Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • 1 cup low-sodium chicken broth
  • ½ cup Greek yogurt
  • ¼ cup grated Parmesan cheese
  • 2 cloves fresh garlic, minced
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 cups fresh baby spinach

Instructions:

  1. Pat the chicken thighs dry with paper towels. In a small bowl, combine paprika, garlic powder, salt, and pepper, then coat the chicken evenly.
  2. Sear the chicken in olive oil over medium-high heat for 3 minutes per side until a mahogany-colored crust forms.
  3. Place the seasoned chicken into the slow cooker and pour the low-sodium chicken broth around the sides.
  4. Cover and cook on Low for 6 hours or High for 3 hours until the internal temperature reaches 165°F (74°C).
  5. In a small bowl, whisk cornstarch into the Greek yogurt until smooth, then stir in the minced garlic and Parmesan.
  6. Pour the yogurt mixture into the slow cooker and stir gently. Fold in the baby spinach and lemon juice.
  7. Cook on high for an additional 15–20 minutes until the sauce is thickened and the spinach has wilted.