Sort ingredients
marciarjohnston
QR Code
Listen
Pdf
Add the butter, oil from the sun-dried tomatoes and garlic to a saucepan over medium heat. Sauté for about 20 seconds, making sure you don’t brown it. Then pour in the chicken stock and heavy cream, then simmer for about 8 minutes or until thickened. Stir in the parmesan cheese and continue simmering for another 3-5 minutes.
Add the chicken into the insert of your slow cooker and sprinkle the basil, oregano, parsley, salt and pepper over the tops.
Add the sun-dried tomatoes on top of the chicken, then pour the sauce over top and cook for 3 hours on high or 6 hours on low.
Remove the chicken and set it aside, then stir in the spinach and cover until wilted. Serve with the sauce poured over the top.
Store leftovers in an airtight container.