Ingredients

The following ingredients have 4 Servings
  • 4 boneless chicken breasts
  • ½ teaspoon EACH: salt and pepper
  • 4 cloves garlic (minced)
  • 1 cup quartered marinated artichoke hearts
  • ¾ cup chopped sun-dried tomatoes (preferably in oil)
  • ½ cup chicken stock
  • 3 cups baby spinach leaves
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese
  • ½ teaspoon EACH: salt and pepper

Instruction

  • Add the chicken breasts to your Crock-Pot and sprinkle the salt and pepper over the top. Add the garlic, artichoke hearts, sun-dried tomatoes, and chicken stock and stir the pot. 
  • Set the timer to cook on high for 4 hours or use the MyTime™ technology to tell your Crock-Pot when you want dinner ready. 
  • When the chicken is fully cooked, remove it from the pot. Add the spinach, stir, and let it wilt. Add the cream, parmesan, salt, and pepper to the pot and stir well. Serve the chicken with the sauce poured over the top.