Description
Indulge in tender chicken breasts simmered in a creamy, garlicky sauce with sun-dried tomatoes and fresh spinach, perfect for easy weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb)
- 1 cup low-sodium chicken broth
- 1 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry-packed)
- 3 cups fresh spinach, loosely packed
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- Grated Parmesan cheese for serving
Instructions
- Lightly season both sides of the chicken breasts with salt and pepper. Place them in a single layer in the slow cooker.
- In a medium bowl, whisk the chicken broth, chopped sun-dried tomatoes, minced garlic, Italian seasoning, and a pinch of salt and pepper. Pour the mixture evenly over the chicken.
- Cover and cook: low for 6–7 hours or high for 3–4 hours. The chicken is done when an instant-read thermometer reads 165°F at the thickest part and the meat is tender.
- About 30 minutes before the end of cooking, add the fresh spinach and gently stir so it wilts into the sauce.
- With about 5 minutes remaining, stir in the heavy cream until the sauce is smooth and heated through. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, spooning the creamy tomato-spinach sauce over each piece and topping with grated Parmesan.
Notes
For a lighter sauce, use half-and-half instead of heavy cream. If using frozen chicken breasts, increase cook time accordingly and ensure proper internal temperature.