Pour bottled creamy sun-dried tomato dressing and these 4 ingredients over chicken thighs into a slow cooker for a comforting meal you’ll keep coming back to

This slow cooker creamy sun-dried tomato chicken is the kind of set-it-and-forget-it supper that fits right into a busy day on the farm or in town. It reminds me of the casserole-style chicken dishes we used to take to church potlucks in the Midwest—simple ingredients, plenty of flavor, and a sauce you want to mop up with bread. Here, we lean on a bottle of creamy sun-dried tomato dressing and just four pantry staples. You simply pour everything over raw chicken thighs in the slow cooker, turn it on, and let it bubble away into a comforting, creamy dish that tastes like you fussed much more than you did.

This cozy chicken is lovely spooned over mashed potatoes, egg noodles, or white rice so all that creamy sun-dried tomato sauce has somewhere to go. Add a simple green side—steamed green beans, a tossed salad, or buttered peas—to balance the richness. Warm dinner rolls or a thick slice of crusty bread are perfect for sopping up the last bit of sauce in the slow cooker. If you like, finish each plate with a sprinkle of extra black pepper or a few snipped chives from the garden.

Servings: 4

2 to 2 1/2 pounds bone-in, skinless chicken thighs (about 4–6 thighs)

Place the raw chicken thighs in a single layer in the bottom of a 4- to 6-quart slow cooker. If they overlap a little, that’s fine.

In a small bowl or measuring cup, whisk together the creamy sun-dried tomato dressing, chicken broth, garlic powder, and dried Italian seasoning until smooth and well combined.

Pour the dressing mixture evenly over the chicken thighs in the slow cooker, making sure each piece is coated in the creamy sauce.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and cooked through (no pink in the center and juices run clear).

Once done, taste the sauce and adjust with a pinch of salt or extra seasoning if needed. Gently spoon some of the creamy sun-dried tomato sauce over the tops of the chicken thighs before serving.

Serve the chicken hot with plenty of the sauce spooned over your choice of potatoes, noodles, or rice.

For boneless thighs or breasts, follow the same method but start checking for doneness about an hour earlier, as they cook a bit faster and can dry out. If you prefer a thicker, richer sauce, stir in 2 to 3 tablespoons of softened cream cheese or sour cream right at the end of cooking, letting it melt into the warm sauce. For extra sun-dried tomato flavor, you can add 1/4 cup chopped jarred sun-dried tomatoes (drained) along with the dressing mixture—this keeps the ingredient list simple but deepens the flavor. If your family likes a little kick, sprinkle in a pinch of red pepper flakes with the seasonings. To stretch the meal, add a drained can of quartered artichoke hearts or a handful of sliced mushrooms around the chicken before pouring on the dressing. Leftovers reheat nicely on the stovetop over low heat; if the sauce seems too thick the next day, splash in a bit more chicken broth or milk to loosen it.