Slow Cooker Creamy Tuscan Chicken Stew

• 2 lbs boneless skinless chicken thighs
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes (not in oil), chopped
• 1 (14 oz) can diced tomatoes
• 4 cups fresh baby spinach
• 1 cup heavy cream
• 1 cup low sodium chicken broth
• 1/2 cup grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Instructions

1. Heat the olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, smoked paprika, and Italian seasoning. Sear the chicken for 2-3 minutes on each side until golden brown. Transfer the chicken to the slow cooker.
2. In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Pour in the canned diced tomatoes with their juices and chicken broth, stirring to combine.
3. Pour the tomato mixture over the chicken thighs in the slow cooker. Add the chopped sun-dried tomatoes on top.
4. Cover and cook on low for 5 hours or on high for 3 hours, until the chicken is tender and cooked through.
5. About 30 minutes before serving, stir in the heavy cream, grated Parmesan cheese, and fresh baby spinach. Cover and cook on high for another 20-30 minutes until the spinach wilts and the sauce thickens slightly.
6. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve warm, optionally over cooked pasta, rice, or mashed potatoes for a comforting meal.

Chef tips

• For a lighter version, substitute heavy cream with half-and-half or coconut cream, but the sauce will be less rich.
• If you cannot find sun-dried tomatoes, substitute with roasted red peppers for a milder tang.
• Searing the chicken before slow cooking locks in flavor and helps develop a deeper taste, but you can skip this step for less hands-on prep.
• When adding spinach, avoid adding too early to preserve its bright color and texture.