Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 3 cloves garlic, minced (approx. 1 tbsp)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (4 oz / 113g) jar sun-dried tomatoes in oil, drained and chopped
  • 1 tsp dried Italian seasoning
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper, or to taste
  • 8 oz (227g) cream cheese, softened and cut into cubes
  • 1 cup (240ml) heavy cream
  • 5 oz (142g) fresh spinach, roughly chopped
  • ¼ cup grated Parmesan cheese, plus more for garnish
  • Fresh basil, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil (or reserved sun-dried tomato oil) in a large skillet over medium-high heat. Sear the chicken thighs on both sides until lightly browned (about 2-3 minutes per side).
  2. In the same skillet (or directly in the slow cooker if you skip the searing), sauté the chopped onion until softened (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
  3. Transfer the sautéed onion and garlic to the slow cooker (if you sautéed in a separate pan). Add the seared (or un-seared) chicken thighs, diced tomatoes (undrained), chopped sun-dried tomatoes, Italian seasoning, salt, and pepper to the slow cooker.
  4. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
  5. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker. Stir in the softened cream cheese until melted and smooth. Then stir in the heavy cream.
  6. Add the chopped spinach and grated Parmesan cheese to the slow cooker. Stir until the spinach is wilted and the cheese is melted.
  7. Garnish with fresh basil (if desired) and extra Parmesan cheese. Serve hot over your choice of sides.