Ingredients:

  • 5 lbs boneless, skinless chicken breasts
  • 3 cups low-sodium chicken broth
  • 4 oz full fat cream cheese, cubed
  • 1 teaspoon garlic powder
  • 1 tablespoon dried Italian herbs
  • 1/2 cup sun-dried tomatoes (drained and chopped)
  • 5 oz fresh spinach
  • 1/2 cup heavy cream (35%)
  • 12 oz dry penne or rotini pasta
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • Salt and black pepper to taste

Instructions:

  1. Place the dry pasta into the bottom of the slow cooker insert.
  2. Pour in the chicken broth over the pasta. Sprinkle evenly with garlic powder and Italian herbs. Season lightly with salt and pepper.
  3. Place the raw chicken breasts directly on top of the dry pasta and broth mixture, ensuring the chicken is mostly submerged.
  4. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until the chicken is fork-tender.
  5. Carefully remove the cooked chicken breasts to a clean plate or cutting board. Use two forks to shred the meat completely, then return the shredded chicken to the slow cooker.
  6. Stir in the cubed cream cheese until it has melted and the sauce is relatively smooth. Stir in the chopped sun-dried tomatoes.
  7. Stir in the fresh spinach until it wilts, which should only take a few minutes.
  8. Gently stir in the heavy cream and the grated Parmesan cheese. Taste and adjust salt and pepper as necessary.
  9. Allow the mixture to sit on the Keep Warm setting for 10 minutes to ensure the sauce thickens slightly before serving immediately.