Ingredients:

  • 2.5 lbs (1.13 kg) boneless, skinless chicken thighs, trimmed
  • 1 tablespoon (15ml) olive oil
  • 8 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 (14.5 oz) (411g) can diced tomatoes, undrained
  • ½ cup (120ml) chicken broth
  • ½ cup (120ml) heavy cream
  • ½ cup (57g) sun-dried tomatoes, oil-packed, drained and chopped
  • ½ cup (57g) grated Parmesan cheese, plus more for serving
  • 5 ounces (142g) fresh spinach, roughly chopped

Instructions:

  1. Trim any excess fat from the chicken thighs. Season generously with salt, pepper, Italian seasoning, and red pepper flakes (if using).
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until lightly browned (optional).
  3. Place diced tomatoes and chicken broth in the bottom of the slow cooker. Arrange the chicken thighs on top. Scatter minced garlic and sun-dried tomatoes over the chicken.
  4. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until chicken is cooked through and easily shreds with a fork.
  5. Stir in heavy cream and Parmesan cheese. Add the spinach and stir until wilted (about 5 minutes).
  6. Spoon chicken and sauce over your favorite sides. Garnish with extra Parmesan cheese, if desired.