Ingredients
1.5 lbs boneless skinless chicken thighs (6–8 pieces)
2/3 cup sun-dried tomatoes (oil-packed)
4 cloves garlic
2 cups chicken broth
1 cup heavy cream
1 tbsp Italian seasoning
1 tsp black pepper
1/4 cup grated parmesan cheese
2 tbsp olive oil
Salt to taste
Instructions
Pat chicken thighs dry and season with salt, pepper, and 1 tsp Italian seasoning.
Heat olive oil in a pan; sear chicken skin-side down (5-7 minutes) until lightly golden. Flip and cook 2 minutes; transfer to crockpot.
Add garlic cloves, sun-dried tomatoes, chicken broth, heavy cream, and remaining 1 tsp Italian seasoning into the crockpot bowl.
Cover and cook on low for 5-6 hours until chicken is tender and sauce thickens.
Sprinkle grated parmesan over the dish; stir briefly to melt into the sauce.
Serve with cooked pasta, rice, or crusty bread.
Notes
Use skinless chicken thighs for maximum tenderness.
Add parmesan cheese optional for gluten-free: use herbal seasoning instead.
For dietary needs, substitute 1/2 cup coconut milk for heavy cream.
- Prep Time: 15
- Cook Time: 300
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Optional dairy-free adaptation
Nutrition
- Serving Size: 1/2 cup chicken + sauce
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 60g
- Cholesterol: 220mg