Moroccan Baked Chicken Thighs with Broccoli

Moroccan food and Moroccan inspired is known for its vibrant flavors and this Moroccan chicken is a perfect example.

Moroccan cuisine is a mild version of Indian food. Both types of ethnic cuisines are known for aromatic plates.

Both Moroccan and Indian dishes use a similar medley of spices including cumin, paprika, ginger, cinnamon, and saffron.

In Morocco beef is not plentiful, so meals are usually built around lamb and poultry.


Enjoy This Moroccan Inspired Dish

Moroccan Three Bean and Kale Soup


Common ingredients used in Moroccan dishes (apart from spices) can include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables.

Inspired by the wonderful spices and flavors used in Moroccan cuisine, this delicious chicken thigh recipe is a hearty one-dish meal.

Moroccan Baked Chicken Thighs with Broccoli

6 skinless, bone-in chicken thighs

salt and ground black pepper to taste

1 1/2 cups broccoli florets, without stem

1 ½ cups chicken broth

3 tablespoons paprika

3 tablespoons ground cumin

3 teaspoons minced fresh ginger root

3 teaspoons ground turmeric

2 teaspoons ground cinnamon

1 lemon, zested and juiced

½ white onion, chopped

1-2 tablespoons high heat olive oil, optional to use avocado oil

Preheat the oven to 375 degrees F

Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.

Mix together paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a medium bowl. Next add chicken broth.

Heat oil in a cast iron skillet until the oil begins to shimmer.

Add chicken thighs, top-side down, and cook for 4 minutes each side or until meat is just oblique in color.

Remove from heat and transfer thighs to a plate. Set aside.

Sauté onions in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onions and scrape up any browned bits off the bottom of the skillet.

Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.

Put skillet in preheated oven. Bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.

Add broccoli to the skillet last 10 minutes of baking time (do not over cook broccoli, cook just until a bright green, still crunchy)

Remove skillet from oven and drizzle lemon juice over thighs and broccoli.

Garnish the dish with lemon slices and cilantro, optional to use parsley.

Plate and serve.

Sweet & Spicy Bacon Wrapped Chicken Thighs

Chicken thigh meat (boneless and skinless) wrapped in smoked bacon and coated in a blend of Harissa seasoning, garlic powder and brown sugar.

The brown sugar caramelizes as it cooks. You are going to love the the tender juicy meat with a sweet and spicy flavor.

It looks deliciously yummy when you pull it out of the oven.

You can see how the blend of something sweet with something spicy coats the bacon wrapped chicken thighs.


You like bacon wrapped chicken thighs – than you’ll love – Bacon Wrapped Garlic Lemon Stuffed Chicken Breast


After you plate it, and cut into the bacon wrapped chicken thigh, you can see how juicy and tender the meat really is. Oh my, so much flavor.


Read More About –

Cooking with Chicken Thighs


Sweet & Spicy Bacon Wrapped Chicken Thighs

1 1/2 pounds boneless skinless chicken thighs

5-6 slices of smoked bacon

1 tablespoon Harissa seasoning

½ teaspoon garlic powder

1/2 cup brown sugar

salt and pepper to taste

garnish with chopped cilantro, optional

Preheat oven to 400 degrees.

Combine Harissa seasoning, garlic powder, salt and pepper to taste in a pie plate.

Press each chicken thigh piece into the brown sugar mix on both sides.

Roll the chicken thigh and wrap in bacon.

Arrange thigh meat in a 10 inch cast iron skillet. Sprinkle the tops with brown sugar.

Bake for 30-35 minutes or until chicken reads 165 degrees and is no longer pink.

Place skillet under broiler 1-2 minutes to crisp the bacon, optional.

Plate and serve with a side of your favorite salad.

Try these other chicken thigh recipes using honey and real maple syrup to sweeten the dish –

Baked Honey Soy Chicken Thighs

Maple Mustard Chicken Thighs


Bruschetta with Chicken Salad & Cheddar Cheese

In the United States, the word Bruschetta is used to refer to a prepared topping, which is typically sold in jars at local markets and are usually tomato-based.

An example of viewing Bruschetta in the U.S as a topping, is – Healthy Canning – a website that aims to direct people towards information on canning that is safe and healthy.

