Garlic Chicken from Tuscany

Ingredients:

• 6 - 8 skinless, chicken thighs
• 1 tablespoon olive oil or butter
• 6 garlic cloves, chopped
• Cream
• 80 ml chicken broth
• Grated Parmesan cheese
• 1 tablespoon Italian seasoning
• 1 teaspoon crushed red chilli pepper flakes, optional
• Sea salt and freshly ground black pepper
• Sun-dried tomatoes (chopped)
• Spinach (chopped)

Instructions:

• Heat oil or butter in a saucepan over medium heat. Add the garlic and brown it for about a minute
• Add the cream and chicken broth. Let it simmer on low heat for about 10 minutes. The sauce should be thick enough to coat the back of a spoon.
• Place the chicken thighs in the bottom of your Crock-Pot. Season the chicken thighs lightly with Italian seasoning, crushed red chilli pepper flakes, sea salt and black pepper. Sprinkle with sun-dried tomatoes.
• When the cream sauce is ready, lower the heat and whisk in the Parmesan cheese, a little at a time, until smooth. Season if necessary.
• Pour the cream sauce evenly over the chicken thighs in the Crock-Pot. Try to get as much sauce as possible on top of the chicken thighs and less on the bottom.
• Cook your garlic chicken for 3-4 hours on HIGH or 6-8 hours on LOW. When the cooking time is up, carefully remove the chicken from the pot and set aside.
• Set the Crock-Pot to HIGH if it is not already. Add the chopped spinach and stir for a few minutes, until the spinach is soft.
• Put the chicken back in and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken when you serve.
• Serve your chicken with zucchini noodles or cauliflower rice or rice, couscous or pasta. Enjoy!