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Slow Cooker Marry Me Chicken

Tender slow-cooked chicken thighs tucked into a creamy Parmesan sauce with sun-dried tomatoes, garlic, spinach, and basil. Dinner-party energy with very little actual dinner-party effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course dinner
Cuisine Italian-Inspired
Servings 6
Calories 520 kcal

Ingredients
  

Chicken

  • 2 1/2 pounds boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika

Marry Me Sauce

  • 4 cloves garlic minced
  • 1/2 cup chopped oil-packed sun-dried tomatoes drained
  • 3/4 cup low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1/2 teaspoon red pepper flakes plus more to taste
  • 1 cup heavy cream
  • 3/4 cup finely grated Parmesan cheese
  • 2 cups baby spinach
  • 2 tablespoons chopped fresh basil

For Serving

  • Extra grated Parmesan for serving
  • Fresh basil for serving

Instructions
 

  • Pat the chicken thighs dry and season all over with the kosher salt, black pepper, Italian seasoning, and smoked paprika.
  • Arrange the chicken in the slow cooker. Scatter the minced garlic and chopped sun-dried tomatoes over the chicken.
  • Whisk together the chicken broth, tomato paste, and red pepper flakes, then pour the mixture around the chicken.
  • Cover and cook on LOW for 3 to 4 hours, or until the chicken is tender and has reached an internal temperature of at least 165°F.
  • Transfer about 1/2 cup of the hot cooking liquid to a bowl. Slowly whisk in the heavy cream, followed by the Parmesan, until mostly smooth.
  • Pour the cream mixture back into the slow cooker and gently stir it into the cooking liquid around the chicken.
  • Add the baby spinach. Cover and cook on HIGH for 10 to 15 minutes, until the spinach is wilted and the sauce is hot and creamy.
  • Stir in the chopped basil. Taste the sauce and adjust the salt, black pepper, and red pepper flakes as needed.
  • Serve the chicken generously spooned with the creamy sun-dried tomato sauce and finish with extra Parmesan and fresh basil.

Notes

Chicken thighs are especially well suited to the slow cooker because they stay juicy and tender. Boneless chicken breasts can be substituted, but begin checking them earlier to avoid overcooking. For a thicker sauce, leave the slow cooker uncovered on HIGH for 10 to 15 minutes after adding the cream and Parmesan, or stir in a slurry made with 1 tablespoon cornstarch and 1 tablespoon cold water. For a toddler-friendly version, omit the red pepper flakes from the slow cooker and add them to individual servings. Serve with mashed potatoes, buttered egg noodles, polenta, rice, or crusty bread for catching every bit of sauce.