It’s cold outside and you’re looking for something easy to cook, delicious to taste, and warming to the body. This is an easy one.
• 6 – 8 skinless, bone-in chicken thighs
• 1 tablespoon olive oil or butter
• 6 cloves garlic, minced
• 1 teaspoon crushed red chili pepper flakes, optional
• Sea salt and fresh cracked black pepper
• 1/2 cup Sun-dried tomatoes (chopped)
• 2 cup Spinach (chopped, packed)
• 1 cup heavy cream
• 1/3 cup chicken broth
• 3/4 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
Heat oil or butter in a medium saucepan on medium heat. Add garlic and saute for about a minute, until fragrant.
Add the chicken broth and cream. Bring to a simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken nicely.
Meanwhile, place the chicken thighs at the bottom of your slow cooker or roasting pan. Season chicken thighs lightly with Italian seasoning, sea salt, and black pepper and the chili flakes. Top chicken thighs with sun-dried tomatoes.
When the cream sauce is ready, lower the heat and whisk in the Parmesan cheese, little by little until smooth. Adjust seasoning for the cream sauce if needed.
Pour the cream sauce over the chicken thighs in the slow cooker. Get as much sauce as possible on top of the chicken thighs.
Cook for 3-4 hours on HIGH or 6-8 hours on LOW. When cooking time is over, remove the chicken from the slow cooker and set aside.
Turn the slow cooker on HIGH if it isn’t already. Add the chopped spinach to the cooker and stir for a few minutes, until the spinach wilts.
Return chicken to the slow cooker and spoon the liquid, spinach, and sun-dried tomatoes on top, or just pour them over the Tuscan chicken when serving. Serve as-is or over noodles or rice!