SLOW COOKER TUSCAN CHICKEN

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SLOW COOKER TUSCAN CHICKEN

INGREDIENTS

  • 1 ½ pounds chicken thighs
  • 3 ounces baby spinach
  • 1 cup parmesan cheese, grated
  • 1 cup heavy cream
  • ½ cup sun-dried tomatoes, sliced (packed in oil)
  • ½ cup chiken stock
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1 tablespoon oil from jar of sun-dried tomatoes
  • 2 teaspoons dried parsley
  • ½ teaspoon  dreied basil
  • ½ teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground pepper

INSTRUCTIONS

  • Add the butter, sun-dried tomatoes oil and garlic to a  saucepan  over medium heat. Sauté for about 20 seconds, making sure you don’t brown it. Then pour in the chicken stock and heavy cream, then simmer for about 8 minutes or until thickened. Stir in the parmesan cheese and continue simmering for another 3-5 minutes.
  • Add the chicken into the insert of your slow cooker and sprinkle the basil, oregano, parsley, salt and pepper over the tops.
  • Add the sun-dried tomatoes on top of the chicken, then pour the sauce over top and cook for 3 hours on high or 6 hours on low.
  • Remove the chicken and set it aside, then stir in the spinach and cover until wilted. Serve with the sauce poured over the top.
  • Store leftovers in an  airtight container

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