Crock Pot Tuscan Chicken

Ingredients

• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1 cup heavy cream
• 1/3 cup reduced sodium chicken broth
• 3/4 cup grated Parmesan cheese
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 tablespoon Italian seasoning
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped sun-dried tomatoes
• 2 cups chopped fresh spinach

Instructions

1. Sauté garlic: Heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute, until fragrant.
2. Make sauce: Add cream and chicken broth to the saucepan. Bring to a gentle simmer, then reduce heat to medium-low and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
3. Prepare chicken: Place chicken in the bottom of your Crock-Pot. Season with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.
4. Add Parmesan cheese: When the sauce has thickened, turn down the heat to low. Whisk or stir in Parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to taste if needed.
5. Combine chicken and sauce: Pour the sauce evenly over the chicken in the slow cooker.
6. Cook chicken: Cook for 3-4 hours on High or 6-8 hours on Low.
7. Remove chicken: Remove the chicken from the slow cooker and set aside. The sauce in the slow cooker will be thin due to liquid released by the chicken, but the top of the chicken should have a layer of sauce that sticks to it.  
8. Add spinach: Turn the slow cooker on High. Add chopped spinach and stir for a few minutes, until the spinach wilts.
9. Serve: Return the chicken to the slow cooker and spoon the liquid, spinach, and sun-dried tomatoes on top, or just pour them over the chicken to serve.  

Recipe Notes:

• Serving size: 1 chicken breast with sauce, or 1/4 of the entire recipe.
• Store leftovers covered in an airtight container in the refrigerator for up to 3-4 days.
• Meal prep: This dish stores well, so you can make it ahead.
• Reheat: Pop in the microwave or toss in the Crock-Pot on Warm or in the oven at 350°F.
• Freeze: The texture of the sauce may change, but you can freeze it for up to 3 months. Thaw in the fridge overnight before reheating.