Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp paprika
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup chicken bone broth
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 cups fresh baby spinach

Instructions:

  1. Season the chicken. Combine salt, pepper, and paprika in a small bowl. Rub the mixture thoroughly into the chicken thighs. Note: This ensures the flavor is embedded in the meat, not just the sauce.
  2. Base the pot. Place the seasoned chicken thighs in the bottom of the crockpot in a single layer.
  3. Add aromatics. Scatter the minced garlic over the meat, then top with the chopped sun dried tomatoes and dried oregano.
  4. Add liquid. Pour the chicken bone broth over the ingredients, ensuring the chicken is partially submerged.
  5. Slow cook. Cover and cook on High for 4 hours (or Low for 7 hours) until the chicken reaches an internal temperature of 165°F (74°C).
  6. Adjust heat. Switch the slow cooker to the warm setting. Note: This prevents the cream from boiling over or curdling.
  7. Cream the sauce. Stir in the heavy cream and Parmesan cheese, whisking gently until the sauce is smooth and velvety.
  8. Fold in greens. Add the baby spinach and red pepper flakes, stirring gently until the spinach wilts from the residual heat.
  9. Final touch. Garnish with the fresh basil chiffonade just before serving to keep the herb flavor bright.