Start by placing the chicken breasts into your crock pot in a single, even layer. Try not to overlap them too much, as giving each piece a bit of space helps them cook evenly and absorb all the flavors properly. If the pieces are very thick, you can lightly pound them to an even thickness for more consistent results.

Sprinkle the minced garlic, chopped sun-dried tomatoes, Italian seasoning, salt, and black pepper evenly over the chicken. Take a moment to distribute everything well so each piece is coated—this ensures every bite is full of flavor rather than having seasoning concentrated in one spot.

Slowly pour the heavy cream and chicken broth over the seasoned chicken. Pour gently and evenly so the liquids spread across the entire surface, helping to coat the chicken and carry the flavors throughout the cooking process. The liquid should partially cover the chicken but not completely submerge it.

Cover the crock pot with its lid and set it to cook on low for 4–6 hours or on high for 2–3 hours. Avoid lifting the lid during cooking, as this releases heat and can extend the cooking time. The chicken is ready when it becomes tender and can be easily pulled apart with a fork.

About 20 minutes before serving, add the fresh spinach and grated parmesan cheese directly into the crock pot. Gently stir the mixture, being careful not to break apart the chicken too much. The spinach will wilt quickly, and the cheese will begin to melt into the sauce, making it richer and thicker.

Leave the crock pot uncovered and allow everything to cook for an additional 15–20 minutes. This step helps the sauce reduce slightly and develop a thicker, creamier consistency. If you prefer an even thicker sauce, you can let it sit uncovered a bit longer.

Once the sauce has thickened and everything is well combined, serve the chicken warm. Use a spoon to generously drizzle the creamy sauce over each piece before serving, making sure to include some of the spinach and sun-dried tomatoes for the best flavor in every bite.