Ingredients:

  • 5 lbs Boneless, skinless chicken breasts or thighs
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Italian seasoning blend
  • 1 tbsp Olive oil (optional, for searing)
  • 1 cup Chicken broth (low sodium preferred)
  • 1/2 cup Heavy cream
  • 1/2 cup Sun-dried tomatoes, packed in oil, drained and roughly chopped
  • 4 cloves Garlic, minced
  • 2 tbsp Dijon mustard
  • 1 tsp Onion powder
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups Fresh spinach, lightly packed
  • 1/4 cup Fresh basil or parsley, chopped (for garnish)

Instructions:

  1. Pat the chicken pieces thoroughly dry with paper towels. Season generously on both sides with salt, pepper, and Italian seasoning.
  2. Sear (optional but recommended): Heat olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown. Transfer seared chicken to the crockpot insert.
  3. Build the Sauce Base: In the same skillet or directly in the slow cooker insert, combine chicken broth, heavy cream, chopped sun-dried tomatoes, minced garlic, Dijon mustard, and onion powder. Whisk briefly to combine.
  4. Combine & Cook: Pour the sauce mixture evenly over the chicken in the crockpot. Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is fully cooked (165°F/74°C).
  5. Thicken & Finish: Remove the chicken, shred or slice it, and return it to the sauce. Stir in the grated Parmesan cheese until melted and the sauce has thickened slightly.
  6. Wilt the Greens: Stir in the fresh spinach until just wilted. Taste and adjust seasoning if needed.
  7. Serve immediately, garnished generously with fresh chopped basil or parsley. Best served over polenta or mashed potatoes.