Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup low sodium chicken broth
  • 1 jar (8 oz) sun-dried tomatoes in oil, drained
  • 2 tbsp reserved sun-dried tomato oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup heavy cream, room temperature
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup fresh basil, chiffonade
  • 16 oz cooked pasta

Instructions:

  1. Season the chicken thighs generously with salt and pepper and place them in the bottom of a 6-quart slow cooker.
  2. In a small mixing bowl, whisk together the 2 tablespoons of reserved sun-dried tomato oil, chicken broth, minced garlic, oregano, and red pepper flakes.
  3. Pour the liquid mixture over the chicken, ensuring each piece is coated, and scatter the drained sun-dried tomatoes on top.
  4. Cover and cook on LOW for 5-6 hours (or HIGH for 3 hours) until chicken reaches an internal temperature of 165°F.
  5. Thirty minutes before serving, whisk together the room-temperature heavy cream and grated Parmesan cheese, then stir the mixture into the slow cooker.
  6. Serve the chicken and sauce over cooked pasta, garnished with fresh basil chiffonade.