Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 3 cups fresh baby spinach
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. Sprinkle the minced garlic, Italian seasoning, salt, and pepper evenly over the meat.
  3. Pour the chicken broth and the chopped sun-dried tomatoes (along with a teaspoon of the oil from the jar) over the top.
  4. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender.
  5. Switch the slow cooker to the Warm setting.
  6. Stir in the heavy cream and Parmesan cheese, whisking gently until the sauce is smooth.
  7. Fold in the baby spinach and stir for 2-3 minutes until the leaves have just wilted.
  8. Garnish with chopped fresh parsley and serve.