Season both sides of your chicken breasts with italian steak seasoning, paprika, cracked black pepper, crushed red pepper flakes, and ½ tsp of salt. Set that aside.

In a large measuring cup or bowl add in heavy cream, white wine, worcestershire, garlic, red onion, pecorino romano, ½ a tsp of salt, and more cracked black pepper if needed. Whisk that together until fully combined. Then add in the dijon mustard and cornstarch. Whisk that together until combined.

Add the seasoned chicken breasts to your crockpot and pour the creamy dijon mixture all over the top of the chicken. Place the pats of butter over the top and pop the lid on.

Cook on high for 2-3 hours or on low for 4-6 hours.

Once the chicken is done, add in the chopped spinach, pop the lid back on, and cook for another five minutes or until the spinach is wilted. Serve over mashed potatoes and enjoy!