Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds
- Olive oil: 1 tablespoon
- Sun-dried tomatoes in oil, drained: 1/2 cup
- Garlic, minced: 4 cloves
- Heavy cream: 1 cup
- Chicken broth: 1/2 cup
- Italian seasoning: 1 tablespoon
- Fresh spinach: 5 ounces
Instructions
- Step 1: Place the chicken breasts in the bottom of a 6-quart or larger slow cooker.
- Step 2: In a medium bowl, whisk together the sun-dried tomatoes, garlic, heavy cream, chicken broth, and Italian seasoning.
- Step 3: Pour the sauce mixture over the chicken breasts, ensuring they are mostly submerged.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Step 5: During the last 30 minutes of cooking, stir in the fresh spinach until wilted.
- Step 6: Shred the chicken with two forks directly in the slow cooker and stir to combine with the sauce and spinach. Serve over pasta, rice, or mashed potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, making sure the chicken is fully submerged in the sauce to prevent it from drying out.
- Gently reheat the chicken in a saucepan over medium-low heat, adding a splash of chicken broth if needed to thin the sauce and prevent sticking.
- Serve this creamy Tuscan chicken over cauliflower rice for a lower-carb alternative that soaks up all the delicious sauce.
- For a richer flavor, consider browning the chicken breasts in the olive oil before adding them to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American