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

Equipment

  • Slow Cooker

Ingredients
  

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

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker and season both sides with salt and pepper.
  • Pour the chicken broth over the chicken, then add the minced garlic, Italian seasoning, and chopped sun-dried tomatoes.
  • Cover and cook on low for 6 hours until the chicken is tender.
  • Stir in the heavy cream and Parmesan cheese until the sauce is smooth.
  • Add the fresh spinach, stir gently, and cook for 15 more minutes until the spinach wilts.

Notes

Stir the spinach in at the very end so it stays bright green and does not overcook. If the sauce seems too thin after adding the cream, leave the lid off for the last 15 minutes. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. Serve over rice or pasta to soak up the creamy liquid.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker