Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds chicken thighs
  • 3 ounces baby spinach
  • 1 cup parmesan cheese (grated)
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes (sliced (packed in oil))
  • 1/2 cup chicken stock
  • 4 cloves garlic (minced)
  • 3 tablespoons unsalted butter
  • 1 tablespoon oil from jar of sun-dried tomatoes
  • 2 teaspoons dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground pepper

Instruction

  • Add the butter, oil from the sun-dried tomatoes and garlic to a saucepan over medium heat. Sauté for about 20 seconds, making sure you don’t brown it. Then pour in the chicken stock and heavy cream, then simmer for about 8 minutes or until thickened. Stir in the parmesan cheese and continue simmering for another 3-5 minutes.
  • Add the chicken into the insert of your slow cooker and sprinkle the basil, oregano, parsley, salt and pepper over the tops.
  • Add the sun-dried tomatoes on top of the chicken, then pour the sauce over top and cook for 3 hours on high or 6 hours on low.
  • Remove the chicken and set it aside, then stir in the spinach and cover until wilted. Serve with the sauce poured over the top.
  • Store leftovers in an airtight container.