Slow Cooker Tuscan Chicken

Put the onion, garlic, sun-dried tomatoes, stock, tomato purée, oregano, paprika and a little black pepper into the slow cooker. Stir together, then add the chicken thighs and turn to coat. No frying is needed.

Cover and cook on low for about 5–6 hours, until the chicken is tender and cooked through. Timings vary with the cooker and size of the fillets; a clean thermometer inserted into the thickest part should read 75°C for at least 30 seconds.

Mix the cornflour with the cold water until smooth, then whisk in the double cream. Gently stir this mixture into the sauce in the slow cooker, lifting the chicken aside briefly if needed.

Stir in the Parmesan and fold in the spinach. Cover and switch to high for about 20–30 minutes, until the sauce is hot and thickened, the cheese has melted and the spinach has wilted. Stir gently once during this time; avoid prolonged vigorous boiling.

Taste before adding salt, as the stock, tomatoes and Parmesan are already salty. Add the optional lemon juice a little at a time if you would like a fresher finish. Scatter over basil if using and serve straight from the slow cooker.