Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tsp (5g) salt
  • ½ tsp (3g) cracked black pepper
  • 4 cloves (20g) garlic, minced
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • ⅓ cup (80ml) sun-dried tomato oil
  • ½ cup (80g) sun-dried tomatoes, drained and chopped
  • 2 cups (60g) fresh baby spinach
  • 1 tsp (2g) dried oregano

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker. Season evenly with salt, pepper, and oregano.
  2. Scatter the minced garlic across the top of the meat and pour the sun-dried tomato oil over the chicken.
  3. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is tender enough to shred or slice easily.
  4. Switch the slow cooker to the 'Warm' setting.
  5. Stir in the heavy cream, grated Parmesan, and chopped sun-dried tomatoes.
  6. Gently fold in the baby spinach and stir until the sauce is a uniform, velvety gold and spinach is wilted (about 2–3 minutes).