Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup jarred sun-dried tomatoes in oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 2 cups fresh spinach (optional)
Instructions
- Spray the slow cooker with nonstick spray and place the chicken at the bottom.
- Sprinkle salt and pepper over the chicken.
- Add the sun-dried tomatoes (including some oil), garlic, Italian seasoning, and red pepper flakes.
- Pour the chicken broth and heavy cream over the top without stirring.
- Cover and cook on low for 4 hours or high for 2 hours.
- If adding spinach, stir it in during the last 15 minutes until wilted.
- Shred the chicken or leave it whole before serving.
Notes
Great served over mashed potatoes, egg noodles, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg