Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 tsp red pepper flakes
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tsp lemon juice

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. Drizzle the chicken with olive oil and sprinkle evenly with salt, pepper, and dried oregano.
  3. Top the chicken with minced garlic, chopped sun-dried tomatoes, and red pepper flakes.
  4. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender.
  5. Stir in the heavy cream, grated Parmesan cheese, baby spinach, and lemon juice.
  6. Cover and cook for an additional 15-20 minutes on High until the spinach has wilted and the sauce has thickened into a glossy glaze.