Sort ingredients
sm06666
QR Code
Listen
Pdf
Place the chicken breasts in a 2-½ to 4-quart slow cooker.
Combine ½ teaspoon of the salt, the Italian seasoning, the paprika, and ⅛ teaspoon of the black pepper in a small bowl.
Sprinkle the seasoning blend over the chicken.
Add the heavy cream, the garlic, the cornstarch, the remaining salt, and the remaining black pepper in a medium bowl and whisk to combine.
Stir the sun-dried tomatoes and the parmesan cheese into the sauce mixture.
Pour the sauce over and around the chicken.
Cover and cook on low heat until the chicken breasts are cooked through at 165 degrees F internally, about 3 hours.
Stir the fresh spinach into the chicken mixture.
Serve over the warm pasta.