. Then add the mustards. I like to use both a creamy Dijon and a grainy Dijon. I love using mustard in cream sauces, it always adds a rich creaminess to every sauce.
Then, pour over the wine, add a squeeze of lemon, and if you have one, a parmesan rind to add even more flavor.
At this point, just cover the crockpot and cook. You can speed things up by cooking on high, or go low and slow. Alternatively, you can use the instant pot, but I do prefer the crockpot method here.
When the chicken has cooked, pull it out and set it on a small sheet pan. Stir the cream into the sauce, then add the spinach and allow that to cook.
While the sauce is finishing up, I grab the reserved sun-dried tomato oil and drizzle it all over the chicken. Then throw the chicken under the broiler for a couple of minutes to crisp it up. This is totally optional, but I do think it adds to the dish.
And then I serve. I love serving this over bowls of cheesy polenta, it is DELISH. I always like to add some crusty bread too.
A very simple, easy-to-clean-up dinner with minimal hands-on time too!
Great for busy nights with out-of-town guests. Or just your average weeknight…it’s a great mix of hearty, creamy, and delicious!
Looking for other slow cooker meals? Here are a few ideas:
Slow Cooker Saucy Sunday Bolognese Pasta
Crockpot Creamy Coconut Chicken Tikka Masala
Slow Cooker Herbed Chicken and Rice Pilaf
Crockpot Spaghetti Squash Lasagna Bolognese
Lastly, if you make this Crockpot Sun-Dried Tomato Chicken be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Sun-Dried Tomato Chicken with Creamy Polenta
Servings: 6
Calories Per Serving: 398 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (8 ounce) jar oil-packed sun-dried tomatoes
- 2 pounds boneless skinless chicken thighs or breast
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 tablespoon Italian seasoning (see note)
- 1 teaspoon paprika or smoked paprika
- chili flakes
- kosher salt and black pepper
- 1 tablespoon dijon mustard
- 1 tablespoon grainy dijon mustard
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese + the rind
- 2 cups fresh baby spinach
Instructions
Crockpot
- 1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside. Reserve the remaining oil.2. In the crockpot, rub the chicken with the shallot, garlic, Italian seasoning, paprika and the mustards. Season with salt, pepper, and chili flakes. Add the sun-dried tomatoes. Pour over the wine. Add the lemon juice and parmesan rind (if using). Cover and cook on low for 2-4 hours or on high for 1-2 hours.2. Preheat the broiler to high. Remove the chicken from the slow cooker and place on a baking sheet.3. Crank the heat on the slow cooker to high. Stir in the cream, spinach, and parmesan.4. Rub the chicken with the reserved oil, then broil 2-5 minutes, until crisp. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.
Instant Pot
- 1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside. Reserve the remaining oil.2. Set the instant pot to saute, rub the chicken with the oil, the shallot, garlic, Italian seasoning, paprika and the mustards. Season with salt, pepper, and chili flakes. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Add the sun-dried tomatoes. Pour over the wine. Add the lemon juice and parmesan rind (if using). Cover and cook on high pressure for 8 minutes.3. Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the cream, spinach, and parmesan.4. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.
Stove
- 1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside. Reserve the remaining oil.2. Heat a large dutch oven over medium-high heat. Rub the chicken with the oil, the shallot, garlic, Italian seasoning, paprika and the mustards. Season with salt, pepper, and chili flakes. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Add the sun-dried tomatoes. Reduce the heat to medium. Pour in 3/4 cup wine. Add the lemon juice and parmesan rind (if using). Cover and cook 10-15 minutes.3. Stir in the cream, spinach, and parmesan.4. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.
Notes
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
This post was originally published on December 14, 2022
I used boneless chicken thighs and doubled the recipe. Chicken took 4-1/2 hours on low. Turned out absolutely delicious BUT…
The ingredient list calls for paprika (I used smoked), but the instructions don’t include it. I added it with the Italian seasoning.
And when I got to the part of the recipe that said to take the chicken out of the crockpot to broil it, I saw the instructions said to brush the chicken with the reserved sun-dried tomato oil. Umm…what reserved oil?! There’s nowhere in the ingredient list or instructions that say to reserve any of the oil. The only oil that’s mentioned is at the beginning of the recipe where you put some on the bottom of the crockpot. Since I had used all the sun-dried tomatoes and washed out the jars, I used olive oil to brush the chicken with. 🤷♀️
Tieghan, I hope you can edit this recipe to fix these errors. Thank you!
