Creamy Crockpot Chicken Recipe
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.
Servings: 8
Calories: 196kcal
Ingredients
- 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
Instructions
- 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.
Notes
Storage Instructions
Store leftovers in the fridge for up to 3 days or in the freezer for up to 3 months in an airtight container.Reheating Instructions
To reheat from the fridge, microwave in 30-second increments or place into a preheated pan until hot.Nutrition
Calories: 196kcal | Carbohydrates: 8g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 308mg | Potassium: 576mg | Fiber: 1g | Sugar: 4g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg