Creamy Slow Cooker Parmesan Sun-Dried Tomato Chicken Thighs

This slow cooker chicken thighs recipe is the definition of set-it-and-forget-it. With just a handful of pantry staples, you get fork-tender chicken in a rich, tangy Parmesan cream sauce.

Sun-dried tomatoes add a burst of bright flavor, while cream cheese and garlic soup create a velvety gravy that clings to every bite. Perfect for busy weeknights, this dump-and-go dinner needs only 10 minutes of prep before the slow cooker does the rest.

When you need a dinner that practically makes itself, these creamy slow cooker chicken thighs deliver. The combination of juicy chicken, sweet-tart sun-dried tomatoes, and a silky Parmesan-cream cheese sauce is pure comfort.

Simply layer the ingredients in the crock, walk away, and return to a bubbling pot of tender, pull-apart chicken. Serve it over buttered noodles, rice, or crusty bread to soak up every last drop of the luscious gravy.

Ingredients

Why this recipe works

Slow cooking chicken thighs low and slow breaks down their connective tissue, making them exceptionally tender and juicy. Unlike chicken breasts, thighs stay moist even after hours in the crockpot, so they shred beautifully without drying out. The gentle heat also allows the flavors of the garlic, sun-dried tomatoes, and cheeses to meld into a cohesive, deeply savory sauce.

The sauce builds itself: cream cheese melts into the garlic cream soup, while Parmesan adds nutty umami. Because the ingredients are layered rather than stirred, the chicken steams in its own juices, creating a concentrated broth that becomes the base of the gravy. The result is a rich, velvety sauce without any extra thickeners or fuss.

Notes and substitutions

For the best texture, use boneless, skinless chicken thighs—they’re forgiving and shred easily. If using bone-in thighs, increase the cook time by about an hour and remove the skin before serving.

Sun-dried tomatoes packed in oil add extra richness; drain them well so the sauce isn’t oily. Minced fresh garlic is essential; don’t substitute garlic powder, which won’t provide the same aromatic depth.

A 6- to 7-quart slow cooker is ideal for this quantity. If you have a smaller cooker, halve the recipe or use a smaller batch.

The condensed garlic cream soup can be found in the soup aisle; if you can’t find it, use cream of mushroom soup and add an extra clove of garlic. Freshly grated Parmigiano-Reggiano melts more smoothly than pre-shredded, which often contains anti-caking agents.

• Boneless skinless chicken thighs: Bone-in, skin-on chicken thighs (increase cook time by 1 hour and remove skin before serving)
• Condensed garlic cream soup: Condensed cream of mushroom soup plus 1 extra clove garlic, minced
• Julienned sun-dried tomatoes in oil: Dry-packed sun-dried tomatoes, rehydrated in hot water for 10 minutes and drained
• Parmigiano-Reggiano: Aged Asiago or Grana Padano, freshly grated

Equipment

• 6- to 7-quart slow cooker
• Measuring cups and spoons
• Chef's knife
• Cutting board
• Garlic press
• Serving spoon