Ingredients
- 6-8 boneless/skinless chicken thighs
- 1 Tbsp. olive oil
- 6 cloves garlic, minced
- 1 cup milk of choice
- 1/3 cup chicken broth
- 3/4 cup parmesan cheese, grated
- 1 Tbsp. Italian seasoning
- 1/2 cup sun-dried tomatoes (chopped)
- 2 cups spinach, chopped (packed)
- Salt and black pepper
Instructions
- Heat oil in a medium saucepan over medium heat. Add garlic and sauté for about a minute, until fragrant.
- Add the milk and chicken broth. Bring to a gentle simmer and turn heat to low for 10 minutes.
- Meanwhile, place the chicken thighs at the bottom of your slow cooker and add the seasonings. Top chicken thighs with sun-dried tomatoes.
- When the cream sauce is ready (it should coat the spoon), lower the heat and whisk in parmesan cheese until smooth.
- Pour the cream sauce evenly over the tops of the chicken thighs in the slow cooker.
- Cook for 3-4 hours on high or 6-8 hours on low. Once ready, gently remove the chicken thighs.
- Add spinach and stir until wilted.
- Return the chicken to the slow cooker, and spoon the cream on top. Serve your chicken thighs over zucchini noodles, cauliflower rice or whole wheat pasta.
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