Ingredients
Scale
- 1.5 lbs Boneless skinless chicken breasts
- 1/2 cup Sun-dried tomatoes (drained and chopped)
- 3 cloves Garlic (minced)
- 1 cup Low-sodium chicken bone broth (for extra protein)
- 1 tsp Dried oregano
- 1/2 tsp Red pepper flakes (adjust for spice)
- 1/2 tsp Dried thyme
- 1/2 cup Grated Parmesan cheese
- 1/2 cup Non-fat plain Greek yogurt or light cream cheese
- 2 cups Fresh baby spinach
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Start by seasoning your chicken breasts generously with salt, pepper, oregano, and thyme on both sides. Place the seasoned chicken into the bottom of your slow cooker. In a small mixing bowl, whisk together the chicken bone broth, minced garlic, and red pepper flakes. Pour this mixture over the chicken, then sprinkle the chopped sun-dried tomatoes on top.
- Cover the crockpot with its lid. Set the temperature to LOW for 6 hours or HIGH for 3 to 4 hours. You want the chicken to reach an internal temperature of 165°F. Avoid opening the lid during the cooking process to keep the heat trapped inside. About 30 minutes before the time is up, stir in the grated Parmesan cheese and the Greek yogurt (or light cream cheese) to create that signature creamy sauce.
- Gently fold in the fresh baby spinach and let it wilt in the residual heat for about 5 minutes. You can serve the chicken breasts whole or use two forks to shred the meat directly into the creamy sauce for a more cohesive texture. Plate the chicken over a bed of cauliflower rice, high-protein pasta, or steamed vegetables. Garnish with fresh basil and an extra sprinkle of red pepper flakes if you like a kick.
- Cook Time: 4 hours 15 minutes