1 teaspoon crushed red chili pepper flakes, optional
Sea salt and fresh cracked black pepper
1/2 cup Sun-dried tomatoes (chopped)
2 cup Spinach (chopped, packed)
Directions:
1. Brown the chicken and season a bit as you go. Put chicken in slow cooker.
2. Hear oil or butter in a medium saucepan over medium heat. Add garlic and chopped onion and sauté until onions are transparent.
2. Add the cream. chicken broth and then white wine slowly. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon.
3. Meanwhile, place the chicken thighs at the bottom of the slowcooker lightly with Italian seasoning, crushed red chili pepper flakes, sea salt, and black pepper. Top chicken thighs with sun-dried tomatoes.
4. When the cream sauce is ready, lower the heat and whisk in the Parmesan cheese, little by little until smooth. Adjust seasoning for the cream sauce if needed.
5. Pour the cream sauce evenly over the chicken thighs in the slowcooker. Try to get as much sauce as possible on top of the chicken thighs and less on the bottom.
6. Cook for 3-4 hours on HIGH or 6-8 hours on LOW.
7. Turn the crockpot on HIGH if it isn’t already. Add the chopped spinach to the crockpot and stir for a few minutes, until the spinach wilts.
8. Serve over egg noodles, polenta or rice.
jtt002
This is by far my most commonly made dish, although I make it much more simply. Chicken breast or thighs, Italian seasoning, sun dried tomatoes, garlic, Parmesan cheese, chicken brother to cover. Cook on high 4 hours. Spinach, heavy cream, salt to taste. Cook on high 30 minutes. Serve over barilla protein noodles or rice.
4 Comments
Ingredients:
8 skinless, bone-in chicken thighs
1 tablespoon olive oil or butter
6 cloves garlic, minced
1 med yellow onion
1 cup heavy cream
1/3 cup chicken broth
1/2 cup white wine
3/4 cup grated parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon crushed red chili pepper flakes, optional
Sea salt and fresh cracked black pepper
1/2 cup Sun-dried tomatoes (chopped)
2 cup Spinach (chopped, packed)
Directions:
1. Brown the chicken and season a bit as you go. Put chicken in slow cooker.
2. Hear oil or butter in a medium saucepan over medium heat. Add garlic and chopped onion and sauté until onions are transparent.
2. Add the cream. chicken broth and then white wine slowly. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon.
3. Meanwhile, place the chicken thighs at the bottom of the slowcooker lightly with Italian seasoning, crushed red chili pepper flakes, sea salt, and black pepper. Top chicken thighs with sun-dried tomatoes.
4. When the cream sauce is ready, lower the heat and whisk in the Parmesan cheese, little by little until smooth. Adjust seasoning for the cream sauce if needed.
5. Pour the cream sauce evenly over the chicken thighs in the slowcooker. Try to get as much sauce as possible on top of the chicken thighs and less on the bottom.
6. Cook for 3-4 hours on HIGH or 6-8 hours on LOW.
7. Turn the crockpot on HIGH if it isn’t already. Add the chopped spinach to the crockpot and stir for a few minutes, until the spinach wilts.
8. Serve over egg noodles, polenta or rice.
This is by far my most commonly made dish, although I make it much more simply. Chicken breast or thighs, Italian seasoning, sun dried tomatoes, garlic, Parmesan cheese, chicken brother to cover. Cook on high 4 hours. Spinach, heavy cream, salt to taste. Cook on high 30 minutes. Serve over barilla protein noodles or rice.
https://imgur.com/a/qh8FV7d/
The char on that skin is really nice
Does light cream or oat milk ruin it?