Ingredients
6-8 boneless skinless chicken thighs
3 garlic cloves, chopped
3 tbsp butter, divided
1.5 cup cream
1/2 cup chicken stock (optional)
3/4 to 1 cup parmesan cheese
1/2 cup sundried tomatoes, chopped or cut into strips
1 Tbsp Italian seasoning
3-4 cups spinach, packed
1/2 tsp red chili flakes
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1 Tbsp oil
Instructions
Crock Pot Method
Season the chicken with salt, pepper, red chili flakes. Heat oil and 1 Tbsp butter in a pan on medium high heat. Add chicken and cook for 5-6 minutes. Flip and cook for 3-4 minutes on the other side. Transfer them to crockpot.
In the same pan, add in the remaining 2 Tbsp butter. Add in garlic and sauté for 30-40 seconds. Add in cream and chicken stock and cook for 3-4 minutes. Stir in parmesan cheese and Italian seasoning and cook for a minute. Add in sun dried tomatoes and cook for a minute.
Pour the sauce over chicken in the crock pot. Spread well. Cover and cook 3-4 hours on HIGH or 6-8 hours on LOW.
Once the chicken is tender and cooked, stirred in spinach leaves and mix well with the sauce. Cover and cook till wilted
