Marry Me Slow Cooker Chicken
Marry Me Slow Cooker Chicken simmers tender chicken thighs in a creamy sun-dried tomato sauce for a rich, comforting dinner ready to spoon over mashed potatoes.
40 minutes, 6 Servings
Ingredients
| 8 to 10 | Boneless, skin removed chicken thighs |
| 1 1/2 cups | Chicken broth or stock |
| 1 Tbsp | Olive oil |
| 1 cup | Heavy cream |
| one 10-oz jar | Sun dried tomatoes in oil |
| 2 Tbsp | Tomato paste |
| 1 Tbsp | Flour |
| 4 | Garlic cloves, thinly sliced |
| to taste | Black pepper |
| to taste | Salt |
| 8-12 oz | Cherry tomatoes, halved (about 15-20 tomatoes) |
| 1 tsp | Oregano |
| 1 tsp | Paprika |
| 1 Tbsp | Corn starch |
| 1/2 tsp | Chili powder |
| as needed | Mashed potatoes, for serving |
Preparation
| 1. Remove the skin from the chicken thighs, pat them dry, and season both sides with salt and black pepper. Refrigerate for 1 hour. |
| 2. Heat the olive oil (oil from the sun-dried tomatoes is fine) in a pan and sear the chicken thighs on both sides. Remove and set aside. |
| 3. In a small bowl , mix the flour, tomato paste, and 1 to 2 tablespoons of oil from the sun-dried tomatoes. |
| 4. In the crock pot, add the flour, oil, and tomato paste mixture, along with the chicken stock, heavy cream, drained sun-dried tomatoes, oregano, paprika, and chili powder. Mix to combine. |
| 5. Add the halved cherry tomatoes, sliced garlic, and chicken. |
| 6. Cook on low for 4 to 6 hours. Do not use high heat, as the cream may break. |
| 7. Mix the cornstarch with 1 tablespoon of water, add it to the crock pot, and stir. The sauce will thicken within a few minutes. |
| 8. Taste the sauce and season with salt and black pepper as needed. |
| 9. Serve with mashed potatoes. |
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