Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 4 cloves fresh garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup chicken broth
  • 4 oz cream cheese, softened
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup sun-dried tomatoes, drained and chopped
  • 2 cups fresh baby spinach

Instructions:

  1. Place the chicken thighs at the bottom of the crock pot. Note: Don't overlap them too much so the seasoning reaches everything.
  2. In a small bowl, mix the olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper. Rub this paste evenly over every piece of chicken.
  3. Pour the chicken broth around the sides of the pot. Note: Avoid pouring it directly on top of the spices so the rub stays on the meat.
  4. Cover and cook on Low for 6 hours (or High for 3 hours). Cook until the meat reaches 165°F (74°C).
  5. Open the lid and stir in the softened cream cheese. Note: Ensure the cheese is truly soft, or you'll have lumps.
  6. Pour in the heavy cream and sprinkle the Parmesan cheese over the top.
  7. Whisk gently until the sauce is smooth and glossy.
  8. Fold in the chopped sun dried tomatoes and fresh baby spinach.
  9. Stir for 2-3 minutes until the spinach has just wilted into the sauce.