1-Getting started with this Crockpot Sun Dried Tomato Chicken is as easy as it gets, and I love how it turns out every time. First, gather your ingredients and trim any excess fat from the chicken to help it cook evenly and keep things light. This step sets the stage for that tender, juicy result we all want.

2-Next, mince the garlic and chop the sun-dried tomatoes to release their full flavor it’s a quick move that makes a big difference. Then, place the chicken in the crockpot and spread the tomatoes, garlic, and seasonings on top for an even mix. Pour in the chicken broth, sprinkle the dried basil, salt, and pepper, then cover and let it cook on low for 6-7 hours or high for 3-4 hours.

3-For those adapting it, swap chicken with firm tofu if you’re going vegan, and adjust the cook time to 4-5 hours on low to keep the texture just right. Always check that the chicken hits 165°F internally before serving it’s a simple safety step. Once done, shred the chicken in the pot or serve it whole with a fresh garnish like basil for that extra pop of color and taste.

4-In the preparation details, here’s how it comes together: Drain about 2 Tbsp of oil from the sun-dried tomato jar into the crockpot and chop the rest of the tomatoes. Mix the chicken with shallot, garlic, Italian seasoning, paprika, both mustards, salt, pepper, and red pepper flakes in a bowl, then rub it all over the meat. Add this seasoned mix to the crockpot along with the chopped tomatoes, white wine, lemon juice, and Parmesan rind, then cover and cook on low for 2-4 hours or high for 1-2 hours.

5-Finishing Touches: To wrap it up, preheat your oven broiler to high and move the chicken to a baking sheet. Switch the crockpot to high heat, stir in heavy cream, fresh spinach, and grated Parmesan, and let the spinach wilt for a creamy sauce. Brush the chicken with the reserved tomato oil before broiling for that perfect golden finish. This dish serves about 6 and clocks in at around 398 calories per serving a tasty way to end your cooking adventure.