Servings: 6  |  Prep time: 5 mins  |  Cook time: 4 hours

Nutritional information: (average serve)

  • Calories: 592
  • Protein: 43g
  • Carbs: 7g
  • Fat total: 45g


6-8 boneless skinless chicken thighs

3 garlic cloves, chopped

3 tbsp butter, divided

1.5 cup cream

1/2 cup chicken stock (optional)

3/4 to 1 cup parmesan cheese

1/2 cup sundried tomatoes, chopped or cut into strips

1 Tbsp Italian seasoning

3-4 cups spinach, packed

1/2 tsp red chili flakes

1/2 tsp salt

1/2 tsp freshly cracked black pepper

1 Tbsp oil


Step 1

Season the chicken with salt, pepper, red chili flakes. Heat oil and 1 Tbsp butter in a pan on medium high heat. Add chicken and cook for 5-6 minutes. Flip and cook for 3-4 minutes on the other side. Transfer them to crock pot/slow cooker.

Step 2

In the same pan, add in the remaining 2 Tbsp butter. Add in garlic and sauté for 30-40 seconds. Add in cream and chicken stock and cook for 3-4 minutes. Stir in parmesan cheese and Italian seasoning and cook for a minute. Add in sun dried tomatoes and cook for a minute.

Step 3

Pour the sauce over chicken in the crock pot/slow cooker. Spread well. Cover and cook 3-4 hours on HIGH or 6-8 hours on LOW.

Step 4

Once the chicken is tender and cooked, stirred in spinach leaves and mix well with the sauce. Cover and cook till wilted.