Ingredients
2 lbs boneless chicken breasts or thighs
3 cups fresh baby spinach
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
¾ cup parmesan cheese, grated
3 garlic cloves, minced
½ cup chicken broth
1 tsp Italian seasoning
¼ tsp red pepper flakes (optional)
Salt and black pepper, to taste
2 tbsp olive oil or butter
Instructions
1. Sear the chicken in oil for 2–3 minutes per side.
2. Place chicken, tomatoes, garlic, and parmesan in crockpot.
3. Pour in cream and broth, stir gently.
4. Cook on LOW 4–5 hours or HIGH 2.5–3 hours.
5. Add spinach in last 15 minutes, cover and let wilt.
6. Serve warm over pasta, potatoes, or rice.
Notes
Add spinach at the end to preserve its color and texture.
Taste before adding extra salt, parmesan is already salty.
Can be made ahead and frozen.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker, Baked
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 115mg
Keywords: Chicken breasts, sundried tomatoes, double cream, chicken cutlets, skinless chicken breasts, heavy cream