Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, drained and chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker. Season evenly with salt, pepper, and Italian seasoning. Note: Rub the spices in so they stick
  2. Scatter the minced garlic and chopped sun dried tomatoes over the meat.
  3. Place the cubed cream cheese on top of the chicken.
  4. Cover and cook on Low for 6–7 hours or High for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  5. Open the lid and carefully remove the chicken to a plate for a moment.
  6. Stir the melted cream cheese into the chicken juices until the sauce is smooth and velvety.
  7. Fold in the Parmesan cheese and fresh baby spinach, stirring until the spinach is wilted from the residual heat.
  8. Return the chicken to the pot and stir in the lemon juice just before serving.