Ingredients:

  • 6 (approx. 900g / 2 lbs) Boneless, skinless chicken breasts (or thighs for richer flavour)
  • 1 tbsp (15 ml) Olive oil
  • 1 tsp (5g) Kosher Salt
  • ½ tsp (2.5g) Freshly ground Black Pepper
  • 1 tsp (5g) Dried Italian Seasoning
  • 6 cloves Garlic, minced (approx. 1 tbsp or 15g)
  • 1 cup (240 ml) Low-sodium Chicken Stock (or broth)
  • 1 jar (250g / 8.5 oz) Sundried Tomatoes, oil-packed, drained and roughly chopped
  • 1 medium Yellow Onion, diced finely (optional)
  • ½ cup (120 ml) Heavy Cream (Double Cream, minimum 35% fat)
  • ¾ cup (75g) Freshly grated Parmesan cheese, plus extra for garnish
  • 4 cups (100g) Fresh Spinach, washed (do not use frozen)

Instructions:

  1. Prepare the Chicken: Pat the chicken breasts dry using kitchen paper—this helps the seasoning adhere. Season generously on both sides with salt, pepper, and Italian seasoning.
  2. Load the Pot: Lightly coat the bottom of the slow cooker with olive oil. Place the seasoned chicken breasts in a single layer at the bottom of the pot.
  3. Add Aromatics: Scatter the minced garlic, chopped sundried tomatoes, and optional diced onion over and around the chicken.
  4. Add Liquid: Pour the chicken stock evenly over the ingredients. Do not stir.
  5. Set and Cook: Place the lid on the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours.
  6. Test Doneness: Check the internal temperature of the thickest piece of chicken; it should register 165°F (74°C).
  7. Shred (Optional but Recommended): Carefully remove the chicken from the slow cooker onto a clean cutting board. Shred the chicken using two forks, then return it to the sauce in the slow cooker.
  8. Add Cream and Cheese: Turn the heat setting to HIGH (if not already there). Stir in the heavy cream and the grated Parmesan cheese until fully incorporated and the sauce begins to bubble gently.
  9. Wilt the Spinach: Add the fresh spinach, handful by handful, stirring until it completely wilts into the sauce (this takes about 5–7 minutes).
  10. Taste and Adjust: Taste the finished sauce and adjust seasoning (salt and pepper) if necessary. Serve immediately.