Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 large carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach, packed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Dice the yellow onion, carrots, and celery into uniform pieces. Place the olive oil, diced vegetables, minced garlic, Italian seasoning, salt, and black pepper at the bottom of the slow cooker. Note: Keeping the veg at the bottom prevents the chicken from sticking.
  2. Place the boneless skinless chicken thighs on top of the vegetable base. Pour in the low sodium chicken broth, diced tomatoes, and chopped sun dried tomatoes.
  3. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the chicken is tender and pulls apart easily with a fork. When you open the lid, you should smell a deep, savory aroma of cooked garlic and herbs.
  4. Remove the chicken to a separate bowl and shred using two forks. Return the shredded chicken to the slow cooker.
  5. Stir in the heavy cream and grated Parmesan cheese until the broth is smooth and velvety. You'll see the color shift from a rustic red orange to a creamy, pale gold.
  6. Fold in the fresh baby spinach and chopped parsley. Let the soup sit for 2 to 3 minutes until the spinach is wilted from the residual heat.
  7. Taste and add a pinch more salt or pepper if needed.
  8. Serve immediately in deep bowls.