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
Bacon Broccoli Pasta Bake
This bacon broccoli pasta bake is a comforting pasta casserole with smoky bacon, 2 types of cheese, and a pop of color from broccoli. There's very little hands-on time, so it's suitable for a weeknight.
Jumbo Sour Cream Blueberry Muffins
These jumbo muffins are packed full of blueberries! While they can be made into regular size muffins, I prefer jumbo muffins, especially because most people won't stop at one regular size muffin!
The Best Smoked Salmon Dip
This smoked salmon dip is so soft and creamy that it also works as a spread. It's mixed with cream cheese, fresh herbs, and seasonings for the perfect way to stretch pricey smoked salmon!