Description
A creamy, tangy chicken dish cooked in a slow cooker, finished with sun-dried tomatoes, garlic, and Parmesan cheese, perfect for busy weeknights or meal prep.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 tsp Italian seasoning
- 1 cup sun‑dried tomatoes, chopped
- 8 oz full‑fat cream cheese, softened
- 1 cup low‑sodium chicken broth
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes (adjust to taste)
- Salt and black pepper to taste
Instructions
- Set your Crock Pot to low heat.
- Pat the chicken dry with paper towels; season both sides with salt, pepper, and 2 teaspoons of Italian seasoning.
- Place the seasoned chicken breasts in a single layer at the bottom of the Crock Pot.
- Scatter the chopped sun‑dried tomatoes and minced garlic over the chicken.
- In a bowl, beat the softened cream cheese with the chicken broth until smooth and lump‑free; pour this mixture evenly over the chicken and tomatoes.
- Add the fresh spinach on top and sprinkle with grated Parmesan and red pepper flakes.
- Cover and cook on low for 4–6 hours, until the chicken easily flakes with a fork and reaches 165°F (74°C).
- Before serving, taste and adjust seasoning. Stir gently to combine the sauce and wilt the spinach into a silky consistency.
Notes
If the sauce is too thin at serving time, remove the chicken and whisk in a tablespoon of cornstarch mixed with cold water. Switch your slow cooker to high and cook uncovered for 10–15 minutes to thicken.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian