Ingredients:

  • 2 lbs bone in or skinless chicken thighs
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 cup low-sodium chicken bone broth
  • 6 cloves garlic, smashed and minced
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp Dijon mustard
  • 2 sprigs fresh rosemary or thyme
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach
  • 1/2 cup freshly grated parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Season the poultry generously on all sides with salt, pepper, and paprika. Layer the sliced onions and smashed garlic at the base of the slow cooker to create an aromatic barrier.
  2. Place the chicken atop the onions and garlic. In a small bowl, whisk the chicken broth and Dijon mustard together, then pour the mixture around the chicken. Add the fresh herb sprigs. Set the slow cooker to LOW and cook for 6 hours (or until chicken reaches 165°F).
  3. Remove the herb sprigs. In a separate bowl, whisk the heavy cream and parmesan cheese together, then pour into the pot. Stir in the fresh baby spinach. Cover and cook for an additional 20–30 minutes until the spinach is wilted and the sauce is thickened. Finish with lemon juice.