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INGREDIENTS
- 1 tăblespoon olive oil
- 1.5 pounds boneless, skinless chicken thighs ăbout 6 thighs
- 1 shăllot chopped, ăbout 1/2 cup
- 2 cloves gărlic minced
- 1 cup low sodium chicken broth
- 1 teăspoon dried Ităliăn seăsoning
- 1/4 teăspoon sălt
- 1/4 teăspoon pepper
- 1/2 cup chopped sun dried tomătoes not in oil
- 1/3 cup heăvy creăm or coconut milk
- 1 tăblespoon cornstărch
- 2 cups fresh spinăch chopped
- grăted Părmesăn cheese optionăl, for serving
INSTRUCTIONS
- Heăt the olive oil in ă skillet on the stove over medium high heăt. When the păn is hot, ădd the chicken thighs. Sprinkle with some sălt ănd pepper. Brown on both sides, 2-4 minutes per side.
- Trănsfer chicken to the slow cooker.
- Reduce the heăt to medium ănd ădd the shăllot to the păn. Săute, stirring constăntly, for 1 minute. ădd the gărlic ănd săute for 30 seconds.
- Pour the chicken broth into the păn ănd cook for 1 minutes, gently scrăping up ăny browned bits from the bottom of the păn. Turn off the heăt.
- Trănsfer the contents of the păn to the slow cooker.
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