Tuscan Chicken - Crock Pot or Stovetop

 We've been killing it with the recipes lately. This one was posted on Facebook in an anti-inflammatory group. I didn't make it in the Crock-Pot, so I'll add stovetop instructions at the end.

Ingredients:
4 large boneless, skinless chicken breasts

½ tsp salt
½ tsp black pepper
½ tsp paprika (optional)

1 tsp Italian seasoning
3 cloves garlic, minced

2 tbsp butter or olive oil

½ cup sun-dried tomatoes, chopped

1 cup heavy cream
½ cup chicken broth
1 cup grated Parmesan cheese

2 cups fresh spinach
Fresh basil for garnish (optional)

Instructions:
Place chicken breasts in the crockpot
Season with salt, pepper, paprika & Italian seasoning
Add minced garlic and sun-dried tomatoes around the chicken
Pour chicken broth over the chicken
Add butter or drizzle olive oil on top
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken is tender
Remove lid and stir in heavy cream and Parmesan cheese
Add fresh spinach and stir until wilted (about 5 minutes)
Let it sit for 5-10 minutes to thicken the sauce
Garnish with fresh basil if desired
Serve hot!

Stovetop: I put frozen chicken breasts in my skillet on the stove and added the salt, pepper, paprika, Italian seasoning, tomatoes (I used fresh, but dried would be good too), garlic, and a little olive oil. Then I cooked, covered, until the chicken was done. Then I stirred in the cream (part milk, but would be good with all cream) and let it thicken a bit. Then I put the cheese in and let it thicken a bit more. Then I threw in the spinach until it was wilted. **I did not add extra chicken broth because it seemed too runny.**