Description
A creamy, comforting dish featuring tender shredded chicken in a savory sauce with sun-dried tomatoes and spinach, perfect for busy days or gatherings.
Ingredients
- 2–3 large boneless, skinless chicken breasts (about 1¾–2 lb)
- 1/2 cup sun-dried tomatoes, sliced
- 4 cups fresh baby spinach
- 8 oz cream cheese, softened
- 2–3 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3/4 to 1 cup low-sodium chicken broth
Instructions
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- Scatter the sun-dried tomatoes and fresh spinach over the chicken.
- Add the softened cream cheese in dollops, then sprinkle the minced garlic, Italian seasoning, salt, and pepper across the top.
- Pour 3/4 cup chicken broth over the ingredients; use up to 1 cup if you prefer a looser sauce.
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
- Remove the lid and shred the chicken with two forks directly in the crockpot. Stir everything thoroughly until the cream cheese melts into a smooth sauce.
- Taste and adjust seasoning. If the sauce is too thick, add up to 1/4 cup extra broth; if too thin, leave the lid off for 10–15 minutes on HIGH to thicken.
- Ladle over your choice of base and garnish if desired.
Notes
For a dairy-free version, replace cream cheese with a dairy-free alternative. Adjust broth for desired sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian