Description
A comforting slow cooker recipe featuring tender bone-in chicken thighs cooked in a creamy, savory sauce with sun-dried tomatoes, garlic, and Parmesan cheese. Easy to prepare and perfect for a hearty dinner served over pasta or roasted vegetables.
Ingredients
Units
Scale
Chicken
- 6 bone-in chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon oil
Sauce and Vegetables
- 1/2 onion, chopped
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1/3 cup chopped sun-dried tomatoes
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup shredded Parmesan cheese
- Optional: 1 cup fresh spinach
Instructions
- Season Chicken: Season the chicken thighs evenly with salt and pepper on all sides to enhance flavor.
- Sear Chicken: Heat oil and butter in a skillet over medium-high heat. Place chicken thighs skin side down and cook for 4 minutes until golden and crisp. Flip and cook for 1 more minute. Remove chicken and transfer to the slow cooker.
- Sauté Aromatics: In the same skillet with remaining oil, sauté chopped onion and minced garlic for 4 minutes until softened and fragrant.
- Deglaze Skillet: Pour in chicken stock and scrape the browned bits from the bottom of the skillet to incorporate the deep flavors. Transfer this mixture to the slow cooker.
- Add Seasonings: To the slow cooker, add chopped sun-dried tomatoes and Italian seasoning. Stir gently to combine with chicken and aromatics.
- Slow Cook: Cover and cook on high for 4 hours or on low for 7 hours until the chicken is tender and cooked through.
- Optional Broil: Remove chicken from slow cooker. For crispy skin, place chicken on a baking sheet and broil in a preheated oven at 200 degrees Celsius for 3 minutes.
- Prepare Sauce: Add heavy cream and shredded Parmesan cheese to the remaining liquid in the slow cooker. Optionally add fresh spinach. Cover and cook on high for 30 minutes until sauce thickens and spinach wilts.
- Combine and Serve: Return chicken thighs to the slow cooker, coating them in the creamy sauce. Serve hot over pasta, roasted potatoes, or your favorite vegetables.
Notes
- Searing the chicken before slow cooking locks in flavor and helps develop crispy skin when broiled.
- Sun-dried tomatoes add a tangy sweetness; substitute with roasted red peppers if unavailable.
- Use full-fat heavy cream for best creamy texture; light cream or half-and-half may be less rich.
- Add fresh spinach or kale towards the end for a boost of color and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 120 mg
