Description
A comforting slow-cooked dish featuring tender chicken breasts, tangy sun-dried tomatoes, and a creamy sauce, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 teaspoons Italian seasoning
- 1 cup sun-dried tomatoes, chopped (oil-packed or rehydrated from dry)
- 8 ounces full-fat cream cheese, softened
- 1 cup low-sodium chicken broth
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
Instructions
- Set your Crock Pot to low heat.
- Pat chicken breasts dry with paper towels and season with salt, black pepper, and Italian seasoning.
- Place the chicken in an even layer in the bottom of the slow cooker.
- Scatter the sun-dried tomatoes and minced garlic over the chicken.
- In a bowl, beat cream cheese with chicken broth until smooth, then pour over the chicken.
- Top with fresh spinach, Parmesan, and red pepper flakes.
- Cover and cook on LOW for 4–6 hours, checking for an internal temperature of 165°F.
- Taste the sauce and adjust seasoning before serving.
Notes
For extra flavor, sear the chicken quickly before placing it in the Crock Pot. If you want a thicker sauce, simmer it after removing the chicken.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American