"This chicken dish is so tasty and delicious, you can serve it when company is coming! When serving, spoon the sauce over the chicken, or you can serve the chicken over rice or noodles, and spoon the sauce over the top if you like. The cook time depends on whether you cook it on low or high."

Original is 6 servings

Metric US

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Ingredients

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6 boneless skinless chicken breasts
2 boxes (9 ounce) creamed spinach (Birds Eye)
1 can (14 ounce) diced tomatoes (undrained)
1 package (8 ounce) cream cheese

1 pint (16 ounces) whipping cream
1 to 2 cups grated Parmesan cheese (freshly grated)
1 cup white wine (or 1 cup chicken broth)
Salt and pepper, to taste

Nutritional

Serving Size: 1 (420.5 g)
Calories 694.3
Total Fat - 35.6 g
Saturated Fat - 16.2 g
Cholesterol - 220.8 mg
Sodium - 601.2 mg
Total Carbohydrate - 34.3 g
Dietary Fiber - 2.4 g
Sugars - 19.9 g
Protein - 55.9 g
Calcium - 306 mg
Iron - 3.9 mg
Vitamin C - 21.2 mg
Thiamin - 0.4 mg

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Step by Step Method

Step 1

Season chicken breasts with a sprinkling of salt and pepper. Put in crock pot.

Step 2

Pour undrained diced tomatoes over the top of the pork chops, then place the frozen spinach blocks on top. Pour the white wine or chicken broth over the top.

Step 3

Cook on low for 6-7 hours, or on high 4-5 hours.

Step 4

Mix together the Parmesan cheese, package of cream cheese, and heavy cream along with 1 tablespoon of black pepper together in a sauce pan, and heat over medium heat, until cheese is melted. Stir constantly so it doesn't burn or stick to the bottom of the pan.