We call it ‘Vacation in a Bowl’—it’s like a warm Tuscan escape at the dinner table!

Season the chicken breasts with salt, pepper, and Italian seasoning.

In a skillet, heat olive oil over medium-high heat and sear the chicken breasts on both sides until golden brown. This step is optional but adds a nice depth of flavor.

Place the seared chicken breasts in the slow cooker.

In a bowl, whisk together the heavy cream, chicken broth, Parmesan cheese, and minced garlic.

Pour the cream mixture over the chicken in the slow cooker.

Add the sun-dried tomatoes on top of the chicken.

Cover and cook on low for 4-5 hours or until the chicken is tender and cooked through.

About 30 minutes before serving, add the fresh spinach to the slow cooker and stir gently.

If you prefer a thicker sauce, mix the cornstarch with water and stir it into the sauce. Let it cook for an additional 10-15 minutes to thicken.

Serve the chicken with the creamy sauce over your choice of pasta or with crusty bread.

For a lighter version, substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt. You can also add mushrooms for an earthy flavor or artichoke hearts for a tangy twist. If you prefer a spicier kick, add a pinch of red pepper flakes to the cream mixture. For a vegetarian option, replace the chicken with chickpeas or white beans and adjust the cooking time accordingly.