Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 8.5 oz jar sun-dried tomatoes in oil, drained (2 tbsp oil reserved)
  • 4 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 cup low sodium chicken bone broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach, packed
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the chicken thighs in the bottom of a 6-quart slow cooker.
  2. In a small mixing bowl, whisk together the 2 tablespoons of reserved sun-dried tomato oil, chicken bone broth, minced garlic, diced onion, dried oregano, and smoked paprika.
  3. Pour the spice and oil mixture over the chicken, ensuring even coverage. Scatter the drained sun-dried tomatoes on top.
  4. Cover the slow cooker and cook on Low for 6 hours (or High for 3-4 hours) until the chicken is tender.
  5. Thirty minutes before serving, whisk the heavy cream and grated Parmesan cheese together in a small bowl.
  6. Stir the cream mixture into the slow cooker, then gently fold in the fresh baby spinach. Cover and cook for the remaining 30 minutes until the sauce is thickened and spinach is wilted.
  7. Season with sea salt and cracked black pepper to taste before serving.