Ingredients:

  • 5 lbs Boneless, Skinless Chicken Thighs
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Dried Italian Herbs (Oregano/Basil mix)
  • 1/2 tsp Onion Powder
  • 1 cup Chicken Broth (low sodium)
  • 4 cloves Garlic, minced
  • 1/2 cup Sun-Dried Tomatoes, packed in oil, drained and chopped
  • 1 medium Shallot or Small Yellow Onion, finely diced
  • 1/2 tsp Dried Rosemary
  • 8 oz Full-Fat Cream Cheese, cubed
  • 5 oz Fresh Spinach, roughly chopped
  • 1/4 cup Parmesan Cheese, freshly grated
  • 1/4 cup Heavy Cream (optional)

Instructions:

  1. Pat the chicken thighs dry and season generously with salt, pepper, Italian herbs, and onion powder.
  2. Optional but Highly Recommended: Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until deep golden brown. Transfer the seared chicken to the bottom of the slow cooker insert.
  3. If searing, use the same skillet and reduce the heat to medium. Add the diced shallot/onion and sauté until softened (about 3 minutes). Add the minced garlic, chopped sun-dried tomatoes, and rosemary. Cook for 1 minute until fragrant. Pour the sautéed aromatics mixture directly over the chicken in the slow cooker.
  4. Pour the chicken broth over the chicken and aromatics. Cover and cook on LOW for 6–7 hours or on HIGH for 3–3.5 hours, until the chicken is easily shreddable.
  5. Once the chicken is cooked, gently remove it and set it aside. Add the cubed cream cheese, Parmesan cheese, and heavy cream (if using) to the sauce in the slow cooker. Whisk vigorously until the sauce is smooth and creamy. Stir in the fresh spinach until it wilts completely (2–3 minutes).
  6. Shred or dice the chicken. Return the chicken to the sauce and stir gently to coat. Taste and adjust seasoning if necessary. Serve immediately.