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This Slow Cooker Tuscan Chicken with a delicious sun-dried tomato and spinach cream sauce is what comfort food is made of.
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Prep Time5 mins
Cook Time3 hrs 15 mins
Total Time3 hrs 20 mins
INGREDIENTS
- 1 ½ pounds chicken thighs
- 3 ounces baby spinach
- 1 cup parmesan cheese, grated
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, sliced (packed in oil)
- ½ cup chicken stock
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 tablespoon oil from jar of sun-dried tomatoes
- 2 teaspoons dried parsley
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon ground pepper
INSTRUCTIONS
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Add the butter, oil from the sun-dried tomatoes and garlic to a saucepan over medium heat. Sauté for about 20 seconds, making sure you don’t brown it. Then pour in the chicken stock and heavy cream, then simmer for about 8 minutes or until thickened. Stir in the parmesan cheese and continue simmering for another 3-5 minutes.
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Add the chicken into the insert of your slow cooker and sprinkle the basil, oregano, parsley, salt and pepper over the tops.
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Add the sun-dried tomatoes on top of the chicken, then pour the sauce over top and cook for 3 hours on high or 6 hours on low.
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Remove the chicken and set it aside, then stir in the spinach and cover until wilted. Serve with the sauce poured over the top.
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Store leftovers in an airtight container.
