Ingredients

Ingredients

• 6 boneless, skinless chicken breasts (approximately 8 ounces / 225g each)

• 1 teaspoon salt, divided into two portions

• 1 teaspoon freshly ground black pepper, divided into two portions

• ½ teaspoon paprika, divided into two portions

• 1 tablespoon olive oil

• 2 ½ cups low-sodium chicken broth

• ½ cup finely chopped sun-dried tomatoes (packed in oil)

• 6 cloves garlic, finely minced

• 1 teaspoon Italian seasoning blend

• ½ teaspoon crushed red pepper flakes

• 3 cups fresh baby spinach

• 1 (8-ounce / 225g) package cream cheese, cut into 1-inch chunks and softened to room temperature

• ¾ cup heavy whipping cream

• 1 cup freshly grated Parmesan cheese, divided into two equal portions

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Directions

1. Pat chicken breasts dry with paper towels, then season both sides evenly with ¾ teaspoon of the salt, ¾ teaspoon of the black pepper, and ¼ teaspoon of the paprika.

2. Heat olive oil in an extra-large skillet over medium-high heat. Cook chicken in batches (to avoid overcrowding the pan) for 4 to 5 minutes total, flipping halfway through, until golden brown on both sides. Transfer the seared chicken to a clean plate and set aside.

3. Add chicken broth, sun-dried tomatoes, garlic, Italian seasoning, the remaining ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika, and crushed red pepper flakes to a 6-quart slow cooker. Stir thoroughly to combine all ingredients, then arrange the seared chicken in the flavored liquid.

4. Cover the slow cooker and cook: 4 to 4 ½ hours on the Low setting, or 2 ½ to 3 hours on the High setting. Chicken is done when it is fall-apart tender and a meat thermometer inserted into the thickest part of a breast reads 165°F (74°C).

5. Transfer all cooked chicken to a plate, and cover loosely with aluminum foil to keep warm. If you cooked on Low, increase the slow cooker temperature to High. Stir spinach, cream cheese chunks, whipping cream, and ½ cup of the Parmesan into the slow cooker with the cooking liquid. Cover and cook on High for roughly 15 minutes, until the cream cheese is fully melted and the spinach is wilted.

6. Stir the sauce until it is completely smooth and creamy. Return the chicken to the slow cooker, and let it heat through for an additional 10 minutes.

7. Sprinkle the remaining ½ cup of fresh Parmesan over the chicken and sauce just before serving. Serve warm.