Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 jar (approx. 240g) sun dried tomatoes in oil
  • 4 cloves garlic, minced
  • 1 cup (240ml) low sodium chicken broth
  • 1 tbsp tomato paste
  • 1 cup (240ml) heavy cream, room temperature
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/2 cup (15g) fresh basil leaves, chiffonade
  • 1 tbsp (8g) cornstarch

Instructions:

  1. Season the 2 lbs of chicken thighs with the salt, pepper, smoked paprika, and oregano. If you have time, sear the chicken in a pan with 2 tablespoons of the sun dried tomato oil for 3 minutes per side until golden and sizzling. Set aside.
  2. In a small bowl, whisk the chicken broth with the tomato paste, minced garlic, red pepper flakes, and the chopped sun dried tomatoes.
  3. Place the chicken into the slow cooker. Pour the mixture over the chicken.
  4. Cover and cook on Low for 6 hours (or High for 3 hours).
  5. 30 minutes before serving, whisk the 1 tablespoon of cornstarch into the room temperature heavy cream until smooth. Stir this mixture into the slow cooker along with the 1/2 cup of Parmesan cheese. Stir gently until the sauce begins to thicken and takes on a glossy sheen.
  6. Just before you plate it up, fold in the fresh basil chiffonade. Taste the sauce one last time — you might want an extra pinch of salt or a squeeze of lemon to cut through the richness. Serve over pasta or mashed potatoes.