Ingredients:

  • 4 medium Boneless, Skinless Chicken Breasts (approx. 600g / 1.3 lbs total)
  • 2 large cloves Garlic, minced (approx. 10g)
  • ½ cup (80g) Sun-Dried Tomatoes, packed in oil, drained and roughly chopped
  • 1 cup (240 ml) Chicken Broth (low sodium)
  • 1 tsp Dried Italian Herb Seasoning Blend
  • ½ tsp Dried Onion Powder
  • ½ tsp Kosher Salt (or to taste)
  • ¼ tsp Freshly Ground Black Pepper
  • 4 oz (115g) Full-Fat Cream Cheese (cut into cubes, room temperature)
  • ½ cup (120 ml) Heavy Cream
  • 5 oz (140g) Fresh Spinach, washed and roughly chopped
  • ¼ cup Grated Parmesan Cheese (optional)

Instructions:

  1. Prep the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, rub the chicken with the salt, pepper, and onion powder.
  2. Build the Base: Place the seasoned chicken breasts in the bottom of the slow cooker.
  3. Add Flavour: Sprinkle the minced garlic, chopped sun-dried tomatoes, and Italian seasoning over the chicken.
  4. Add Liquid: Pour the chicken broth evenly over the ingredients.
  5. Cook: Cover the slow cooker. Cook on the LOW setting for 6–7 hours, or on the HIGH setting for 3–3.5 hours. Do not lift the lid during cooking.
  6. Test Doneness: After the minimum cook time, ensure the chicken has reached an internal temperature of 165°F (74°C) and shreds easily with a fork.
  7. Shred: Remove all chicken breasts from the slow cooker and place them on a clean plate. Use two forks to coarsely shred the chicken. Set aside.
  8. Thicken and Cream: Add the cubed room temperature cream cheese and the heavy cream to the liquid remaining in the slow cooker. Stir well until the cream cheese is fully melted and the sauce is smooth and luxurious (about 3–5 minutes).
  9. Add Greens: Stir in the fresh spinach and the optional Parmesan cheese (if using). Cook, uncovered, for about 5 minutes, or until the spinach has wilted completely.
  10. Combine: Return the shredded chicken to the slow cooker and stir gently to coat everything in the creamy Tuscan sauce.
  11. Rest and Serve: Cover the crock pot and let it sit on the 'Keep Warm' setting for 10 minutes to allow the chicken to absorb the sauce. Serve hot.