Creamy Tuscan Garlic Chicken Thighs with Spinach
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 6 boneless, skinless chicken thighs
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 cup chopped sun-dried tomatoes, drained
- 3 cups fresh spinach
- 1/4 cup chicken broth
- Salt and pepper to taste
Instructions
- Place the chicken thighs in the bottom of the slow cooker and season both sides with salt and pepper.
- In a mixing bowl, stir together the heavy cream, Parmesan cheese, minced garlic, Italian seasoning, sun-dried tomatoes, and chicken broth until combined.
- Pour the cream mixture evenly over the chicken thighs.
- Cover and cook on low for 5 to 6 hours, until the chicken is tender and cooked through.
- Stir the fresh spinach into the sauce and let it sit for 5 minutes until wilted before serving.
Notes
Add the spinach right before serving so it stays bright green and keeps a slight bite. If the sauce seems thin after cooking, remove the lid for the last 30 minutes to let it thicken slightly. Leftovers reheat well in a covered skillet over low heat with a splash of cream to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl