Description
One stressful week, I tossed a few pantry staples into the slow cooker with zero expectations—what came out tasted like it simmered in an Italian Nonna’s kitchen. Since then, it’s been my reset button: comforting, unfussy, and always a hit. Whether it’s soccer nights or quiet Sundays, this dish wraps you in flavor and peace.
Ingredients
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4 boneless skinless chicken breasts (or 6–8 thighs)
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2 tsp Italian seasoning
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½ tsp onion powder
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Salt & pepper to taste
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2 garlic cloves, minced
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½ cup sun-dried tomatoes (drained & chopped)
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½ cup chicken broth
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1 cup heavy cream
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½ cup grated Parmesan (fresh is best!)
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1 cup chopped baby spinach
Instructions
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Season chicken with Italian seasoning, onion powder, salt, and pepper.
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Layer in crockpot: chicken, garlic, tomatoes. Pour broth around the sides.
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Cook on LOW 6 hrs or HIGH 3–4 hrs, until fork-tender (165°F).
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Add cream, Parmesan, and spinach in the last 30 mins. Stir gently.
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Let rest 10 mins. Shred chicken or serve whole. Adjust seasoning.
Notes
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Dairy Last: Add cream & cheese at the end to avoid curdling.
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Too Thin? Mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 10–15 mins uncovered.
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Best Base: Serve over pasta, polenta, mashed potatoes—or crusty bread for dipping heaven.
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Flavor Twist: Add mushrooms, artichokes, or a splash of white wine for extra flair.
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Make-Ahead: Freeze up to 3 months. Add spinach when reheating for freshness.
- Prep Time: 10 mins
- Cook Time: 6 hrs (LOW) or 3–4 hrs (HIGH)
Nutrition
- Calories: 475 kcal per serving
- Sodium: 700mg
- Fat: 30g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g