This hearty meal combines tender chicken and root vegetables slow-cooked in a rich, savory broth. It is a convenient one-pot dinner that requires minimal preparation time.
List of ingredients
- 1 lb Little potatoes, halved – provides a buttery texture and quick cooking time.
- 3 large carrots, peeled and cut into chunks – adds natural sweetness and nutrients.
- 4 small boneless, skinless chicken breasts, about 1.5 pounds – the primary protein source.
- 3/4 cup low sodium chicken broth – creates the cooking liquid base.
- 1/4 cup finely chopped sun dried tomatoes, packed in oil – provides the main flavor profile.
- 4 cloves garlic, finely minced – adds pungent aromatic depth.
- 1 teaspoon salt – enhances all other flavors.
- 1/2 teaspoon dried parsley – adds a subtle earthy note.
- 1/4 teaspoon dried basil – provides a classic Italian aroma.
- 1/4 teaspoon dried thyme – adds a woody, herbal layer.
- 1/4 teaspoon black pepper – adds a mild spicy kick.
- 2 tablespoons unsalted butter – keeps the chicken breasts moist during slow cooking.
- 1/4 cup shredded Parmesan cheese – used for the final savory finish.
- Fresh parsley for garnish, if available – adds a pop of color and freshness.
step-by-step instructions
- Prepare the base: Place the halved little potatoes and carrot chunks in the bottom of a 4-6 quart slow cooker.
- Layer the protein: Arrange the boneless, skinless chicken breasts in a single layer directly on top of the vegetables.
- Mix the sauce: In a small bowl, stir together the chicken broth, chopped sun dried tomatoes, minced garlic, salt, dried parsley, dried basil, dried thyme, and black pepper.
- Add seasonings: Pour the prepared broth mixture evenly over the chicken breasts in the slow cooker.
- Add butter: Place the butter on top of the chicken breasts to help baste the meat as it cooks.
- Cook: Cover with the lid and cook on low for 5-6 hours or on high for 2-3 hours. Ensure the chicken reaches an internal temperature of 165 degrees F and potatoes are tender.
- Final touch: Remove the lid, stir in the shredded Parmesan cheese, and garnish with fresh parsley before serving.
Customizing Ingredients and Substitutions
Using Boneless Skinless Chicken Thighs
You can substitute chicken breasts with boneless, skinless chicken thighs. Thighs are more forgiving in a slow cooker and remain juicy even if cooked slightly longer than the recommended time.
Using Bone-In Chicken Thighs
For deeper flavor, use bone-in, skin-on chicken thighs. Brown the skin in a skillet over medium-high heat before adding them to the slow cooker to ensure the skin doesn’t become rubbery.
Alternative Potato Varieties
If little potatoes are unavailable, use Yukon Gold or red potatoes cut into 1-inch cubes. Avoid using russet potatoes as they may break down too much and thicken the sauce excessively.
Substituting Carrot Varieties
While large carrots are standard, you can use baby carrots for faster prep. Parsnips or rutabaga also work well as substitutes and provide a similar texture and cooking time.
Dairy-Free Alternatives
Replace the unsalted butter with a plant-based butter substitute or two tablespoons of olive oil. Omit the Parmesan cheese or use a nutritional yeast-based dairy-free Parmesan alternative.
Reducing Sodium Levels
Use no-sodium chicken broth and omit the added teaspoon of salt. You can adjust the seasoning with a pinch of salt at the very end of the cooking process to control the taste.
Swapping Sun-Dried Tomato Types
If using dry-packed sun-dried tomatoes instead of those in oil, rehydrate them in hot water for 10 minutes first. Finely chop them and add a teaspoon of olive oil to the broth to mimic the richness.
Technical Tips for Optimal Results
Layering for Even Cooking
Always place the root vegetables at the bottom of the crockpot. Vegetables take longer to cook than chicken breasts, and the bottom of the pot retains the most heat.
Preventing Dry Chicken Breast
Avoid cooking chicken breasts beyond the 165 degrees F internal temperature. Use a digital meat thermometer to check the thickest part of the breast to prevent the meat from becoming stringy.
Controlling Sauce Consistency
If the sauce is too thin after cooking, whisk one teaspoon of cornstarch with a tablespoon of water. Stir this slurry into the sauce and cook on high for an additional 15 minutes.
Maximizing Herb Flavor
Rub the dried herbs directly onto the chicken breasts before pouring the broth over them. This ensures the seasoning penetrates the meat rather than just staying in the liquid.
Managing Pot Size
Use a 4-6 quart slow cooker for this quantity of ingredients. A pot that is too large may cause the liquid to evaporate too quickly, leading to a dry dish.
Serving and Pairing Suggestions
Adding a Fresh Green Salad
Pair this rich meal with a light garden salad featuring mixed greens, cucumber, and a lemon vinaigrette. The acidity of the dressing cuts through the richness of the butter and Parmesan.
