Description
A tender and flavorful one-pot dish featuring creamy sun-dried tomato and Parmesan sauce, slow-cooked to perfection. Ideal for cozy meals or special occasions.
Ingredients
3 lbs boneless, skinless chicken thighs
2 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup chopped sun-dried tomatoes (oil-packed or drained)
1 cup non-alcoholic evaporated milk
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (vegetarian)
1 tsp dried thyme
1 tsp Italian seasoning
Salt and black pepper to taste
1/2 lb short pasta (e.g., bow ties or elbows)
Instructions
Season chicken thighs with thyme, Italian seasoning, salt, and pepper.
In a skillet, melt butter and olive oil over medium heat; cook chicken until browned, 5-6 minutes per side. Transfer to crockpot.
Combine sun-dried tomatoes, garlic, evaporated milk, heavy cream, and Parmesan in a bowl; pour over chicken.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is tender.
Cook pasta separately; drain and toss with remaining sauce. Serve with chicken.
Notes
Use halal-certified meat and dairy if necessary.
For a vegan version, substitute dairy with coconut milk and nutritional yeast.
If using fresh tomatoes, roast them first for depth of flavor.
Let the chicken rest 5-10 minutes before serving for optimal juiciness.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh + 1/2 cup sauce + 1/2 cup cooked pasta
- Calories: 500
- Sugar: 3g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg