Slow Cooker Tuscan Chicken
Slow cooker Tuscan chicken is rich and creamy, with sun-dried tomatoes, garlic, and Parmesan adding big flavor. This is an easy, hands-off dinner that tastes like it took a lot of effort.
Servings: 8
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds)
- 1 cup heavy cream (no substitutions)
- ½ cup chicken broth (low sodium or no salt added)
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- ½ cup chopped sun-dried tomatoes (drained if packed in oil)
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 cups firmly packed fresh baby spinach (roughly chopped)
- ½ cup grated Parmesan cheese
For Optional Garnish:
- fresh chopped parsley or basil
Instructions
- For easy clean-up, lightly spray the inside of a large slow cooker (4 to 6 quart) with nonstick spray. Arrange the chicken on the bottom of the slow cooker.4 boneless skinless chicken breasts
- Add cream, broth, Italian seasoning, salt, pepper, sun-dried tomatoes and minced garlic to the crockpot. Stir lightly to combine and coat the chicken.1 cup heavy cream, ½ cup chicken broth , 1 ½ teaspoons Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, ½ cup chopped sun-dried tomatoes, 3 cloves garlic, minced
- Cover and cook on LOW for 3 hours, until the chicken is cooked through (internal temperature of 165ºF).
- Transfer the chicken from the crockpot to a clean plate or cutting board. If desired, cut the chicken into bite-sized pieces when cool enough to handle.
- In a small bowl, blend the cornstarch and water until smooth. Add the cornstarch mixture, spinach, and Parmesan cheese to the sauce in the crockpot, and stir until the spinach is wilted. Put the chicken back into the crockpot.2 tablespoons cornstarch, 2 tablespoons water, 2 cups firmly packed fresh baby spinach, ½ cup grated Parmesan cheese
- Turn the crockpot to HIGH, cover and cook for 10 minutes, or until the sauce thickens slightly (it will thicken more as it cools).
- Taste and season with more salt or pepper, if needed. Garnish with basil or chopped parsley, and serve warm (see note).
Notes
- Serving suggestions: Serve creamy Tuscan chicken on cooked pasta such as penne, linguine, or fettucini. Polenta, steamed rice, or mashed potatoes are excellent, too, or simply warm crusty bread. For a lower carb option, I like to serve it with roasted cauliflower or cauliflower rice.
- Alternate serving idea: For an easier serving option, you can shred the chicken, stir it into the sauce, then add cooked pasta to the crockpot and stir everything together to serve. Shorter pasta would work best for this, such as penne, shells, or orecchiette.
- Storing & reheating: Store leftover Tuscan chicken in a covered container for up to 4 days. I don't recommend freezing it. Reheat individual portions in the microwave at 50% until heated, or larger amounts in a skillet over medium heat.
Nutrition
Serving: 4oz. chicken with sauce | Calories: 289kcal | Carbohydrates: 8g | Protein: 28g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 558mg | Potassium: 761mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1296IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 2mg
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