Tuscan Garlic Chicken

Ingredients

• 6 — 8 Chicken Breasts, Skinless, Boneless
• 1 Tbsp Olive Oil or Butter
• 6 Cloves Garlic, Minced
• 1 Cup Heavy Cream
• 1/3 Cup Chicken Broth
• 3/4 Cup Parmesan Cheese, Grated
• 1 Tbsp Italian Seasoning
• 1 Tsp Crushed Red Chili Pepper Flakes, Optional
• Sea Salt and Fresh Cracked Black Pepper To Taste
• 1/2 Cup Sun-Dried Tomatoes, Chopped
• 2 Cups Spinach, Chopped, Packed
• 4 Each Zucchini, Spiralized and Sautéed

Directions

1. Sauté the Garlic

   Heat oil or butter in a medium saucepan over medium Heat. Add garlic and sauté for about a minute, until fragrant.

2. Prepare the Cream Sauce

   Add the Cream and chicken broth. Bring to a simmer, then set Heat to low and simmer for about 10 minutes. The sauce should thicken.

3. Season the Chicken

   Place the chicken breast at the bottom of your slow cooker. Season chicken breasts lightly with Italian Seasoning, crushed red chili pepper flakes, salt, and black pepper. Top chicken breast with sun-dried tomatoes.

4. Finish the Parmesan Sauce

   When the cream sauce is ready, lower the Heat and whisk in the Parmesan cheese, little by little until smooth. Adjust Seasoning for the cream sauce if needed.

5. Add the Sauce

   Pour the cream sauce over the chicken breasts in the slow cooker. Get as much sauce as possible on top of the chicken breasts.

6. Slow-Cook the Chicken

   Cook for 3-4 hours on HIGH or 6-8 hours on LOW. When cooking time is over, remove gently the chicken from the slow cooker and set aside.

7. Wilt the Spinach

   Turn the slow cooker on HIGH if it isn't already. Add the chopped spinach to the crockpot and stir for a few minutes, until the spinach wilts.

8. Serve Over Zucchini

   Serve over Zucchini

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 8 servings (1 serving).