Directions
Step 1
In a skillet, heat up the oil on medium heat. Quickly saute’ the chicken fillets on both sides (they don’t have to cook on the inside). Slice the sun-dried tomatoes and place in the bottom of a slow cooker along with the garlic and spinach, salt and pepper. Place the chicken breasts on top of the vegetables and pour the chicken broth over top.
Step 2
Cover slow cooker and cook on low for 4 to 6 hours, or until chicken is thoroughly cooked.
Ingredients for four
- 2 oz. sun-dried tomatoes (not packed in oil)
- 2 garlic cloves, whole
- 2 cups spinach leaves, washed
- 1 lbs. chicken breast fillets
- ¼ cup organic low-sodium chicken or vegetable broth, or water
- salt & black pepper to taste
- 1 tbsp. extra virgin olive oil
