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Tuscan Garlic Chicken

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Course: Dinner
Cook Time: 3 hours
Servings: 6


  • 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


  • 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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