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Ingredients
- 1 ½ pounds, chicken thighs
- 3 ounces baby spinach
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- ½ cup sliced sun-dried tomatoes (packed in oil)
- ½ cup chicken stock
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 tablespoon oil from the jar of sun-dried tomatoes
- 2 teaspoons dried parsley
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon ground pepper
Instructions
- In a saucepan over medium heat, add the butter, oil from the sun-dried tomatoes, and minced garlic. Sauté for about 20 seconds, being careful not to brown the garlic. Then add the chicken stock and heavy cream, simmering for about 8 minutes or until the mixture thickens. Stir in the grated Parmesan cheese and continue simmering for another 3-5 minutes.
- Place the chicken thighs in the slow cooker insert and sprinkle the basil, oregano, parsley, salt, and pepper over the top.
- Arrange the sliced sun-dried tomatoes on top of the chicken, then pour the prepared sauce over everything. Cook for 3 hours on high or 6 hours on low in the slow cooker.
- Once cooked, remove the chicken and set it aside. Stir in the baby spinach into the sauce in the slow cooker until wilted.
- Serve the chicken Florentine with the sauce poured over the top. Store any leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 3 hours (on high) or 6 hours (on low)
Nutrition
- Serving Size: 4-6 servings
- Calories: 420 kcal per serving