A rich and creamy slow-cooked dish packed with garlic, sun-dried tomatoes, spinach, and parmesan. This easy, keto-friendly, and low-carb meal is perfect for busy days.
- 6–8 skinless, bone-in chicken thighs
- 1 tbsp olive oil or butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- ⅓ cup (80ml) chicken broth
- ¾ cup grated Parmesan cheese
- 1 tbsp Italian seasoning
- 1 tsp crushed red chili flakes (optional)
- Sea salt & black pepper to taste
- ½ cup sun-dried tomatoes, chopped
- 2 cups spinach, chopped and packed
Prepare the Sauce:Heat olive oil or butter in a pan over medium heat. Add garlic and sauté for about a minute until fragrant. Pour in heavy cream and chicken broth, bring to a gentle simmer, then reduce heat and let it cook for 10 minutes until slightly thickened. Season the Chicken:Place chicken thighs in the Crock-Pot. Season with Italian seasoning, red chili flakes, salt, and pepper. Sprinkle chopped sun-dried tomatoes over the top. Add Parmesan:Lower the heat on the sauce and slowly whisk in parmesan cheese until smooth. Adjust seasoning if needed. Slow Cook:Pour the sauce evenly over the chicken. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is tender. Add Spinach:Once cooking is complete, remove the chicken and set aside. Turn the Crock-Pot to HIGH and stir in the spinach. Let it wilt for a few minutes. Serve:Return the chicken to the slow cooker and spoon the sauce, spinach, and sun-dried tomatoes over the top. Serve hot over zucchini noodles, cauliflower rice, pasta, or couscous for a hearty meal.
- Cooking Time: 3-4 hours on HIGH or 6-8 hours on LOW