One of their posts is – Bruschetta in a jar: tomatoes in dry white wine with basil and oregano.

The article goes on to say, “Open a jar, drain, and serve on toasted Italian bread with a good Italian cheese and a drizzle of fruity olive oil.”

Here is a photo of Healthy Canning’s Bruschetta in a jar. It’s a delicious looking canned tomatoes with wine, and herbs.

Check Out Healthy Canning For Healthy Recipes and How To Safely Can Them

What Is A Bruschetta

Actually though, a tomato based Bruschetta is unheard of in Italy.

As this image shows, a product of Italy jarred sweet peppers offered as a Bruschetta topping.

In Italy, a Bruschetta is an antipasto dish starter that is prepared with toasting or grilling bread (typically Italian bread) and rubbing it with garlic and topped with olive oil and salt.

In other words, a Bruschetta is a fancy way of saying, “put it on toast”.

Toppings for a Bruschetta can include, Healthy Canning’s canned tomatoes, wine and herbs or vegetables, fruit, beans, cured meats and cheese.

Or try this Sweet Tomato Chutney as a Bruschetta topping. It is made with Roma and heritage orange tomatoes, garlic, sweet onion and spices.

The recipe featured is sliced whole wheat French bread Bruschetta topped with a chicken salad and cheddar cheese.

Bruschetta can be served hot or cold, and is always a quick and easy appetizer to any casual meal.

History of Bruschetta

Bruschetta originated in Italy during 15th century.

The dish though, can be traced back to Ancient Rome when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.

Typically, bruschetta is served as a snack or appetizer.

It can also be made for brunch, or prepared and taken to parties, dinner gatherings and potlucks.

Bruschetta with Chicken Salad & Cheddar Cheese

For the Bruschetta

1 loaf whole wheat Italian or French bread, sliced thick, about 1 1/2 inch slice

1/2 – 1 cup olive oil

1 teaspoon Harissa seasoning, optional

Salt and black pepper to taste

Brush olive oil onto bread slices, one side only.

Next sprinkle some Harissa seasoning over olive oil brushed bread slices.

Place bread into a large iron skillet and place skillet under broiler and broil bread until lightly toasted.

Remove skillet from heat and set toasted bread aside.

The Cheese

1 slice mild cheddar cheese per bread slice

The Salad

2 cups cooked shredded chopped chicken breast or shredded chopped rotisserie chicken

1/3 cup mayonnaise

2 tablespoons sweet pickled relish

1/2 cup chopped celery

1/4 cup chopped white onion

salt and pepper to taste

In a large bowl place all prepared salad ingredients and mix until well combined.

Spoon 2 or 3 heaping tablespoons of salad on to bruschetta.

Next top bruschetta and chicken salad with a slice of cheese.

Place and arrange bruschetta slices with toppings into a large cast iron skillet.

Put skillet under high heat broiler until cheese is melted and bubbling a little but not burnt.

Plate bruschetta and eat alone or with a side dish of your choice. Here bruschetta is plated with a broccoli slaw.

Want a fruity chicken salad to top your Bruschetta? Then you love preparing this Mango Guacamole Chicken Salad.


Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew.

The thigh meat has unbelievable flavor and tenderness.

Spoon of tender cooked chicken thigh meat - Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Others who have made this recipe commented – “Brilliant recipe. So flavorful.”And another said, “This is probably my favorite crockpot recipe ever.”


Learn More About Cooking with Chicken Thighs


Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

1 tablespoon olive oil

3 pounds skinless chicken thighs

salt and ground black pepper to taste

¼ cup cilantro, chopped

2 large sweet potatoes, cut into chunks

1 red bell pepper, cut into strips

2 (15.5 ounce) cans black beans, rinsed and drained

½ cup chicken broth

¼ cup loosely packed cilantro leaves, without steams, do not chop

1 cup hot salsa

2 teaspoons ground cumin

½ teaspoon ground allspice

3 large cloves garlic, chopped

Sour cream and cilantro leaves, for garnish

Close up of a plate of Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Heat the olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper.

Sprinkle 1/4 cup cilantro over the chicken thighs. Brown the thighs in frying pan, 3 to 5 minutes each side.

