ingredients:
4–6 boneless, skinless chicken breasts
Salt & black pepper, to taste
1 tsp Italian seasoning
½ tsp garlic powder (or 3–4 fresh garlic cloves, minced)
1 cup heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese
½ cup sun-dried tomatoes, chopped (oil-packed preferred)
2 cups fresh spinach, roughly chopped
1 tbsp olive oil (optional, for extra richness)
Red pepper flakes (optional, for heat)
Instructions
Prep the chicken
Season chicken breasts on both sides with salt, pepper, Italian seasoning, and garlic powder.
Place them in a single layer in the slow cooker.
Make the sauce
In a bowl, whisk together:
Heavy cream
Chicken broth
Parmesan cheese
Olive oil (if using)
Red pepper flakes (optional)
Add toppings
Sprinkle sun-dried tomatoes over the chicken.
Pour the creamy sauce evenly over everything.
Cook
Cover and cook:
LOW: 4–5 hours
HIGH: 2–3 hours
Chicken should reach 165°F and be tender.
Finish with spinach
About 15–20 minutes before serving, stir in the spinach.
Cover again until wilted.
Taste & adjust
Add more salt, pepper, or Parmesan if needed.
How to Serve
This is 🔥 with:
Pasta (fettuccine, penne, or linguine)
Mashed potatoes
Rice
Zucchini noodles
Crusty bread to soak up the sauce