Ingredients:

  • 1.5 kg boneless skinless chicken thighs
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp sun-dried tomato oil
  • 115g full-fat cream cheese, cubed
  • 240ml heavy cream
  • 100g freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 140g sun-dried tomatoes, julienned
  • 150g fresh baby spinach
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season evenly with sea salt, black pepper, and the reserved sun-dried tomato oil.
  2. Place the seasoned chicken thighs in an even layer at the bottom of a 6-quart slow cooker.
  3. In a small mixing bowl, whisk together the heavy cream, minced garlic, Italian seasoning, and red pepper flakes. Pour the mixture over the chicken.
  4. Scatter the julienned sun-dried tomatoes over the top of the liquid.
  5. Cover and cook on LOW for 4 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  6. During the final 2-3 minutes of cooking, stir in the cubed cream cheese, grated Parmesan cheese, and fresh baby spinach. Cover again until the cheese is melted and the sauce is emulsified.
  7. Garnish with fresh parsley before serving.