When it's too hot to cook, throw this dinner in the slow cooker and wait for compliments. This rustic dish uses boneless, skinless chicken thighs, lots of seasonings, and pitted Castelvetrano olives. We really enjoy their brighter taste and color in this dish. The red pepper flakes just add a bit of zing to the sun dried tomatoes and good-for-you spinach in the sauce. Be sure to serve this with a crusty bread, so you can soak up all the tasty, creamy goodness!
Ingredients
- cooking spray
- 2.2 pounds boneless , skinless chicken thighs
- 2 teaspoons dried Italian herb seasoning
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt , or to taste
- 1 teaspoon freshly ground black pepper
- 1 cup chopped sun-dried tomatoes
- 0.5 cups pitted and halved Castelvetrano olives
- 0.25 cups olive oil
- 1 cup sliced onion
- 8 cloves garlic , minced
- 1.5 cups heavy cream
- 2 cups torn fresh spinach
- 2 tablespoons cornstarch , Optional
- 2 tablespoons water , Optional
Instructions
-
1
Spray the interior of the slow cooker with cooking spray, or use a plastic liner.
-
2
Place chicken thighs in the bottom of the slow cooker and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper.
-
3
Evenly layer sun-dried tomatoes and sliced olives over the seasoned chicken.
-
4
Heat olive oil in a saucepan over medium heat. Add onion to the hot oil and cook until onions begin to get tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
-
5
Using a slotted spoon, transfer onions to the slow cooker and spread evenly over the sun-dried tomatoes.
-
6
Return the skillet to medium heat and add cream, stirring until all the olive oil is incorporated and the sauce begins to bubble. Pour cream sauce evenly over the onions.
-
7
Cover slow cooker and cook on High for 3 to 4 hours or Low for 6 to 7 hours if you prefer a longer cook time.
-
8
Remove cooked chicken and vegetables to a serving platter. Add torn spinach to the sauce and cook until wilted, 3 to 5 minutes. Remove spinach from sauce with a slotted spoon and place on top of the chicken and vegetables.
-
9
The sauce will be a bit thin. If you like a thicker sauce, pour into a small saucepan over medium heat. Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir until all the lumps are gone, to create a slurry. Add slurry to the sauce and cook over medium-high heat, stirring constantly, until bubbly and thickened, 5 to 7 minutes.
-
10
Spoon sauce and spinach over the dish and serve warm.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Quick Baked Chicken Parmesan
This baked chicken Parmesan is a lighter version of the traditional chicken Parmesan as I skip the pan-frying in oil and instead bake breaded chicken breasts in the oven, then top with sauce and cheese. My family's not big on lots of sauce and cheese, so I just use a little to flavor the dish. Feel free to add more if you like, but it's excellent as-is. Serve chicken over pasta with additional sauce.
Halloween Skeleton Cookies
I bake these creepy skeleton cookies every year for Halloween, but they work also for Day of the Dead. You can use any cut-out-cookie recipe as the base. I usually cut out 2 different-shaped figures using my gingerbread men cookie cutters.
Jalapeno Popper Cups
Didn't have enough Jalapenos to make full out poppers, but improvised for a creamy and spicy appetizer. You'll want to eat them right away, but they will be molten hot so be careful!