Creamy Sun-dried Tomato Chicken Recipe

This chicken recipe is for a creamy, Clean Eating chicken with sun-dried tomatoes and the chicken is tender and falls off the bones. This recipe is Paleo, gluten free, dairy-free and is good for a Clean Eating diet. It only takes 15 minutes to get started and then most of the cooking is done by your oven while you clean your kitchen, work, play or relax!
This is one of my personal favorite chicken recipes. The sun-dried tomatoes add a lot of flavor and the chicken turns out so juicy and tender. It is a versatile dish that can be made for gathering or just for one or a couple of people. It’s actually pretty impressive for company

I haven't always been a fan of sun dried tomatoes but figured I give this a try because the tomatoes would cook for a while in the crockpot.  To my surprise, I loved it!

We served it over some roasted acorn squash and the boys had it over mashed potatoes. It was AMAZING!


Recipe

Modified from Author: My Natural Family

Recipe type: Clean Eating

Serves: 6

Ingredients

• ¼ C. Unmodified Potato Starch or Tapioca Starch 
• 1 T. Coarse Real Salt
• 1 t. Freshly Ground Pepper
• 8 Chicken thighs, bone-in, skin removed
  
• 3 T. Olive Oil, divided
• 1 Yellow Onion, Sliced thinly
• ¾ C. Sliced Sun-dried Tomatoes (not packed in oil)
• 1 T. Garlic, minced
• 1 t. Italian Seasoning (oregano, thyme, parsley)
• Large Pinch Red Pepper Flakes
• 1 Can (13.5 oz.) Coconut Milk
• 1 C. Chicken Stock or Broth
• Basil, shredded, to top

Instructions

1. Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
2. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
3. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
4. Add the coconut milk and chicken broth and bring to a boil.
5. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
6. Add the chicken and all the liquid to a crock pot and cool on low for 5 hours.
7. Remove from the crock pot and top with shredded basil just before serving.