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Slow Cooker Creamy Tuscan Chicken Thighs with Sun-Dried Tomatoes and Spinach
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Measuring Cups

Ingredients
  

  • 8 boneless skinless chicken thighs
  • 1 cup oil-packed sun-dried tomatoes, drained and chopped
  • 5 ounces fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Sprinkle them evenly with salt, pepper, and Italian seasoning.
  • Add the minced garlic, chopped sun-dried tomatoes, and chicken broth over the top of the chicken.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken is tender.
  • Stir in the heavy cream and Parmesan cheese until the sauce is smooth.
  • Add the fresh spinach and stir gently. Cover and cook for 15 to 20 more minutes until the spinach wilts and the sauce thickens slightly.

Notes

Stir the spinach in only at the end so it stays bright green instead of turning mushy. If the sauce seems thin after cooking, remove the lid for the last 20 minutes to let it reduce. Leftovers reheat well on the stovetop with a splash of broth to loosen the cream sauce. Serve this over rice, pasta, or mashed potatoes to soak up every bit of the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Measuring Cups