Sear the chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with Italian seasoning, salt, and black pepper. Sear the chicken for 2-3 minutes on each side until lightly golden (this step is optional but adds extra flavor). Transfer the chicken to your Crock Pot.

Prepare the creamy sauce: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the heavy cream, chicken stock, and shredded Parmesan cheese to the mixture. Stir well to combine and let the sauce simmer for 2-3 minutes until slightly thickened.

Combine in the Crock Pot: Pour the creamy sauce over the chicken breasts in the Crock Pot. Add the chopped sun-dried tomatoes and cover the pot with the lid.

Cook: Set your Crock Pot on low and cook for 3-4 hours, or until the chicken is cooked through and tender. You can also cook it on high for 2-3 hours if needed.

Add the spinach: About 30 minutes before serving, add the chopped spinach to the Crock Pot. Stir gently to combine and allow the spinach to wilt into the creamy sauce.

Serve: Serve the creamy chicken hot, garnished with additional Parmesan cheese if desired. Enjoy it on its own for a low-carb meal or serve it over pasta, rice, or mashed cauliflower.