Prep Time: 10 mins | Cook Time: 3 hrs | Total Time: 3 hrs 10 mins | Yield: 6 Servings
Everything about this dish is awesome! From the chicken thighs to the delicious sauce, it is so hard not to fall in love with this! Cooking time is around three hours. Simple ingredients for a simple recipe. Try it now!
Ingredients:
3/4 c grated parmesan cheese
1/2 c Sun-dried tomatoes (chopped)
1 tbsp olive oil or butter
1 tbsp Italian seasoning
6 – 8 skinless, bone-in chicken thighs
1/3 c (80ml) chicken broth
2 c Spinach (chopped, packed)
6 cloves garlic, minced
1 c heavy cream
Sea salt and fresh cracked black pepper
1 tsp crushed red chili pepper flakes, optional
Directions:
Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the garlic, then saute for one minute or until aromatic.
Add the chicken broth and cream, then stir until well blended. Allow the mixture to simmer.
Reduce the heat to low, then simmer for 10 more minutes or until the texture becomes a bit thick.
Lay the chicken thighs into the crockpot, then sprinkle salt, pepper, crushed red chili pepper flakes, and Italian seasoning.
Add the sun-dried tomatoes over the chicken thighs.
In the pan, add Parmesan cheese and stir until well blended. Add more seasonings if necessary.
Add the sauce into the crockpot on top of the chicken thighs. Make sure to cover them entirely.
Cover and seal the crockpot, then cook the chicken thighs for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.
Transfer the chicken thighs onto a clean plate.
Add the spinach into the crockpot, then cook for a few minutes until wilted.
Put the chicken thighs back into the crockpot. Stir everything until well incorporated.
Serve over rice, pasta, zucchini noodles, etc. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
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