Ingredients:

  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cloves fresh garlic, minced
  • 2 tbsp sun-dried tomato oil
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 3 cups fresh baby spinach
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Pat the chicken dry with paper towels. Rub both sides of the meat with salt, pepper, and garlic powder. Place the seasoned chicken in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the heavy cream, grated Parmesan, minced garlic, and sun-dried tomato oil. Pour this mixture evenly over the chicken. Scatter the chopped sun-dried tomatoes across the top.
  3. Cover and cook on Low for 4 hours or High for 2 hours. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C).
  4. Switch the Crock Pot to the Warm setting. Stir in the baby spinach and fresh parsley until wilted (about 2–3 minutes). Stir in the lemon juice for final acidity.