Slow Cooker Creamy Chicken Thighs with Sun-Dried Tomatoes and Parmesan Recipe

Oh, I can’t wait to tell you about this Slow Cooker Creamy Chicken Thighs with Sun-Dried Tomatoes and Parmesan Recipe! It’s one of those meals that feels fancy but is actually super easy to throw together, especially on busy days when you want dinner ready without standing over the stove for hours. The combination of tender chicken thighs slow-cooked to perfection with a velvety, cheesy sauce studded with sun-dried tomatoes just hits all the right flavor notes.

Whenever I make this recipe, it instantly becomes a comforting crowd-pleaser, perfect for weeknight dinners or lazy weekends. The best part? You can prep it quickly, set it, and then go about your day while your kitchen fills with the most irresistible aromas. Trust me, once you try this Slow Cooker Creamy Chicken Thighs with Sun-Dried Tomatoes and Parmesan Recipe, you’ll want to keep it in your regular rotation.

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Ingredients & Why They Work

This recipe uses a simple lineup of ingredients that balance richness, acidity, and herbs to create a truly comforting meal. Each element plays a key role, and I’ll share a few tips for choosing the best versions, too.

• Bone-in chicken thighs: The bone keeps the meat juicy and flavorful during slow cooking, and the skin crisps up beautifully if you broil it at the end.
• Butter and oil: A little fat helps you achieve a golden sear before slow cooking, which amps up the flavor from the start.
• Onion and minced garlic: These aromatics form the flavorful base of the sauce, making it rich and fragrant.
• Sun-dried tomatoes: Their intense, sweet-tart flavor punches up the sauce, giving it depth and complexity.
• Chicken stock: Adds savory moisture and enhances the chicken with a mild broth flavor.
• Heavy cream: Makes the sauce silky and creamy without overpowering the other ingredients.
• Parmesan cheese: Melts into the sauce, giving a nutty, salty richness that’s the perfect finishing touch.
• Italian seasoning: A mixture of herbs like oregano, basil, and thyme that lend an authentic, aromatic Mediterranean vibe.

Tweak to Your Taste

I love how flexible this Slow Cooker Creamy Chicken Thighs with Sun-Dried Tomatoes and Parmesan Recipe is — you can easily nudge it your way to match your preferences or what you have on hand. Don’t hesitate to play around with it!

• Spinach or kale addition: I often toss in some fresh spinach right at the end with the cream to add a pop of color and a hit of nutrients.
• Use boneless thighs: If you’re short on time, boneless chicken thighs cook faster, though the texture varies slightly.
• Swap sun-dried tomatoes: You can replace them with roasted red peppers for a slightly different but still delicious twist.
• Make it dairy-free: Substitute heavy cream with full-fat coconut milk and parmesan with nutritional yeast to keep it creamy without dairy.

Step-by-Step: How I Make Slow Cooker Creamy Chicken Thighs with Sun-Dried Tomatoes and Parmesan Recipe

Step 1: Season and Sear the Chicken Thighs

I start by seasoning my bone-in chicken thighs well with salt and pepper — this step really makes a difference in flavor. Then I heat a mix of butter and oil in a skillet until hot and sear the chicken skin-side down for about 3-4 minutes until it’s golden brown and crispy. Flip it over and cook for another minute just to lock in those delicious juices. This searing step adds so much texture and flavor before slow cooking, so don’t skip it!

Step 2: Sauté the Aromatics and Deglaze

Once the chicken is nicely seared, I remove it and pop it into the slow cooker. In the same skillet with those brown bits stuck to the bottom (which are flavor gold!), I sauté diced onion and minced garlic for about 3-4 minutes until soft and fragrant. Then I pour in the chicken stock to deglaze the pan, scraping up all those caramelized bits — that step adds incredible depth to the sauce. I pour this onion-garlic mixture along with the stock into the slow cooker as well.

Step 3: Add Sun-Dried Tomatoes and Italian Seasoning, Then Slow Cook

Next up, I stir in the chopped sun-dried tomatoes and a teaspoon of Italian seasoning, then cover and cook everything on high for 4 hours or low for 6 to 7 hours. The chicken comes out incredibly tender and infused with the savory flavors. Your house will smell amazing—promise!

Step 4: Finish the Sauce and Crispen the Skin

When the slow cooker timer’s up, I carefully remove the chicken thighs and keep them covered to stay warm. If you love crispy chicken skin like I do, I pop them under the broiler for 2-3 minutes at 200°C (around 400°F) to get that perfect crispiness. Meanwhile, I add heavy cream and shredded parmesan cheese to the flavorful liquid left in the slow cooker. At this point, I sometimes toss in fresh spinach to wilt into the sauce. Then I cover and let the sauce thicken and meld for about 20 to 30 minutes.

Step 5: Serve It Up

Finally, I nestle the chicken thighs back into that creamy sauce and spoon it all over your choice of pasta, roasted potatoes, or veggies. This is such a cozy, impressive dish with minimal fuss — one I’m always excited to share.

How to Serve Slow Cooker Creamy Chicken Thighs with Sun-Dried Tomatoes and Parmesan Recipe

Garnishes

I usually sprinkle some fresh chopped parsley over the top just before serving—it adds that fresh green pop and a little brightness that cuts through the richness beautifully. Sometimes I also add a few extra shavings of parmesan if we’re feeling cheesy!

Side Dishes

One of my favorite ways to enjoy this dish is over a bed of al dente pasta tossed lightly with olive oil to soak up the sauce. Roasted potatoes or steamed green beans are great, too, especially if you want a lighter balance on the side. Roasted veggies with rosemary and garlic pair wonderfully, too.

Creative Ways to Present

For a more special occasion, I’ve plated this by slicing the chicken thighs and layering them over creamy polenta or garlic mashed potatoes. It’s also fantastic served family-style in a rustic casserole dish for casual gatherings—everyone loves just digging in!

Make Ahead and Storage

Storing Leftovers

After cooling, I transfer leftover chicken and sauce into an airtight container and refrigerate it—it keeps well for about 3 to 4 days. I’ve found that storing them together helps the flavors mingle even more overnight.

Freezing

You can freeze this Slow Cooker Creamy Chicken Thighs with Sun-Dried Tomatoes and Parmesan Recipe successfully, but I recommend freezing just the cooked chicken and sauce separately if possible. When thawed, the cream sauce might separate a bit, so gentle reheating and stirring will bring it back to a luscious consistency.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring occasionally to keep the sauce smooth. If you want to crisp up the chicken skin again, a quick broil in the oven after reheating works a treat. Avoid microwaving if you can—it tends to toughen the chicken and alter the sauce texture.

FAQs

Final Thoughts

This Slow Cooker Creamy Chicken Thighs with Sun-Dried Tomatoes and Parmesan Recipe feels like a warm hug in food form every time I make it. The simplicity combined with such deep, comforting flavors makes it a go-to whenever I want something special without a lot of fuss. I hope you’ll give it a try soon—it’s a wonderful way to bring a little cozy comfort to your table and impress anyone lucky enough to share the meal with you.

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