Ingredients:

  • 3 lbs (1.35 kg) Boneless, skinless chicken thighs (trimmed)
  • 1 Tbsp (15 ml) Olive oil (or oil from the sun-dried tomatoes jar)
  • 5 tsp (7.5 g) Fine sea salt
  • 1 tsp (5 g) Black pepper, freshly ground
  • 1 Tbsp (15 ml) Smoked paprika
  • 1 tsp (5 ml) Dried Italian seasoning
  • 1 medium Yellow onion, diced
  • 5 cloves Garlic, minced
  • 1 cup (240 ml) Chicken broth (low sodium)
  • ½ cup (75 g) Oil-packed sun-dried tomatoes, drained and coarsely chopped
  • 8 oz (225 g) Full-fat cream cheese (softened, cut into cubes)
  • ½ cup (120 ml) Heavy cream (double cream)
  • 5 oz (140 g) Fresh spinach, washed
  • ¼ cup (30 g) Freshly grated Parmesan cheese (optional, for garnish)
  • Fresh basil or parsley, roughly chopped (for garnish)

Instructions:

  1. Prep the Chicken: Pat the chicken thighs thoroughly dry with kitchen paper. This helps the seasoning adhere. Place the chicken in a large bowl.
  2. Season: Drizzle the chicken with olive oil. Sprinkle evenly with salt, pepper, smoked paprika, and Italian seasoning. Toss until fully coated.
  3. Layer the Pot: Place the seasoned chicken thighs into the bottom of the slow cooker insert. Scatter the diced onion, minced garlic, and chopped sun-dried tomatoes evenly over the chicken.
  4. Add Liquid: Pour the chicken broth over the ingredients. Place the cubed cream cheese directly on top of the chicken—do not stir yet.
  5. Set the Cooker: Place the lid on the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The chicken should be incredibly tender and easily pierced with a fork.
  6. Remove the Chicken: Carefully remove the cooked chicken thighs from the slow cooker and transfer them to a separate bowl or cutting board. Keep the sauce liquid in the pot.
  7. Emulsify the Sauce: With the heat still on (or transferred to the 'Warm' setting), use a whisk or wooden spoon to aggressively break up the melted cream cheese and mix it into the broth until the sauce is completely smooth and thick.
  8. Shred the Meat: Using two forks, shred the cooked chicken into bite-sized pieces. Return the shredded chicken immediately to the slow cooker.
  9. Add the Greens: Stir in the fresh spinach. Allow the spinach to wilt completely into the hot sauce (this should take 3–5 minutes).
  10. Finish the Cream: Once the spinach is wilted, stir in the heavy cream. Taste the sauce and adjust the seasoning (salt/pepper) as needed.
  11. Serve: Garnish generously with grated Parmesan and fresh basil or parsley.