Chicken Parma Rosa

Ingredients

• 6 each boneless skinless chicken thighs
• 24 ounces cherry tomatoes
• 2 cups chopped fresh spinach
• 4 garlic cloves, minced
• 4 cups water
• 1-3/4 cups heavy whipping cream
• 1 cup grated Parmesan cheese
• 3 tablespoons refrigerated basil puree or 1/4 cup fresh chopped basil leaves
• Salt and pepper to taste
• Hot cooked pasta

Instructions

1. 1

   Slow-cook the chicken and vegetables: Place the chicken thighs, cherry tomatoes, spinach and minced garlic in a 6-quart slow cooker. Pour 4 cups of water over the top. Cover and cook on high for four hours. Editor’s Tip: For extra flavor, you can sprinkle the chicken with a pinch of salt, pepper or Italian seasoning before adding it to the slow cooker.

2. 2

   Cube the chicken: Use tongs to carefully transfer the chicken thighs from the slow cooker to a cutting board. Discard the skin and bones, then shred the chicken using two forks. Strain the cooking juices, reserving the vegetables. Discard the cooking liquid, and return the chicken and vegetables to the slow cooker. Editor’s Tip: If desired, you can cut the meat into bite-sized pieces instead of shredding it.

3. 3

   Finish the sauce: Stir the heavy whipping cream, grated Parmesan cheese, basil puree, salt and pepper into the slow cooker. Cover and cook for 30 minutes longer until the sauce is heated through.

4. 4

   Serve: Spoon the chicken and creamy sauce over hot cooked pasta. Garnish with additional grated Parmesan and fresh minced basil, if desired.