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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 24 reviews
  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Creamy Chicken Thighs recipe features tender bone-in chicken thighs cooked to perfection in a rich, creamy sauce infused with sundried tomatoes, garlic, and Parmesan cheese. Slow cooking enhances the flavors and ensures juicy, melt-in-your-mouth chicken ideal for a comforting dinner served over pasta or alongside roasted vegetables.

Ingredients

Units Scale

Chicken and Seasoning

  • 6 bone-in chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Cooking Base

  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1/2 onion, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1/3 cup chopped sundried tomatoes
  • 1/2 cup chicken stock

Creamy Sauce

  • 1/2 cup heavy cream
  • 1/4 cup shredded Parmesan cheese
  • Optional: 1 cup fresh spinach

Instructions

  1. Season the Chicken: Pat the chicken thighs dry and season both sides generously with salt and pepper to enhance flavor.
  2. Brown the Chicken: Heat butter and oil in a skillet over medium-high heat. Place chicken thighs skin side down and cook for 3-4 minutes until the skin is golden. Flip and cook for an additional 1 minute. Remove chicken from the skillet.
  3. Prepare the Slow Cooker: Transfer the browned chicken thighs to the slow cooker.
  4. Sauté Aromatics: In the same skillet, sauté chopped onion and minced garlic in the leftover oil and butter for 3-4 minutes until softened and fragrant.
  5. Deglaze the Skillet: Pour chicken stock into the skillet to deglaze, scraping up the caramelized bits stuck to the bottom to incorporate more flavor.
  6. Add Ingredients to Slow Cooker: Pour the onion and garlic mixture along with chopped sundried tomatoes and Italian seasoning into the slow cooker, mixing gently with the chicken.
  7. Slow Cook the Chicken: Cover and cook on high for 4 hours or on low for 7 hours until the chicken is tender and cooked through.
  8. Optional Crisping: Remove chicken thighs from the slow cooker. To achieve crispy skin, place them under a preheated broiler at 200°C for 2-3 minutes.
  9. Prepare the Sauce: Add heavy cream and Parmesan cheese to the slow cooker liquid. If desired, add fresh spinach. Cover and cook for another 20-30 minutes to thicken and meld flavors.
  10. Combine and Serve: Return the chicken thighs to the slow cooker and spoon the creamy sauce over the top. Serve hot over pasta or with roasted potatoes and vegetables.

Notes

  • Use bone-in, skin-on chicken thighs for optimal flavor and juiciness.
  • Broiling the chicken skin at the end adds a delightful crisp texture but can be omitted if preferred.
  • Spinach is optional but adds color and nutrition to the dish.
  • Sundried tomatoes can be substituted with sun-dried tomato paste or omitted if unavailable.
  • Leftover sauce can be used as a flavorful gravy or pasta sauce.
  • For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 32 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 32 g
  • Cholesterol: 130 mg

Find it online: https://platehaven.com/slow-cooker-creamy-chicken-thighs-with-sun-dried-tomatoes-and-parmesan-recipe/