📖 Instructions

1. Prepare the Chicken: Pat your boneless, skinless chicken breasts dry with paper towels. This step is super important for getting a nice sear later, if you choose to do that, and helps seasonings stick. Season generously all over with salt, black pepper, and the Italian seasoning. Don't be shy here; flavor is your friend!
2. Optional Searing (for extra flavor): If you have an extra 5-7 minutes and want a deeper flavor, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the seasoned chicken breasts for 2-3 minutes per side, just until lightly golden. They don't need to cook through, just get some color. Transfer the seared chicken to your 6-quart (or larger) slow cooker.
3. Add Aromatics and Broth: To the same skillet (if you seared the chicken) or directly into the slow cooker if skipping the sear, add the minced garlic. Sauté for about 30 seconds until fragrant—don't let it burn! Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet (if searing) to incorporate all that good flavor. This is called deglazing, and it adds so much depth. Pour this mixture over the chicken in the slow cooker.
4. Introduce Tuscan Flavors: Drain your sun-dried tomatoes (if packed in oil, you might want to pat them dry slightly to reduce excess oil, or use a little of the oil for flavor!). Roughly chop them if they're whole. Add the chopped sun-dried tomatoes around the chicken in the slow cooker.
5. Slow Cook to Perfection: Cover the slow cooker with its lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should be fork-tender and easily shreddable when done. Cooking on LOW generally results in more tender, juicy chicken, so if you have the time, go for it!
6. Shred the Chicken: Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Alternatively, you can cube the chicken if you prefer larger chunks.
7. Creamy Finish: Add the heavy cream and softened cream cheese to the liquid in the slow cooker. Whisk gently until the cream cheese is fully melted and the sauce is smooth and creamy. If you like a thicker sauce, you can remove about 1/2 cup of the liquid and mix it with a tablespoon of cornstarch, then stir back into the slow cooker for the last 15-20 minutes of cooking, or let it simmer on high with the lid off for a bit to reduce.
8. Stir in Spinach: Add the fresh spinach to the slow cooker, stirring it into the hot creamy sauce. Cover and let it cook for another 5-10 minutes, or until the spinach has wilted down. It'll seem like a lot at first, but it wilts down to almost nothing.
9. Taste and Adjust: Taste the sauce and adjust seasonings if needed. You might want a little more salt, pepper, or a pinch more Italian seasoning. Serve immediately over pasta, rice, polenta, mashed potatoes, or with some warm crusty bread. Garnish with fresh basil or Parmesan cheese if you're feeling fancy! Enjoy your glorious, effortless meal!
10. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave.