- 6-8 1915 Farm Pasture Raised bone-in chicken thighs
- 1 tablespoon olive oil or butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup chicken broth
- 3/4 cup grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon crushed red chili pepper flakes
- Sea salt
- 1915 Farm Grill Seasoning and fresh cracked black pepper, to taste
- 1/2 cup sun-dried tomatoes (chopped)
- 2 cup spinach (chopped)
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.
Meanwhile, place the chicken thighs at the bottom of your crockpot. Season chicken thighs lightly with Italian seasoning, crushed red chili pepper flakes, 1915 grill seasoning, sea salt, and black pepper. Top chicken thighs with sun-dried tomatoes.
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.
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.
Cook for 3-4 hours on HIGH or 6-8 hours on LOW. Gently remove the chicken thighs from the crockpot and set aside.
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.
Return the chicken to the slow cooker and spoon the liquid, spinach, and sun-dried tomatoes on top. Serve over zucchini noodles, cauliflower rice, white rice, couscous, or pasta. Enjoy!
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