Zesty Spinach & Sun-Dried Tomato Creamy Chicken Crockpot
This easy crockpot recipe features tender chicken breasts or thighs cooked with sun-dried tomatoes, garlic, and a rich, creamy sauce made with heavy cream, cream cheese, and Parmesan, finished with fresh spinach.
Equipment
- slow cooker
- shredding forks/tongs
Ingredients
Proteins
- 1.5 lbs boneless, skinless chicken breasts or thighs
Dairy & Creaminess
- 1/2 cup heavy cream
- 4 oz cream cheese cubed
- 1/2 cup freshly grated Parmesan cheese
Fresh Flavors
- 5 oz fresh spinach
- 3 cloves garlic minced
Tuscan Essentials
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup chicken broth
Seasonings
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
Instructions
Preparation
- Pat chicken dry and season generously with salt, pepper, and Italian seasoning. Drain and chop sun-dried tomatoes and mince garlic.
- Place the seasoned chicken in the slow cooker, then pour in chicken broth and scatter the chopped sun-dried tomatoes and minced garlic around the chicken.
- Distribute the cubed cream cheese evenly over the chicken.
Cooking
- Cover and cook on low for 3-4 hours or on high for 2-3 hours until the chicken is thoroughly cooked and easy to shred.
- Remove the cooked chicken, shred it, and return it to the slow cooker. Stir in the heavy cream, fresh spinach, and Parmesan cheese, then cook for an additional 15-30 minutes until the spinach is wilted and the sauce slightly thickens.
Notes
For a thicker sauce, you can remove some liquid before adding cream and cheese. Serve over pasta, rice, or with crusty bread for a complete meal.