Step 1

Season the chicken thighs with salt, pepper, paprika and onion powder.

Step 2

For slow cookers that are able to sear on the stovetop: Remove the bowl from the slow cooker, add the oil and heat over medium-high heat on the stove-top. Sear the seasoned chicken for 3-4 minutes on either side until golden. For slow cookers that are unable to sear: Add the oil to a frying pan and heat over medium-high heat on the stove-top. Sear the chicken for 3-4 minutes on either side until golden.

Step 3

For slow cookers that are able to sear on the stovetop: Add the sun-dried tomatoes and garlic and stir for 30 seconds or until just fragrant. Place the slow cooker bowl back into the slow cooker. For slow cookers that are unable to sear: Add the sun-dried tomatoes and garlic to the frying pan and stir for 30 seconds. Gently place the mixture into the slow cooker.

Step 4

Add the dijon mustard and the liquid chicken stock to the slow cooker and stir (see recipe notes).

Step 5

Cook for 6 hours on LOW or 3-4 hours on HIGH.

Step 6

After the cooking time has finished, add the cream, stir and cook for a further 15 minutes.

Step 7

Stir through the baby spinach and the parmesan cheese and allow to cook for 1 minute or until the baby spinach has wilted and the cheese has melted.

Step 8

Serve with pasta and extra parmesan cheese.