1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 can (15 oz) crushed tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
2 cups fresh spinach
Salt and pepper to taste
Prep the Ingredients: Start by dicing your chicken and chopping any vegetables you desire, such as onions and bell peppers.
Combine Ingredients: In your crockpot, layer the chicken, crushed tomatoes, chicken broth, and any other vegetables you’re using.
Add Spices: Sprinkle in the garlic powder, Italian seasoning, salt, and pepper. Stir everything together to ensure the chicken and vegetables are well coated.
Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Finish with Cream and Cheese: Once the cooking time is up, stir in the heavy cream and Parmesan cheese. Let it cook for an additional 30 minutes to an hour on low.
Add Greens: About 10 minutes before serving, stir in the spinach until wilted.
Adjust Seasoning: Taste and adjust salt or pepper as needed. Serve hot, garnished with additional Parmesan if desired.