Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz) (411g) can diced tomatoes, undrained
  • 1 (4 oz) (113g) jar sun-dried tomatoes, drained and chopped
  • 1 cup (240 ml) chicken broth
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese
  • 5 oz (142g) fresh spinach, roughly chopped
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Red pepper flakes (optional)

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Sear chicken thighs on both sides until lightly browned. (Optional)
  2. Place chopped onion and garlic in the bottom of the slow cooker. Arrange seared (or unseared) chicken thighs on top.
  3. Pour in diced tomatoes (undrained), sun-dried tomatoes, chicken broth, Italian seasoning, salt, and pepper. Stir gently to combine.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork. Internal temperature should reach 165°F (74°C).
  5. Stir in heavy cream, Parmesan cheese, and spinach. Cover and cook for another 15-20 minutes, or until the spinach is wilted and the sauce is heated through.
  6. Serve hot over pasta, rice, mashed potatoes, or polenta. Garnish with extra Parmesan cheese and fresh basil, if desired.