Ingredients
Method
- Heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
- Add cream and chicken broth. Bring to a gentle simmer, then reduce heat to medium-low and simmer for about 10 minutes, until the sauce thickens enough to coat the back of a spoon.
- Meanwhile, place chicken in the bottom of your Crock Pot. Season with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.
- Once the sauce has thickened, turn down the heat to low. Whisk or stir in parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to taste if needed.
- Pour the sauce evenly over the chicken in the slow cooker, ensuring most sauce covers the chicken rather than settling at the bottom.
- Cook for 3-4 hours on High or 6-8 hours on Low.
- Remove the chicken from the slow cooker and set aside. Expect the slow cooker sauce to be thin from released chicken liquid; however, the chicken's top should retain a sauce layer.
- Turn the slow cooker to High, if not already. Add chopped spinach and stir for a few minutes, until wilted.
- Return the chicken to the slow cooker. Spoon the liquid, spinach, and sun-dried tomatoes on top, or pour them over the chicken to serve.
Nutrition
Notes
Ingredient Swap: I've found that boneless, skinless chicken thighs also work beautifully here, coming out incredibly tender, sometimes even more forgiving if I accidentally cook it a little longer than