Tuscan Chicken in the Slow Cooker

Coat the slow cooker with non-stick spray or use a disposable liner for easy cleanup.

Arrange chicken thighs at the bottom of the slow cooker. Season with Italian herbs, red pepper flakes, salt, and black pepper.

Layer sun-dried tomatoes and sliced olives on top of the chicken, spreading evenly.

In a pan, heat olive oil over medium heat. Add the chopped onions and cook until soft, about 3 to 4 minutes. Stir in garlic and cook until aromatic, about 1 minute.

Using a slotted spoon, transfer the sautéed onions to the slow cooker, spreading them over the sun-dried tomatoes.

Return the pan to medium heat, add the cream, and stir until the oil is fully blended and the sauce starts to bubble. Pour the cream sauce evenly over the onions in the slow cooker.

Cover and cook the dish on High for 3 to 4 hours, or on Low for 6 to 7 hours for a slower cook.

Once the chicken is cooked, transfer it along with the vegetables to a serving dish. Add the torn spinach to the sauce and cook for 3 to 5 minutes, or until wilted. Use a slotted spoon to remove the spinach and place it on top of the chicken and vegetables.

If you prefer a thicker sauce, transfer it to a small pot over medium heat. In a separate bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to form a slurry. Add this mixture to the sauce and cook over medium-high heat, stirring constantly, until thickened, about 5 to 7 minutes.

Pour the thickened sauce and spinach over the chicken and serve hot.