Arrange the thighs in the bottom of slow cooker.

Slower cooker liner with chicken thighs topped with cilantro leaves

Place the sweet potatoes, red bell pepper, and black beans on top of the chicken.

Crock pot liner of Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl. Pour over chicken and vegetable layer.

Set slow cooker to LOW and cook for 4 hours.

Garnish with sour cream and cilantro.

Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

More slow cooker recipes – Crockpot Creamy Tuscan Chicken Thighs

Use your crockpot to make Homemade Yogurt.

Are you asking, Slow Cooking, is it Safe?


Kale For Salads Soups & Side Dish – recipes included

Kale For Salads Soups & Side Dish – recipes included

Kale is a leafy, cruciferous vegetable that is rich in nutrients. It comes in so many varieties, and in flavor variations as well.

Kale leaves can be white, red, purple and green. With either flat to curly-leaf edges.

There are 8 varieties of eatable kale and they include:

  • Curly Kale
  • Lacinato Kale
  • Red Russian Kale
  • Siberian Kale
  • Chinese Kale
  • Redbor Kale
  • Premier Kale
  • Walking Stick Kale
Red Kale Beets and Sweet Cilantro Vinaigrette

Depending on the variety, the flavor of kale can be a sweet to nutty sweet flavor or a peppery slightly bitter flavor.

The stems and ribs of the leaves are tougher and even more strongly flavored than the leaves themselves.

Most recipes will call for removing the stem and rib before adding it to the dish.

Moroccan Three Bean and Kale Soup

Baby Kale verses Large Kale

If you want to a salad using kale, use what is packaged as “baby kale.” The leaves are harvested small and have a milder flavor.

Save the larger leaves for soups, stews, and other cooked dishes.

Large Kale For Adding To A Pot Of Soup

You can also use them as substitutes for spinach or cabbage to add variety to the flavor of your favorite dishes.

Benefits Of Eating Kale

Kale offers a range of health benefits for the whole body.

Kale has a wide range of nutrients that can help prevent various health problems.

The leafy green contains fiber, antioxidants, vitamins C and K, and including minerals like calcium and iron.

Red Kale Cannellini Beans and Chorizo Soup

Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures.

These toxins, known as free radicals, are unstable molecules. If too many build up in your body, they can lead to cell damage. This could result in health problems such as inflammation and diseases.

Kale and other green vegetables that contain chlorophyll can help prevent the body from absorbing heterocyclic amines (Source).

These are chemicals that occur when you grill or cook meat at a high temperatures.

A cup of cooked kale provides almost five times an adult’s daily need for vitamin K, around 15–18% of their calcium need, and about 7% of the daily phosphorus requirement.

Some research has reported that a high intake of vitamin K could help reduce the risk of bone fractures. Vitamin K is also needed for blood clotting.

Cider Braised Chicken With Apples and Kale

Try these recipes with:


Soufflé with Chicken & Vegetables

Soufflé with Chicken & Vegetables

Anyone who can make a soufflé is an accomplished home cook.

Understanding the basic underlying scientific principles that make a souffle what it is, can help your attempt of making one go off without a hitch.

It starts with knowing that it’s all in the eggs and 3 secrets.

First Secret Of Making A Soufflé

You have to separate the egg yolks from the whites. This is done so you can beat or whip the whites into a thick foam or airy stiff peaks as some recipes describe it when whipping egg whites.


Tip

It’s easier to separate the white from the yolk when an egg is cold not room temperature

Take extra care when separating out the whites to be sure that there are no yellow bits floating around in them.

The egg whites contain protein and if there is any presence of fat (yoke) in them, this will cause the bubbles to collapse and the egg whites will lose all their structure.

Second Secret To Making An Egg Soufflé

The second secret to a perfect souffle is not to overmix the whites into the souffle base.

Gently fold just long enough until all white streaks disappear.

When you bake the mixture, the air in the bubbles will expand, causing the souffle to rise.

In addition, the protein and any fat that was in the base will harden to provide support to the overall structure.

Soufflé with Chicken & Vegetables

The Third Secret

DO NOT OPEN the oven door any time after you have placed the soufflé in the oven to cook.

