Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ cup sun-dried tomatoes, drained and chopped
  • 2 tbsp sun-dried tomato oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes
  • 1 cup low-fat cottage cheese
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup low-sodium chicken broth
  • 1 tbsp lemon juice
  • 2 cups fresh baby spinach

Instructions:

  1. Season the chicken breasts evenly with salt, pepper, and garlic powder, then place them in the bottom of the slow cooker.
  2. Drizzle the sun-dried tomato oil over the meat and scatter the minced garlic, oregano, and red pepper flakes on top.
  3. Cover and cook on Low for 4 hours (or High for 2 hours) until the internal temperature reaches 165°F (74°C).
  4. While the chicken rests for 5 minutes, blend the cottage cheese, Parmesan, chicken broth, and lemon juice in a high-speed blender or food processor until completely smooth.
  5. Stir the blended cream mixture, chopped sun-dried tomatoes, and baby spinach into the slow cooker, stirring gently until the spinach wilts into the sauce.