📋 Instructions

1. 1Dry and Season the Chicken — Pat 900 g (2 lb) chicken thighs dry with paper towels and season both sides with 6 g (1 tsp) salt and 2 g (1/2 tsp) pepper. Dry surface means a faster, deeper sear.
2. 2Sear Until Golden — Heat 30 g (2 tbsp) olive oil in a skillet over medium-high heat, about 190°C (375°F), and sear the thighs 3 minutes per side until deep golden brown. Work in batches; crowding steams the meat.
3. 3Layer the Slow Cooker — Scatter 100 g (about 12) chopped sun-dried tomatoes and 20 g (4 cloves) minced garlic in the bottom of a 6-quart slow cooker. Set the seared chicken on top in a single layer.
4. 4Add Stock and Oregano — Pour 240 ml (1 cup) chicken stock over the chicken and sprinkle with 3 g (1 tsp) dried oregano. The liquid should reach about halfway up the chicken, not cover it.
5. 5Cook on Low — Cover and cook on low for 3 hours, until the chicken reaches 74°C (165°F) on an instant-read thermometer and shreds easily with a fork. Do not lift the lid during cooking; each peek adds fifteen minutes.
6. 6Stir the Cream In — Whisk 8 g (1 tbsp) cornstarch into 2 tbsp cold water, then stir it into 240 ml (1 cup) heavy cream. Pour the mixture into the slow cooker and stir gently around the chicken.
7. 7Thicken the Sauce — Cover and cook on high for 20 to 30 minutes, until the sauce coats the back of a spoon and bubbles at the edges. Stir once halfway through to prevent sticking.
8. 8Finish with Parmesan and Basil — Turn off the heat and stir in 60 g (2/3 cup) grated parmesan until melted and glossy. Scatter 15 g (1/4 cup) torn basil over the top and serve.