Ingredients:

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

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the chicken broth, minced garlic, sun-dried tomatoes, oregano, red pepper flakes, salt, and pepper. Pour this mixture evenly over the chicken.
  3. Set the slow cooker to Low for 6 hours (or High for 3 hours) until the chicken reaches an internal temperature of 165°F (74°C).
  4. Switch the cooker to 'Warm' or turn it off. Stir in the heavy cream, grated Parmesan, and fresh baby spinach.
  5. Stir gently for 2–3 minutes until the spinach has wilted and the cheese has melted into a smooth glaze.