Description
Creamy chicken and sauce with sun-dried tomatoes, spinach, Parmesan cheese and garlic.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 1 Tbsp minced garlic
- 2 cup chicken broth
- 2 pounds boneless skinless chicken thighs or breasts
- 1 tsp Italian seasoning
- 1 (8 oz) package cream cheese, softened
- 1 cup half and half, warmed
- 3 Tbsp cornstarch
- 1 cup grated or shredded parmesan cheese
- 1 (8 oz) jar sun-dried tomatoes, rinsed, drained and chopped
- 3 oz coarsely chopped spinach
- Salt
- Pepper
Instructions
- Heat a pan over medium high heat. Add in the oil. Add in the onion and saute for 4-5 minutes. Add in the garlic and saute for 20-30 seconds. Scrape the mixture into the slow cooker.
- Pour the chicken broth into the slow cooker and then nestle the chicken into the crock. Sprinkle on the Italian seasoning.
- Cover and cook on low for 4-6 hours for chicken breasts and 6-8 hours for chicken thighs.
- Remove the lid and turn the slow cooker to high. Add in the cream cheese. Stir warm half and half together with cornstarch until smooth in a small bowl. Then stir the mixture into the slow cooker. Stir in the parmesan cheese, tomatoes and spinach.
- Cover and cook on high for another 30 minutes, until sauce is thickened and cream cheese is melted.
- Salt and pepper to taste.
- Serve over rice, cauliflower rice, steamed vegetables, egg noodles or potatoes.
Notes
I used my Ninja Auto-iQ 6 Quart Slow Cooker.*
This is gluten free. Just make sure to check your chicken broth label.
This recipe can be low carb. Use heavy cream instead of half and half and omit the cornstarch. To cut carbs even more leave out the tomatoes. Serve over cauliflower rice.
- Category: Chicken
- Method: Slow Cooker