Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chicken bone broth
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cups baby spinach, chopped
  • 1 lb penne or bowtie pasta, cooked according to package directions
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. Stir together the chicken broth, minced garlic, oregano, salt, pepper, and sun-dried tomatoes in a small bowl, then pour the mixture over the meat.
  3. Cover and cook on Low for 6 hours (or High for 3 hours). The chicken should be tender enough to shred effortlessly with two forks.
  4. Shred the meat directly in the pot, stirring it into the accumulated juices.
  5. Lower the heat to Warm. Stir in the heavy cream, grated Parmesan, and chopped spinach. Continue stirring until the spinach has wilted into the sauce.
  6. Fold in the pre-cooked and drained pasta.
  7. Spread the mixture evenly across the pot and top with a thick layer of shredded mozzarella.
  8. Cover for another 15–20 minutes until the cheese is melted and bubbling.