Ingredients:

• 3 lbs chicken breast boneless, skinless
• 6 cloves garlic pressed
• 1 tsp salt
• 1/2 tsp black pepper
• 14 oz jar (preferred) artichoke hearts drained and quartered
• 8 oz jar sun dried tomatoes packed in oil with herbs
• 1 onion, diced
• 8 oz baby spinach

INSTRUCTIONS:

1. Lay the chicken breast in the crock pot and season with salt, pepper and pressed garlic.
2. On top of the chicken combine the sun dried tomatoes (with oil and herbs,) artichoke hearts, and onion.
3. Cook on high for 2.5-3 hours, or low for 3.5-4 hours.
4. Once the chicken is cooked through (165˚F internal temp) open the crock pot and add the spinach on top. Leave the lid closed for 5-10 minutes to let the spinach wilt. Then stir it into the toppings.
5. Serve hot either as whole chicken breasts with the toppings, or shredded and mixed with the toppings. Enjoy!