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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
  • Measuring Cups
  • Knife

Ingredients
  

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

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the chicken broth, minced garlic, Italian seasoning, salt, and black pepper.
  • Scatter the chopped sun-dried tomatoes over the chicken.
  • Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F.
  • Remove the chicken from the slow cooker and set it aside on a plate. Stir the heavy cream and Parmesan cheese into the remaining liquid in the slow cooker until the sauce is smooth.
  • Add the fresh spinach to the sauce and stir until it wilts, about 2 minutes.
  • Return the chicken to the slow cooker and turn it to coat with the sauce before serving.

Notes

For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the final 30 minutes of cooking. Leftovers reheat well in a skillet over low heat with a splash of broth to loosen the sauce. If you prefer chicken thighs, they work in place of breasts and stay moist after the long cook time.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Measuring Cups, Knife