Description
This Crockpot Tuscan Chicken is a creamy, slow-cooked dish packed with bold, savory flavors like sun-dried tomatoes, garlic, spinach, and Parmesan. It's easy to prepare and perfect for a comforting dinner with minimal effort.
Ingredients
4 boneless, skinless chicken breasts
1 cup heavy cream
1 cup chicken broth
1/2 cup sun-dried tomatoes, chopped
3 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh spinach
1/2 cup grated Parmesan cheese
2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- In a medium bowl, whisk together the heavy cream, chicken broth, sun-dried tomatoes, garlic, Italian seasoning, paprika, salt, and pepper.
- Pour the mixture over the chicken in the crockpot.
- Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until chicken is tender and fully cooked.
- About 15 minutes before serving, stir in the fresh spinach and Parmesan cheese.
- If the sauce needs thickening, mix the cornstarch with water and stir into the crockpot. Cook for an additional 15 minutes.
- Serve warm over pasta, rice, or with crusty bread.
Notes
Boneless chicken thighs can be used instead of breasts for a juicier option.
For a dairy-free version, substitute coconut milk and dairy-free Parmesan.
Add sliced mushrooms at the start for extra flavor and texture.
A pinch of red pepper flakes adds a nice kick.
Fresh herbs like basil or thyme can be added at the end for a herby finish.
Leftovers can be stored in the fridge for 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 135 mg
