Description
A rich, hands-off dinner featuring tender chicken breasts layered with sun-dried tomatoes, spinach, garlic, cream, and Parmesan.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 cup sun-dried tomatoes, chopped (oil-packed drained or dry-packed rehydrated)
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream (substitute half-and-half for lighter sauce)
- 1 cup grated Parmesan cheese (freshly grated for best melt and flavor)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Cooked pasta for serving (fettuccine, penne, or spaghetti all work)
Instructions
- Lightly season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
- Place the chicken breasts in a single layer in the slow cooker.
- Scatter the chopped sun-dried tomatoes, fresh spinach, and minced garlic evenly over the chicken.
- Pour the heavy cream over the top and sprinkle the grated Parmesan cheese across the surface.
- Cover and cook on LOW for 4–6 hours, or until the chicken is fully cooked.
- Let rest for 5–10 minutes, then slice or shred the chicken and stir to combine with the sauce.
- Serve spooned over cooked pasta, finishing with an extra sprinkle of Parmesan and cracked black pepper.
Notes
Consider using chicken thighs for a richer flavor and better tolerance to longer cooking times. If using dry-packed sun-dried tomatoes, soak in hot water for 10–15 minutes before draining.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian