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Dinner, Slow Cooker, Crock Pot, Quick & Easy, Chicken
Course Dinner, Quick & Easy
Servings 8
Cuisine American, Mediterranean, Mediterranean Diet
Diet Gluten Free


  • 1 Tablespoon olive oil
  • 3 pounds chicken breasts boneless skinless, cut into 8 serving pieces
  • 4 cloves garlic minced
  • ½ cup white wine
  • 1 ½ cup low sodium chicken broth
  • 1 teaspoon dried basil
  • 8 oz jar of sun-dried tomatoes packed in oil with herbs
  • 8 oz baby spinach
  • Garnish: fresh basil leaves


  • Heat oil in a large skillet over medium-high heat.  Add chicken to skillet and brown on each side. Make sure to not crowd the skillet so the chicken will brown evenly.
  • Transfer chicken to slow cooker as the pieces finish browning.
  • Add garlic, wine, chicken broth, and basil to skillet and bring to a boil.  Scrape up any bits from the bottom of the pan. 
  • Pour over the chicken and scatter sun-dried tomatoes and artichoke hearts over the top. 
  • Cover and cook on high for 4 hours.  10 minutes before serving, add the spinach to the top of the chicken. Place the top back on the slow cooker and let the spinach wilt for about 5-10 minutes.
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