Description
A comforting slow-cooked meal featuring tender shredded chicken in a creamy garlic sauce with sun-dried tomatoes and spinach.
Ingredients
- 2–3 large boneless, skinless chicken breasts (about 1¾–2 lb)
- 1/2 cup sun-dried tomatoes, sliced (packed in oil or rehydrated dry)
- 4 cups fresh baby spinach
- 8 oz cream cheese, softened
- 2–3 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3/4 to 1 cup low-sodium chicken broth (use 1 cup for a looser sauce)
Instructions
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- Scatter the sun-dried tomatoes and fresh spinach evenly over the chicken. Add the softened cream cheese in dollops across the top. Sprinkle the minced garlic, Italian seasoning, salt, and pepper over everything.
- Pour 3/4 cup chicken broth over the ingredients. Use up to 1 cup if you want a thinner sauce.
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
- Remove the lid and shred the chicken with two forks directly in the crockpot. Stir thoroughly so the cream cheese melts fully and creates a smooth, creamy sauce.
- Taste and adjust the seasoning. If the sauce is too thick, stir in extra broth a tablespoon at a time. If it’s too thin, leave the lid off and cook on HIGH for 10–15 minutes to reduce and thicken. Serve warm.
Notes
This dish is versatile and can be served over pasta, rice, or even cauliflower rice for a low-carb option.