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

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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

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Instructions

Season the Chicken: Generously season the bone-in chicken thighs with salt and pepper on all sides to enhance the flavor before cooking.
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.
Transfer to Slow Cooker: Remove the seared chicken thighs from the skillet and place them in the slow cooker, skin side up.
Sauté Aromatics: Using the same skillet with remaining fat, sauté the chopped onion and minced garlic for 3-4 minutes until softened and fragrant.
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.
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.
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.
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.
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.
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