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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. 

Crockpot Sun-Dried Tomato Chicken | halfnakedharvest.com

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. 

Crockpot Sun-Dried Tomato Chicken | halfnakedharvest.com

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.

Crockpot Sun-Dried Tomato Chicken | halfnakedharvest.com

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. 

Crockpot Sun-Dried Tomato Chicken | halfnakedharvest.com

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! 

Crockpot Sun-Dried Tomato Chicken | halfnakedharvest.com

Looking for other slow cooker meals? Here are a few ideas:

Crockpot Crispy Pork Ramen

Crockpot Coq au Vin Meatballs

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

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
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.

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Ingredients

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.
    2. In the crockpot, rub the chicken with the shallot, garlic, Italian seasoning, 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.
    2. Set the instant pot to saute, rub the chicken with the oil, the shallot, garlic, Italian seasoning, 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.
    2. Heat a large dutch oven over medium-high heat. Rub the chicken with the oil, the shallot, garlic, Italian seasoning, 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.
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Comments

  1. 5 stars
    This recipe made me feel like a restaurant level chef. Thank you for pushing me to be a better cook everyday(literally because we only use your recipes and cook books)!!

    1. Hey Lauren,
      Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx

  2. 5 stars
    Another Monday night dinner crew success! I prepared the stove-top version, and I served it over rice. The recipe was easy, and it made a savory meal. Thumbs up from my people to Tieghan! HBH never disappoints!

    1. Hey Joy,
      Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT

  3. 4 stars
    Made this with my husband and served it with polenta. I may have over seasoned my chicken because the dish tasted a little salty. But the flavor was delicious overall and I will be making this again in the future with a few small tweaks to decrease saltiness

    1. Hey Isabel,
      Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT

    1. Hey Stephanie,
      Totally, you can use a lactose free milk or coconut cream, both will work well for you! Please let me know if you have any other questions! xT

        1. Hey Karli,
          I would recommend thawing your chicken first! Please let me know if you have any other questions, I hope this turns out well for you! xx

  4. Hello!

    Thank you for your delicious recipes! Just a heads up that you have 1 teaspoon of paprika in the ingredients list, but it is not include in the method. I assumed that the paprika is included in the garlic/shallot/italian seasoning rub….that’s what I’m trying at least!

    Best,
    Michelle

  5. 5 stars
    I managed to almost completely mess this up by adding the cream and parmesan to the crockpot at the beginning (I was dancing too hard in my kitchen and didn’t pay enough attention, lol) but even despite my slapdash method of fixing that (I basically braised the chicken in some bone broth separately, then threw it back into the crockpot with the rest of the ingredients except spinach to heat through and meld a bit, then added the spinach) this was DELICIOUS. Fortunately the cream didn’t separate with the crockpot on low for about 30-40 mins. So, in case somebody else makes the same mistake — it’s fixable!

    Overall super easy, even with my dumb error, and delicious. Feels fancy. We didn’t eat over any grains/carbs, just did some extra spinach, and it was awesome. But this with polenta or orzo would be amazing!

    1. Hey Meghan,
      Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT

  6. Is there anything you can recommend in place of the white wine? I do realize it may not turn out exactly the same. Cant wait to try this.

    1. Hey Jennifer,
      You can use broth in place of the white wine:) Please let me know if you have any other questions! xx

  7. Love this recipe! Made it for my husband and parents, and everyone loved it.
    It doesn’t say when to add the paprika, so of course I added it in with all the spices initially.
    So delicious over polenta with a side of roasted veggies!

    1. Hey Shelby,
      Wonderful!! I appreciate you making this recipe and your comment, so glad to hear it was enjoyed! Have a great weekend:)

  8. I used to love your site and recipes but you now have so many freaking ads that I can’t listen to music and look at the recipe on my phone…this will be the last one I try.

    1. Is it such a crime that a person is trying to make a living off this blog, and that happens to be via ads?! Your loss!

  9. 5 stars
    Delicious! Perfect weeknight dinner. I added artichoke hearts and extra spinach and served over roasted zucchini. Will make again for sure!!

    1. Hey Kelly,
      Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx