Prep Time: 10 mins | Cook time: 3 hrs | Yield: 6 Servings

A Keto and low-carb diet-friendly recipe that is perfect for everyone! Easy to prepare crockpot dish, filled with flavours, and smells great when slow cooking. Satisfying with incredible creamy parmesan sauce and comforting.


6 – 8 skinless, bone-in chicken thighs

1 tbsp olive oil or butter

6 cloves garlic, minced

1 c heavy cream

1/3 c (80ml) chicken broth

3/4 c grated parmesan cheese

1 tbsp Italian seasoning

1 tsp crushed red chilli pepper flakes, optional

Sea salt and fresh cracked black pepper

1/2 c Sun-dried tomatoes (chopped)

2 c Spinach (chopped, packed)

How to make CrockPot Tuscan Garlic Chicken With Spinach and Sun-Dried Tomatoes:

Step 1: In a medium saucepan, heat oil or melt butter over medium heat.

Step 2: Saute the garlic for about a minute or until aromatic.

Step 3: Add the cream into the pan followed by the chicken broth. Simmer over low heat for about 10 minutes or until the sauce has thickened.

Step 4: In the meantime, put the chicken thighs at the bottom of the crockpot and season the thighs with a bit of Italian seasoning, crushed red chilli pepper flakes, sea salt, and black pepper. And top with sun-dried tomatoes.

Step 5: Once the cream is done, adjust the heat to low and stir in the Parmesan cheese a little at a time until smooth. If needed, adjust the seasoning.

Step 6: Evenly pour the cream sauce over the chicken thighs to get s much sauce on top and less on the bottom.

Step 7: Cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Step 8: When done, carefully remove the chicken from the crockpot. Set aside.

Step 9: Set the crockpot on high and add the chopped spinach into the pot, stirring for several minutes until wilted.

Step 10: Place the chicken back into the pot and spoon the liquid, spinach, and sun-dried tomatoes on top. Or you can just pour the sauce over the chicken when serving.

Step 11: When ready, serve with noodles, cauliflower rice, rice, couscous, or pasta. Enjoy!