Ingredients
Equipment
Method
- Mix 1/2 teaspoon salt, garlic powder, onion powder, and 1/4 teaspoon black pepper in a bowl. Season chicken thighs on both sides with the mixture.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken thighs until golden brown on both sides. Remove from heat but reserve the fats in the pan.
- Whisk chicken broth and cornstarch together until smooth. Pour into the slow cooker.
- Add heavy cream, minced garlic, Italian seasoning, remaining salt, pepper, red pepper flakes, and paprika to the slow cooker and whisk well.
- Nestle the seared chicken into the sauce and pour the reserved pan drippings (oil and butter) over the top.
- Scatter chopped sun-dried tomatoes over the chicken and arrange halved baby potatoes around the chicken.
- Cover and cook on low for 5-7 hours. Do not lift the lid during cooking.
- Once tender, remove chicken and potatoes, whisk parmesan into the sauce, return the chicken and potatoes to coat, and garnish with fresh basil before serving.
Notes
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
