Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup low sodium chicken broth
  • 1 standard packet (approx. 1 oz) Italian Dressing Mix
  • 1 tsp Dried Italian Seasoning
  • 1 tsp Garlic Powder
  • 1/2 tsp freshly ground Black Pepper
  • 8 oz block full fat Cream Cheese, cubed
  • 1/2 cup sun-dried Tomatoes (packed in oil), drained and chopped
  • 5 oz Fresh Spinach
  • 1/2 cup Fresh Parmesan Cheese, grated

Instructions:

  1. Lightly trim any excess fat from the chicken breasts. Lay them evenly across the bottom of the slow cooker insert.
  2. In a small bowl, quickly whisk together the chicken broth, Italian dressing mix packet, Italian seasoning, garlic powder, and pepper.
  3. Pour the seasoning mixture evenly over the chicken breasts in the slow cooker.
  4. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through (internal temp 165°F/74°C) and easily shreds with a fork.
  5. Carefully remove the chicken breasts to a separate dish and shred them using two forks.
  6. Return the shredded chicken to the slow cooker liquid. Add the cubed cream cheese and sun-dried tomatoes. Stir gently until the cream cheese has melted completely, creating a smooth, creamy sauce.
  7. Turn the slow cooker to the 'Keep Warm' setting (or leave on Low). Stir in the fresh spinach a handful at a time; it will wilt down quickly into the sauce.
  8. Stir in the grated Parmesan cheese until fully incorporated. Taste and adjust seasoning if necessary.
  9. Let rest for 5-10 minutes for the sauce to fully marry before serving hot over pasta or mashed potatoes.