Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 tsp / 5g)
  • 1 (14.5 oz / 410g) can diced tomatoes, undrained
  • 1 (4 oz / 115g) jar sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp of the oil)
  • 1 cup (240ml) chicken broth (low sodium preferred)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese
  • 5 oz (140g) fresh spinach, roughly chopped
  • 1 tsp (5g) dried Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Optional: Red pepper flakes, to taste (for a little kick)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until lightly browned. This step adds flavour but can be skipped for even easier prep.
  2. Place chopped onion and minced garlic in the bottom of the slow cooker.
  3. Arrange chicken breasts on top of the onion and garlic. Pour diced tomatoes (undrained), sun-dried tomatoes, and chicken broth over the chicken. Sprinkle with Italian seasoning, salt, and pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork. Chicken should reach an internal temperature of 165°F (74°C).
  5. Remove chicken breasts from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker. Stir in heavy cream, Parmesan cheese, and spinach.
  6. Cover and cook for an additional 10-15 minutes, or until spinach is wilted and sauce is heated through.
  7. Season with salt and pepper to taste. Serve hot.