Prep Time: 10 mins | Cook time: 3 hrs | Yield: 6 Servings
A Keto and low-carb diet-friendly recipe that is perfect for everyone! Easy to prepare crockpot dish, filled with flavours, and smells great when slow cooking. Satisfying with incredible creamy parmesan sauce and comforting.
INGREDIENTS
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6 – 8 skinless, bone-in chicken thighs
1 tbsp olive oil or butter
6 cloves garlic, minced
1 c heavy cream
1/3 c (80ml) chicken broth
3/4 c grated parmesan cheese
1 tbsp Italian seasoning
1 tsp crushed red chilli pepper flakes, optional
Sea salt and fresh cracked black pepper
1/2 c Sun-dried tomatoes (chopped)
2 c Spinach (chopped, packed)
How to make CrockPot Tuscan Garlic Chicken With Spinach and Sun-Dried Tomatoes
Step 1: In a medium saucepan, heat oil or melt butter over medium heat.
Step 2: Saute the garlic for about a minute or until aromatic.
Step 3: Add the cream into the pan followed by the chicken broth. Simmer over low heat for about 10 minutes or until the sauce has thickened.
Step 4: In the meantime, put the chicken thighs at the bottom of the crockpot and season the thighs with a bit of Italian seasoning, crushed red chilli pepper flakes, sea salt, and black pepper. And top with sun-dried tomatoes.
Step 5: Once the cream is done, adjust the heat to low and stir in the Parmesan cheese a little at a time until smooth. If needed, adjust the seasoning.
Step 6: Evenly pour the cream sauce over the chicken thighs to get s much sauce on top and less on the bottom.
Step 7: Cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Step 8: When done, carefully remove the chicken from the crockpot. Set aside.
Step 9: Set the crockpot on high and add the chopped spinach into the pot, stirring for several minutes until wilted.
Step 10: Place the chicken back into the pot and spoon the liquid, spinach, and sun-dried tomatoes on top. Or you can just pour the sauce over the chicken when serving.
Step 11: When ready, serve with noodles, cauliflower rice, rice, couscous, or pasta. Enjoy!
Ingredients
- 6 – 8 skinless, bone-in chicken thighs
- 1 tbsp olive oil or butter
- 6 cloves garlic, minced
- 1 c heavy cream
- 1/3 c (80ml) chicken broth
- 3/4 c grated parmesan cheese
- 1 tbsp Italian seasoning
- 1 tsp crushed red chilli pepper flakes, optional
- Sea salt and fresh cracked black pepper
- 1/2 c Sun-dried tomatoes (chopped)
- 2 c Spinach (chopped, packed)
Instructions
Step 1: In a medium saucepan, heat oil or melt butter over medium heat.
Step 2: Saute the garlic for about a minute or until aromatic.
Step 3: Add the cream into the pan followed by the chicken broth. Simmer over low heat for about 10 minutes or until the sauce has thickened.
Step 4: In the meantime, put the chicken thighs at the bottom of the crockpot and season the thighs with a bit of Italian seasoning, crushed red chilli pepper flakes, sea salt, and black pepper. And top with sun-dried tomatoes.
Step 5: Once the cream is done, adjust the heat to low and stir in the Parmesan cheese a little at a time until smooth. If needed, adjust the seasoning.
Step 6: Evenly pour the cream sauce over the chicken thighs to get s much sauce on top and less on the bottom.
Step 7: Cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Step 8: When done, carefully remove the chicken from the crockpot. Set aside.
Step 9: Set the crockpot on high and add the chopped spinach into the pot, stirring for several minutes until wilted.
Step 10: Place the chicken back into the pot and spoon the liquid, spinach, and sun-dried tomatoes on top. Or you can just pour the sauce over the chicken when serving.
Step 11: When ready, serve with noodles, cauliflower rice, rice, couscous, or pasta. Enjoy!
