Slow-Cooker Coconut Herb Chicken with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Fall-apart tender chicken thighs slow-cooked with sun-dried tomatoes, rosemary and garlic, finished in a rich, dairy-free coconut milk sauce. Perfect for busy weeknights with minimal effort. This Mediterranean-inspired chicken recipe (whole30), ready in about 250 minutes, pairs chicken thighs, coconut milk, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 2 lbs (900g), bone-in and skin-on chicken thighs
• 1.5 cups (360ml), full-fat canned coconut milk
• 4 tbsp, oil-packed and chopped sun-dried tomatoes
• 3 tbsp, finely chopped fresh rosemary
• 5 cloves, minced garlic
• 2 tbsp coconut aminos
• 1 tsp sea salt
• 1/2 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place chicken thighs in a slow cooker and season evenly with 1 tsp sea salt and 1/2 tsp black pepper.
2. Step 2: Scatter 4 tbsp chopped sun-dried tomatoes, 3 tbsp fresh rosemary, and 5 minced garlic cloves over the chicken, then add 2 tbsp coconut aminos.
3. Step 3: Cover and cook on low for 3-4 hours until the chicken is fork-tender.
4. Step 4: For the last 30 minutes, stir in 1.5 cups coconut milk, cover, and cook until the sauce is hot and has thickened slightly.
5. Step 5: Remove chicken and let rest for 5 minutes. Skim excess fat from the sauce, then spoon over chicken before serving.