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Slow Cooker Creamy Sun-Dried Tomato Chicken Thighs Recipe

ByMadison
Jump to Recipe· 4.6 from 131 reviews

I can’t wait to share this Slow Cooker Creamy Sun-Dried Tomato Chicken Thighs Recipe with you because it truly hits all the right notes—rich, comforting, and so flavorful. Whenever I’m craving an easy dinner that feels a little gourmet, this is my go-to. The creamy sauce paired with tender, juicy chicken thighs and those bursts of tangy sun-dried tomatoes always impresses my family and friends.

What makes this recipe stand out is how hands-off it is once you get everything in the slow cooker. You can set it and forget it on busy days, then come back to a dinner that tastes like you spent hours in the kitchen. Trust me, once you try this Slow Cooker Creamy Sun-Dried Tomato Chicken Thighs Recipe, it’ll become a fast favorite in your home too.

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Why You’ll Love This Recipe

  • Set It and Forget It: The slow cooker does the heavy lifting so you can focus on your day.
  • Creamy, Satisfying Flavor: The combination of sun-dried tomatoes and cream creates a sauce that’s rich but balanced.
  • Perfect for Busy Nights: Great for your weekly meal prep or a cozy weekend meal where you want minimal fuss.
  • Juicy, Tender Chicken: Using bone-in thighs guarantees juicy results every time.
A close-up shows a black slow cooker pot filled with several pieces of browned chicken thighs covered in a creamy sauce with visible herbs and small bits of sun-dried tomatoes scattered on top and throughout. The creamy sauce has a light yellow color with a smooth and slightly thick texture. The chicken pieces are arranged in one layer inside the pot, partially submerged in the sauce. The photo was taken with an iphone --ar 4:5 --v 6.1 this …

Ingredients You’ll Need

The ingredients here are simple but each plays a star role, especially the sun-dried tomatoes which add a delightful tang and depth to the creamy sauce. When shopping, pick bone-in thighs for juiciness and quality sun-dried tomatoes packed in oil—they’re the best for flavor.

  • Bone-in Chicken Thighs: These stay juicy and tender during slow cooking, plus that skin crisps up beautifully if you broil at the end.
  • Salt: Essential for seasoning and bringing out flavors.
  • Pepper: Freshly ground is best for a mild kick.
  • Butter: Adds richness and helps brown the chicken skin.
  • Oil: Use a neutral oil like canola or vegetable for sautéing.
  • Onion: Adds sweetness and depth; yellow or white onions both work well.
  • Minced Garlic: For that unmistakable aroma and flavor.
  • Italian Seasoning: A mix of herbs that adds complexity without extra effort.
  • Chopped Sun-Dried Tomatoes: Packed with umami and a bit of tang—don’t skip these!
  • Chicken Stock: For deglazing and building the sauce base; homemade or low-sodium store-bought both work.
  • Heavy Cream: Makes the sauce luxuriously creamy and smooth.
  • Shredded Parmesan Cheese: Melts into the sauce adding a salty, nutty finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Slow Cooker Creamy Sun-Dried Tomato Chicken Thighs Recipe is how easy it is to tweak to your taste or what you have on hand. I love experimenting with extra veggies or swapping out cheese depending on my mood.

  • Spinach Addition: I often toss in fresh spinach with the cream and parmesan for extra color and nutrients—adds a lovely freshness to the rich sauce.
  • Gluten-Free Version: Just make sure your chicken stock is gluten-free and serve with gluten-free pasta or veggies.
  • Heat It Up: For a spicy kick, add red pepper flakes when sautéing the onion and garlic.
  • Cheese Swap: Try using goat cheese or cream cheese for a different tangy, creamy profile.

How to Make Slow Cooker Creamy Sun-Dried Tomato Chicken Thighs Recipe

Step 1: Season and Sear Your Chicken

Start by seasoning your bone-in chicken thighs generously with salt and pepper. Then, heat together the butter and oil in a hot skillet. Place the chicken skin-side down and let it cook for about 3-4 minutes without moving it—that’s how you get that delicious crispy skin. Flip and cook for another minute just to lightly brown the other side. This little step adds so much flavor and texture, and it’s worth the extra effort before going into the slow cooker.

