Ingredients
Chicken
- 2 pounds chicken breasts (skinless and boneless)
Seasonings and Base
- 8 ounces low fat cream cheese
- 1 cup + ⅓ cup chicken stock
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons salt
- ½ teaspoon black pepper
Add-Ins
- ⅓ cup sun-dried tomatoes
- Handful of spinach leaves
Instructions
- Prepare slow cooker: Place the skinless, boneless chicken breasts at the bottom of the slow cooker bowl evenly.
- Add ingredients: Layer all the remaining ingredients including low-fat cream cheese, chicken stock, Italian seasoning, garlic powder, onion powder, salt, black pepper, sun-dried tomatoes, and spinach leaves on top of the chicken.
- Cook chicken: Cover with the lid and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the chicken is tender and fully cooked through.
- Shred chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks to create bite-sized pieces.
- Combine and finish: Return the shredded chicken to the slow cooker and stir everything together so the chicken absorbs the creamy sauce fully. Adjust seasoning by adding more salt or pepper if desired.
- Serve: Spoon the creamy sun-dried tomato chicken over cooked rice or your preferred side and enjoy the comforting flavors.
Notes
- This dish pairs wonderfully with white, brown rice, or even mashed potatoes.
- Sun-dried tomatoes can be chopped finely or left slightly chunky depending on preference.
- For a richer taste, cream cheese can be swapped with full-fat cream cheese.
- Adding fresh spinach towards the end keeps it tender but you can omit if preferred.
- Use chicken thighs for a juicier alternative, adjusting cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
