Mediterranean Garlic Chicken
A creamy, garlicky chicken cooked in an alfredo-style sauce, topped with spinach and sun-dried tomatoes. Simple and super delicious!
Equipment
- Crock Pot
Ingredients
- 8 Chicken Thighs Boneless, Skinless
- 6 Cloves Garlic Minced
- 1 Cup Heavy Cream 35%
- 1/3 Cup Chicken Broth
- 3/4 Cup Parmeasan Cheese
- 1/2 Cup Sun-Dried Tomatoes Chopped
- 2 Handfuls Fresh Spinach Rough Chopped
- 1 Tsp Italian Spice
- 1 Tsp Spicy Pepper Medley
- 2 Tbsp Oil from Sundried Tomatoes (or olive oil)
Instructions
- In a medium saucepan, add 2 tbsp of oil from the sun-dried tomatoes and let warm up. Add garlic and let cook until fragrant, about 2 minutes.
- Add heavy cream, chicken broth, and spicy pepper medley. Bring to a light boil, then reduce heat and let simmer for 10 minutes.
- Meanwhile, in the crockpot, add the chicken in a single layer. Top with sundried tomatoes and Italian spice.
- Remove from heat and stir in parmesan cheese. Pour over the chicken in the crockpot.
- Turn on the crockpot and cook on low for 8 hours.
- Before serving, push the chicken off to the side, be careful or it will likely fall apart and become something similar to a pulled chicken (which is just as good by the way). Add the spinach to the crock pot and toss in the sauce. Allow to wilt, then scoop the spinach on top of the chicken.
- Serve over top of rice, pasta, or simply as is! Enjoy!
Notes
- Spicy Pepper Medley is available in Canada at all major grocery stores. It is made by Clubhouse. If you cannot find it, you can substitute it with salt and pepper.