Ingredients:

  • 6 medium boneless, skinless chicken breasts (approx. 1.5 - 2 lbs total)
  • 2 Tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup low sodium chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup sun-dried tomatoes (drained and roughly chopped)
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups fresh spinach (packed)
  • 4 cloves fresh garlic (minced)

Instructions:

  1. Pat the chicken breasts dry thoroughly. Season evenly on both sides with salt, pepper, Italian seasoning, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the seasoned chicken breasts for 2-3 minutes per side until lightly golden. Do not cook through.
  3. Place the seared (or unseared) chicken breasts into the bottom of the slow cooker insert.
  4. Pour the chicken broth evenly over the chicken. Scatter the minced garlic and chopped sun-dried tomatoes around the chicken.
  5. Cover and cook on Low for 6-7 hours or High for 3.5-4 hours, until the chicken is tender and shreds easily with a fork (internal temperature 165°F / 74°C).
  6. Remove the chicken to a clean plate and keep warm. Stir the heavy cream and Parmesan cheese directly into the slow cooker juices until the cheese is melted and the sauce has slightly thickened.
  7. Stir in the fresh spinach until wilted (about 5 minutes). Taste the sauce and adjust seasoning (salt/pepper) if needed.
  8. Return the chicken to the slow cooker to warm through, or place the chicken on serving plates and spoon the creamy sauce generously over the top.