Prep Time:15 mins
Cook Time:4 hrs
Total Time:4 hrs 15 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 8

Calories 407

% Daily Value *
Total Fat 30g38%
Saturated Fat 13g64%
Cholesterol 165mg55%
Sodium 727mg32%
Total Carbohydrate 9g3%
Dietary Fiber 2g6%
Protein 27g55%
Potassium 659mg14%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. cooking spray
  2. 2.2 kilos boneless, skinless chicken thighs
  3. 2 teaspoons dried Italian herb seasoning
  4. 1 teaspoon beaten pink pepper flakes
  5. 1 teaspoon salt, or to taste
  6. 1 teaspoon freshly ground black pepper
  7. 1 cup chopped solar-dried tomatoes
  8. ½ cup pitted and halved Castelvetrano olives
  9. ¼ cup olive oil
  10. 1 cup sliced onion
  11. 8 cloves garlic, minced
  12. 1 ½ cups heavy cream
  13. 2 cups torn clean spinach
  14. 2 tablespoons cornstarch (Optional)
  15. 2 tablespoons water (Optional)


Spray the indoors of the slow cooker with cooking spray, or use a plastic liner.

    Place bird thighs inside the bottom of the gradual cooker and sprinkle with Italian seasoning, purple pepper flakes, salt, and black pepper.

    Evenly layer sun-dried tomatoes and sliced olives over the pro chicken.

    Heat olive oil in a saucepan over medium warmness. Add onion to the recent oil and prepare dinner until onions start to get smooth, 3 to 4 minutes. Add garlic and cook dinner until fragrant, about 1 minute.

    Using a slotted spoon, switch onions to the slow cooker and unfold lightly over the solar-dried tomatoes.

    Return the skillet to medium heat and upload cream, stirring until all of the olive oil is incorporated and the sauce begins to bubble. Pour cream sauce frivolously over the onions.

    Cover slow cooker and cook dinner on High for 3 to 4 hours or Low for 6 to 7 hours in case you opt for an extended prepare dinner time.

    Remove cooked bird and veggies to a serving platter. Add torn spinach to the sauce and cook dinner until wilted, 3 to five mins. Remove spinach from sauce with a slotted spoon and vicinity on top of the fowl and vegetables.

    The sauce will be a piece skinny. If you want a thicker sauce, pour into a small saucepan over medium warmness. Combine 2 tablespoons cornstarch and a pair of tablespoons water in a small bowl. Stir till all the lumps are gone, to create a slurry. Add slurry to the sauce and prepare dinner over medium-high warmth, stirring constantly, till bubbly and thickened, five to 7 minutes.

    Spoon sauce and spinach over the dish and serve warm.