Sundried Tomato Parmesan Chicken in a Creamy Spinach Sauce

1. Brown the Chicken

Start by melting a tablespoon of ghee in a medium skillet over medium-high heat. Once the ghee is hot and shimmering, add the two boneless, skinless chicken breasts. Cook the chicken for about four minutes on each side, allowing a golden brown crust to form. This browning step is crucial as it enhances the flavor and helps seal in the juices, ensuring your chicken remains tender and flavorful.

2. Prepare the Sauce

Once the chicken is nicely browned, transfer it to your slow cooker, making sure the crock insert is in place. Set the slow cooker to low. In a small bowl, combine one cup of Alfredo sauce, a quarter cup of chopped sun-dried tomatoes, a quarter cup of grated Parmesan cheese, pink salt, and freshly ground black pepper to taste. Mix these ingredients well to create a rich, flavorful sauce.

3. Slow Cook the Chicken

Pour the prepared sauce over the chicken in the slow cooker, ensuring that the chicken is well-coated. Cover and cook on low for four hours, allowing the chicken to absorb all the delicious flavors of the sauce.

4. Add Spinach and Serve

Five minutes before the cooking time is up, add the two cups of fresh spinach directly into the slow cooker. Let the spinach cook on low for the remaining five minutes until it is slightly wilted but still vibrant in color. Serve the chicken hot, with the creamy sauce and wilted spinach, and enjoy the delightful combination of flavors and textures.