Ingredients:

  • 1 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 5 oz fresh spinach, roughly chopped
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Optional: red pepper flakes, to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with Italian seasoning, salt, and pepper. Sear chicken in batches until lightly browned on all sides (about 2-3 minutes per side). This step adds flavour but is optional.
  2. Transfer seared chicken (or uncooked chicken if skipping the sear) to the slow cooker. Add minced garlic, chopped sun-dried tomatoes, and chicken broth.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through and easily shreds with a fork.
  4. Stir in heavy cream and chopped spinach. Cover and cook for another 15-20 minutes, or until spinach is wilted.
  5. Stir in grated Parmesan cheese.
  6. Serve hot, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired.