Ingredients:

  • 2 lbs (900g) boneless skinless chicken breasts
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 1 tbsp (8g) dried Italian seasoning
  • 2 tbsp (30ml) olive oil
  • 4 cloves (12g) garlic, minced
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • ½ cup (90g) sun-dried tomatoes in oil, chopped
  • ¼ cup (60ml) chicken broth
  • 2 cups (30g) fresh baby spinach
  • ½ tsp (2g) red pepper flakes

Instructions:

  1. Pat the chicken breasts dry with a paper towel. Season both sides evenly with salt, pepper, and Italian seasoning. Place the chicken in the bottom of the crockpot and drizzle with olive oil to prevent sticking.
  2. In a small bowl, whisk together the melted butter, minced garlic, chicken broth, and red pepper flakes. Pour this mixture over the chicken.
  3. Set the slow cooker to High for 3-4 hours or Low for 6-7 hours until the chicken reaches an internal temperature of 165°F (74°C).
  4. Turn the slow cooker to the Warm setting. Stir in the heavy cream, Parmesan cheese, and chopped sun-dried tomatoes.
  5. Fold in the fresh baby spinach, stirring gently until the leaves are wilted and the sauce has thickened into a glossy glaze.