Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup low-sodium chicken bone broth
  • 4 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 oz low-fat cream cheese, cubed
  • 2 cups fresh baby spinach
  • 0.25 cup grated Parmesan cheese

Instructions:

  1. Arrange the 2 lbs of chicken thighs in a single layer at the bottom of the crockpot. This ensures even heat distribution throughout the cooking process.
  2. Combine the 1 cup bone broth, 4 cloves minced garlic, 1 tbsp Italian seasoning, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.5 tsp pepper in a small bowl.
  3. Drizzle the broth mixture over the chicken, making sure every piece is coated.
  4. Secure the lid and cook on LOW for 6 hours until the chicken is tender and pulls apart easily.
  5. Use two forks to gently break the chicken into bite-sized chunks right in the pot.
  6. Drop the 4 oz of cubed low-fat cream cheese into the hot liquid.
  7. Stir the pot for 2-3 minutes until the cheese is fully melted and the sauce looks smooth.
  8. Toss in the 2 cups of baby spinach and cover the lid for 5 minutes.
  9. Stir in the 0.25 cup of Parmesan cheese just before serving.
  10. Ladle the creamy mixture over your favorite base until the spinach is vibrant green and tender.