Description
An easy, dump-and-go slow cooker recipe featuring juicy chicken thighs in a rich, creamy garlic butter marinara sauce. Perfect for busy weeknights with minimal prep and cleanup.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup unsalted butter
- 6–8 cloves garlic, minced
- 24–26 oz jarred marinara sauce
- 8 oz block cream cheese, softened and cubed
- 1/2 cup heavy cream (optional)
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Optional: 1 cup spinach or zucchini slices
- Optional: Red pepper flakes for heat
Instructions
- Rinse chicken thighs and pat dry. Season lightly with salt and pepper.
- Place chicken thighs in the bottom of a 6-quart slow cooker in a single layer.
- Pour marinara sauce over the chicken. Sprinkle minced garlic and Italian seasoning evenly on top.
- Cut cream cheese into cubes and scatter them over the sauce. Do not stir yet.
- Cover and cook on LOW for 6 hours (or HIGH for 3-4 hours).
- Check that chicken internal temperature reaches 165°F. Stir gently to melt the cream cheese into the sauce.
- If sauce is too thick, add a splash of heavy cream or chicken broth. Adjust seasoning to taste.
- Serve immediately over pasta, rice, or with crusty bread.
Notes
Use block cream cheese rather than tub cream cheese for a smoother sauce. Let cream cheese come to room temperature before adding to help it melt evenly. Do not stir immediately after adding cream cheese; let it sit to soften. For a lighter version, use light cream cheese and half-and-half. This recipe does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 420
- Sugar: 6
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
Keywords: crockpot chicken, slow cooker dinner, creamy garlic chicken, easy weeknight meals, one pot dinner, chicken thighs recipe, family friendly meals