Chicken thighs in crock pot with cream of chicken soup

Chicken thighs are cooked in a slow cooker until tender and fall off the bone. The creamy sundried tomato sauce is packed with flavor and perfect to spoon over crispy chicken thighs.

Pin

Bone in chicken thighs cooked slowly for 4-8 hours in a crock pot is a game changer. . Long and slow cooking ensures the chicken absorbs all the flavors and stays juicy. What better way to come home after a working day to a delicious meal ready for you in a crock pot?

Cooking chicken thighs in a slow cooker is also easy and effortless.

Slow Cooker Chicken thighs in Creamy Sundried Tomato Sauce

This is just not any other slow cooker chicken thigh recipe, I must tell you. You will get moist chicken thighs with crispy skin, and plenty of creamy sundried tomato sauce to serve with.

Unlike other recipes, we are not dumping the chicken raw along with the rest of the ingredients. I know dump and cook in the slow cooker is what everyone does. But I always feel something lacking in that kind of recipe.

Steps to make Chicken Thighs in Slow Cooker

This recipe involves an extra step before the slow cooker does its magic. This step is worth all the effort.

• First thing first, clean and pat dry the chicken. Season with salt and pepper. In a hot skillet melt butter and oil. Sear chicken skin side down for 3-4 minutes. Searing and caramelizing chicken thighs before cooking add tons of flavor. Remove the thighs from the skillet and put them in the crock pot.

• No way we are going to waste all the brown bits and fat drippings from the skillet. Saute chopped onion and garlic in the remaining fat. Deglaze the pan with chicken stock. Add the mixture to the slow cooker.

• Add chopped sundried tomatoes, Italian seasoning, salt, and pepper. Cook on high or low depending on the time you have.

• If using skinless chicken thighs then skip this step, else broil chicken thighs until skin is crispy.

• After removing the chicken, heavy cream, and parmesan cheese. Cover and cook for another 15-20 minutes. Put back the crispy chicken thighs. Pour the sauce over it.

I don't prefer cooking cream for a long time along with the chicken. Chances are there that cream might split and it will also lose its delicate taste. So add it towards the end.

Pin

Can we use boneless chicken breast instead?

I know some don't like chicken thighs or just have chicken breast in hand. If you must, then you can definitely substitute thighs for chicken breasts. Chicken breast cooks faster, so adjust the cooking time accordingly.

Variation and serving suggestion

Spinach is a great addition here. Add spinach while adding cream and let it cook until it wilts. You can also add sauteed mushrooms towards the end.

Pair these chicken thighs with pasta and there is also enough creamy tomato sauce to pour over. Or serve it with some roasted veggies or mashed potatoes.

More Chicken Thigh Recipes

Rosemary Lemon Chicken Thighs

Garlic Butter Chicken thigh skillet

Oven Baked Creamy Chicken Thighs

Sweet and spicy Boneless Chicken Thigh

• 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

• 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.

Serving: 1serving | Calories: 676kcal | Carbohydrates: 5g | Protein: 39g | Fat: 55g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 259mg | Sodium: 923mg | Potassium: 542mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 2mg