Step 1

Season the chicken with salt, pepper, red chili flakes. Heat oil and 1 Tbsp butter in a pan on medium high heat. Add chicken and cook for 5-6 minutes. Flip and cook for 3-4 minutes on the other side. Transfer them to crockpot.

Step 2

In the same pan, add in the remaining 2 Tbsp butter. Add in garlic and sauté for 30-40 seconds. Add in cream and chicken stock and cook for 3-4 minutes. Stir in parmesan cheese and Italian seasoning and cook for a minute. Add in sun dried tomatoes and cook for a minute.

Step 3

Pour the sauce over chicken in the crock pot. Spread well. Cover and cook 3-4 hours on HIGH or 6-8 hours on LOW.

Step 4

Once the chicken is tender and cooked, stirred in spinach leaves and mix well with the sauce. Cover and cook till wilted.

Step 5

Season chicken with salt, pepper and red chili flakes.

Step 6

Heat up the instant pot using SAUTE mode. Wait till it's hot then add in oil and butter. Once butter is melted, add chicken and sear on both sides. Plate it out.

Step 7

Heat more butter then add garlic and sauté for 30-40 seconds. Add in cream along with chicken stock. If you don’t have chicken stalk, just increase the amount of cream. Stir it for 3-4 minutes.

Step 8

Add in parmesan cheese along with Italian seasoning and cook for another couple of minutes. Add in sundried tomatoes and cook for a minute.

Step 9

Return the chicken back into the sauce. Seal the lid and cook on HIGH pressure for 5minutes, then natural release pressure for 10 minutes and remove lid.

Step 10

Put instant pot back on SAUTE mode. Stir in spinach and cook until it is wilted.