Crockpot Creamy Tuscan Chicken
This Crockpot Creamy Tuscan Chicken is a easy, comforting dish that comes together with minimal effort. Tender chicken simmers in a creamy sun-dried tomato sauce with spinach and parmesan, delivering bold flavors without standing over the stove. It’s a friendly weeknight option that pairs beautifully with pasta, rice, or crusty bread.
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- to taste salt and pepper
Instructions
- Lightly season the chicken with salt and pepper. In a skillet, quickly sear the chicken on both sides in olive oil just until lightly browned. This step adds flavor, but you can skip it if you’re pressed for time; the chicken will still turn out tender in the slow cooker.
- Transfer the chicken to your slow cooker. Add the minced garlic, Italian seasoning, sun-dried tomatoes, chicken broth, and heavy cream. Give it a gentle stir so everything is evenly coated.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender. About 15 minutes before serving, stir in the parmesan cheese and the fresh spinach.
- Let the dish rest a few minutes. The sauce will thicken a bit as it sits. Taste and adjust salt and pepper if needed.
- Serve over pasta, rice, or with a side of crusty bread to soak up the delicious sauce. A squeeze of lemon over the top adds a nice brightness if you like.