CrockPot Tuscan Garlic Chicken
A delightful dish combining juicy chicken thighs with spinach and sun-dried tomatoes in a creamy sauce, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 390 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 4-6 Chicken thighs (boneless, skinless recommended)
- 2 cups Fresh spinach (packed)
- 4 cloves Garlic (minced)
- 1 cup Sun-dried tomatoes (chopped, preferably in oil)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
Instructions
- Prepare the chicken: Place the chicken thighs in the Crock-Pot, arranging them evenly at the bottom.
- Add the vegetables: Layer the fresh spinach on top of the chicken, followed by the minced garlic and chopped sun-dried tomatoes.
- Mix the sauce: Pour in the heavy cream and sprinkle the grated parmesan cheese over everything.
- Combine ingredients: Gently stir to mix all the ingredients, ensuring the chicken is well coated with the sauce.
- Cook: Cover the Crock-Pot, and cook on low for 6-8 hours or high for 3-4 hours.
- Serve: Spoon the creamy chicken mixture over your chosen side and enjoy a hearty, flavorful meal!
Notes
For a thicker sauce, remove the lid for the last hour of cooking to allow it to reduce slightly.