Doing so will lower the temperature in the oven and allow cooler air in, causing the soufflé to fall or collapse.

The Soufflé your making is not only for eating – but is for SHOW as well – but only if you follow the 3 easy secrets to making the perfect soufflé.

Soufflé With Chicken & Vegetables

4 tablespoons unsalted butter, plus softened butter for brushing

1/4 cup grated white cheddar or smoked Gouda

1/4 cup plus 2 tablespoons all-purpose flour

1 1/2 cups milk

3/4 teaspoon salt

1 1/4 cup frozen peas and carrots

1 cup chicken breast, cut into small cubes

6 large eggs, separated

1/2 teaspoon cream of tartar

Preheat the oven to 400° and brush seven 1-cup ramekins with butter.

In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute.

Next whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt.

Off the heat, whisk in the egg yolks. Let cool slightly.

Transfer to a large bowl and stir in cheese, chicken and vegetables. Set aside.

In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy.

Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.

Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim.

Place ramekins onto a baking sheet and put into bottom third of the oven and bake until the soufflés are puffed and golden brown, about 20 minutes.

Alternatively, bake in a 7-cup soufflé at 375° for 40 minutes.

Serve immediately.

Cider Braised Chicken With Apples and Kale

Cider Braised Chicken With Apples and Kale Recipe

You want to make the most of your evenings during the week. After working all day you’re tired and hungry. You don’t want to eat out or even eat prepackaged dinners.

You want a simple quick but delicious one-pan dinner recipe that can be made with minimal effort.

Cider Braised Chicken With Apples and Kale is that recipe. It’s a one-skillet meal that won’t leave you with an overflowing sink of dirty pots and pans.

Sink Full of Dirty Pots and Pans

One skillet meals can either be cooked on the stovetop or roasted in the oven.

About Kale The Leafy Green

Dark leafy greens like kale, are a good source of fiber, vitamin-C, Vitamin-K, and phytonutrients, that protect against disease.

Green leafy vegetables also contain carotenoids, indoles, saponins, and chlorophyll – all which are antioxidants that fight against certain cancers, preserve heart health, eye health, and help to keep your immune system in check.

If you’re asking why kale is bitter tasting, it is because it contains a chemical compound known as glucosinolates.

Kale is a members of the Brassica family, also known as cruciferous vegetables like broccoli, cabbage, spinach, among many others.


Read more here about Taming the Flavor of Bitter Greens


Glucosinolates are sulfur-containing compounds that are broken down into compounds called metabolites.

Metabolites are naturally occurring substances in nature that affect the pace of your bodies metabolism and trigger specific enzymatic reactions to help protect your cells from damage. Including the damage that leads to cancer (Source).

Glucosinolates found in butter tasting cruciferous vegetables have a antibiotic like effect helping to ward off bacterial, viral, and fungal infection in the intestines and other parts of the body.

Eat More Apples

You know the saying, “An Apple A Day Keeps The Doctor Away.” And that just could be true.

Apples are a good source of fiber and vitamin-C.

They also contain polyphenols, which have numerous health benefits.

Such preventing some cancers, promotes heart health, lowers blood pressure and so much more (Source).

Cider Braised Chicken With Apples and Kale

2 bunches kale

4 slices thick cut bacon

4 bone-in, skin-on chicken thighs

1 large shallot clove, diced

1 small apple, cored and sliced

1 1⁄2 cups apple cider or juice, not spiced

1 tablespoon Dijon Mustard

1 tablespoon thyme, fresh or dried

Preheat oven to 425° F.

Remove stems from washed kale and set aside. Tear kale leaves into bite-sized pieces. Slice the ends off of kale stems and thinly slice.

In a large oven-safe Dutch oven, cook bacon over medium heat until crispy. Remove bacon and drain on a paper towel-lined plate. Drain all but about 1 tablespoon of the bacon fat from the skillet, leaving enough to lightly coat the bottom of the pan.

In the same skillet, sear the chicken thighs, skin side down, until they easily release from the pan. Remove and set aside.

