Slow Cooker Chicken Thighs

Make these juicy chicken thighs with creamy sundried tomato sauce in a slow cooker. Long and slow cooking yields realy moist and flavourful chicken thighs.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 4

Servings

Calories 676kcal

Author Subhasmita

Ingredients

6 Bone-in Chicken Thighs
1 teaspoon Salt
½ teaspoon Pepper
1 tablespoon Butter
1 tablespoon Oil
½ Onion
1 tablespoon Minced Garlic
1 tespoon Italian Seasoning
⅓ cup Chopped Sundried Tomatoes
½ cup Chicken Stock
½ cup Heavy Cream
¼ cup Shredded Parmesan Cheese

Instructions

Season Chicken thighs with salt and pepper.
Heat oil and butter together in a skillet. Place chicken thighs skin side down. Cook for 3-4 minutes. Flip cook for another minute.
Remove chicken thighs and put in the slow cooker.
In the same skillet, in the remaining oil saute onion and minced garlic for 3-4 minutes.
Deglaze the skillet with chicken stock. Scarp the brown caramelized bit from stuck to the bottom of the pan.
Add the above onion, garlic mixture to the slow cooker along with chopped sun dried tomatoes and Italian seasoning.
Cover and cook on high for 4 hours or on low for 6-7 hours.
At the end of cooking, remove the chicken thighs from the slow cooker. Keep it covered or If you prefer crispy skin broil in a preheated oven @200 degrees Celcius for 2-3 minutes.
After removing the chicken thighs, to the remaining liquid in the slow cooker add heavu cream and parmesan cheese. At this point add spinach if you wish. Cover and let it cook for another 20-30 minutes for the sauce to come together.
Add the crispy chicken thighs back to the slow cooker. Pour the sauce over.
Serve on top of pasta/ along with roasted potateos or veggies.

Nutrition