- 4 boneless skinless chicken breasts (about 1.5-2 lbs)
- ▢½ teaspoon salt
- ▢½ teaspoon Italian seasoning
- ▢¼ teaspoon paprika
- ▢⅛ teaspoon black pepper
Sauce
- ▢1 cup heavy cream
- ▢1 tablespoon corn starch
- ▢2 teaspoons minced garlic
- ▢¼ teaspoon salt
- ▢⅛ teaspoon black pepper
- ▢⅓ cup sundried tomatoes chopped
- ▢¼ cup shredded Parmesan cheese
- ▢1 cup chopped fresh spinach
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Instructions
- Place chicken breasts in a 2.5-4 quart slow cooker.
- Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.
- Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.
- Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.
- Put the lid on and cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. Stir in the fresh spinach.
- Remove from the crockpot and serve with pasta or as desired.