Description
Description A creamy, savory slow-cooked dish featuring tender chicken breasts in a rich sun-dried tomato and Parmesan sauce. Perfect for busy weeknights or effortless dinner parties.
Ingredients
- 1.5 – 2 pounds boneless, skinless chicken breasts (about 4 large breasts)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning (for initial seasoning)
- ½ cup sun-dried tomatoes, chopped (drained if packed in oil)
- 1 cup chicken broth (low sodium)
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 tablespoon dried Italian seasoning (for sauce)
- 1 teaspoon garlic powder (for sauce)
- ½ teaspoon onion powder (for sauce)
- ¼ teaspoon red pepper flakes (optional)
- Fresh spinach (2–3 cups baby spinach)
- Fresh parsley, chopped (for garnish)
- Cooked pasta, rice, or mashed potatoes for serving
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Instructions
- Pat chicken breasts dry with paper towels and season with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Heat olive oil in a skillet and sear chicken for 2–3 minutes per side until golden brown (optional).
- Place seasoned chicken breasts in the slow cooker.
- Prepare sun-dried tomatoes and scatter over chicken.
- Whisk together chicken broth, heavy cream, reserved sun-dried tomato oil, Italian seasoning, garlic powder, onion powder, and red pepper flakes in a bowl.
- Pour sauce over chicken and tomatoes in slow cooker.
- Cover and cook on LOW for 3–4 hours or HIGH for 2–3 hours.
- Add cream cheese and Parmesan to the slow cooker and stir until melted.
- Add fresh spinach and stir until wilted.
- Remove chicken and either shred or serve whole, garnished with parsley.
Notes
- Notes
- This dish pairs well with pasta, rice, or crusty bread. Skipping the searing step can still yield delicious results; use reserved sun-dried tomato oil in the sauce for added flavor.