Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 1/2 cup sun-dried tomatoes, chopped (drained of oil)
  • 6 cups low-sodium chicken broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups heavy cream
  • 3 cups fresh baby spinach, packed
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Dice the onions and carrots and mince the garlic. Chop the sun-dried tomatoes into small bits to ensure the concentrated flavor is distributed evenly throughout the broth.
  2. Place the chicken thighs at the bottom of the Crock Pot. Layer the onions, garlic, carrots, and sun-dried tomatoes over the meat. Pour in the chicken broth and stir in the Italian seasoning, red pepper flakes, salt, and pepper.
  3. Cover and cook on Low for 6 hours.
  4. Once the chicken is tender, use two forks to shred the meat directly in the pot.
  5. Stir in the heavy cream and Parmesan cheese until the broth turns an opaque, ivory color. Add the fresh spinach and stir gently for 2-3 minutes until the leaves are wilted and vibrant green.