Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 ounces/170-225g each)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 teaspoon Italian seasoning (5g)
  • 1 tablespoon butter (15g)
  • 2 cloves garlic, minced (approx. 6g)
  • ½ cup chicken broth (120ml)
  • ½ cup heavy cream (120ml)
  • ¼ cup sun-dried tomatoes, oil-packed, drained and chopped (approx. 30g)
  • 5 ounces fresh spinach, roughly chopped (approx. 140g)
  • ¼ cup grated Parmesan cheese (approx. 25g)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Season chicken breasts with olive oil, salt, pepper, and Italian seasoning.
  2. Sear chicken breasts in a skillet over medium-high heat for 2-3 minutes per side, until lightly browned. This step adds flavor but is not required.
  3. In the same skillet (or in the slow cooker if it has a browning function), melt butter and sauté minced garlic until fragrant (about 1 minute).
  4. Place chicken breasts in the slow cooker. Pour in chicken broth, then add sun-dried tomatoes, spinach, and Parmesan cheese.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork (internal temperature reaches 165°F/74°C).
  6. During the last 30 minutes of cooking time, stir in the heavy cream. This adds richness and helps thicken the sauce.
  7. Serve hot, garnished with extra Parmesan cheese and red pepper flakes (if desired).