Directions
- 1Place chicken breasts in a 2.5-4 quart slow cooker.
- 2Combine salt, Italian seasoning, paprika, and pepper; sprinkle evenly over chicken.
- 3In a medium bowl, whisk together cream, garlic, cornstarch, salt, and pepper.
- 4Stir in sun-dried tomatoes and Parmesan cheese; pour over chicken in the slow cooker.
- 5Cover and cook on low for 3 hours, or until chicken reaches 165°F. Stir in spinach.
- 6Remove from crockpot and serve as desired.
Ingredients
- 4 boneless skinless chicken breasts
- 0.5 teaspoon salt
- 0.5 teaspoon Italian seasoning
- 0.25 teaspoon paprika
- 0.125 teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon corn starch
- 2 teaspoons minced garlic
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 0.33 cup sundried tomatoes, chopped
- 0.25 cup shredded Parmesan cheese
- 1 cup chopped fresh spinach
Equipment
2.5-4 quart slow cookersmall bowlmedium bowl
Tips
- Use boneless, skinless chicken thighs instead of breasts (about 2 lbs).
- A lighter cream can be used, but the sauce will be less thick and rich; increase cornstarch to compensate.
- Sun-dried tomatoes can be replaced with roasted red peppers, and fresh spinach with kale if desired.
- Leftovers can be stored in the fridge for 3-4 days or frozen for 2-3 months. Thaw overnight in the fridge if frozen, then reheat on the stove or in the oven.
- To quickly thaw frozen chicken, place it in a bowl of cool water and change the water every 20 minutes so that it doesn’t get too warm. Alternatively, thaw in the fridge.
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