Coconut Sun-Dried Tomato Chicken (Slow Cooker)
Tender chicken breasts simmered in a rich coconut milk sauce with sun-dried tomatoes and herbs, ready for effortless weeknight dining without dairy or grains. This american-inspired slow cooker (dairy-free) ready in about 255 minutes pairs full-fat coconut milk, coconut aminos, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (1.5 lbs total) boneless skinless chicken breasts
- 1/4 cup (packed, oil-packed, drained and chopped) sun-dried tomatoes
- 1/2 cup full-fat coconut milk
- 2 tbsp coconut aminos
- 1 tbsp lemon juice
- 2 cloves (minced) garlic
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 4 boneless skinless chicken breasts dry with paper towels. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper evenly over both sides.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 2-3 minutes per side until golden brown, about 5 minutes total.
- Step 3: Transfer seared chicken to a slow cooker. Add 1/4 cup chopped sun-dried tomatoes, 1/2 cup full-fat coconut milk, 2 tbsp coconut aminos, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp dried thyme, and 1/4 tsp red pepper flakes; stir to combine.
- Step 4: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken reaches 165°F internally and easily shreds with a fork.
- Step 5: Remove chicken, slice thinly, and return to slow cooker to coat in sauce. Let rest 5 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Sun-Dried Tomato Chicken (Slow Cooker) take to make?
Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Sun-Dried Tomato Chicken (Slow Cooker)?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep full-fat coconut milk from drying out.
Can I substitute ingredients in Coconut Sun-Dried Tomato Chicken (Slow Cooker)?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Sun-Dried Tomato Chicken (Slow Cooker) for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Sun-Dried Tomato Chicken (Slow Cooker) dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
