Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 0.5 medium yellow onion, finely diced
- 0.5 cup low-sodium chicken broth
- 0.5 cup sun-dried tomatoes in oil, drained and chopped
- 1 tsp Italian seasoning
- 0.5 tsp red pepper flakes
- 0.5 tsp kosher salt
- 0.25 tsp cracked black pepper
- 1 cup heavy whipping cream
- 0.5 cup freshly grated Parmesan cheese
- 1 tbsp cornstarch
- 1 tbsp water
Instructions:
- Arrange the chicken. Place the 2 lbs of boneless, skinless chicken thighs in an even layer at the bottom of your 6 quart slow cooker. Note: Laying them flat ensures they all cook at the same rate.
- Season the meat. Sprinkle the 4 minced garlic cloves, 0.5 diced yellow onion, 0.5 cup chopped sun dried tomatoes, 1 tsp Italian seasoning, 0.5 tsp red pepper flakes, 0.5 tsp salt, and 0.25 tsp pepper directly over the chicken.
- Add the liquid. Carefully pour the 0.5 cup chicken broth around the edges of the chicken. Do not pour it directly over the top, or you will wash all those beautiful seasonings off the meat.
- The long wait. Cover and cook on High for 4 hours. You want the chicken to be tender and reach an internal temperature of 165°F.
- Prep the cream. In a small bowl, whisk together the 1 cup heavy whipping cream, 0.5 cup freshly grated Parmesan, and a slurry made of 1 tbsp cornstarch mixed with 1 tbsp water.
- The velvety finish. Stir the cream mixture into the slow cooker gently. Cover and cook on High for an additional 15-20 minutes until the sauce has thickened and emulsified into a silky texture.
- Final touch. Garnish with a generous handful of fresh basil chiffonade. Serve it hot over pasta or a pile of fluffy mashed potatoes to soak up every drop of sauce. The moment you stir in the cream and cheese is always my favorite. You can see the sauce transform from a thin broth into a rich, coating glaze right before your eyes. It is incredibly satisfying to watch the colors blend into that signature creamy orange pink hue.