In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and ½ cup of chopped sun-dried tomatoes, sautéing for about 3-4 minutes until fragrant and slightly caramelized.

Transfer the sautéed garlic and tomato mixture into your slow cooker. Nestle 4 chicken breasts or thighs into the mixture, then pour in 1 cup of chicken broth and sprinkle with 2 teaspoons of Italian seasoning, along with salt and pepper to taste.

Cover the slow cooker with its lid and set it to cook on low for 4 to 6 hours. Ensure the chicken reaches tender doneness.

After the cooking time is complete, stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese, cooking on low for an additional 15–20 minutes until the sauce thickens.

Just before serving, fold in 2 cups of fresh spinach to the creamy chicken mixture, stirring gently until the spinach is wilted.

Serve your Creamy Slow Cooker Tuscan Chicken over mashed potatoes, polenta, or pasta, garnished with additional grated Parmesan and fresh herbs if desired.