Pat the chicken dry with paper towels and season both sides with the salt, pepper, garlic powder, and onion powder.

Chop the sun-dried tomatoes into bite-sized pieces.

Mince the garlic.

Grate the Parmesan if you’re using a block (freshly grated melts best).

Rinse and roughly chop the spinach if the leaves are large.

Pro tip: If your sun-dried tomatoes are oil-packed, give them a quick squeeze on a paper towel so you’re not adding extra oil to the crockpot.

Place the seasoned chicken breasts in the bottom of the slow cooker in a single layer if possible.

Scatter the chopped sun-dried tomatoes and minced garlic over the chicken.

Pour the chicken broth and heavy cream over the top.

Sprinkle the Italian seasoning evenly, then add the grated Parmesan on top (it will help thicken the sauce as it melts).

Tuck the spinach around the chicken — it will wilt during cooking.

Give the top a gentle stir just to distribute garlic and sun-dried tomatoes; don’t fully mix the chicken into the liquid.

Pro tip: Arrange the chicken with a little space between pieces so hot liquid circulates — that helps them cook evenly.

Set the crockpot to LOW and cook for 4–5 hours, or HIGH for 2½–3 hours, until the chicken is cooked through and easily shreds with two forks.

Avoid opening the lid frequently — each peek drops the internal temperature and can add extra cooking time.

Pro tip: Start checking for doneness about 30 minutes before the minimum time if your chicken pieces are thin — you don’t want them to overcook and dry out.

Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces.

Stir the shredded chicken back into the crockpot, mixing it into the creamy sauce so every shred is coated.

Taste the sauce and adjust seasoning (salt, pepper) as needed. If it seems too thick, add up to ½ cup more chicken broth and stir.

Pro tip: If the sauce has separated slightly after long cooking, whisk in a splash of extra cream or a tablespoon of cornstarch mixed with cold water to bring it back together.

Option A — Cook pasta separately (recommended for best texture):

Bring a large pot of salted water to a boil and cook the pasta 1–2 minutes shy of package directions (it will finish cooking in the sauce).

Drain, reserving 1 cup of pasta cooking water.

Add the pasta to the crockpot and stir gently to combine. If the sauce needs thinning, add reserved pasta water a splash at a time until you reach your preferred consistency.

Add the dry pasta and 1–1½ cups extra broth or water to the crockpot, stir to submerge the pasta, and set to HIGH.

Cook for 20–30 minutes, stirring every 5–10 minutes to prevent sticking, until the pasta is al dente.

Pro tip: Cooking pasta separately gives more reliable texture — crockpot-cooked pasta can become soft faster, so check often.

Once pasta is fully combined and the sauce is creamy and smooth, stir in an extra handful of fresh spinach (it will wilt quickly) and a final sprinkle of Parmesan.

Let the dish rest for 2–3 minutes so the sauce settles and thickens slightly.

Serve hot with extra grated Parmesan and a crack of black pepper.

Pro tip: A squeeze of fresh lemon juice or a few torn fresh basil leaves right before serving brightens the whole dish and cuts through the creaminess beautifully.