Description

Tender, juicy chicken slow-cooked in a rich, creamy garlic parmesan sauce with sun-dried tomatoes and spinach. Serve over pasta, rice, or mashed potatoes for a comforting meal!

Ingredients

Units Scale

4 boneless, skinless chicken breasts (or 6 boneless thighs)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon paprika
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth
1 cup heavy cream (or half-and-half for a lighter option)
1/2 cup grated parmesan cheese
1 tablespoon cornstarch (mixed with 2 tbsp water, optional for thickening)
2 cups fresh spinach
2 tablespoons butter
1 tablespoon olive oil

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Instructions

Prepare the chicken:
- Season the chicken with salt, pepper, Italian seasoning, and paprika.
- In a skillet over medium heat, melt butter with olive oil and sear the chicken for 2-3 minutes per side until golden brown. (This step is optional but adds extra flavor.)
Assemble in the slow cooker:
- Place the chicken in the slow cooker.
- Add garlic, sun-dried tomatoes, and chicken broth.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until chicken is tender.
Make it creamy:
- Stir in heavy cream and parmesan cheese.
- If you prefer a thicker sauce, mix cornstarch with water and stir into the slow cooker. Let cook for another 15 minutes.
Add spinach & serve:
- Stir in fresh spinach and let it wilt for about 5 minutes.
- Serve hot over pasta, rice, or mashed potatoes. Enjoy!

Notes

For extra flavor, add ½ teaspoon red pepper flakes for a little heat.
Make it dairy-free by using coconut milk and nutritional yeast instead of cream and parmesan.
Leftovers keep well in the fridge for up to 3 days.