This dish is a game-changer for busy weeknights. The sun-dried tomatoes add a rich, concentrated sweetness, while the spinach and cream cheese create a luscious, velvety sauce. Serve it over pasta, rice, or with a side of crusty bread for dipping.
Ingredients:
- 1.5 lbs boneless,
skinless chicken breasts or thighs
- 1 (10 oz) can
cream of chicken soup
- 1 (8 oz) block of
cream cheese, softened
- 1/2 cup chicken
broth
- 1 cup sun-dried
tomatoes, packed in oil, drained and chopped
- 1 tsp dried
oregano
- 1/2 tsp dried
basil
- 1/2 tsp garlic
powder
- 1/4 tsp black
pepper
- 2-3 cups fresh
spinach, packed
- 1/4 cup grated
Parmesan cheese (optional, for garnish)
- Fresh basil or
parsley, chopped (optional, for garnish)
Instructions:
1.
Prep: Place the chicken breasts in the bottom of your crockpot.
2.
Mix the Sauce: In a separate bowl, whisk together the cream
of chicken soup, softened cream cheese, chicken broth, oregano, basil, garlic
powder, and black pepper until smooth.
3.
Combine: Pour the sauce mixture evenly over the chicken
in the crockpot.
4.
Slow Cook: Cover and cook on low for 4-6 hours or
on high for 2-3 hours, until the chicken is cooked through and tender.
5.
Shred and Stir: Once the chicken is cooked, remove it from the
crockpot and shred it with two forks. Return the shredded chicken to the pot.
6.
Add the Goodies: Stir in the chopped sun-dried tomatoes and the
fresh spinach. The heat from the crockpot will quickly wilt the spinach.
7.
Serve: Give everything a good stir until well combined. Ladle the
creamy Tuscan chicken over your favorite base and top with grated Parmesan and
fresh herbs if desired.
Enjoy
this comforting and delicious taste of fall! Let me know if you try it in the
comments below. Happy cooking!
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