Description
A rich and creamy slow cooker chicken dish with sun-dried tomatoes, spinach, and Parmesan. Perfect for busy weeknights, this set-it-and-forget-it meal delivers restaurant-quality flavor with minimal effort.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
- 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
- 8 oz cream cheese, softened to room temperature
- 3 cups fresh spinach, loosely packed
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry, optional)
Instructions
- Pat chicken breasts dry with paper towels. Season both sides with salt, black pepper, and half the Italian seasoning. Drain sun-dried tomatoes (reserve 1 tablespoon of oil) and roughly chop. Mince garlic. Cube cream cheese into about 8 pieces.
- Heat reserved sun-dried tomato oil in a small skillet over medium heat. Add minced garlic and cook for about 60 seconds until fragrant and barely golden. Do not let it burn. Scrape into the bottom of the slow cooker.
- Place seasoned chicken breasts in a single layer on top of the garlic. Sprinkle chopped sun-dried tomatoes evenly over the chicken. Pour chicken broth around the edges (not directly over the chicken). Dot cubed cream cheese over the top. Do not stir.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken reaches an internal temperature of 165°F and shreds easily. About 30 minutes before the end, use tongs to break chicken into large chunks or shred completely. Stir in remaining Italian seasoning and heavy cream.
- During the last 30 minutes, add fresh spinach in handfuls, stirring gently until each batch wilts. Stir in grated Parmesan until melted. Taste and adjust salt and pepper. If sauce is thin, stir in cornstarch slurry and cook uncovered for 10 more minutes to thicken.
- Turn off slow cooker and let rest for 5 minutes. Serve immediately over pasta, rice, or with crusty bread.
Notes
For best results, use room temperature cream cheese to avoid lumps. Add dairy during the last 30 minutes to prevent curdling. The dish tastes even better the next day. To make it lighter, use Neufchâtel cream cheese and half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours on HIGH or 6-7 hours on LOW
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (without p
- Calories: 385
- Sugar: 4
- Sodium: 580
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 38
Keywords: crockpot Tuscan chicken, slow cooker chicken, creamy chicken, sun-dried tomatoes, spinach, easy dinner, comfort food