Creamy Sun-Dried Tomato Chicken made in the crockpot with minimal prep and maximum flavor. A hands-off comfort food dinner.

2 lbs boneless skinless chicken breasts or thighs

½ cup oil-packed sun-dried tomatoes, chopped

1 cup coconut milk or heavy cream

½ cup grated parmesan cheese

3 cloves garlic, minced

1 tsp dried oregano

1 tsp smoked paprika

½ tsp red pepper flakes

Salt & black pepper to taste

2 Tbsp fresh basil, chopped

Juice of ½ lemon

1 Tbsp olive oil

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1. Place chicken in crockpot.

2. Add sun-dried tomatoes, coconut milk or cream, parmesan, garlic, oregano, paprika, red pepper flakes, salt, and pepper.

3. Stir to coat chicken.

4. Cook on low 6–7 hours or high 3–4 hours.

5. Remove chicken and shred if desired.

6. Stir lemon juice, olive oil, and basil into sauce.

7. Return chicken to crockpot and coat with sauce.

Serve over rice, pasta, or mashed potatoes.

Use coconut milk for dairy-free option.

Great for meal prep.