Our creamy crockpot chicken thighs recipe is made by combining chicken thighs, chicken broth, 1/2 and 1/2, along with sun-dried tomatoes. A simple dinner that cooks all day and is ready for serving when you’re home. Gluten-free.
Prepare to be amazed by this recipe; the cream sauce is simply extraordinary. It has also gained fame as “marry me chicken” due to its irresistible taste. While you may have doubts about whether your children will enjoy the robust flavor of sun-dried tomatoes, you’ll be pleasantly surprised to discover that it’s usually a non-issue for most.
We’ve been on a chicken thigh kick lately, for a couple of reasons:
- Our whole family will eat them no matter the preparation
- They are inexpensive to purchase
- They freeze well and work great in the crockpot
Most of all, boneless, skinless chicken thighs are always full of flavor whether served plain or turned into a smothered chicken dish.
There are so many sauces for chicken, but we think this is one of the best. We hope you do too! Add this slow cooker Chicken Thighs recipe to your dinner menu this week.
To get started, gather the equipment and ingredients then follow the written instructions or printable recipe card. Enjoy!
- 8 bone-in chicken thighs
- 15 ounces coconut milk
- 1 teaspoon chicken stock base such as Better than Bouillion
- 8.5 ounce jar sun-dried tomatoes julienne cut, drained
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons gluten-free flour
How To Make
Place chicken thighs into the crockpot. Add the chicken stock, sun-dried tomatoes, garlic, red pepper flakes, salt, and pepper to the crockpot.
Cook on low for 6-8 hours or high for 2-4 hours.
Thicken the sauce
Remove the chicken thighs, leaving behind the sauce. Add the half and half then whisk the flour into the sauce.
Place the chicken thighs back into the crockpot and let cook for about 10-15 minutes, letting the sauce thicken, stirring occasionally. Serve hot.
- Quinoa: Serve the creamy chicken thighs over cooked quinoa. Quinoa is a gluten-free grain that adds a nutritious and hearty base to the dish.
- Gluten-free Pasta: If you prefer pasta, choose gluten-free options such as rice pasta, corn pasta, or chickpea pasta. These alternatives provide a similar texture to regular pasta without containing gluten.
- Roasted Potatoes: Roast or pan-fry gluten-free seasoned potatoes until crispy. They make a delicious and filling side dish alongside the creamy chicken thighs.
- Cauliflower Rice: Substitute traditional rice with cauliflower rice for a low-carb and gluten-free option. Sauté the cauliflower rice with some garlic and herbs for added flavor.
- Gluten-free Bread or Rolls: Serve the creamy chicken thighs with gluten-free bread or rolls on the side. You can enjoy dipping the bread into the flavorful cream sauce.
- Steamed or Sautéed Vegetables: Steam or sauté a variety of gluten-free vegetables like broccoli, zucchini, carrots, or bell peppers. These colorful veggies provide a nutritious and gluten-free accompaniment to the chicken thighs.
- Swap sun dried tomatoes with roasted red peppers for a different flavor.
- For an even thicker sauce, whisk in 4-5 tablespoons of gluten-free flour. The more flour you add, the thicker the sauce will be.
- Before serving, temp the chicken with a meat thermometer. The internal temperature should be 165°F.
If you have leftovers, allow them to cool completely before transferring them to an airtight container. Store the leftovers in the refrigerator and consume them within 2-3 days. To reheat, gently warm the leftovers in the microwave or on the stovetop until heated through.
To freeze place the cooled leftovers in a freezer-safe container or freezer bag, making sure to remove as much air as possible. Label the container with the date and freeze for up to 3 months. Thaw the chicken thighs in the refrigerator overnight before reheating.
From the Fridge:
- Take the refrigerated creamy chicken thighs out of the fridge.
- Microwave them in 30-second increments, stirring in between, until heated through.
- Alternatively, place the chicken thighs in a preheated pan on the stove and heat them over medium-low heat until hot, stirring occasionally.
- Transfer the frozen creamy chicken thighs from the freezer to the fridge and let them thaw overnight.
- Once thawed, you can reheat them using either of the following methods:
- Microwave: Place the thawed chicken thighs in a microwave-safe dish and microwave in 30-second increments, stirring in between, until heated through.
- Stovetop: Place the thawed chicken thighs in a preheated pan on the stove over medium-low heat. Heat them until hot, stirring occasionally.
Ensure that the chicken thighs are heated to an internal temperature of 165°F (74°C) before serving. Times may vary depending on the wattage of your microwave or the stovetop heat level, so adjust accordingly to avoid overcooking.
Frequently Asked Questions
Swap the half and half with 1/4 cup of unsweetened coconut milk. The creaminess of the coconut milk mimics the half and half to create a similar consistency but dairy free! You can add up to 1/2 cup of coconut milk; however, the more milk you add, the thinner the sauce will be
Yes, boneless, skinless chicken breasts can be used if preferred. Bone-in chicken thighs are also an option. We recommend picking what is best for your family and budget.
Yes, if you prefer a different cut of chicken, such as chicken breasts or drumsticks, you can use them in this recipe. However, keep in mind that the cooking time may vary depending on the type and size of the chicken pieces you choose.
The cooking time will depend on the size and thickness of the chicken thighs, as well as the heat setting of your slow cooker. Generally, cooking on low heat for 6-8 hours or on high heat for 3-4 hours should be sufficient to cook the chicken thighs until tender and fully done. It’s important to use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
Yes, this recipe can be prepared in advance. You can assemble the ingredients in the slow cooker insert and refrigerate it overnight. The next day, simply place the insert into the slow cooker and follow the cooking instructions. Adjust the cooking time as needed if the ingredients are chilled.
There are several options for serving this dish. You can serve it over cooked rice, pasta, or mashed potatoes. It also pairs well with steamed vegetables or a side salad for a complete meal.
More Crockpot Recipes
- Crockpot Chicken Cacciatore
- Crockpot Red Potatoes
- Crockpot Lasagna
- Vegan Bolognese
- Easy Crockpot Pork Chops
Creamy Crockpot Chicken Recipe
- 8 boneless skinless chicken thighs
- 1 cup chicken stock
- 1/2 cup sun-dried tomatoes chopped
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 cup half and half
- 3 tablespoons flour gluten-free if needed
- Add the ingredients to the crockpot. Place chicken thighs into the crockpot. Add the chicken stock, sun-dried tomatoes, garlic, red pepper flakes, salt, and pepper to the crockpot.
- Cook. Cook on low for 6-8 hours or high for 2-4 hours.
- Thicken the sauce. Remove the chicken thighs, leaving behind the sauce. Add the half and half then whisk the flour into the sauce. Place the chicken thighs back into the crockpot and let cook for about 10-15 minutes, letting the sauce thicken, stirring occasionally. Serve hot.