Step 2: Sauté Onions, Garlic and Deglaze

Using the same skillet with the flavorful browned bits left behind, sauté your chopped onion and minced garlic for about 3-4 minutes until fragrant and softened. Then pour in the chicken stock to deglaze the pan, scraping up every bit of that caramelized goodness from the bottom. This builds deep flavor in your sauce that makes a huge difference.

Step 3: Slow Cook and Let Flavors Meld

Transfer the browned chicken thighs to your slow cooker. Add in the sautéed onion and garlic mixture, chopped sun-dried tomatoes, and Italian seasoning. Stir gently to combine. Cover and set the cooker on high for 4 hours or low for 6-7 hours. This slow cook is where the magic happens, making the chicken tender and soaking up all those tangy, herby flavors.

Step 4: Finish the Sauce and Crisp the Skin (Optional)

Once the chicken is done, carefully remove the thighs and keep them warm. If you like that extra crispy skin, pop them under a broiler at 200°C (about 400°F) for 2-3 minutes—just watch closely so they don’t burn. Then, add the heavy cream and shredded parmesan to the slow cooker pot with the remaining juices. If you want, stir in some fresh spinach here and cover again to let the sauce thicken for 20-30 minutes. The sauce will become rich, velvety, and full of flavor.

Step 5: Serve and Enjoy

Return the chicken thighs to the slow cooker and spoon that luscious sauce over the top. Serve hot over your favorite pasta, mashed potatoes, or alongside roasted vegetables for a complete meal. I promise, every bite will make you want to make this Slow Cooker Creamy Sun-Dried Tomato Chicken Thighs Recipe again and again.

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Pro Tips for Making Slow Cooker Creamy Sun-Dried Tomato Chicken Thighs Recipe

  • Don’t Skip the Searing: It adds incredible flavor and texture you won’t get by just slow cooking.
  • Watch the Broiler: If crisping the skin under the broiler, keep a close eye—the skin can go from perfect to burnt in seconds.
  • Use Quality Sun-Dried Tomatoes: Oil-packed varieties have better flavor and texture than dry-packed.
  • Add Spinach Last: To keep it vibrant and fresh, add it during the last phase so it doesn’t overcook.

How to Serve Slow Cooker Creamy Sun-Dried Tomato Chicken Thighs Recipe

Slow Cooker Creamy Sun-Dried Tomato Chicken Thighs Recipe - Recipe Image

Garnishes

I love topping this dish with a sprinkle of fresh parsley or basil just before serving. It brightens the rich sauce and adds a pop of fresh green that looks inviting. A little extra parmesan on top never hurts either if you’re feeling cheesy!

Side Dishes

This creamy chicken is delicious served over buttered egg noodles or fettuccine. Roasted potatoes or steamed green beans are my go-to sides to keep things balanced. You could also pair it with creamy mashed cauliflower for a low-carb option.

Creative Ways to Present

For a special occasion, I like to serve the chicken thighs on a bed of saffron-infused rice and garnish with toasted pine nuts and fresh herbs. It feels elegant without extra fuss and always gets compliments. Plus, it’s fun to mix it up and impress your guests!

Make Ahead and Storage

Storing Leftovers

I store leftover creamy chicken and sauce together in an airtight container in the fridge. It keeps beautifully for up to 3-4 days, making it an ideal meal prep option for busy weeknights.

Freezing

Freezing works well, too! Just cool the chicken and sauce completely before transferring to freezer-safe bags or containers. I like to portion it out so I can thaw just what I need. It’s best eaten within 2 months for optimum flavor and texture.

Reheating

To reheat, I gently warm leftovers on the stove over low heat, stirring occasionally so the cream sauce doesn’t separate. If the sauce feels too thick, a splash of chicken stock or cream helps bring back the silky texture. Avoid microwaving if possible, as slow gentle warming preserves taste better.

FAQs

  1. Can I use boneless chicken thighs instead of bone-in for this recipe?

    Absolutely! Boneless thighs will cook faster and you’ll get a similar creamy, rich flavor. Just reduce the slow cooking time slightly to avoid overcooking, and skip the broiling step since skin crisping isn’t possible.

  2. Is it possible to make this recipe without dairy?

    Yes! To make a dairy-free version, swap the heavy cream with full-fat coconut milk or cashew cream and replace parmesan with nutritional yeast for a cheesy flavor. The sauce will still be creamy and delicious.

