Crockpot Tuscan Chicken
This Crockpot Tuscan Chicken is the ultimate easy dinner - juicy chicken smothered in a creamy, cheesy sauce with sun-dried tomatoes and spinach.
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (1.5-2 pounds)
- 2 cloves garlic minced
- 2 teaspoons Italian seasoning
- ¾ teaspoon salt or to taste
- ground black pepper to taste
- 1 (8-oz) jar sun-dried tomatoes in oil with herbs, drained and chopped
- ½ cup chicken broth
- 1 cup heavy cream
- 1 cup baby spinach roughly chopped
- ⅓ cup grated Parmesan cheese freshly grated blends in better, but store-bought grated is fine if that’s what you have
- ½ tablespoon cornstarch optional
Instructions
- Prep chicken: Spray the inside of a ~4 quart crockpot with nonstick cooking spray. Place 4 boneless, skinless chicken breasts in the bottom of the slow cooker. Sprinkle 2 cloves garlic (minced) and 2 teaspoons Italian seasoning evenly over the chicken. Add ¾ teaspoon salt and ground black pepper to taste.
- Add tomatoes and broth: Spread the drained, chopped sun-dried tomatoes (from 1 (8-oz) jar) over the chicken. Pour ½ cup chicken broth evenly over the top.
- Slow cook: Close the lid and cook on LOW for 2.5-3.5 hours, depending on how hot your slow cooker runs, until the chicken is cooked through (165°F internal temperature).(Do not open the lid during cooking - the small hole in the lid can be used to poke through a food thermometer. Ideally you’d have a thermometer that can stay in the chicken during the entire cooking time, to alert you when it reaches an internal temperature of 165°F at the thickest part - no more overcooked chicken!)
- Finish sauce: Open the lid and carefully remove the chicken. Set aside on a plate to rest. Stir 1 cup heavy cream, 1 cup baby spinach (chopped), and ⅓ cup grated Parmesan cheese into the sauce in the slow cooker.(If you desire a thicker sauce, combine ½ tablespoon cornstarch with 1 tablespoon cool water and stir into the sauce as well.)Leave the lid off and allow the sauce to simmer for about 5 minutes, until the spinach has wilted and the sauce is bubbling. Taste the sauce and adjust the seasoning if needed.
- Finish and serve: Return the chicken to the slow cooker, spoon the sauce over the top, and close the lid. Let the chicken warm through for 5 more minutes. Serve the chicken with the creamy Tuscan sauce over your choice of pasta, rice, or mashed potatoes.
Notes
Ingredient notes
- Chicken: Use boneless, skinless chicken breasts or thighs. Thighs may require a longer cooking time.
- Sun-dried tomatoes: Oil-packed with herbs adds flavor. Rehydrate dry ones in warm water for 10 minutes.
- Heavy cream: Add at the end to prevent curdling; half-and-half works but isn’t as creamy.
- Parmesan: Freshly grated melts best; pre-grated can work in a pinch.
- Spinach: Baby spinach is ideal, but chopped kale can be substituted - cook it longer.
Recipe tips
- Use the right slow cooker size: A 4-quart slow cooker is ideal for this recipe. If your slow cooker is much larger or much smaller, the chicken may cook in a different timeframe than the recipe says.
- Check temperature: Use a meat thermometer; chicken is done at 165°F. Do not overcook!
- Don’t add cream early: It can split in the crockpot. Add at the end for a smooth sauce.
- Leftovers: Store in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth or cream.