Ingredients
Equipment
Method
Add chicken to the slow cooker
- Place the boneless skinless chicken thighs into the slow cooker in an even layer.
Build the creamy garlic sauce
- Whisk together the heavy cream, chicken broth, garlic, thyme, oregano, red pepper flakes, salt, and black pepper until the seasonings are evenly distributed.
- Pour the creamy sauce over the chicken and scatter the sun-dried tomatoes on top for even flavor throughout.
Slow cook until tender
- Cook on low for 4–5 hours, or on high for 2–3 hours, until the chicken is cooked through and very tender (look for easy shredding with a fork).
Finish with Parmesan and spinach
- Stir in the grated Parmesan cheese and fresh spinach during the last 15 minutes until the spinach wilts and the sauce turns creamy and glossy (keep the lid on for steady heating).
Serve
- Serve the creamy chicken over pasta, mashed potatoes, or rice, and garnish with fresh basil and extra Parmesan.
Notes
For the creamiest sauce, don’t rush the timing—low heat helps the thighs stay tender without drying out. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if needed. Freezing is not recommended because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner).