Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 block (5.3 oz) Boursin Garlic & Fine Herbs cheese
  • 1 cup low-sodium chicken broth
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 lb penne or rotini pasta
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker and season evenly with salt and pepper.
  2. Stir the minced garlic and chopped sun-dried tomatoes into the chicken broth and pour the liquid around the meat.
  3. Place the entire block of Boursin cheese directly on top of the chicken.
  4. Cover and cook on High for 3 hours or Low for 6 hours until the chicken is fork-tender.
  5. Using two forks, shred the chicken directly in the slow cooker, stirring it into the melted cheese and broth.
  6. Stir in the heavy cream, Parmesan cheese, and baby spinach until the spinach is wilted and the sauce is smooth.
  7. Boil the pasta in a separate pot according to package directions until al dente, then drain.
  8. Toss the drained pasta into the slow cooker, stir to coat in sauce, and garnish with fresh parsley.