Slow Cooker Tuscan Chicken with Spinach

Preheat your slow cooker by spraying its interior with cooking spray or placing a plastic liner inside.

Add the chicken thighs to the slow cooker and sprinkle them with Italian seasoning, red pepper flakes, salt, and black pepper for a flavorful start.

Layer sun-dried tomatoes and sliced olives over the seasoned chicken in an even layer to create a delicious base.

Heat olive oil in a saucepan over medium heat, then add the onion and cook until it becomes tender, taking about 3 to 4 minutes. Add garlic next and cook for another minute until fragrant.

Transfer the cooked onions to the slow cooker using a slotted spoon and spread them evenly over the sun-dried tomatoes.

Return the saucepan to medium heat, add cream, and stir until all the olive oil is incorporated into the sauce. The mixture should start to bubble as it warms up.

Pour the cream sauce evenly over the onions in the slow cooker and cover it to cook on High for 3 to 4 hours or Low for 6 to 7 hours, depending on your preference.

Once the chicken and vegetables are cooked, transfer them to a serving platter. Add torn spinach to the sauce in the slow cooker and cook until it becomes wilted, taking about 3 to 5 minutes. Remove the spinach from the sauce with a slotted spoon and place it on top of the chicken and vegetables.

The sauce may be a bit thin, so if you prefer it thicker, pour it into a small saucepan over medium heat. Combine 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl, stirring until all the lumps are gone to create a smooth slurry. Add this slurry to the sauce and cook over medium-high heat, stirring constantly, until it becomes bubbly and thickened, taking about 5 to 7 minutes.

Finally, spoon the sauce and spinach over the dish and serve it warm.