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Slow Cooker Creamy Tuscan Chicken with Spinach
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

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

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Sprinkle the minced garlic, Italian seasoning, salt, and pepper evenly over the chicken.
  • Pour the chicken broth around the chicken pieces.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken reaches an internal temperature of 165 degrees.
  • Stir in the heavy cream, sun-dried tomatoes, spinach, and Parmesan cheese. Replace the lid and cook for 20 more minutes on low until the spinach wilts and the sauce thickens slightly.

Notes

Stir the spinach in right at the end so it stays bright instead of turning dull. If the sauce seems too thick after cooking, add a splash of broth before serving. Leftovers keep in the fridge for up to three days and reheat gently on the stovetop with a little extra cream to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker