Ingredients:

  • 6 boneless, skinless chicken thighs (about 2 lbs / 900g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 tablespoon olive oil (15ml)
  • 2 cloves garlic, minced (about 2 teaspoons / 10g)
  • 1/2 cup sun-dried tomatoes, oil-packed, drained (about 75g)
  • 1/2 cup chicken broth (120ml)
  • 1/2 cup heavy cream (120ml)
  • 1/4 cup grated Parmesan cheese (25g)
  • 5 ounces fresh spinach (about 140g), roughly chopped
  • 1 teaspoon Italian seasoning (5g)

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear chicken thighs on both sides until lightly browned. This step adds flavour!
  3. Place chicken thighs in the slow cooker.
  4. Top with minced garlic, sun-dried tomatoes, chicken broth, heavy cream, Parmesan cheese, spinach, and Italian seasoning.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and registers an internal temperature of 165°F (74°C).
  6. Serve hot, garnished with extra Parmesan cheese (optional).