Crock Pot Sun Dried Tomato Chicken
A cozy, slow-cooked chicken dish packed with Mediterranean flavors like sun-dried tomatoes and Italian herbs. Quick to prepare, comforting to eat — perfect for busy weeknights.
Equipment
- Crock Pot (slow cooker)
- Measuring cups
- Measuring spoons
- Mixing spoon or spatula
- Knife (to chop optional veggies)
- Cutting board
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup sun-dried tomatoes in oil
- 1 cup low-sodium chicken broth
- 1 teaspoon Italian seasoning or fresh herbs
- Salt to taste
- Pepper to taste
- 1 cup fresh spinach optional
- Parmesan cheese for serving, optional
Instructions
- Place the chicken breasts at the bottom of your crock pot.
- Add the sun-dried tomatoes with their oil and pour in the chicken broth.
- Sprinkle Italian seasoning over the top. Season with salt and pepper.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and tender.
- (Optional) Add fresh spinach during the last 30 minutes of cooking and allow it to wilt.
- Serve hot, topped with grated Parmesan cheese if desired. Enjoy!
Notes
Flavor Boost: Add crushed garlic or a splash of balsamic vinegar for extra depth.
Creamy Option: Stir in a spoonful of cream cheese or Greek yogurt before serving for a richer sauce.
Serving Ideas: Serve over rice, quinoa, in wraps, or with a fresh garden salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Vegetable Variations: Add mushrooms or bell peppers for extra flavor and nutrition.
Gluten-Free: Naturally gluten-free — just ensure broth is certified GF if needed.
Nutrition Facts (per serving, estimated based on 4 servings):
Calories: 320 kcal
Protein: 35 g
Fat: 16 g
Saturated Fat: 4 g
Carbohydrates: 8 g
Fiber: 2 g
Sugar: 4 g
Sodium: 580 mg