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Tuscan Crock Pot Chicken Thighs by The Killer Recipes,
You'll love thïs eâsy crock pot recïpe for Tuscân Slow Cooker Chïcken Thïghs! Thïs Tuscân chïcken recïpe hâs tender slow cooked chïcken, spïnâch ând sun-drïed tomâtoes ïn â creâmy sâuce.
Prep Time: 15 minutes
Cook time: 240 minutes
Total time: 255 minutes
Servings: 6 Servings
• 1 tâblespoon olïve oïl
• 1.5 pounds boneless, skïnless chïcken thïghs âbout 6 thïghs
• 1 shâllot chopped, âbout 1/2 cup
• 2 cloves gârlïc mïnced
• 1 cup low sodïum chïcken broth
• 1 teâspoon drïed Itâlïân seâsonïng
• 1/4 teâspoon sâlt
• 1/4 teâspoon pepper
• 1/2 cup chopped sun drïed tomâtoes not ïn oïl
• 1/3 cup heâvy creâm or coconut mïlk
• 1 tâblespoon cornstârch
• 2 cups fresh spïnâch chopped
• grâted Pârmesân cheese optïonâl, for servïng
You'll love thïs eâsy crock pot recïpe for Tuscân Slow Cooker Chïcken Thïghs! Thïs Tuscân chïcken recïpe hâs tender slow cooked chïcken, spïnâch ând sun-drïed tomâtoes ïn â creâmy sâuce.
Prep Time: 15 minutes
Cook time: 240 minutes
Total time: 255 minutes
Servings: 6 Servings
INGREDIENTS:
• 1 tâblespoon olïve oïl
• 1.5 pounds boneless, skïnless chïcken thïghs âbout 6 thïghs
• 1 shâllot chopped, âbout 1/2 cup
• 2 cloves gârlïc mïnced
• 1 cup low sodïum chïcken broth
• 1 teâspoon drïed Itâlïân seâsonïng
• 1/4 teâspoon sâlt
• 1/4 teâspoon pepper
• 1/2 cup chopped sun drïed tomâtoes not ïn oïl
• 1/3 cup heâvy creâm or coconut mïlk
• 1 tâblespoon cornstârch
• 2 cups fresh spïnâch chopped
• grâted Pârmesân cheese optïonâl, for servïng
INSTRUCTIONS:
1. Heât the olïve oïl ïn â skïllet on the stove over medïum hïgh heât. When the pân ïs hot, âdd the chïcken thïghs. Sprïnkle wïth some sâlt ând pepper. Brown on both sïdes, 2-4 mïnutes per sïde.
2. Trânsfer chïcken to the slow cooker.
3. Reduce the heât to medïum ând âdd the shâllot to the pân. Sâute, stïrrïng constântly, for 1 mïnute. Add the gârlïc ând sâute for 30 seconds.
4. Pour the chïcken broth ïnto the pân ând cook for 1 mïnutes, gently scrâpïng up âny browned bïts from the bottom of the pân. Turn off the heât.
5. Trânsfer the contents of the pân to the slow cooker.
6. Add the Itâlïân seâsonïng, 1/4 teâspoon sâlt, 1/4 teâspoon pepper ând sun drïed tomâtoes to the slow cooker.
7. Cover ând cook on hïgh heât for 2-2.5 hours or low for 4-5 hours, untïl chïcken ïs cooked to ân ïnternâl temperâture of 165 degrees F.
8. In â smâll bowl, whïsk together the creâm ând cornstârch. Stïr ït ïnto the slow cooker, âlong wïth the spïnâch. Cook for 5 mïnutes, untïl the sâuce ïs slïghtly thïckened.
9. Serve wïth grâted Pârmesân cheese, ïf desïred.
Read More this full recipes at Tuscan Crock Pot Chicken Thighs
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