Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 8 oz cream cheese, softened
  • 1 packet Italian dressing mix (about 1 oz)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp crushed red pepper flakes (adjust to taste)
  • 2 cups fresh spinach, chopped
  • ½ cup sun-dried tomatoes, packed in oil, drained and chopped
  • ½ cup grated Parmesan cheese
  • ½ cup chicken broth or stock
  • Olive oil or cooking spray for greasing

Instructions:

  1. Grease the inside of your crock pot with olive oil or cooking spray to prevent sticking.
  2. In a small bowl, combine the Italian dressing mix, garlic powder, onion powder, and crushed red pepper flakes.
  3. Place the chicken breasts at the bottom of the crock pot in a single layer. Sprinkle half of the seasoning mixture over the chicken breasts.
  4. Cut the softened cream cheese into cubes and distribute it evenly over the chicken.
  5. Add spinach on top of the cream cheese. Spread chopped sun-dried tomatoes evenly over everything.
  6. Pour chicken broth around and over all ingredients in the pot then sprinkle remaining seasoning mixture on top.
  7. Cover with lid and cook on high for about 4 hours or low for 6 to 8 hours until chicken is cooked through and tender.
  8. Once cooked, shred chicken using two forks right in the crock pot until combined with sauce; stir well. Stir in parmesan cheese until melted and creamy before serving.
  9. Serve garnished with fresh parsley if desired!