Step 1

Cook the chicken thighs in the instant pot or method of your choosing.

Step 2

In a pot on the stove, add the ghee, onion, and garlic cloves and cook over medium heat until the onions are soft.

Step 3

Add the chicken broth, coconut milk and arrowroot starch and whisk until thickened.

Step 4

Add the Italian seasoning, garlic powder, salt, pepper and red pepper flakes.

Step 5

Add the artichoke and spinach and mix until the spinach has wilted.

Step 6

Shred the chicken thighs and add to the pot. Mix it all together.

Step 7

Enjoy!