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- 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream - 1 cup chicken broth - 1 onion, finely chopped - 3 garlic cloves, minced - 1 teaspoon Italian seasoning - 1 teaspoon paprika - Salt and pepper to taste - Fresh spinach, chopped - Fresh basil for garnish (optional) In this recipe, we focus on simple yet rich flavors. The chicken breasts form the base of our dish. They soak up all the good flavors as they cook. Sun-dried tomatoes add a nice tanginess. Heavy cream brings creaminess to the sauce. Chicken broth gives it a deep taste. For aromatics, we use onion and garlic. They build a flavorful base that makes the dish shine. Italian seasoning and paprika add warmth and depth. The salt and pepper help balance everything. You can add some fresh spinach for color and nutrition. Fresh basil is lovely on top for a fresh touch. This blend of ingredients creates a dish that is both comforting and delightful. Enjoy every bite! - Season the chicken breasts with salt, pepper, and paprika. - Place the chicken at the bottom of the slow cooker. To start, take your chicken breasts. Sprinkle salt, pepper, and paprika over them. These spices will add great flavor. After seasoning, lay the chicken flat at the bottom of the slow cooker. This helps the chicken cook evenly. - Mix sun-dried tomatoes, onion, garlic, Italian seasoning, chicken broth, and heavy cream in a bowl. - Pour the mixture over the chicken. Next, grab a bowl. In it, combine the sun-dried tomatoes, chopped onion, minced garlic, Italian seasoning, chicken broth, and heavy cream. Stir it well until everything mixes nicely. This mix adds creaminess and rich flavors. Once ready, pour this mixture over the seasoned chicken. Make sure the chicken is well covered. - Set the slow cooker on low for 6 hours or high for 3 hours. - Add spinach about 30 minutes before serving. - Shred the chicken before serving. Now it’s time to cook! Set your slow cooker to low for 6 hours. If you’re in a rush, you can set it to high for 3 hours. About 30 minutes before serving, add the chopped spinach. This keeps it fresh and vibrant. When the chicken is done, use two forks to shred it right in the slow cooker. Mix everything together to get all those flavors blended. Enjoy your meal! To get tender chicken, cook on low heat. This allows the chicken to absorb flavors. A slow cooker works best for this. You want the chicken to soak in the creamy sauce. The longer it cooks, the better it tastes. I recommend cooking for at least six hours. If you're in a hurry, three hours on high works too. Always check that the chicken is fully cooked before serving. Serve this dish with simple sides like rice or pasta. Both soak up the creamy sauce well. For a fresh touch, add a sprinkle of fresh basil. This adds color and a nice aroma. You can also add more sun-dried tomatoes on top. This makes the dish look more appealing. For a complete meal, pair it with a light salad. {{image_2}} You can switch up the protein in this dish. Try pork tenderloin for a different taste. If you prefer a plant-based option, tofu works great too. Just press the tofu to remove excess water first. For those who need a dairy-free meal, replace heavy cream with coconut cream. It adds a nice touch of sweetness and a rich texture. Want to change the flavor a bit? Add fresh herbs like thyme or rosemary. They add a nice, fragrant touch. You can also use spices like cayenne for a kick. Incorporating vegetables can make this dish even better. Add bell peppers or mushrooms for extra color and taste. They cook down nicely and blend with the sauce. To store leftovers, let them cool first. Place the chicken in an airtight container. It will last for about three to four days in the fridge. Make sure to cover it well to keep it fresh. When you want to reheat, use a microwave or stove. Heat it gently until warm. Avoid cooking it too long, or it may dry out. For long-term storage, you can freeze leftovers. Portion the chicken into freezer-safe containers. Be sure to leave some space at the top for expansion. It can stay frozen for up to three months. When you're ready to eat, take it out and thaw in the fridge overnight. For reheating, warm it on the stove or in the microwave. Stir it often to heat evenly. Yes, you can use frozen chicken breasts. However, cooking time will change. If you use frozen chicken, set your slow cooker to high for about 4 to 5 hours. This helps the chicken cook fully and safely. The texture may be slightly different. It could be less tender than fresh chicken. Check the chicken after cooking for 3 hours on high or 6 hours on low. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C). The chicken should be tender and shred easily with a fork. If it is still tough, let it cook longer. Yes, you can prepare this recipe in advance. You can season the chicken and mix the sauce a day before. Store them in separate containers in the fridge. On cooking day, just pour the mixture over the chicken and cook. Leftovers can be stored in the fridge for up to 3 days. This recipe showcases how to make a creamy sun-dried tomato chicken in a slow cooker. You prepare the chicken and mix in flavorful ingredients like cream, broth, and spices. Remember to add spinach for extra color and health. Feel free to experiment with different proteins or vegetables to find your favorite combination. Proper storage and reheating tips ensure you enjoy this dish later. With these steps, you can create a meal that’s both tasty and easy to prepare. Enjoy your cooking journey!

Slow Cooker Creamy Sun-Dried Tomato Chicken

Indulge in the rich flavors of Slow Cooker Creamy Sun-Dried Tomato Chicken, a dish that's both easy to make and packed with taste. This savory recipe features tender chicken breasts cooked in a creamy sauce with sun-dried tomatoes, garlic, and fresh spinach. It's perfect for busy weeknights! Discover how to create this delicious meal in just a few simple steps. Click through to explore the full recipe and treat yourself to a comforting dinner tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup sun-dried tomatoes in oil, drained and chopped

1 cup heavy cream

1 cup chicken broth

1 onion, finely chopped

3 garlic cloves, minced

1 teaspoon Italian seasoning

1 teaspoon paprika

1 cup fresh spinach, chopped

Salt and pepper to taste

Fresh basil for garnish (optional)

Instructions
 

Prepare the Chicken: Season the chicken breasts with salt, pepper, and paprika, then place them at the bottom of the slow cooker.

    Add Flavors: In a separate bowl, mix together the sun-dried tomatoes, chopped onion, minced garlic, Italian seasoning, chicken broth, and heavy cream. Stir until well combined.

      Combine: Pour the mixture over the chicken in the slow cooker, ensuring the chicken is well covered.

        Cook: Set the slow cooker on low for about 6 hours or on high for about 3 hours, until the chicken is tender and cooked through.

          Add Spinach: About 30 minutes before serving, add the chopped fresh spinach to the slow cooker and mix it in gently.

            Shred Chicken: Once cooked, use two forks to shred the chicken into bite-sized pieces right in the slow cooker and stir everything together for even distribution of flavors.

              Adjust Seasoning: Taste the sauce and adjust salt and pepper if needed before serving.

                Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 4

                  - Presentation Tips: Serve the creamy chicken over a bed of cooked rice or pasta. Garnish with fresh basil for an aromatic touch and a sprinkle of extra sun-dried tomatoes for visual appeal.