  3. Can I use dry sun-dried tomatoes instead of oil-packed?

    You can, but dry-packed sun-dried tomatoes are tougher and less flavorful; I recommend rehydrating them in warm water for 10-15 minutes before chopping. Oil-packed sun-dried tomatoes give a richer, more vibrant tang.

  4. What should I serve with Slow Cooker Creamy Sun-Dried Tomato Chicken Thighs Recipe?

    This dish pairs beautifully with pasta, rice, roasted potatoes, or steamed vegetables. I often serve it with buttered egg noodles or roasted asparagus for a complete, satisfying meal.

Final Thoughts

This Slow Cooker Creamy Sun-Dried Tomato Chicken Thighs Recipe has become a staple in my kitchen for those nights when I want comfort food without the stress. The balance of creamy sauce, tender chicken, and vibrant sun-dried tomatoes feels indulgent yet approachable. I’m confident you’ll enjoy making it as much as I do—and your family will thank you for it, too!

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Slow Cooker Creamy Sun-Dried Tomato Chicken Thighs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 131 reviews
  • Author: Madison
  • 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
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Description

This Slow Cooker Creamy Chicken Thighs recipe delivers tender, flavorful chicken cooked to perfection with a rich, creamy sauce infused with sundried tomatoes, garlic, and Parmesan. A convenient slow cooker method ensures hands-off cooking while allowing the flavors to meld beautifully, making it perfect for a comforting weeknight meal.

Ingredients

Units Scale

Chicken and Seasoning

  • 6 Bone-in Chicken Thighs
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper

Cooking Fats and Aromatics

  • 1 tablespoon Butter
  • 1 tablespoon Oil
  • 1/2 Onion, chopped
  • 1 tablespoon Minced Garlic

Seasonings and Vegetables

  • 1 teaspoon Italian Seasoning
  • 1/3 cup Chopped Sundried Tomatoes

Liquids and Dairy

  • 1/2 cup Chicken Stock
  • 1/2 cup Heavy Cream
  • 1/4 cup Shredded Parmesan Cheese

Instructions

  1. Season the Chicken: Generously season the bone-in chicken thighs with salt and pepper on all sides to enhance the flavor before cooking.
  2. Sear the Chicken: Heat the butter and oil together in a skillet over medium-high heat. Place the chicken thighs skin side down and cook for 3-4 minutes until the skin is golden and crisp. Flip and cook for an additional minute. This step locks in juices and adds crispy texture to the skin.
  3. Transfer to Slow Cooker: Remove the seared chicken thighs from the skillet and place them in the slow cooker, skin side up.
  4. Sauté Aromatics: Using the same skillet with remaining fat, sauté the chopped onion and minced garlic for 3-4 minutes until softened and fragrant.
  5. Deglaze Skillet: Pour in the chicken stock to deglaze the pan, scraping up the browned bits stuck to the bottom to capture all the flavor. This liquid will add depth to your dish.
  6. Add to Slow Cooker: Pour the onion, garlic, and chicken stock mixture into the slow cooker. Add the chopped sundried tomatoes and Italian seasoning. Stir lightly to distribute.
  7. Slow Cook the Chicken: Cover and cook on high for 4 hours or on low for 6-7 hours until the chicken is tender and cooked through.
  8. Optional Broil for Crispy Skin: Carefully remove the chicken thighs from the slow cooker. To crisp the skin, broil them in a preheated oven at 200°C (392°F) for 2-3 minutes. Otherwise, keep them covered to maintain tenderness.
  9. Make the Creamy Sauce: Add the heavy cream and shredded Parmesan cheese to the slow cooker with the remaining cooking liquid. Optionally, add fresh spinach at this stage. Cover and cook for an additional 20-30 minutes to thicken and meld the sauce flavors.
  10. Combine and Serve: Return the chicken thighs to the slow cooker, spoon the creamy sauce over them. Serve the creamy chicken thighs on a bed of pasta, or alongside roasted potatoes or vegetables for a complete meal.

Notes

  • For extra crispy skin, broil after slow cooking as directed.
  • Adding fresh spinach in the final sauce cooking step boosts nutrition and adds color.
  • This dish pairs wonderfully with pasta, rice, roasted potatoes, or steamed vegetables.
  • You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less thick.
  • Leftovers keep well refrigerated for 3-4 days and reheat gently on the stovetop or microwave.

Nutrition

  • Serving Size: 1 chicken thigh with sauce
  • Calories: 450
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 130mg

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