INGREDIENTS
- 4 boneless, skinless chicken breasts (about 2 lbs)
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 3 cloves garlic (finely minced)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅓ cup sun-dried tomatoes (oil packed, drained and chopped)
- ¼ cup grated Parmesan cheese
- 1 cup chopped fresh spinach (didn't use)
TOTAL TIME: 3HOURS HOURS 10MINUTES MINUTES
- 1. Place the chicken in a 3- to 4-quart slow cooker.
- In a medium bowl, whisk together the cream, cornstarch, garlic, salt, and pepper.
- Stir in the tomatoes and Parmesan and pour over the chicken in the slow cooker.
- Cover the slow cooker and cook on low for 3 hours, or until a meat thermometer inserted into the chicken reaches 165°F. If the sauce separates as it cooks, simply stir it until smooth. Stir in the spinach.
- Taste and adjust seasonings as desired. Remove from the slow cooker and serve.
- 1. Place the chicken in a 3- to 4-quart slow cooker.
- In a medium bowl, whisk together the cream, cornstarch, garlic, salt, and pepper.
- Stir in the tomatoes and Parmesan and pour over the chicken in the slow cooker.
- Cover the slow cooker and cook on low for 3 hours, or until a meat thermometer inserted into the chicken reaches 165°F. If the sauce separates as it cooks, simply stir it until smooth. Stir in the spinach.
- Taste and adjust seasonings as desired. Remove from the slow cooker and serve.
