Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 6 cloves fresh garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 tbsp olive oil

Instructions:

  1. Lightly grease the Crock Pot insert with olive oil. Note: This makes cleanup way easier later
  2. Pat the chicken thighs dry and season both sides generously with salt, pepper, smoked paprika, and oregano.
  3. Arrange the chicken thighs in a single layer at the bottom of the pot.
  4. Scatter the minced garlic and chopped sun dried tomatoes evenly over the top of the meat.
  5. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken reaches an internal temperature of 165°F. You should smell a rich, garlicky aroma wafting from the lid.
  6. Switch the slow cooker to the Warm setting. Note: This is the critical step to prevent the sauce from breaking
  7. Stir in the heavy cream and grated Parmesan cheese. Whisk gently around the chicken until the sauce looks velvety and uniform.
  8. Fold in the fresh baby spinach.
  9. Allow the spinach to wilt into the sauce for 2–3 minutes until it's just collapsed but still bright green.
  10. Let it rest for 5 minutes before serving.