Ingredients
Method
Preparation
- Season both sides of the chicken breasts with kosher salt, black pepper, Italian seasoning, and onion powder. Gently rub the minced garlic into each piece, allowing it to rest.
- Lightly coat the slow cooker insert with cooking spray or a tablespoon of oil. Arrange the seasoned chicken breasts in a single layer.
Cooking
- Whisk together chicken broth, heavy cream, chopped sun-dried tomatoes, and half of the grated Parmesan cheese in a separate bowl. Pour over the chicken in the slow cooker.
- Cover and set to cook on LOW for 3 to 4 hours, or HIGH for 1.5 to 2 hours until the chicken reaches 165°F.
- Stir in chopped spinach and cover for an additional 5 minutes to wilt the greens.
Serving
- Decide whether to shred the chicken or leave the breasts whole. Stir in the remaining Parmesan cheese, taste the sauce, and adjust seasoning if needed. Serve hot over pasta, rice, or your favorite sides.
Notes
For extra flavor, drizzle balsamic vinegar before cooking. Each slow cooker varies, watch the chicken as it cooks. For easy prep, season the chicken the night before.
