Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp sun-dried tomato oil (from the jar)
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup low-sodium chicken broth
  • 0.5 cup oil-packed sun-dried tomatoes, julienned
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 0.25 cup fresh basil leaves, chiffonade
  • 1 tsp fresh lemon juice

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer. Drizzle with the sun-dried tomato oil and season with salt, pepper, oregano, and red pepper flakes.
  2. Scatter the minced garlic and julienned sun-dried tomatoes over the chicken. Pour the chicken broth around the sides of the chicken to avoid washing off the seasonings.
  3. Cover and cook on Low for 4 hours until the chicken is tender.
  4. In a small bowl, whisk the cornstarch and cold water to create a slurry. Stir the heavy cream, parmesan cheese, and the cornstarch slurry into the slow cooker.
  5. Cover and cook for an additional 20 minutes on High to allow the sauce to thicken and emulsify.
  6. Stir in the fresh lemon juice and garnish with fresh basil chiffonade before serving.