Description
This Crockpot Tuscan Chicken features tender, juicy boneless skinless chicken breasts slow cooked in a rich and creamy sauce with sun-dried tomatoes, garlic, spinach, and Parmesan cheese. It’s an easy, flavorful dish that requires minimal prep time and makes a perfect dinner served over pasta or your favorite side.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts (about 2 lbs)
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
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 boneless, skinless chicken breasts into a 3- to 4-quart slow cooker.
- Season the Chicken: In a small bowl, mix together ½ teaspoon salt, ½ teaspoon Italian seasoning, ¼ teaspoon paprika, and ⅛ teaspoon pepper. Sprinkle this seasoning evenly over the chicken breasts inside the slow cooker.
- Prepare the Sauce: In another bowl, whisk together the heavy whipping cream, cornstarch, minced garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper until smooth. Stir in the chopped sun-dried tomatoes, grated Parmesan cheese, and chopped fresh spinach.
- Combine and Cook: Pour the cream sauce mixture over the seasoned chicken breasts in the slow cooker, making sure the sauce covers the chicken evenly.
- Slow Cook: Cover the slow cooker with the lid and cook on low for 3 hours (approximately 180 minutes), or until the chicken is cooked through and tender.
- Serve: Once cooked, gently stir the sauce to coat the chicken with the creamy mixture. Serve the Tuscan chicken hot over pasta, rice, or your favorite sides.
Notes
- This recipe takes only 10 minutes to prep, making it ideal for busy weeknights.
- The creamy sauce is rich and cheesy, complemented by the savory sun-dried tomatoes and fresh spinach.
- Serve over cooked pasta, rice, or steamed vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
Nutrition
- Serving Size: 260 grams
- Calories: 393 kcal
- Sugar: 4 g
- Sodium: 712 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 159 mg
