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Slow Cooker Chicken Thighs with Sun-Dried Tomato Cream Sauce, high protein slow cooker meals
Brittany Stage

Slow Cooker Chicken Thighs with Sun-Dried Tomato Cream Sauce

Boneless chicken thighs slow cook in a rich, garlicky sun-dried tomato sauce finished with a splash of cream for a dish that looks and tastes far more involved than it actually is. Serve it over pasta or rice and dinner is completely done.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Italian American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs about 8 thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup oil-packed sun-dried tomatoes drained and roughly chopped, plus 1 tsp of the packing oil
  • 6 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes optional, adjust to taste
  • 3/4 cup heavy cream added at the end of cooking
  • 1/3 cup grated Parmesan cheese for stirring in and serving
  • 2 tbsp fresh basil torn, for serving

Equipment

  • 6-quart slow cooker
  • small bowl
  • whisk

Method
 

  1. Season the chicken thighs on both sides with salt, pepper, and garlic powder. Place them in the bottom of the slow cooker in a relatively even layer. It is fine if they overlap slightly.
  2. In a small bowl, stir together the chopped sun-dried tomatoes, 1 teaspoon of the sun-dried tomato packing oil, minced garlic, chicken broth, Italian seasoning, oregano, and red pepper flakes. Pour this mixture evenly over the chicken.
  3. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours. The chicken is done when it reaches an internal temperature of 165 degrees F and pulls apart easily at the edges with a fork.
  4. About 20 minutes before serving, stir the heavy cream into the sauce in the slow cooker. Replace the lid and let it cook on LOW for another 15 to 20 minutes. This allows the cream to warm through and thicken slightly without curdling.
  5. Stir in the grated Parmesan until melted into the sauce. Taste and adjust salt and pepper if needed. The sauce should coat the back of a spoon.
  6. Serve the chicken thighs over pasta, white rice, or cauliflower rice. Spoon plenty of sauce over each portion and scatter fresh torn basil on top.

Notes

For a thicker sauce, remove the chicken after cooking and whisk 1 tablespoon of cornstarch into the sauce on the HIGH setting for 10 minutes before returning the chicken to the pot.