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
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.