Instructions:

1. Prepare the Slow Cooker: Place the chicken breasts in the slow cooker. Season with salt and pepper. Add the sun-dried tomatoes, garlic, basil, oregano, and red pepper flakes.
2. Add Liquids: Pour in the chicken broth and stir to combine.
3. Cook: Cover and cook on low for 7-9 hours or on high for 3-4 hours, until the chicken is tender.
4. Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker.
5. Make the Sauce: Add the cream cheese, heavy cream, and Parmesan cheese. Stir until the cheese melts and the sauce becomes creamy.
6. Cook the Pasta: While the sauce is coming together, cook the pasta according to package directions. Drain and set aside.
7. Add Spinach: Add the spinach to the slow cooker and stir until wilted.
8. Combine: Add the cooked pasta to the slow cooker and stir until well coated in the creamy sauce.
9. Serve: Serve warm and enjoy!

Tips and Variations

• Lighter Version: Substitute half-and-half or coconut milk for the heavy cream.
• Add Vegetables: Sautéed bell peppers or mushrooms make great additions.
• Brighten Up: Add a sprinkle of lemon zest before serving.
• Extra Protein: Top with crispy bacon bits for added flavor.

Enjoy your delicious Tuscan Chicken Pasa !