Marry Me Chicken in the Slow Cooker

Serves 8 in about 3 hours. A slow cooker recipe built around paprika and baby spinach.

Ingredients

• 2 pounds chicken thighs, skinless-boneless
• 2 tablespoons sun dried tomato oil
• 2 teaspoons paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (more for spicy)
• 1 teaspoon dried oregano
• ¾ cup chicken broth
• 3 cloves garlic, minced
• 4 ounces sun dried tomatoes, chopped
• ⅓ cup grated parmesan cheese
• 1 5.2-ounce container boursin cheese (garlic & herb), or cream cheese
• 1 handful fresh basil leaves, torn
• 3 cups fresh baby spinach

Method

1. Tip in chicken to the crock and brush with the sun dried tomato oil on both sides.
2. Scatter the paprika, salt, pepper, red pepper flakes, and oregano over both sides of the chicken.
3. Tip in the broth, then add the garlic and sun dried tomatoes over the chicken.
4. Put a lid on and cook on Low for 4-5 hours or High for 2-3 hours, or until chicken is done and reaches 175° F (dark meat).
5. Lift out the chicken to a bowl and use 2 forks to shred the meat. keep it nearby.
6. Stir in the parmesan, Boursin (or cream cheese), spinach, and basil leaves to the crock and use a fork to whisk it until the cheese has melted.
7. Stir in the chicken back into the crock and stir well.
8. Plate as desired. I recommend serving with potatoes, rice, cauliflower rice, pasta, or on a bun.

More slow cooker ideas are in the slow cooker collection.