Tuscan Slow Cooker Chicken Thighs

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

1. 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.
2. Trănsfer chicken to the slow cooker.
3. 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.
4. 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.
5. Trănsfer the contents of the păn to the slow cooker.
6. ......................
7. ...............................

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