Ingredients
Equipment
Method
Step-wise Instructions
- Melt butter and oil in a medium saucepan over medium heat. Sauté minced garlic for about 20 seconds.
- Add chicken stock and heavy cream to the saucepan, simmer for 8 minutes, then stir in Parmesan cheese and simmer for another 3-5 minutes.
- Season chicken thighs with parsley, basil, oregano, salt, and pepper in the slow cooker.
- Layer sun-dried tomatoes over the chicken, then pour cream sauce over to coat.
- Cover and cook on high for 3 hours or low for 6 hours.
- Remove chicken, stir in baby spinach into sauce, then cover for 5 minutes.
- Return chicken to the slow cooker, mix with sauce and spinach, serve hot with cauliflower rice or zoodles.
Nutrition
Notes
Use fresh herbs for the best flavor and consider adding cream cheese for a richer sauce.
