Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 3/4 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated
  • 2 cups fresh baby spinach
  • 1 tbsp butter

Instructions:

  1. Place 2 lbs boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
  2. In a small bowl, stir together 3 tbsp olive oil, 4 cloves minced garlic, 1/2 cup chicken broth, and 1 tsp dried oregano; pour this mixture evenly over the chicken.
  3. Sprinkle 1 tsp salt and 1/2 tsp cracked black pepper across the top of the meat, then scatter 1/2 cup chopped sun-dried tomatoes over the chicken.
  4. Cover the slow cooker and cook on LOW for 6 hours, or until the chicken is tender and reaches a safe internal temperature of 165°F (74°C).
  5. Stir in 1 tbsp butter and 3/4 cup heavy cream, then sprinkle 1/2 cup grated parmesan cheese over the top.
  6. Fold in 2 cups fresh baby spinach, cover, and cook for another 15–30 minutes until the spinach has wilted and the sauce has thickened into a glossy glaze.