Add kale stems to the skillet, and cook for about 1 minute. Add the shallot and cook until fragrant, about 30 seconds. Add the apples and kale, cover, and cook until kale is wilted and apples are slightly softened, 2-3 minutes. Remove from skillet with a slotted spoon and set aside.

Remove the skillet from heat, add cider, and scrape the bottom of the pan, releasing the browned bits. Add mustard and thyme and mix well.

Add kale mixture back to the skillet and mix to coat in the cider sauce. Crumble the bacon, mix in, and top with the chicken, skin side up.

Roast in the oven, uncovered, until an instant read thermometer in the chicken reads 165-175° F, about 20 minutes.

Remove from oven, plate and serve.

Try this recipe with kale: Red Kale Cannellini Beans and Chorizo Soup.

Or how about this Salad recipe with apples: Golden Beets Fennel and Green Apple Slaw


Baked Honey Soy Chicken Thighs

Baked Honey Soy Chicken Thighs

You will find a lot of cooks preparing this recipe without a hot or spicy sauce.

Some cooks will include sriracha sauce in the preparation of this recipe.

In our kitchen we used harissa paste. Harissa is spicy and complex. The spice is used in North African cuisine.

Harissa is used as a condiment as well as a seasoning for couscous, vegetables, stews, soups and kebabs.

It is also used to season meat, such as lamb, beef, chicken or pork.

The spice mix contains: Chili Peppers, Coriander, Paprika, Red Pepper, Garlic, Salt, Cinnamon, Caraway and Ginger.


Read More About – Cooking with Chicken Thighs


Baked Honey Soy Chicken Thighs

1/4 cup soy sauce

3 tablespoons honey

2 to 3 cloves garlic minced

Juice of 1 lime

1 teaspoon harissa paste, heaping teaspoon

2 tablespoons sesame oil

1 tablespoon cornstarch to thicken

1 lb. boneless skinless chicken thighs

salt and pepper to season

1 tablespoon butter

Chopped cilantro and sesame seeds for garnish

Preheat your oven to 350 degrees F.

Prepare the glaze: In a medium bowl, whisk together the soy sauce, honey, garlic, lime juice,*Harissa, sesame oil, and cornstarch. Set aside.


*If you have no harissa paste, you can use a heaping teaspoon of real mayonnaise and a teaspoon or more of harissa seasoning. You can also replace the harissa with sriracha sauce.

Harissa Paste Using Real Mayonnaise and Harissa Seasoning

Generously season your chicken with salt and pepper, on both sides.

Using a cast iron skillet or any ovenproof skillet, over medium high heat, sear the chicken until golden, for about 4 minutes.

Then, flip the chicken and sear the other side another 4 minutes.

Pour the glaze over the chicken and bake, uncovered, for about 25 minutes, or until no longer pink and cooked through.

After 25 minutes, remove the chicken from the oven, change the temperature on your oven to the broil setting.

Next tilt your pan to spoon glaze over baked thighs. Glaze chicken pieces until they are nicely coated.

Place the skillet back into the oven under the broiler for 2 minutes. Watch the skillet to ensure the chicken doesn’t burn. Remove from oven.

Garnish with sesame seeds and cilantro.

More Chicken Thigh Recipes

Orange Sauce Vegetable and Cashew Stir Fry with BBQ Sesame Ginger Chicken Thighs

Crockpot Creamy Tuscan Chicken Thighs

Maple Mustard Chicken Thighs

Thai Red Curry With Chicken and Vegetables

Thai Red Curry With Chicken and Vegetables

Curry dishes from Thailand have a deliciously different flavor because of the use of the local ingredients, like kafir lime leaves and lemongrass.

Coconut milk is frequently used in Thai curries, though not always.

Depending on the type of chilies used, the strength of a red curry can range from mild to fiery hot.

The secret to making a successful curry is to allow it to simmer for a long period, bringing out the full flavor of the spices.


