Put this dinner in the slow cooker when it’s too hot to cook, then enjoy the compliments. Several seasonings, pitted Castelvetrano olives, and boneless, skinless chicken thighs are used in this simple recipe. We adore their more vibrant flavor and color in this meal. The sun-dried tomatoes and nutritious spinach in the sauce get a little kick from the red pepper flakes. To fully enjoy the delicious, creamy richness, serve this dish with crusty bread.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 8 |
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
- ½ cup pitted and halved Castelvetrano olives
- ¼ cup olive oil
- 1 cup sliced onion
- 8 cloves garlic, minced
- 1 ½ cups heavy cream
- 2 cups torn fresh spinach
- 2 tablespoons cornstarch (Optional)
- 2 tablespoons water (Optional)
Instructions
- Spray the interior of the slow cooker with cooking spray, or use a plastic liner.
- Place chicken thighs in the bottom of the slow cooker and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper.
- Evenly layer sun-dried tomatoes and sliced olives over the seasoned chicken.
- 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.
- Using a slotted spoon, transfer onions to the slow cooker and spread evenly over the sun-dried tomatoes.
- 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.
- 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.
- 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.
- 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.
- Spoon sauce and spinach over the dish and serve warm.
Reviews
I was nervous that the cream would separate because of being cooked for so long and it did. I had to whisk the sauce to make it smooth. The chicken was tender but that was the best part of the dish.
This is so easy and absolutely delish. I followed the recipe exactly, except we used two chicken breasts – I wanted the extra “sauce”. I also did the cornstarch slurry in with the cream before adding it to the slow cooker. BF stated “this is a high-quality restaurant meal” and asked for it to be on a regular rotation. I also cooked it on high for 3.5 hours – and the chicken just fell apart. Yummy!
Always a hit
I mostly made this as specified. I used about 1lb 4oz chicken trimmed of fat. I did add a full pint of cream. I did put the water and cornstarch in at the beginning. All of that worked out fine but the 6 hours was too much. It was practically mush. Tasted fine but next time I’ll do five hours. Overall I’m very pleased with the recipe.
I did not remove the chicken to a serving platter. Simply added more than 2 cups of spinach. Did not bother with the cornstarch. Could have added a lot more spinach. Served over brown rice with a green salad. It was delicious!
amazingly delicious, only substitution was used 1/2 chicken thighs and 1/2 chicken breasts. Also added homemade chicken stock. Rave reviews, even from the grandkids (highly unusual). Will be made again, only in larger quantity so I don’t have to cook so often!
This was easy to prepare and delicious. I follow the recipe omitting the red pepper flakes because we don’t like anything spicy and turn out great. I did add the flour at the end. For sure I’ll make it again.
This recipe is awesome! Didn’t change a thing except I add the cornstarch/water just before turning the slow cooker on. That way the sauce is just right when it is done. I also don’t pull the chicken out when adding the spinach. I just add it in towards the end and let everything simmer a little bit.
I was so intrigued after reading over these delicious looking ingredients, that I decided to make it for guests without initially taste testing the recipe myself. Results? 4 adults and their taste buds raved! Tuscany in my kitchen! The only change I needed to make was in using Cayenne Pepper, (must use half the amount), as I did not have red pepper flakes on hand. Since I had two layers of the thighs in my slow cooker, I decided to divide half of the seasonings over each layer to distribute the flavor. I had never cooked with those olives before and was pleasantly surprised that they held up so beautifully. I used GF four on hand in place of the cornstarch, and served the meal over GF al dente white rice spaghetti – I do agree that it serves 4 hungry adults nicely, not 6. (I decided to forgo appetizers because the ingredients looked rich enough). My “Honey” only enjoys chicken breasts – but no complaints about these chicken thighs – yay! Kudos to the Allrecipes creators!!
This was really good. I modified it a bit as I live alone, so portions were cut in half. I also used thin cut chicken breasts which I thought would soak up the juices, they did, and reduce the time. 3 hours on high was perfect, and the chicken was juicy and very tender.
This is such a great surprise of goodness! I am amazed at how good this was. I included about half in white meat since I prefer it. I’ve gotta say how enjoyable the dark meat was too. It’s definitely better, in this dish, than the white meat. I took some to my mother who doesn’t hold back in her criticism, and she loved it! She told me, “now that’s so good, you can make it again”; “It was really good”. Lol! Amazing! Thanks for sharing it!
I liked it-but did not love it. Worth making once. It actually was better the second day.
This was delicious. My entire family loved it. The prep time was quite a bit longer than 15 minutes, but well worth it. I served it over cavatappi pasta.
I made it on a Wednesday and we enjoyed it so much we made it for visitors on the Saturday. With all that cream I felt that mushrooms would complement it – they do.
This was very good. I diced large chicken breasts instead of using split breasts and it turned out to be a successful “stew.”
Restaurant quality! I used 2 chicken breasts since I prefer white meat and served this over a little angel air pasta. I also didn’t cook the spinach through just tossed it in for a minute before serving. I like my spinach a more al dente. Very rich in flavor! Definitely a keeper! Cheers!
My husband said it was restaurant quality! We loved it!
This was fantastic. Made as stated. I have enough left to thicken the sauce and have over pasta for dinner tomorrow!
Outstanding dish. Absolutely loved it. I used fresh tomatoes & spinach from my garden & added about 1/2 cup sliced mushrooms. Served over spaghetti noodles. Big hit. Will definitely make this again.
Delicious! A keeper. I oven roasted vegetables and put the sauce over the vegetables. Yum.
This turned out so well even with my substitutions. Chicken breasts layer in slow cooker. Sprinkled seasonings on chicken. Added dried minced onion, sundried tomatoes in olive oil and pimento stuffed green olives. That’s what I had on hand. Slowly poured whipping cream over all and set on low. I thought it was ruined after an extra long day at office. Cream had thickened on top. After stirring the sauce it ended up Creamy and oh so flavorful. Cooked frozen spinach and served on top. Even with my little substitutes this was a rich flavorful meal. Can’t wait to try again.