Ingredients:

• 1 tbsp 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 lb boneless, skinless chicken breasts
• 1 tbsp Italian seasoning
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach, chopped

Instructions:

1. Prepare the Sauce:
   Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
   Stir in heavy cream and chicken broth. Simmer over medium-low heat for 10 minutes until slightly thickened.
2. Season the Chicken:
   Place chicken breasts in the slow cooker. Sprinkle with Italian seasoning, salt, and pepper. Top with sun-dried tomatoes.
3. Add the Sauce:
   Reduce heat to low and whisk in Parmesan cheese, adding 1/4 cup at a time until smooth. Pour the sauce over the chicken, ensuring even coverage.
4. Slow Cook:
   Cover and cook on High for 3-4 hours or Low for 6-8 hours until the chicken is tender.
5. Add Spinach:
   Remove the chicken and set it aside. Stir chopped spinach into the slow cooker, allowing it to wilt for a few minutes.
6. Serve:
   Return the chicken to the slow cooker, spooning sauce, spinach, and sun-dried tomatoes over the top. Serve warm.

Storage & Reheating Tips:

• Refrigerate leftovers in an airtight container for up to 3-4 days.
• Reheat in the microwave or on the stovetop until warm.
• Freeze for up to 3 months; thaw in the fridge before reheating.

Nutrition