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Crockpot 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 chicken broth
  • 4 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 3 cups fresh spinach
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Pour the chicken broth over the top.
  • Add the minced garlic, Italian seasoning, salt, pepper, and sun-dried tomatoes. Stir lightly to distribute the seasonings.
  • Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F.
  • Remove the chicken and shred it with two forks, then return it to the slow cooker.
  • Stir in the heavy cream, spinach, and Parmesan cheese. Cover and cook on low for another 20 to 30 minutes until the spinach wilts and the sauce thickens slightly.

Notes

Shred the chicken before adding the cream and spinach so the sauce coats every piece evenly. If the sauce seems too thin after the final cook time, leave the lid off for the last 10 minutes. Leftovers reheat best with a splash of broth or cream to loosen the sauce again.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Measuring Cups, Knife