Crock Pot Creamy Garlic Parmesan Chicken with Spinach and Sun-Dried Tomatoes

Begin by seasoning the chicken breasts with salt and pepper on both sides. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.

Once hot, sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add 4 cloves of minced garlic and sauté for 1 minute until fragrant. Pour in 1 cup of chicken broth and scrape the bottom of the skillet to deglaze.

Stir in 1 cup of heavy cream, 1 cup of grated Parmesan cheese, and 1 teaspoon of Italian seasoning. Mix until the cheese is melted and the sauce is smooth.

In the crock pot, place the seared chicken breasts and pour the creamy garlic sauce over them. Add 2 cups of fresh spinach and 1/2 cup of chopped sun-dried tomatoes on top.

Cover the crock pot and cook on low for 6 hours or on high for 3 hours. Once cooked, stir the mixture gently to combine the spinach and tomatoes with the sauce.

Serve the creamy garlic parmesan chicken over cooked pasta or rice, garnished with additional Parmesan cheese and fresh basil if desired.