📋 Instructions

1. 1Season the Chicken — Pat the thighs dry and season both sides with the kosher salt and black pepper. Let them sit for 5 minutes while you chop the onion and garlic.
2. 2Sear Until Golden — Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (about 375°F / 190°C) and sear the chicken for 3 to 4 minutes per side until deeply golden brown. You don't need to cook it through; it will finish in the slow cooker.
3. 3Soften the Aromatics — Lower the heat to medium (about 300°F / 150°C) and add the remaining oil, onion, and garlic to the skillet. Cook for 3 to 4 minutes, stirring, until the onion is soft and translucent and the garlic smells sweet, not sharp.
4. 4Build the Base — Pour in the chicken broth and scrape up the browned bits from the skillet with a wooden spoon. Stir in the sun-dried tomatoes and oregano, then pour the mixture into the slow cooker.
5. 5Load the Slow Cooker — Nestle the browned chicken into the slow cooker, spooning some of the tomato mixture over the top. Cover and cook on low for 4 hours or on high for 2 1/2 hours, until the chicken is fork-tender and reaches 165°F (74°C) in the thickest part.
6. 6Make It Creamy — Lift the chicken out briefly, whisk the heavy cream and Parmesan into the sauce, then return the chicken. Cover and cook on low for 15 more minutes until the sauce is bubbling at the edges and slightly thickened.
7. 7Thicken If Needed — If the sauce looks thin, stir in the cornstarch slurry and cook 5 minutes more. Taste and adjust the salt, then serve hot over pasta, rice, or mashed potatoes.