Ingredients
Equipment
Method
Preparation
- Pat the chicken dry and season with salt and pepper.
- Heat olive oil in a skillet, sear chicken for 2-3 minutes per side until lightly browned, then transfer chicken to the slow cooker.
- In the same skillet, cook the chopped onion until softened, then add minced garlic and cook for another minute until fragrant.
Cooking
- Transfer sautéed onion and garlic to the slow cooker with the chicken.
- Add chicken broth, sun-dried tomatoes, Italian seasoning, basil, and red pepper flakes; stir to combine.
- Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours, until the chicken is tender and cooked through.
- Shred the chicken with two forks, or leave it whole, and return it to the slow cooker.
- Stir in heavy cream, Parmesan cheese, and fresh spinach; cover and cook for another 15-20 minutes on HIGH until spinach wilts and sauce thickens slightly.
- Taste and adjust seasonings, then serve hot.
Notes
For best results, do not overcrowd the skillet when searing the chicken. You may need to do this in batches.