Hey Melanie! I am so sorry you had trouble. I feel awful! I will go and edit the recipe to make sure it reads correctly!! I apologize but appreciate you letting me know these errors!
I am glad you still enjoyed the recipe however!
Thank you again! xT
It still shows reserved oil, but I came across the same issue as I used it in the beginning as instructed. Will be using olive oil as well- hope it turn out great! I’m such a fan of Tiegan!
Hi Jaclyn! Thank you so much! I hope you LOVE this chicken! 🙂 xT
This recipe was delicious, very full of flavor! I skipped to the white wine because I didn’t feel like opening an entire bottle, and didn’t notice the absence although I’m sure it could’ve added to the taste. My only two notes would be to 1) make sure to cut the sun-dried tomatoes up in pretty small pieces, I did medium size strips and it tasted odd to get a bite of almost entirely tomato. And 2) this definitely took longer than two hours on high in the crockpot even with tenderloins rather than entire breasts. I finished the recipe up in the oven/stove top because we were already past dinner time, but I would recommend at least three hours on high, and probably 4 to 6 hours on low, which fits with most other recipes for chicken in the crockpot.
Love to hear this, Clare! Thank you so much for trying this recipe and sharing your feedback! Have a great day!
I made this last night, and WOW! It was so delicious – so many wonderful flavors. We had it again last night and even better a day later. Thank you so much for your delicious recipes. My family thanks you too!
Thank you so much, Melissa! So glad to hear this dish was a winner, I appreciate you making it! xx
This recipe is INSANE. I could not stop eating this!!! I think about it often. Absolutely delish!!!
Hey Michaela,
Amazing! Thank you so much for trying this recipe, I am so glad it turned out well for you! xxT
Turned out perfect in the instant pot, as I don’t drink alcohol, I used rice wine vinegar instead of white wine and it turned out well! I let it sit a little while after cooking which helped it thicken up
Hey there,
Yay!! So glad to hear this recipe turned out well for you, thanks for making it and your comment! xx
Can you sub canned coconut cream for the heavy cream in this recipe?
Hi Teo,
Sure, that will work nicely for you. I hope you love this recipe, please let me know if you give it a try! xx
This was perfection! My chicken turned out perfectly, so I did not need to broil it. Flavors were outstanding!
Hi Courtney,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx
The sauce was really watery. I felt in lacked some flavor. It was probably my fault.
Hi Danielle,
Thanks for trying this recipe and sharing your feedback. Sorry to hear the sauce was watery, please let me know if there is anything that I can help with! xx
When a slow cooker sauce is thin or watery, you can often easily thicken it up by cooking it on high with the lid off for 20-30 minutes.
Would the cook time change if I used almost 3 pounds of chicken?
I’ve made this recipe before with the called for amount and it’s one of my favorites!
Hi Amy,
So glad to hear you have enjoyed this recipe! I would add 2 hours to the cook time. I hope this helps! xx
Do you stir in the parm wedge if using one?
Hey Ashely,
You bet! Please let me know if you have any other questions, I hope you love this recipe! xT
Is there any substitutions for the mustard that you would recommend due to an allergy?
Hey Jess,
I would just omit it, no big deal:) I hope you love this recipe! xT
Crockpot Sun-Dried Tomato Chicken with Creamy Polenta with no polenta in the recipe?
Hi Lolli,
You can serve this dish over pasta, rice, polenta, or even mashed potatoes, it’s really up to you! I hope you love this recipe! x
This was excellent. Made it in the slow cooker and I think I overcooked a bit but the flavors were terrific. Would add more sun dried tomatoes.
Thanks so much, Jake! So glad to hear this dish turned out well for you! Thanks for giving it a try! XxT
any reason not to serve over pasta noodles?
Hey Marlena,
You could totally serve this over noodles! Let me know if you give this dish a try, I hope you love it! xT
I very rarely leave reviews, but I just had to for this recipe. This is such a good and easy meal. I was super skeptical while I was preparing this meal, thinking we would end up just throwing it out.. but the flavors are incredible. Even my two picky children ate it over rice. My husband and I ate it over creamy, Parmesan polenta and it was to die for. I will definitely make this again.
Hey Brittany,
Awesome! Thanks so much for trying this recipe and your comment, love to hear that it was enjoyed! xT
When do I add the smoked paprika?
Hi Hilary,
Sorry for any confusion, the paprika is added in step 2:) Please let me know if you have any other questions, I hope you love this recipe! xT