Ingredients
6 boneless skinless chicken breasts
2 boxes creamed spinach
1 14 oz can of diced tomatoes (I used the ones with garlic and basil)
1 block of cream cheese
1 pint of heavy whipping cream
1 - 2 cups of grated parm cheese
1 cup of white wine or chicken broth
Salt & Pepper
Directions
Season the chicken breasts with salt & pepper. Put in crock pot. Pour diced tomatoes (undrained) over the top and then place the frozen spinach on top. Pour the chicken broth over the top.
Cook on low for 6-7 hours or high 4-5 hours.
Mix together the parm cheese, block of cream cheese and heavy cream and 1 TBS black pepper together in a sauce pan and heat over medium heat until cheese is melted, stirring constantly so it does not burn. Mix in with the chicken and spinach mixture in the crock pot and allow to cook on high for 30 more minutes to thickens up.
I served this with roasted asparagus and brown rice. The sauce from the chicken was awesome over the rice.
YUM!
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