Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 cup low-sodium chicken bone broth
  • 1 tbsp olive oil
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh basil leaves, chiffonade

Instructions:

  1. Pat the chicken dry using paper towels. Note: Dry meat sears better; wet meat just steams.
  2. Season the thighs with Kosher salt and freshly cracked black pepper on both sides.
  3. Sear the chicken in olive oil over medium high heat for 3 minutes per side until a golden brown crust forms.
  4. Transfer the meat to the slow cooker and scatter the minced garlic and diced shallots over the top.
  5. Add the aromatics including sun dried tomatoes, dried oregano, and red pepper flakes to the pot.
  6. Pour the bone broth around the chicken until the liquid covers the bottom.
  7. Cook on low for 4 hours until the chicken reaches 175°F and is fork tender.
  8. Stir in the cream and Parmesan cheese during the last 20 minutes of cooking.
  9. Add the lemon juice just before serving to brighten the entire flavor profile.
  10. Garnish with basil chiffonade for a fresh, peppery finish.