There’s nothing more comforting than a slow cooker meal that fills your home with incredible aromas.
These chicken thighs are juicy, flavorful, and coated in a creamy sun-dried tomato sauce with tender spinach.
It’s an easy dish that feels gourmet but requires very little effort.
Why You’ll Love This Recipe
The slow cooker does all the work, leaving you with tender, fall-off-the-bone chicken.
The creamy sauce with sun-dried tomatoes and spinach feels indulgent but is simple to make.
It’s perfect for busy weeknights yet impressive enough for guests.
This recipe makes a complete meal when served with rice, pasta, or crusty bread.
What You’ll Need (Ingredient Highlights)
Bone-in, skin-on chicken thighs bring rich flavor and stay moist during slow cooking.
Sun-dried tomatoes add a tangy depth that balances the creamy sauce.
Fresh spinach wilts into the sauce for a nutritious boost.
Heavy cream creates a velvety, luscious finish.
Parmesan cheese is optional but adds a salty, savory kick at serving time.
Pro Tips Before You Start
Brown the chicken first for extra flavor and crispy skin.
Use low heat for juicier chicken; high heat is best if you’re short on time.
Don’t skip the spinach—it adds freshness and color.
Add the cream only at the end to avoid curdling.
How to Make Chicken Thigh Slow Cooker Recipes
Step 1 – Season the chicken
Rub chicken thighs well with salt, pepper, and Italian seasoning.
Step 2 – Brown for flavor
Heat olive oil in a skillet and sear the chicken until golden.
This is optional but enhances taste.
Step 3 – Layer in the slow cooker
Place browned chicken in the slow cooker.
Add onions, garlic, and sun-dried tomatoes.
Step 4 – Add broth
Pour in chicken broth just to cover the bottom.
Step 5 – Slow cook to perfection
Cook on low for 6–8 hours or high for 3–4 hours, until chicken reaches 165°F (74°C).
Step 6 – Finish with cream and spinach
Stir in heavy cream and spinach 30 minutes before serving. Let spinach wilt gently.
What to Serve Them With
Serve with buttered pasta to soak up the creamy sauce.
Pair with rice or mashed potatoes for a hearty meal.
Crusty bread is perfect for dipping into the sauce.
Variations / Substitutions
Swap chicken thighs for boneless thighs or chicken breasts.
Use kale instead of spinach for a sturdier green.
Replace heavy cream with coconut milk for a dairy-free option.
Add mushrooms or bell peppers for extra vegetables.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.
Reheat gently on the stovetop or in the microwave until warmed through.
FAQs
Can I use boneless chicken thighs?
Yes, but reduce cooking time slightly to avoid drying out.
Do I need to brown the chicken first?
It’s optional, but browning adds great flavor.
Can I cook this on high heat the whole time?
Yes, cook for 3–4 hours on high instead of low.
What if I don’t have sun-dried tomatoes?
You can substitute cherry tomatoes or roasted red peppers.
Can I make this dairy-free?
Yes, use coconut milk instead of heavy cream.
How do I thicken the sauce?
Stir in a little cornstarch slurry if you prefer a thicker sauce.
Is this recipe freezer-friendly?
Yes, freeze the cooked dish without spinach and add fresh spinach when reheating.
What sides go best with this recipe?
Rice, pasta, mashed potatoes, or crusty bread all pair well.
Can I use frozen spinach?
Yes, just thaw and squeeze out excess liquid before adding.
Is this recipe kid-friendly?
Absolutely, the creamy sauce makes it appealing to all ages.
Final Thoughts
This chicken thigh slow cooker recipe is comforting, creamy, and effortless.
With tender chicken, savory sun-dried tomatoes, and fresh spinach, it’s a dish that feels both hearty and elegant.
It’s sure to become a favorite in your rotation.
