Description
A bright and creamy slow-cooked chicken dish infused with garlicky flavor and sun-dried tomatoes, finished with fresh spinach and a touch of heavy cream.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb)
- Salt and freshly ground black pepper, to taste
- 1 cup low-sodium chicken broth
- 1 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 3 cups fresh spinach, loosely packed
- 1 cup heavy cream
- Grated Parmesan cheese for serving
- Pasta, rice, or mashed potatoes for serving
Instructions
- Season the chicken breasts with salt and pepper to taste, placing them in the slow cooker in a single layer.
- Combine low-sodium chicken broth, sun-dried tomatoes, minced garlic, Italian seasoning, and salt and pepper in a bowl. Pour this mixture over the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked through.
- Add the fresh spinach about 30 minutes before the cooking time is up and stir gently.
- Stir in the heavy cream 5 minutes before serving, adjusting the seasoning as necessary.
- Serve hot with grated Parmesan cheese on top and your choice of pasta, rice, or mashed potatoes.
Notes
For a lighter version, swap heavy cream with half-and-half or a mix of Greek yogurt and milk. Ensure even thickness of chicken breasts for consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian