Crock Pot Chicken Florentine
Created by LindasBusyKitchen on January 9, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 4-7.5h
- Recipe #16639
Ingredients
- 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
How to Make
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Step 1: Season chicken breasts with a sprinkling of salt and pepper. Put in crock pot.
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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.
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Step 3: Cook on low for 6-7 hours, or on high 4-5 hours.
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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.
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Step 5: Mix it in with the chicken and spinach mixture in the crock pot, and allow to cook on high for 30 more minutes to thickens up.
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Step 6: Serve.
Nutritional Facts
- 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