I love slow cookers for their hands-off convenience, but they can sometimes produce dishes that look a little... uninspired. Not this one.

These Creamy Sun-Dried Tomato & Basil Braised Chicken Thighs are a game-changer. By using bone-in, skin-on chicken thighs, you get incredibly tender, flavorful meat that won't dry out. The real magic happens when the rich chicken juices meld with sweet, chewy sun-dried tomatoes, aromatic garlic, and Italian herbs. A touch of cream and fresh spinach folded in at the end transforms the cooking liquid into a luxurious, vibrant sauce. It's an elegant, deeply satisfying meal that requires just 15 minutes of active prep, but looks (and tastes!) like you spent hours at the stove.

Creamy Sun-Dried Tomato & Basil Braised Chicken Thighs

Prep time: 15 minutes

Cook time: 4-6 hours (Low) or 2-3 hours (High)

Servings: 4

Ingredients:

• 4-6 bone-in, skin-on chicken thighs (about 2-2.5 lbs total) 

• Salt and freshly ground black pepper 

• 1 tablespoon olive oil (optional, for browning) 

• ½ cup oil-packed sun-dried tomatoes, drained and roughly chopped (reserve a little of the oil for flavor, if desired) 

• 1 medium shallot, thinly sliced 

• 4 cloves garlic, minced 

• 1 teaspoon dried Italian seasoning (or a mix of dried oregano and basil) 

• ¼ teaspoon red pepper flakes (optional, for a subtle kick) 

• ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or low-sodium chicken broth 

• ½ cup heavy cream (or half-and-half, though cream yields a richer sauce) 

• 2 cups fresh baby spinach 

• ¼ cup fresh basil leaves, thinly sliced (chiffonade) 

• ¼ cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Prep the Chicken (Optional but recommended): Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper. For extra depth of flavor and better texture, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown (about 4-5 minutes). You don't need to cook them through. Transfer the chicken to the slow cooker. If you are short on time, you can skip the searing step and place the raw, seasoned chicken directly into the slow cooker. 

2. Aromatics: Scatter the chopped sun-dried tomatoes, sliced shallot, minced garlic, Italian seasoning, and red pepper flakes over and around the chicken in the slow cooker. 

3. The Liquid: Pour the white wine (or chicken broth) into the slow cooker. 

4. Slow Cook: Cover and cook on Low for 4-6 hours or High for 2-3 hours, until the chicken is cooked through and tender (it should register at least 165°F on a meat thermometer, though thighs can happily cook to 175°F-185°F without drying out). 

5. The Creamy Finish: About 20 minutes before serving, carefully remove the chicken thighs from the slow cooker and set them aside on a plate (keep warm). Stir the heavy cream and fresh spinach into the liquid remaining in the slow cooker. Return the chicken thighs to the pot, resting them on top of the sauce. Cover and cook on High for 15-20 minutes, or until the spinach is completely wilted and the sauce is bubbling and slightly thickened. 

6. Serve: Garnish generously with fresh basil and a sprinkle of Parmesan cheese before serving. Be sure to spoon plenty of that rich, creamy sauce over the chicken!

What to Serve Alongside

This dish produces a phenomenal, savory sauce, so you'll want side dishes that can soak it all up:

• Creamy Parmesan Polenta: A classic Italian pairing. The soft, buttery cornmeal provides the perfect bed for the rich tomato-cream sauce. 

• Crusty Sourdough or Focaccia: Sometimes the simplest option is the best. A warm, thick slice of artisanal bread is ideal for mopping up every last drop of the braising liquid. 

• Buttered Egg Noodles or Pappardelle: If you want a comforting, pasta-based meal, wide egg noodles or pappardelle ribbons catch the creamy sauce beautifully. 

• Roasted Garlic Mashed Potatoes: For ultimate comfort food vibes, a generous scoop of fluffy, garlic-infused mashed potatoes is a fantastic pairing. 

• Simple Arugula Salad: To cut through the richness of the chicken and cream, serve a bright, peppery arugula salad dressed simply with lemon juice, olive oil, and shaved Parmesan.

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