Slow Cooker Chicken Thighs
I love making Slow Cooker Chicken Thighs when I want a comforting, hands-off dinner that tastes incredible. The chicken becomes so tender and juicy in a creamy sauce with garlic, sun-dried tomatoes, and wilted spinach. I make them for busy weeknights, Sunday dinners, and meal prep because they're effortless and the slow cooker does all the work. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Equipment
Ingredients
- 2-2 ½ pounds bone-in, skinless chicken thighs (about 6 thighs)
- 2 tablespoons Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil divided
- 1 cup sweet onion sliced
- 6 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 4 cups fresh spinach
- 1 cup chicken broth
- 1 cup heavy cream
- ¼ cup Parmesan cheese grated, for serving
Instructions
- Pat the chicken thighs dry. Rub them evenly with Italian seasoning, salt, and black pepper.2-2 ½ pounds bone-in, skinless chicken thighs, 2 tablespoons Italian seasoning, Salt and black pepper
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken thighs on both sides for 3 to 4 minutes per side, until golden brown. This step adds extra flavor but may be skipped if short on time.2 tablespoons olive oil
- Place the chicken thighs in the slow cooker. Add the sliced onion, minced garlic, and chopped sun-dried tomatoes around and over the chicken.1 cup sweet onion, 6 cloves garlic, 1 cup sun-dried tomatoes
- Pour in the chicken broth to cover the bottom of the slow cooker. This helps keep the chicken moist and creates a flavorful sauce.1 cup chicken broth
- Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Stir in the heavy cream and fresh spinach. Cover and cook for an additional 5 to 10 minutes, just until the spinach wilts. Taste and adjust seasoning with salt and black pepper as needed.4 cups fresh spinach, 1 cup heavy cream
- Serve warm, spooning the creamy sauce over the chicken and finishing with grated Parmesan cheese.¼ cup Parmesan cheese
Notes
I've made these chicken thighs dozens of times, and here are my best tips for perfect results every time.
Pat the chicken dry before seasoning: Removing excess moisture helps the Italian seasoning stick better and creates a better sear if you choose to brown the chicken first.
Don't skip the searing step if you have time: Browning the chicken thighs in olive oil adds a deeper, caramelized flavor that makes the final dish taste more complex and restaurant-quality.
Use bone-in thighs for maximum juiciness: The bones keep the meat tender and moist during the long cooking time, and they add extra flavor to the sauce as everything simmers together.
Check the internal temperature: Use a meat thermometer to verify the chicken reaches 165°F at the thickest part near the bone so you know it's fully cooked and safe to eat.
Add the cream at the end: Stirring in the heavy cream during the last 10 minutes prevents it from curdling or separating during the long cooking process.
Store properly: Transfer fully cooled chicken thighs to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating over low heat on the stovetop, stirring quickly to keep the sauce creamy, or in the oven or microwave.
Nutrition
Calories: 489kcalCarbohydrates: 17gProtein: 43gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 228mgSodium: 430mgPotassium: 1317mgFiber: 4gSugar: 10gVitamin A: 2726IUVitamin C: 15mgCalcium: 171mgIron: 5mg
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