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Tuscan-Style Chicken Stew with Spinach and Sun-Dried Tomatoes
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Forks

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 medium onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 medium Yukon Gold potatoes, cubed
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 4 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 3 cups fresh spinach leaves
  • Grated Parmesan cheese for serving

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the diced onion, sliced carrots, cubed potatoes, minced garlic, and chopped sun-dried tomatoes on top.
  • Pour the chicken broth over the ingredients. Sprinkle in the Italian seasoning, salt, and black pepper.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and the vegetables are soft.
  • Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker.
  • Stir in the heavy cream until the broth turns creamy. Add the fresh spinach and stir until it wilts, about 2 minutes.
  • Ladle into bowls and top with grated Parmesan cheese before serving.

Notes

Stir the cream in only after the cooking time ends so it stays smooth. If you prefer a thicker broth, mash a few potato cubes against the side of the pot before adding the spinach. Leftovers keep well in the refrigerator for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife, Forks