Description
Tender, creamy, and rich with sun-dried tomato flavor—these Crockpot Marry Me Chicken Thighs are slow-cooked perfection. A dreamy, herbed cream sauce wraps each bite in bold, comforting flavor. It’s easy, elegant, and impossible not to love.
Ingredients
6 chicken thighs (skinless or skin-on)
2 tsp Italian seasoning
Salt and pepper, to taste
1 tbsp unsalted butter
1 tsp olive oil (optional)
¼ cup white wine + ¼ cup water (or ½ cup chicken broth)
4 tbsp sun-dried tomatoes, drained and diced
1 tsp sweet paprika
1 tsp garlic granules
1 tsp chicken bouillon (only if using wine)
½ cup sour cream or heavy cream
1 tbsp cornstarch mixed with 2 tbsp cold water (optional for thickening)
2–3 tbsp grated Parmesan cheese
2 tbsp chopped flat-leaf parsley or fresh basil
Instructions
Season chicken thighs with salt, pepper, and Italian seasoning.
In a skillet, melt butter (and olive oil if using) over medium heat. Brown chicken on both sides (about 3–4 minutes per side).
Transfer browned chicken to the crockpot.
In the same pan, deglaze with white wine and water (or chicken broth). Scrape up any bits, then pour into the crockpot.
Add sun-dried tomatoes, paprika, garlic granules, and bouillon (if using). Cover and cook on low for 5–6 hours or high for 2½–3 hours.
Stir in sour cream or heavy cream and Parmesan. If using, add the cornstarch slurry to thicken and cook for another 15 minutes.
Garnish with chopped parsley or basil before serving.
- Prep Time: 10 mins
- Cook Time: 5–6 hours (low)
Nutrition
- Calories: 400
- Fat: 28g
- Carbohydrates: 5g
- Protein: 30g