Step 1

Season chicken on both sides with kosher salt and black pepper. Lightly spray or drizzle olive oil on the inside of the slow cooker. Add chicken to the slow cooker then top with broth, garlic, oregano, shallots, artichoke hearts, and sun-dried tomatoes.

Step 2

Slow cook the chicken on low for 4-6 hours or on high for 2-3 hours, or until chicken reaches an internal temperature of 165 degrees Fahrenheit. About 30 minutes before serving, add the cream cheese and spinach on top.

Step 3

Allow those to warm through and wilt, then stir everything together before serving. Sometimes it's easier to remove the chicken breasts to make sure everything comes together evenly. Add more kosher salt and black pepper to taste. If you'd like, you can shred the chicken using two forks to pull it apart, or serve as a whole chicken breast.