Ingredients:

  • 1.4 kg boneless, skinless chicken thighs (approximately 3 lbs)
  • 1 tbsp olive oil (15 ml)
  • 1 tsp sea salt (5 g)
  • ½ tsp black pepper (2.5 g)
  • 1 tsp dried Italian herbs (5 g)
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes, oil-packed, drained (75g)
  • 1 cup chicken broth (240 ml)
  • ½ cup heavy cream (120 ml)
  • 115g cream cheese, softened (4 ounces)
  • ½ cup grated Parmesan cheese (50 g)
  • 140g fresh spinach, roughly chopped (5 ounces)

Instructions:

  1. Pat chicken thighs dry with paper towels. Season with olive oil, salt, pepper, and Italian herbs.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs on both sides until lightly browned (about 2-3 minutes per side). (Optional)
  3. Place chicken thighs in the slow cooker. Add minced garlic, sun-dried tomatoes, and chicken broth.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork.
  5. Stir in cream cheese and Parmesan cheese until melted and smooth. Add heavy cream and chopped spinach. Stir until spinach is wilted.
  6. Shred the chicken with two forks. Stir the shredded chicken back into the sauce. Serve hot.