Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 24 oz crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 1 large parmesan cheese rind
  • 1 cup heavy cream, room temperature
  • 1 cup freshly grated parmesan cheese
  • 0.5 cup fresh basil, chiffonade
  • 2 cups baby spinach
  • 1 cup garlic butter croutons

Instructions:

  1. Place the trimmed chicken thighs, diced onion, minced garlic, crushed tomatoes, chicken broth, tomato paste, Italian seasoning, smoked paprika, red pepper flakes, and the parmesan rind into a 6-quart slow cooker.
  2. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is tender and the flavors are well developed.
  3. Using tongs, remove the chicken thighs and the parmesan rind. Discard the rind. Shred the chicken using two forks and set aside.
  4. Temper the dairy: In a small bowl, whisk together the room temperature heavy cream and grated parmesan cheese. Slowly whisk in a ladle of the hot broth from the slow cooker to create a stable emulsion.
  5. Stir the cream mixture, shredded chicken, and baby spinach back into the slow cooker. Cover for 5-10 minutes until the spinach is wilted and the soup is velvety.
  6. Serve hot, garnished with fresh basil, garlic butter croutons, and an optional drizzle of balsamic glaze.