Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 4 oz cream cheese, softened and cubed
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 2 cups fresh spinach, chopped
  • 8 oz wide egg noodles or 1.5 cups cooked rice

Instructions:

  1. Place the chicken thighs at the bottom of the crock pot.
  2. Add the diced onion, carrots, celery, and minced garlic on top of the meat.
  3. Pour in the chicken broth and stir in the thyme, salt, and pepper.
  4. Cover and cook on Low for 6–7 hours (or High for 3–4 hours) until the chicken is tender enough to fall apart.
  5. Remove the chicken thighs to a plate and shred the meat using two forks.
  6. Whisk the cornstarch and water slurry into the bubbling broth.
  7. Return the shredded chicken to the pot.
  8. Stir in the cubed cream cheese and heavy cream. Continue stirring until the cheese is completely melted and the broth looks opaque and velvety.
  9. If using egg noodles, add them to the pot during the last 20 minutes of cooking on High, or boil separately and stir in at the end. If using rice, fold in pre-cooked rice during the final 5 minutes.
  10. Stir in the chopped spinach and allow the residual heat to wilt the leaves for about 2 minutes before serving.