1. Season the chicken thighs on both sides with salt, pepper, and Italian seasoning.

2. To the slow cooker, add the onion, garlic, and sun-dried tomatoes. Nestle the chicken on top.

3. Pour in the chicken broth. Cover and cook on LOW 4–5 hours (or HIGH 2–3) until the chicken is very tender.

4. Stir in the cream and Parmesan. Add the spinach and cover again for 10–15 minutes, just until the spinach wilts and the sauce thickens slightly. If you like a little tang, finish with a splash of balsamic.

5. Taste and adjust salt/pepper. Serve the chicken with plenty of the creamy sauce spooned over the top, showered with torn basil and extra Parm. Great over mashed potatoes, polenta, or buttered noodles.