Prep Time: 10 mins | Total Time: 180 mins | Yield: 6 Servings
This delicious dish is the best thing you will ever have today! Try it and taste it yourself. Enjoy!
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)
Step 1: Place a saucepan on the stove and turn the heat to medium.
Step 2: Add butter and allow it to melt.
Step 3: Add the garlic and sauté for a minute or until aromatic.
Step 4: Add the chicken broth and cream. Stir until just mixed, then allow the mixture to simmer for 10 minutes on low heat.
Step 5: Arrange the chicken thighs on the bottom of the prepared pot.
Step 6: Sprinkle Italian seasoning over the chicken thighs.
Step 7: Add the crushed red chilli pepper flakes, salt, and pepper as well, then top it with sun-dried tomatoes.
Step 8: Reduce the heat to low and add the Parmesan cheese. Whisk until melted completely.
Step 9: Add more seasonings if necessary.
Step 10: Pour the cream sauce on top of the chicken thighs and spread it evenly.
Step 11: Cover the crockpot and cook for about 4 hours on high heat or 8 hours on low heat.
Step 12: Remove the chicken thighs from the pot.
Step 13: Add the chopped spinach to the pot and stir and cook until wilted completely.
Step 14: Put the chicken back to the pot and toss until well covered with the sauce.
Step 15: Serve over cauliflower rice, pasta, or rice. Enjoy!
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