Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tender boneless skinless chicken thighs cooked slowly in a creamy parmesan sauce with sun-dried tomatoes, spinach, and Italian herbs. Easy to prepare with minimal hands-on time and a rich, velvety sauce that pairs well with pasta, rice, or vegetables.

  • Total Time: 3 hours 10 minutes to 6 hours 10 minutes
  • Yield: 4 servings (2 thighs per serving) 1x

Ingredients

Scale
  • 8 boneless skinless chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • ½ cup diced sun-dried tomatoes (drained if oil-packed)
  • 4 cloves garlic, minced
  • 2 tablespoons cornstarch
  • 3 cups baby spinach, chopped
  • Water as needed

Instructions

  1. Place chicken thighs in the slow cooker in a single layer, as much as possible.
  2. Sprinkle evenly with salt, Italian seasoning, smoked paprika, garlic powder, black pepper, and crushed red pepper flakes.
  3. In a medium bowl, whisk together heavy cream, grated parmesan, diced sun-dried tomatoes, minced garlic, and cornstarch until smooth.
  4. Pour the sauce over the chicken thighs in the slow cooker.
  5. Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, until chicken reaches an internal temperature of 165°F and the sauce is thick and creamy.
  6. Stir in chopped spinach and let it wilt in the warm sauce for about 10 minutes.
  7. If the sauce is too thick, add small splashes of water while stirring until desired consistency is reached.

Notes

Optional: Sear chicken thighs skin-side down in butter before slow cooking for added flavor., Sun-dried tomatoes can be swapped for fresh cherry tomatoes in summer for a lighter taste., Add mushrooms (8 oz sliced) and artichoke hearts (12 oz drained) for extra texture and flavor., For Instant Pot adaptation: Brown chicken first, pressure cook 8–10 minutes, quick release, then stir in spinach and thicken sauce if needed., To lower fat: Use chicken breasts, replace half heavy cream with half-and-half, serve over veggies instead of carbs., Dairy-free option: Use full-fat coconut milk and dairy-free parmesan substitute (note flavor and texture will differ)., Spice variation: Increase crushed red pepper flakes or smoked paprika for more heat or smokiness., Leftovers store in airtight container in refrigerator for 3-4 days or freeze up to 3 months. Reheat gently, adding cream or water to loosen sauce if needed.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 3-6 hours
  • Category: Main Course
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 2 chicken thighs
  • Calories: 632 kcal per serving
  • Fat: 38 g per serving
  • Carbohydrates: 16 g per serving
  • Protein: 57 g per serving