Ingredients:

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

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the chicken broth, minced garlic, oregano, red pepper flakes, salt, pepper, and chopped sun-dried tomatoes.
  3. Pour the broth mixture evenly over the chicken, ensuring every piece is coated.
  4. Cover and cook on Low for 6 hours until the chicken reaches an internal temperature of 165°F (74°C).
  5. Switch the slow cooker to the Warm setting.
  6. Stir in the heavy cream and Parmesan cheese.
  7. Gently fold in the fresh baby spinach.
  8. Stir everything for 2-3 minutes until the sauce is velvety and the spinach has wilted.