Crockpot Garlic Parmesan Chicken Thighs with Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs slow-cooked in a creamy garlic parmesan sauce with fresh spinach leaves, perfect for an effortless keto dinner. This Italian-inspired chicken recipe (low carb), ready in about 315 minutes, pairs bone-in skinless chicken thighs, garlic cloves, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 300 min Serves 6 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 6 bone-in skinless chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian seasoning. Sear chicken thighs for 3-4 minutes per side until golden brown. Transfer to slow cooker.
  2. Step 2: In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine.
  3. Step 3: Stir in 3/4 cup grated parmesan cheese until melted and the sauce thickens slightly, about 2-3 minutes. Pour the sauce over the chicken thighs in the slow cooker.
  4. Step 4: Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is cooked through and tender.
  5. Step 5: During the last 15 minutes of cooking, add 4 cups fresh baby spinach on top of the chicken. Cover and allow spinach to wilt before serving.

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