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Creamy Tuscan Chicken and Rice with Spinach and Sun-Dried Tomatoes
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 cup uncooked long grain white rice
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 4 ounces sun-dried tomatoes in oil, drained and chopped
  • 3 cups fresh spinach
  • 4 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the rice, chicken broth, minced garlic, Italian seasoning, and chopped sun-dried tomatoes. Season with salt and pepper.
  • Stir gently to combine the ingredients around the chicken.
  • Cover and cook on low for 4 to 5 hours, until the chicken reaches 165°F and the rice is tender.
  • Remove the chicken, shred or cut it into bite-size pieces, then return it to the slow cooker.
  • Stir in the heavy cream, spinach, and Parmesan cheese.
  • Cover and cook for 15 more minutes on low until the spinach wilts and the sauce thickens.

Notes

Stir the spinach in at the very end so it keeps its color and texture. If the rice thickens too much after cooking, add a small splash of warm broth to loosen the sauce before serving. Leftovers store well in the fridge for up to three days and reheat best with a little extra cream or milk.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board