Ingredients:

  • 2 lbs chicken thighs, bone-in or boneless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 0.5 cup chicken bone broth
  • 0.5 cup freshly grated parmesan cheese
  • 0.5 cup sundried tomatoes in oil, drained and julienned
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tbsp cornstarch
  • 0.25 cup fresh basil, julienned

Instructions:

  1. Season 2 lbs chicken thighs with 1 tsp kosher salt and 0.5 tsp black pepper. Place chicken in the slow cooker in a single layer.
  2. Whisk together 1 cup heavy cream, 0.5 cup bone broth, 4 cloves garlic, 1 tsp dried oregano, and 0.5 tsp red pepper flakes.
  3. Pour the cream mixture over the chicken until the meat is mostly submerged.
  4. Scatter 0.5 cup sun dried tomatoes over the top.
  5. Cover and cook on LOW for 6 hours until the chicken is tender and registers 165°F.
  6. Remove chicken carefully and set aside on a plate.
  7. Whisk 1 tbsp cornstarch with a splash of water, then stir it into the hot liquid along with 0.5 cup parmesan cheese.
  8. Return chicken to the pot and coat with sauce.
  9. Garnish with 0.25 cup fresh basil until the leaves just begin to wilt.