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Crockpot Creamy Tuscan Chicken Thighs
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 6 boneless, skinless chicken thighs
  • 1 cup chicken broth
  • 4 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • Salt and black pepper, to taste
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cups baby spinach

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker.
  • Pour in the chicken broth. Add the minced garlic, Italian seasoning, sun-dried tomatoes, salt, and pepper.
  • Cover and cook on low for 6 to 7 hours until the chicken is very tender.
  • Stir the heavy cream and Parmesan cheese into the sauce.
  • Add the baby spinach and stir until it wilts, about 5 to 10 minutes.
  • Serve the chicken and sauce while hot.

Notes

Stir the spinach in right at the end so it stays bright green instead of turning mushy. Jarred minced garlic works fine if you want to skip chopping. Leftovers reheat gently on the stove with a splash of broth to loosen the sauce. Serve over rice or egg noodles to soak up the cream.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker