Ingredients:

  • 6 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 10ml)
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1/2 cup (120 ml) chicken broth
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (40g) grated Parmesan cheese
  • 1/2 cup (70g) sun-dried tomatoes, oil-packed, drained and chopped
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 1 teaspoon dried Italian seasoning (5 ml)
  • 1/4 teaspoon red pepper flakes (1.25 ml) (optional)

Instructions:

  1. Season the chicken breasts with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until lightly browned. This step adds flavor and texture but is not essential.
  3. Place chopped onion and minced garlic in the bottom of the slow cooker.
  4. Add diced tomatoes, chicken broth, and Italian seasoning to the slow cooker.
  5. Place the seared (or unseared) chicken breasts on top of the tomato mixture.
  6. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork (internal temperature of 165°F / 74°C).
  7. Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, and spinach.
  8. Cover and cook for another 15-20 minutes, or until the spinach is wilted and the cheese is melted and creamy.
  9. Serve hot over pasta, rice, or mashed potatoes. Enjoy one of the best crockpot meals with chicken!