Ingredients:

  • 4 medium boneless, skinless chicken breasts (approx. 1.3 lbs / 600 grams)
  • 1 teaspoon Coarse Sea Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 1 tablespoon Dried Italian Herbs
  • 1 cup low sodium Chicken Stock (240 ml)
  • 4 cloves minced Garlic
  • 1/2 cup (80 grams) drained, roughly chopped Sun-Dried Tomatoes packed in oil
  • 4 oz (120 grams) softened Full-Fat Cream Cheese
  • 1/2 cup (120 ml) Heavy Cream
  • 4 cups (100 grams) packed Fresh Spinach
  • 1/4 cup (30 grams) grated Parmesan Cheese (optional)

Instructions:

  1. Season the Chicken: Pat the chicken breasts dry. In a small bowl, combine the salt, pepper, and Italian herbs. Rub this mixture evenly over both sides of the chicken breasts.
  2. Load the Crockpot and Cook: Place the seasoned chicken breasts in the bottom of the slow cooker. Pour the chicken stock over the chicken. Scatter the minced garlic and the chopped sun-dried tomatoes around the chicken. Cook on the LOW setting for 3.5 to 4 hours, or on the HIGH setting for 2 to 2.5 hours, ensuring the internal temperature reaches 165°F (74°C).
  3. The Creamy Finish: Remove the fully cooked chicken and shred or cube it (or leave whole), then return it to the crockpot. Add the softened cream cheese and the heavy cream to the liquid in the crockpot. Stir vigorously until the sauce is smooth and creamy.
  4. Add Greens: Stir in the fresh spinach. Replace the lid and cook for a final 15 minutes on the LOW setting, or until the spinach has completely wilted down and the sauce is bubbling.
  5. Serve: Taste the sauce and adjust salt and pepper as needed. Stir in the optional grated Parmesan cheese. Let the mixture rest for 5 minutes before serving over pasta or mashed potatoes.