Ingredients
2 lbs boneless, skinless chicken breasts
½ tsp Italian seasoning
½ tsp onion powder
½ tsp dried thyme
½ tsp black pepper
3 tsp minced garlic (about 3 cloves)
¼ cup freshly squeezed lemon juice
1 cup low-sodium chicken broth
3 tbsp butter, cubed
8 oz cream cheese, cubed
1 cup heavy cream
2 cups fresh spinach, chopped
Instructions
-
Season the Chicken:
Sprinkle the Italian seasoning, onion powder, thyme, and black pepper over the chicken breasts. Arrange them in the bottom of the slow cooker. -
Add the Liquid:
In a small bowl, whisk together the minced garlic, lemon juice, and chicken broth. Pour the mixture over the chicken. -
Top with Butter and Cream Cheese:
Distribute the butter and cream cheese cubes evenly over the top. -
Slow Cook:
Cover and cook on low for 5–6 hours or high for 2½–3½ hours, until the chicken is tender and fully cooked. -
Shred the Chicken:
Remove the chicken to a plate and shred with two forks. -
Finish the Sauce:
Whisk the heavy cream into the remaining sauce in the slow cooker. Return the shredded chicken and chopped spinach, stirring until combined. Cover again and cook for another 30 minutes until the spinach wilts and the sauce thickens. -
Serve and Enjoy:
Serve over rice, pasta, or mashed potatoes. Garnish with fresh lemon slices and herbs if desired.
Notes
- Keep Chicken Moist: Avoid leaving the cooked chicken on the “warm” setting too long — it will continue to cook and may dry out.
- Adjust the Liquid: If you’re using a 6-quart slow cooker, the liquid should reach halfway up the chicken. Smaller cookers may need slightly less broth.
- Thickening the Sauce: The sauce thickens as it cools. If it becomes too thick, whisk in a splash of broth or cream to loosen it.
- Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator or 1 month in the freezer. Reheat gently until warmed through.
- Prep Time: 10 min
- Cook Time: 3 hrs 30 min
- Cuisine: American