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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.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.
Made this chicken for Sunday dinner and it was so easy (love the crockpot!!) and delicious – I paired it with angel hair pasta b/c I don’t know how to make polenta (which looked yummy in your photos, btw) – definitely will make this one again. I had a ton of leftover chicken from which I made soup and I also threw some of the cold leftover chicken into a salad for lunch the next day. Three meals for one prep – gotta love that.
Hey Alyssa,
Happy Wednesday!!❄️ So glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xT
When do you add the paprika?
Hey Robin,
You’re going to add the paprika in step 2. Please let me know if you have any other questions, I hope you love this recipe! xx
This recipe turned out great. You don’t mention when to add the paprika, I chose to add it with the other spices. Also at the end of the recipe is says to “Rub the chicken with the reserved oil” but earlier in the recipe does not say to reserve any oil.
Hey Meghan,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you! Thanks for sharing your feedback!🎁🎅
SO GOOD!! I made the stovetop version with cheesy polenta and it was delicious. Only confusion was when the smoked paprika was supposed to be added. Will be making this recipe again and again!
Hey Madison,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅
I made this in the instant pot and it’s so simple and delicious. We literally licked our plates clean!! My boyfriend is not a fan of tomatoes but absolutely loved this recipe and I’m a sucker for anything polenta, another winning dinner. Thank you Tieghan!!
Hey Naya,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅
Hi! Looking forward to making this one for our family this week…just had a quick question – what / where are the fresh herbs you used and when did you use them? I saw all the dried ones, and I think it looks like fresh thyme on top for garnish…any other fresh herb anywhere else needed? Thanks!!
Hey Ashley,
I did garnish with some fresh thyme, totally not necessary, but any fresh herbs you have will do! Let me know if you give this recipe a try, I hope you love it! xx
Delicious! I had a few questions though. I chose to do the stove top “edition” and the amount of wine in the directions differs from the amount in the ingredient list (3/4 cup vs 1/2 cup) I chalked it up to an editing error and stuck with the 1/2 cup. I hope that was correct! Also I didn’t see where to add the mustard so I rubbed in on in the beginning. Maybe I missed that direction. I feel comfortable winging it but you always have the best combos so I prefer to follow your directions. Great meal!! No surprise there 🙂
Hey Jennifer,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! The mustards are listed in step 2:) xT
hello! how do you recommend making the creamy cheesy polenta to go with this? thanks!
Hey Em,
I just follow the package instructions for dry polenta and add the cheese of my choice:) Let me know if you give this recipe a try, I hope you love it! xT
Delicious! Loved the sauce over the polenta. thanks for the inspiration.
Hey Jen,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
Just like with every HBH recipe this was delicious. Made this for dinner guests and it was a hit. There were 4 of us and I made almost 3 lbs of chicken and there was very little left. I don’t know if crisping the chicken in the oven at the end is necessary, but other than than that I wouldn’t change a thing and will definitely make this again.
Hey Whitney,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
Is it possible to use canned coconut milk instead of heavy cream? or will that just taste weird?
Hey Olivia,
That will be fine for you to use! Please let me know if you give this recipe a try, I hope you love it! xT
I used coconut milk and loved it!
Hi Chelsea,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅
Just made this. We are licking our plates as we speak. DELICIOUS!!
Hey Michele,
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! xx
This recipe was amazing 🤩. I made it in the insta pot. DELICIOUS!! Super easy too. I used half and half and it was still delicious and a bit lighter.
Merry Christmas 🎄
Hey Maria,
Awesome!! Thanks a lot for making this recipe, I am so glad it turned out well for you! Have a great weekend!🎄⛄️
Yummmmm. Served this with some crusty bread (because I was too lazy to make rice) and it was perfect. I was a bit nervous about the two tablespoons of mustard, since we’re not really mustard people, but nope – delicious.
Hey Dianna,
Love it!! Thanks so much for making this dish, I am so glad it was enjoyed! Happy Holidays! xT
I made this for dinner tonight, and it was so perfect for this cold blustery day in NY! I didn’t have heavy cream so skipped that, and it was fantastic. I’m sure it would have been great with the heavy cream too! Everybody loved it, and it was so simple. Will definitely make this again. A keeper! Thank you for another great recipe!
Hey Janet,
Awesome!! Thanks a lot for making this recipe, I am so glad it turned out well for you! Have a great weekend!🎄⛄️