Let’s walk through this incredibly simple slow cooker method:

1. Combine Sauce Base:

• In the insert of your slow cooker, combine the heavy cream, chicken broth, chopped sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper. Stir these ingredients together well.

2. Add and Coat Chicken:

• Place the boneless, skinless chicken breasts into the cream mixture in the slow cooker.
• Turn the chicken breasts over a few times or use a spoon to ensure they are well coated with the sauce mixture. Arrange them in a relatively even layer.

3. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 6-7 hours OR on the HIGH heat setting for 3-4 hours. The chicken should be fully cooked through (internal temperature 165°F/74°C) and tender.

4. Add Spinach and Parmesan:

• During the final 30 minutes of the cooking time, stir the fresh spinach leaves into the sauce in the slow cooker. Continue stirring gently until the spinach wilts.
• Stir in the grated Parmesan cheese until it melts into the sauce and the sauce is smooth and slightly thickened.

5. Finish and Serve:

• Taste the sauce and adjust seasoning (salt, pepper) if necessary.
• Serve the hot Creamy Tuscan Chicken and its sauce generously over cooked pasta (like fettuccine or penne) or rice. Garnish with fresh chopped basil just before serving.

A rich, flavorful dinner ready with minimal active time