Description
Crockpot Tuscan Chicken is a creamy, flavorful dish featuring tender chicken breasts slow-cooked in a rich Tuscan cream sauce with sun-dried tomatoes, garlic, Parmesan cheese, and fresh spinach. Perfect for an easy and comforting meal with minimal prep.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 2 lbs)
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
Tuscan Cream Sauce
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 3 cloves garlic (finely minced)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅓ cup sun-dried tomatoes (drained and chopped)
- ¼ cup grated Parmesan cheese
- 1 cup chopped fresh spinach
Instructions
- Prepare the Chicken: Place the chicken breasts into a 3- to 4-quart slow cooker. In a small bowl, combine salt, Italian seasoning, paprika, and pepper; sprinkle this seasoning mixture evenly over the chicken to coat each piece well.
- Make the Tuscan Cream Sauce: In a medium bowl, whisk together the heavy whipping cream, cornstarch, finely minced garlic, salt, and pepper until smooth. Then stir in the chopped sun-dried tomatoes and grated Parmesan cheese.
- Combine and Cook: Pour the prepared Tuscan cream sauce over the seasoned chicken in the slow cooker, ensuring the chicken is well covered. Cover the slow cooker with the lid.
- Slow Cook: Cook the chicken on low for 3 hours, or until the internal temperature reaches 165°F (74°C). If the sauce separates during cooking, stir it gently to recombine and smooth the sauce.
- Finish with Spinach: Stir in the fresh chopped spinach into the hot sauce and chicken, allowing the spinach to wilt in the residual heat.
- Season and Serve: Taste the sauce and adjust seasonings with additional salt or pepper if desired. Remove the chicken from the slow cooker and serve hot with the creamy Tuscan sauce.
Notes
- This dish pairs beautifully with pasta, rice, or crusty bread to soak up the creamy sauce.
- For a lighter option, substitute half-and-half for heavy cream, but the sauce may be less rich.
- Make sure to drain and chop the sun-dried tomatoes well to prevent excess moisture in the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Use a meat thermometer to ensure chicken is perfectly cooked through and safe to eat.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 1/4 recipe)
- Calories: 480
- Sugar: 2g
- Sodium: 480mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
