Creamy Slow Cooker Parmesan Sun-Dried Tomato Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality condensed garlic cream soup—it’s the backbone of the gravy. If you prefer a lighter sauce, substitute half the cream cheese with Greek yogurt, but stir it in during the last 15 minutes to prevent curdling.

To make the dish gluten-free, use a gluten-free cream soup and serve over rice or mashed potatoes instead of egg noodles.

This recipe is endlessly adaptable: add a handful of fresh spinach during the last 10 minutes of cooking, or stir in a teaspoon of red pepper flakes for heat.

For a deeper tomato flavor, use sun-dried tomatoes that are soft and chewy rather than hard. If you have leftover sauce, it thickens as it cools—thin it with a splash of chicken broth when reheating.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a minced jalapeño along with the garlic for a subtle heat. The spice cuts through the richness of the cream sauce.
• Bacon Ranch: Stir in 1/2 cup cooked, crumbled bacon and 1 packet of ranch seasoning mix with the soup. Omit the sun-dried tomatoes for a more classic flavor.
• Mushroom Lover's: Sauté 8 oz sliced mushrooms in butter until golden and add them with the chicken. The earthy mushrooms complement the creamy sauce.
• Herb Garden: Add 1 teaspoon dried thyme and 1 teaspoon dried rosemary with the garlic. Fresh herbs like basil or chives can be stirred in just before serving.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. The sauce will thicken; add a splash of broth when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little chicken broth if needed to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of chicken broth or water when reheating to restore its creamy consistency.

Reheat gently in the microwave or on the stovetop until piping hot. The chicken will remain tender, but the sauce may separate slightly; stir well to recombine.

This dish is perfect for meal prep. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time since the ingredients start cold. Alternatively, cook the full recipe, shred the chicken, and freeze in portion-sized containers for up to 3 months.

Serving ideas

Buttered egg noodles are the classic partner for this creamy chicken, but it’s equally delicious over rice, quinoa, mashed potatoes, or polenta. The sauce is rich enough to stand alone, so a simple side of steamed green beans or a crisp green salad balances the meal. For a low-carb option, serve over cauliflower rice or zucchini noodles.

This dish also makes a fantastic filling for tacos or stuffed into baked potatoes. Leftovers can be turned into a quick pasta sauce by tossing with cooked penne and a splash of pasta water. Garnish with fresh parsley or basil if you have it, though the recipe is plenty flavorful on its own.

Frequently asked questions

Recipe card

Creamy Slow Cooker Parmesan Sun-Dried Tomato Chicken Thighs

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken thighs
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 4 cloves garlic, minced
• 1 can (10.5 oz) condensed garlic cream soup
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmigiano-Reggiano
• 12 oz buttered twisted egg noodles, for serving

Instructions

1. Place the chicken thighs in an even layer in the bottom of a 6- to 7-quart slow cooker. Scatter the julienned sun-dried tomatoes and minced garlic over the chicken. Spoon the condensed garlic cream soup over the top, spreading it gently to cover the chicken.
2. Place the softened cream cheese in the center of the slow cooker. Sprinkle the freshly grated Parmigiano-Reggiano over the top. Do not stir.
3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
4. Using two forks, shred the chicken thighs directly in the slow cooker. Stir the shredded chicken into the sauce until everything is coated and the cream cheese has fully melted into a velvety gravy.
5. Spoon the creamy chicken mixture over warm buttered twisted egg noodles on a serving plate. Serve immediately.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

24 g

Fat

31 g

Automatic estimate from the ingredient list, not laboratory-verified.