Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup heavy cream
  • 1 tbsp cornstarch
  • 3 cloves garlic, minced
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup sun-dried tomatoes, drained and chopped
  • 3 cups fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.5 tsp onion powder

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season both sides evenly with salt and black pepper. Place the thighs in the bottom of the slow cooker in a single layer.
  2. In a medium bowl, whisk together the heavy cream, cornstarch, minced garlic, Italian seasoning, and onion powder until the cornstarch is completely dissolved. Stir in the chopped sun-dried tomatoes and Parmesan cheese.
  3. Pour the cream mixture evenly over the chicken. Cover and cook on Low for 4 hours (or High for 2 hours) until the chicken reaches an internal temperature of 165°F (74°C).
  4. Just before serving, stir in the fresh baby spinach and allow the residual heat to wilt the leaves for approximately 2 minutes.