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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.
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
What would you use in place of the mustard? Dijon mustard is not my favorite.
Hey Jessica,
I would just skip it:) Please let me know if I can help in any other way, I hope you love this dish! xx
I am in love with these recipes and never have any problem making them. Probably because I read the blog first. Tieghan says what to do with the paprika in her blog. She said, “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.” Hopefully, this helps. Love your creativity, Tieghan! We are huge fans!
As a follower of this blog, I have cooked many of these recipes. They are delicious as well as beautiful. As far as editing issues, so what? How demanding have we become that we are going to be snippy with a cooking blog giving you a FREE recipe? Seriously people, when do you think you add paprika? Come on.
seriously!
Because there are lots of other food blogs with outstanding free recipes that don’t have consistent errors and tweaks that need to be made with each recipe. It’s just constructive criticism, nobody’s attacking anyone.
I see in the comments that the paprika goes in with the other spices – I had had the same question 🙂 I also have another question though that hasn’t been addressed: how long are we supposed to cook the sauce for once the spinach has been added?? Just until it’s wilted? Could you maybe edit the post to include the paprika and cook time for the sauce?? Thank you!
I made this for dinner tonight and it was delicious. I will be making it again. it was so easy although I bought the spinach and forgot to add it. i won’t make that mistake again. I love the sauce over the polenta. Thanks for a great and easy recipe.
Hey Jill,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Hi Linda,
The sauce is already going to be fully cooked by the time you add the spinach, so you can serve once the chicken is done and the spinach is wilted. I hope this helps! Please let me know if you have any other questions:) xx
So delicious! Didn’t have polenta so I used grits. Will definitely make this again. Thank you!
Hey Liz,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
I made this tonight for the 2 of us. We loved it! I made it on stove top and only used 4 0z of sun dried tomatoes, 1/2 cup half and half and 1/3 cup Parmesan (needed a lighter version). Added to the “make again” folder. Delicious
Hey Nancy,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! xx
Made this for dinner tonight. HUGE hit! Super easy and so good.
Hey Jill,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! xx
This looks amazing! I am not a polenta fan though, do you think this could be served over mashed potatoes?
Hi Stephanie,
You bet, you can serve this over anything you like:) Please let me know if you have any other questions, I hope you love this recipe! xx
Hi Tieghan! Making the crock pot version of this tonight and am very excited. I see paprika in ingredients, but not in the instructions. I’m guessing it goes in with the other spices? Also, can you clarify about the reserved oil- I put it in the crockpot like in step 1, but see in step 4 to rub the chicken with reserved oil before broiling, is that just with additional sun dried tomato oil? Thanks! Happy holidays and thank you for all the delicious recipes!
I am wondering the same things, Tieghan – where does the paprika come into play? And you say in step 1 to drain the 2 T of oil from the sun dried tomatoes into the Crockpot. But then you say in step 4 to rub the chicken with the reserved oil! I love your recipes so much (I make a LOT of them) and you are an amazing young woman, but pretty pleeease, would you consider it one of your New Year’s business goals to hire an editor for your online recipes before they are published? There are errors in so many of them. Thank you for your consideration!
Hi Melanie,
The paprika is add in step 2. You are going to use the reserve oil in step 1 and you should have enough to use more in step 4. Both my mom and I proof the recipes several times and are the only reason I am able to share free recipes, if we hired someone this would not be the case:) Hope this makes sense! Happy Holidays! xx
I am genuinely confused. I follow lots of food bloggers that have editors as part of their teams and never post recipes with errors yet they are all free…
Hi Teighan, respectfully, your answer doesn’t make a lot of sense. You already have a team of employees (most of whom are family, I believe?). Since it seems like you and/or your mom aren’t catching many significant mistakes in your recipes, wouldn’t it make sense to maybe ask another employee to help with the proofreading – someone who is better suited for it? Or, as suggested, it seems clearly within your means to hire a professional on a part-time basis to proofread for you. Are you saying that you, a person who wears $400 sweaters to work around the house and dresses in Valentino for dinners out, cannot hire someone at $20/hour a few hours a week? It just does not compute. I’m genuinely not trying to give you a hard time, it’s just hard to cook from a lot of your recipes for me, and I’m a very seasoned cook! It also seems somewhat disrespectful to your readers/followers to not offer better quality content. It’s true that we don’t have to pay for the content on your site, but to act like you’re providing it for “free” out of the goodness of your heart is also very disingenuous; you are making massive piles of cash from this business.
Hi Eloise,
Yes, you are going to add the paprika in step 2:) You’ll use 2 tablespoons of the reserved oil in step 1 and then you should have some more left in the jar to use in step 4. I hope this helps! Please let me know if you have any other questions! xx
Is there a substitution than can be used in place of the white wine?
Hey Tami,
Yes, chicken broth will also work well for you! I hope this dish turns out tasty, please let me know if you give it a try! xx
Hi, this looks amazing but we are all lactose intolerant. What can I use instead of the cream?
I’ve started using almond milk cream in recipes and it comes out great! I also sometimes substitute with coconut milk.
Hi Allison,
Coconut cream will also work well for you! Let me know if I can help in any other way, I hope you love this dish! xx
Do you have a recipe for the cheesy polenta? Or is it pretty straightforward? I’ve never made polenta!
Hey Cari,
You can just follow the package instructions and add some cheese that you like, pretty easy! Let me know if you give this dish a try, I hope you love it! xx
I made this last night with stovetop recipe. Was very good! Your recipes are always delicious. I used half and half cause that was all I had on hand. Was great!!
Hey Mary,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
What would you suggest to replace cream for lactose free eaters?
Hey Stephanie,
Coconut milk would be a great option to use! I hope this recipe turns out well for you, please let me know if you give it a try! xx
This looks amazing! What non dairy milk would you suggest instead of cream. Dairy issues here. Thanks!
Hey Sharryn,
Any non-dairy milk will work for you, coconut milk would be great! Let me know if you have any other questions, I hope you love this recipe! xx