Description
This creamy, garlicky slow cooker chicken will make your kitchen smell like an Italian restaurant and tastes even better than takeout. Dinner jackpot!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 cup chicken broth
- 1 cup heavy cream
- ⅔ cup sun-dried tomatoes, julienned (oil-packed, drained)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups fresh spinach, roughly chopped
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
Instructions
- Place chicken breasts in a single layer in a 6-quart slow cooker. Drizzle with olive oil and season with salt and pepper.
- Scatter minced garlic and sun-dried tomatoes over the chicken.
- Pour chicken broth around the edges and sprinkle with Italian seasoning. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until chicken reaches 165°F.
- Remove chicken to a plate and cover to keep warm.
- Turn slow cooker to HIGH and stir in heavy cream and Parmesan cheese. Add cornstarch slurry if desired for thicker sauce. Cook for 15 minutes to thicken.
- Return chicken to slow cooker and add spinach, gently pushing into the sauce. Cover and cook 10-15 minutes until spinach wilts.
- Taste and adjust seasonings before serving. Garnish with additional Parmesan if desired.