Read More Here About How To Prepare Thai Food With These Key Ingredients


Thai Red Curry With Chicken and Vegetables

1 can 13.5 oz. Coconut milk

2 to 3 tablespoons fresh lemongrass, minced

1 shallot, sliced

1-2 inch piece ginger, grated

4 to 5 cloves garlic

1 to 2 fresh red chilies, sliced, or 1/2 to 1 teaspoon cayenne pepper

2 tablespoons tomato puree

2 tablespoons fish sauce

1 1/2 tablespoon chili powder, or more, depending on how spicy you want it

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 tablespoon brown sugar

1 tablespoon fish sauce

2 tablespoons fresh lime juice

Meat and Vegetables

1 cup peas and diced carrots

1 pound boneless chicken thighs or breasts, cut into bite sized cubes

2 tablespoons vegetable oil

Place all curry sauce ingredients in a food processor or blender. Process well. Set aside.

Place a large skillet over medium heat. Add oil and heat. Next add chicken pieces and cook until chicken is oblique in color.

Chick thigh pieces in a skillet

Next, add red curry sauce and mix well.

Next add peas and carrots and mix in. Lower heat to simmer curry for another 5 minutes.

Simmer skillet of red curry with chicken pieces

Serve over rice.

Thai Red Curry With Chicken and Vegetables

Crockpot Creamy Tuscan Chicken Thighs

Crock Pot  Creamy Tuscan Chicken Thighs

Crockpot Creamy Tuscan Chicken Thighs are rich and creamy that you will not believe how easy it is to prepare.

Let your slow cooker or crockpot do all the cooking to have a delicious dinner ready and waiting.

Italian Cuisine

Italian cuisine is much like their spoken language. How so?

Well, there is a national language that every region speaks but every region has their own dialect that they speak between one another.

And you can see this same phenomenon in Italian cooking.

Each region has their own style of preparing food – specific dishes and ingredients that they are best known for, yet there are basic ingredients such as pasta, cheese and olive oil that all of Italy uses.

Tucson Region Cooking

The Tuscan Region prepares typical dishes that are based upon what Tuscans find fresh and local at the farmers market that week, making them often very easy to prepare and involving few ingredients.

Tuscan cuisine is famous and appreciated all over the world because of its use of fresh, natural and genuine ingredients.

And that’s what you’ll find here with our Crockpot Creamy Tuscan Chicken Thighs.

Get Your Crockpot Ready

Pan butter seared chicken thighs in a garlic parmesan cream sauce or Alfredo sauce mixed with sun dried tomatoes and spinach.

This dish is made in a crock pot or slow cooker in under 4 hours on low. It’s full of Flavor, flavor, flavor!

Unlike the usual Tuscan chicken recipes, there’s no need to coat chicken thighs in flour.

Creamy Tuscan Chicken Thighs

Instead, you’ll season them with Italian seasoning. A mix of oregano, marjoram, basil, thyme, rosemary and sage.

You could add some smoky, sweet, mild or spicy paprika. Or a pinch of cayenne for some heat if you like.

Crockpot Creamy Tucson Chicken Thighs

2 Tablespoon butter

4 boneless, skinless chicken thighs

1/2 cup sun dried tomato strips, cut into thin strips

1/4 cup Parmesan Cheese, grated

2 Teaspoon Italian Seasoning, divided

1 cup fresh spinach, chopped

Homemade Alfredo Sauce

1 stick butter

2 cups Parmesan Cheese, grated

1 cup heavy cream

Trim any fat from thighs. Season on both sides with 1 teaspoon of the Italian seasoning.

Place a 12 inch skillet over medium heat. Add the butter to the skillet and let it melt.

Next add the seasoned chicken thighs. Cook each side about 3 – 5 minutes until browned, turning only once during cooking time. Place the thighs in a 4 quart crockpot.

Make the Alfredo sauce in a medium sauce pan. Melt the butter in the saucepan.

Next add the cream and simmer about 5 minutes until it begins to thicken. 

Add the Parmesan Cheese, stir until it’s melted, remove from the heat and set aside.


To the Alfredo Sauce, add the sun dried tomatoes, Parmesan Cheese and 1 teaspoon of Italian seasoning until thoroughly combined.

Pour the mixture over the chicken thighs in the crockpot. Cover and cook on low heat 4 hours or until chicken is no longer pink in the middle.

Stir in the fresh chopped spinach, 1/4 cup Parmesan cheese and cook another five more minutes.

Remove from the crockpot and serve with a dish of orzo pasta or Italian style vegetables.