Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1/2 cup (120ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese, plus more for garnish
  • 1/2 cup (50g) sun-dried tomatoes, oil-packed, drained and chopped
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 1 teaspoon (5ml) dried Italian seasoning
  • 1/4 teaspoon (1g) red pepper flakes (optional, for a touch of heat)

Instructions:

  1. Season chicken breasts with salt and pepper.
  2. If desired, heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side to brown.
  3. Place chopped onion and garlic in the bottom of the slow cooker. Arrange the seared or unseared chicken breasts on top.
  4. Pour diced tomatoes (with their juice) and chicken broth over the chicken. Sprinkle with Italian seasoning and red pepper flakes (if using).
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through and easily shreds with a fork.
  6. Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, and spinach.
  7. Cover and cook for another 15-20 minutes, or until the spinach is wilted and the sauce is heated through.
  8. Shred the chicken with two forks right in the slow cooker. Stir to combine it with the sauce. Serve hot, garnished with extra Parmesan cheese.