Boneless, skinless chicken breastsUse large breasts, not thin ones1 lb
OnionDiced1 small
GarlicMinced2 cloves
Olive oilFor searing~2 tbspest.
SaltTo taste, use lightly~1 tspest.
Black pepperTo taste~½ tspest.
Sun-dried tomatoesChopped; preferably oil-packed and drained1/3 cups
Granulated onion1 tsp
Granulated garlic1 tsp
Paprika1 tsp
Salt-free garlic and herb seasoning
Such as Mrs Dash brand
2 tsp
Chicken stock1 cup
Heavy cream2/3 cups
Chicken gravy mix or flourOr use 1 Tbsp flour as alternative2 tbsp
Fresh baby spinachA couple handfuls~2 cupsest.
Steps
1
Dice the onion and mince the garlic, then set aside.
2
Season both sides of the chicken breasts evenly with salt and pepper.
3
Heat olive oil in a skillet and sear the chicken breasts on both sides until golden brown with a nice crust, then remove to a plate.
4
In the same skillet, sauté the onion and garlic for a few minutes until softened and slightly browned.
5
Add a splash of chicken stock and deglaze the pan by scraping up the browned bits, then set this mixture aside.
6
In a bowl, whisk together the chicken stock, heavy cream, chicken gravy mix, granulated onion, granulated garlic, paprika, and salt-free garlic and herb seasoning until well blended.
7
Place the seared chicken and any juices from the plate into the crockpot, then add the sautéed onion and garlic mixture.
8
Add the sun-dried tomatoes and pour in the prepared cream sauce mixture.
9
Cover and cook on high for 4 hours or on low for 8 hours, until the chicken is very tender and falls apart easily.
10
Shred the cooked chicken using tongs directly in the crockpot.
11
Add the fresh spinach, cover, and cook on high for about 5 minutes until the spinach is wilted.
12
Serve over your choice of buttered tortellini, buttered noodles, rice, angel hair pasta, or mashed potatoes. Top generously with Parmesan cheese if desired.
PrimedTableBETA