Serving with Crusty Breads
Serve the dish with toasted sourdough or warm garlic bread. These are ideal for soaking up the sun-dried tomato and garlic broth left in the bowl.
Pairing with Steamed Vegetables
For extra nutrients, serve with a side of steamed broccoli or sautéed spinach. These greens complement the Italian flavor profile of the basil and thyme.
Incorporating Grains
While the potatoes provide starch, you can serve the chicken and sauce over a bed of cooked quinoa or brown rice. This adds a different texture and increases the fiber content of the meal.
Storage and Preservation Guidelines
Refrigerating Leftovers
Store any remaining chicken, potatoes, and sauce in an airtight container in the refrigerator. The meal will stay fresh and safe to eat for 3 to 4 days.
Freezing Instructions
You can freeze the cooked chicken and vegetables in a freezer-safe bag or container for up to 3 months. Ensure the sauce is included to prevent the meat from drying out during the freezing process.
Thawing Frozen Portions
Thaw frozen portions in the refrigerator overnight before heating. Avoid thawing at room temperature to maintain food safety and prevent bacterial growth.
Reheating Methods
Microwave Reheating
Place a portion in a microwave-safe dish and add a tablespoon of chicken broth or water. Heat on medium power in 1-minute intervals, stirring in between, until heated through.
Stovetop Reheating
Transfer the leftovers to a small saucepan over medium-low heat. Add a splash of broth and simmer gently, stirring occasionally to avoid scorching the sauce.
Oven Reheating
Place the food in an oven-safe dish and cover with foil to trap moisture. Heat at 325 degrees F for 15-20 minutes or until the center is hot.
Meal Planning and Make-Ahead Advice
Overnight Prepping
Chop the potatoes, carrots, and garlic the night before and store them in a sealed container. This reduces the actual cooking day preparation to just assembling the ingredients.
Freezer Meal Assembly
Place the raw vegetables, chicken, and the mixed broth sauce in a gallon-sized freezer bag. Label the bag with the date and cooking instructions, then freeze for later use.
Scheduling Cook Times
If using a programmable slow cooker, set the timer to finish just as you arrive home. This ensures the chicken doesn’t overcook while sitting on the ‘warm’ setting for too long.
Troubleshooting and Common Questions
Why are my potatoes still hard?
Potatoes may remain hard if they are cut into chunks that are too large or if the slow cooker temperature is too low. Ensure potatoes are halved or cubed into 1-inch pieces.
Can I use frozen chicken breasts?
It is safer to thaw chicken breasts completely before adding them to the slow cooker. Adding frozen meat can keep the pot in the ‘danger zone’ temperature for too long, increasing food safety risks.
Can I add spinach to this recipe?
Yes, stir in two cups of fresh baby spinach during the last 5-10 minutes of cooking. The residual heat will wilt the spinach without overcooking it.
How do I make the sauce creamier?
Stir in two tablespoons of heavy cream or Greek yogurt just before serving. This adds a velvety texture to the sun-dried tomato broth.
What if the chicken is too brown?
The butter on top can sometimes brown the surface of the chicken. This is normal and adds flavor, but you can stir the sauce more frequently if you prefer a uniform color.
Can I use a different type of cheese?
While Parmesan is recommended for its salty punch, Pecorino Romano or Asiago are excellent alternatives. Use a hard, aged cheese to maintain the flavor profile.
How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature has reached 165 degrees F. If you don’t have a thermometer, the chicken should be opaque throughout and easy to shred with a fork.
Print
Savory Sun-Dried Tomato Slow Cooker Chicken and Potatoes
- Total Time: 5 hours 10 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This Crockpot Chicken and Potatoes is slow cooked in a broth flavored with sun dried tomatoes and Italian herbs. It’s an easy crockpot meal that requires only 10 minutes prep!
Ingredients
- 1 lb Little potatoes, halved
- 3 large carrots, peeled and cut into chunks
- 4 small boneless, skinless chicken breasts (about 1.5 pounds)
- ¾ cup low sodium chicken broth
- ¼ cup finely chopped sun dried tomatoes (packed in oil)
- 4 cloves garlic, finely minced
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- ¼ cup shredded Parmesan cheese
- fresh parsley for garnish, if available
Instructions
- Step 1: Place potatoes and carrots in the bottom of a 4-6 quart slow cooker.
- Step 2: Put chicken breasts in a single layer on top of the vegetables.
- Step 3: Stir together chicken broth, sun dried tomatoes, garlic, salt, parsley, basil, thyme and pepper and pour over chicken in slow cooker.
- Step 4: Top chicken with butter. Put the lid on and cook on low for 5-6 hours, or high for 2-3 hours, until potatoes are tender and chicken reaches an internal temperature of 165 degrees F.
- Step 5: Remove the lid, stir in Parmesan and top with fresh parsley if desired. Serve.
Notes
Boneless, skinless chicken thighs can be used as a substitute for chicken breasts.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 339 kcal
- Sugar: 3 g
- Sodium: 879 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 93 mg