I usually double this recipe.
Ingredients
1 tablespoon olive oil
1.5 pounds boneless, skinless chicken thighs (about 6 thighs)
1 shallot (chopped, about 1/2 cup)
2 cloves garlic (minced)
1 cup low sodium chicken broth
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped sun dried tomatoes (not in oil)
1/3 cup heavy cream (or coconut milk)
1 tablespoon cornstarch
2 cups fresh spinach (chopped)
grated Parmesan cheese (optional, for serving)
rice
Directions
Heat the olive oil in a skillet on the stove over medium high heat. When the pan is hot, add the chicken thighs. Sprinkle with some salt and pepper. Brown on both sides, 2-4 minutes per side.
Transfer chicken to the slow cooker.
Reduce the heat to medium and add the shallot to the pan. Sauté, stirring constantly, for 1 minute. Add the garlic and sauté for 30 seconds.
Pour the chicken broth into the pan and cook for 1 minutes, gently scraping up any browned bits from the bottom of the pan. Turn off the heat.
Transfer the contents of the pan to the slow cooker.
Add the Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper and sun dried tomatoes to the slow cooker.
Cover and cook on low for 3.5-4 hours, until chicken is cooked to an internal temperature of 165 degrees F.
In a small bowl, whisk together the cream and cornstarch. Stir it into the slow cooker, along with the spinach. While stirring, chicken should shred. Cook for 5 minutes, until the sauce is slightly thickened.
Serve with grated Parmesan cheese and over rice, if desired.
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