This creamy sun-dried tomato chicken dish has bold Italian flavors. Sun-dried tomatoes pair so well with the creamy sauce and flavors from the fresh herbs. One of the reasons I love this recipe is because it speaks to my Italian heritage.
I actually developed this chicken recipe because I had homemade sun-dried tomatoes from my mother that I needed to use. Because the Italian in our family comes from her side, I thought it would be the perfect tribute to that heritage!
Yield: 4 to 6 servings
- 1 1⁄2 cups chicken broth
- 4 ounces oil-packed sun-dried tomatoes, drained and minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 clove garlic, minced
- 1 cup heavy cream
- 4 chicken breasts, boneless and skinless, halved lengthwise
- 1 cup fresh spinach, chopped or whole
- 1⁄4 cup plus 2 tablespoons Parmesan cheese, shredded, divided
- 2 tablespoons fresh basil, chopped, for garnish
- 1 tablespoons fresh parsley, chopped, for garnish
- 1 pound cooked pasta, for serving (I prefer fettuccine)
In the slow cooker, combine the broth, tomatoes, salt, pepper and garlic. Nestle the chicken breasts into the mixture. Turn the slow cooker on high for 2 hours or low for 4 hours.
Add the heavy cream, spinach and 1⁄4 cup Parmesan cheese and replace the lid. Let it cook for about 30 minutes on low, or until the spinach is wilted and the cheese is melted through. Garnish with the remaining 2 tablespoons Parmesan cheese, basil and parsley, and serve your sun-dried tomato chicken with the pasta.
This recipe originally appeared in the March/April 2021 issue of Chickens magazine. Author Alli Kelley is a frequent contributor to Hobby Farms magazine. For more great slow-cooker recipes, check out her new book, Rustic Farmhouse Slow Cooker. For more recipes on the site, click here to see what we’ve collected!