Updated: May 2
2 lbs chicken breasts, boneless skinless
½ cup sun dried tomatoes, chopped
1 cup chicken broth
½ teaspoon Italian seasoning spice
2 cloves of garlic, crushed
4 oz cream cheese, cut into cubes
½ cup Asiago cheese, shredded
8 oz raw baby spinach, chopped
Place the tomatoes, broth, garlic and spices in the slow cooker and mix well. Then place the chicken breasts on top. If your chicken breasts are large you can cut them in half if you want.
Put on the lid and cook on high for 3 ½ hours.
Then take out the chicken and set aside. Add the cubed cream cheese and shredded Asiago cheese.
Cover and cook for 5 minutes to melt the cheeses then take off the lid and whisk until smooth and creamy.
Add in the spinach and cover and cook for 10 more minutes then mix well so spinach is wilted and combined with the sauce.
Place the chicken back in the slow cooker or on a platter and pour the sauce over top.
Serve over rice, pasta or for a low carb option use zucchini noodles.