Tuscan Garlic Chicken

Tuscan Garlic Chicken

Adapted from:  https://www.eatwell101.com/crock-pot-tuscan-garlic-chicken

6 – 8 skinless, bone-in chicken thighs
1 tablespoon olive oil 
6 cloves garlic, minced
1 cup heavy cream
1/3 cup (80ml) chicken broth
3/4 cup grated parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon crushed red chili pepper flakes
Sea salt and black pepper
1/2 cup Sun-dried tomatoes (chopped)
2 cup Spinach (chopped, packed) or Fresh

1. Heat oil or butter in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant.

2. Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes, when its thick enough to coat the back of a spoon.

3. Meanwhile, place the chicken thighs in a pan or CrockPot. Season chicken thighs lightly with Italian seasoning, crushed red chili pepper flakes, sea salt, and black pepper. Top chicken thighs with sun-dried tomatoes.

4. 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.

5. Pour the cream sauce evenly over the chicken thighs. Try to get as much sauce as possible on top of the chicken thighs and less on the bottom.

6. Cook the Tuscan Garlic Chicken thighs in a crockpot for 3-4 hours on HIGH or 6-8 hours on LOW. When cooking time is over, remove gently the chicken thighs from the crockpot and set it aside.  Turn the crockpot on HIGH if it isn’t already. Add the chopped spinach to the crockpot and stir for a few minutes, until the spinach wilts.

7.  Can cook in a covered pan in a 350 degree oven for an hour.

8. Return the chicken to the slow cooker or pan, and spoon the liquid, spinach, and sun-dried tomatoes on top, or just pour them over the Tuscan chicken when serving.