Chicken

Tuscan Chicken

Spinach, sun-dried tomato and cream. It looks like a restaurant plate and takes ten minutes of actual effort.

What goes in

• 2 1/2 lb boneless skinless chicken breasts
• 1 cup chicken broth
• 8 oz sun-dried tomatoes in oil, drained and chopped
• 6 cloves garlic, minced
• 1 tsp dried basil · 1 tsp dried oregano
• 1 tsp salt · 1/2 tsp black pepper

Stir in at the end

• 1 cup heavy cream
• 5 oz fresh baby spinach
• 1/2 cup grated parmesan

How to make it

1. Lay the chicken in the pot and season with the basil, oregano, salt and pepper.
2. Add the garlic and sun-dried tomatoes, pour the broth around the edge. Lid on.
3. Low 6 hours or high 3 hours.
4. Lift the chicken out, slice or shred it, and turn the pot to high.
5. Stir in the cream and parmesan, then add the spinach a handful at a time and stir until it wilts, about 4 minutes.
6. Return the chicken, stir to coat, and serve over pasta or rice.