To prepare your crockpot chicken recipe- heat oil or butter in a
medium saucepan over medium heat. Add garlic and saute for about
a minute, until fragrant.
Add the cream and chicken broth. 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 your
CrockPot. Season chicken thighs 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
CrockPot. Try to get as much sauce as possible on top of the chicken
thighs and less on the bottom.
6. Cook your crockpot Tuscan Garlic Chicken for 3-4 hours on HIGH
or 6-8 hours on LOW. When cooking time is over, remove gently the
chicken from the crockpot and set aside.
7. Turn the crockpot on HIGH, if it isn’t already. Add the chopped
spinach in the crockpot and stir for a few minutes, until the spinach
wilts.
8. Return the chicken to the slow cooker, and spoon the liquid,
spinach and sun-dried tomatoes on top, or just pour them over the
Tuscan chicken when serving. Serve your CrockPot Tuscan Chicken
over zucchini noodles or cauliflower rice, or rice, couscous, or pasta
for non-Keto. This crockpot recipe is Keto and low-carb diet-friendly.
Enjoy!
Note- Cooking garlic, cream, broth, and parmesan in the pan ensure
the cream is well infused with garlic and stays smooth. If you don’t
want to prepare the cream sauce on the side, you can put everything
into the CrockPot with chicken and give it a quick stir before cooking.
Originally Submitted
4/4/2020
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