Slow Cooker Marry Me Chicken
Ingredients
- 2 lbs boneless skinless chicken thighs about 6–8 thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 5 cloves garlic minced
- 1/2 cup sun-dried tomatoes oil-packed, drained and roughly chopped
- 1 tbsp sun-dried tomato oil from the jar
- 1 cup low-sodium chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes adjust to taste
- 1 tsp dried oregano
- 4 oz cream cheese full-fat, cut into cubes, added in last 30 minutes
- 1/3 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 1/4 cup fresh basil torn, for garnish
- cooked pasta, rice, or cauliflower rice for serving
Instructions
- Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.
- Place the seasoned chicken thighs in a single layer (or slightly overlapping) in the bottom of a 6-quart slow cooker.
- Scatter the minced garlic and chopped sun-dried tomatoes over the chicken. Drizzle with the sun-dried tomato oil from the jar.
- Pour the chicken broth around the chicken. Sprinkle in the Italian seasoning, red pepper flakes, and dried oregano. Stir gently to combine the liquid ingredients without disturbing the chicken too much.
- Place the lid on the slow cooker and cook on LOW for 4–5 hours or on HIGH for 2.5–3 hours, until the chicken is tender and cooked through (internal temperature of 165°F).
- About 30 minutes before serving, add the cubed cream cheese and heavy cream to the slow cooker. Replace the lid and cook on HIGH for 20–30 minutes, stirring once halfway through, until the cream cheese has fully melted into the sauce.
- Stir in the grated Parmesan cheese until fully combined and the sauce is smooth and creamy.
- Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.
- Serve the chicken whole or shred it with two forks directly in the slow cooker and toss with the sauce. Spoon over pasta, rice, or cauliflower rice and garnish generously with fresh basil and extra Parmesan. Serve immediately.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of chicken broth to loosen the sauce. Freezing: Freeze cooled chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Dairy-free option: Substitute cream cheese with dairy-free cream cheese and use full-fat coconut cream in place of heavy cream. Lighten it up: Use Neufchâtel (reduced-fat cream cheese) instead of full-fat. Add greens: Stir in 2–3 cups of fresh baby spinach in the last 15 minutes of cooking for added nutrition.