Ingredients:

  • 900g boneless, skinless chicken thighs, trimmed
  • 5g kosher salt
  • 2g black pepper
  • 5g smoked paprika
  • 15ml sun-dried tomato oil (reserved from jar)
  • 120ml low-sodium chicken broth
  • 125g sun-dried tomatoes, julienned and oil-packed
  • 4 cloves garlic, minced
  • 5g dried Italian seasoning
  • 2g red pepper flakes
  • 180ml heavy cream
  • 50g freshly grated Parmesan cheese
  • 60g fresh baby spinach
  • 15g fresh parsley, chopped

Instructions:

  1. Season the chicken thighs evenly with salt, black pepper, and smoked paprika.
  2. Heat 1 tablespoon of reserved sun-dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden brown, then transfer to the slow cooker.
  3. In the slow cooker, combine the chicken broth, julienned sun-dried tomatoes, minced garlic, Italian seasoning, and red pepper flakes. Stir to distribute the aromatics.
  4. Cover and cook on Low for 6 hours until the chicken is fork-tender.
  5. Stir in the heavy cream and grated Parmesan cheese. Cover again until the sauce is thickened.
  6. Fold in the fresh baby spinach and cover for 5-10 minutes until the leaves are wilted and bright green.
  7. Garnish with fresh parsley before serving over pasta, rice, or mashed potatoes.