Description
Experience the comfort of Italian-inspired dining with this effortless Crockpot Tuscan Chicken. Tender chicken breasts or thighs are slow-cooked in a velvety, herb-infused cream sauce enriched with sun-dried tomatoes, fresh garlic, and savory Parmesan cheese. This one-pot wonder is perfect for busy weeknights, offering a sophisticated, restaurant-quality meal that fills your home with an irresistible aroma and requires minimal cleanup.
Ingredients
2 pounds boneless, skinless chicken breasts or chicken thighs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
0.5 teaspoon paprika
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, finely diced
1 cup low-sodium chicken broth
0.5 cup sun-dried tomatoes, chopped
1 cup heavy cream
0.5 cup grated Parmesan cheese
2 cups fresh baby spinach
Instructions
Place the chicken breasts or thighs in the slow cooker.
In a small bowl, mix the salt, pepper, garlic powder, Italian seasoning, and paprika, then rub this mixture over the chicken.
Top the chicken with the diced onion and minced garlic.
Pour the chicken broth and add the sun-dried tomatoes around the chicken.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
In the last 30 minutes of cooking, stir in the heavy cream, Parmesan cheese, and fresh baby spinach.
Cook until the sauce thickens slightly and the spinach has wilted.
Serve hot over pasta, rice, or with crusty bread.
Notes
If the sauce is too thin, you can whisk in a tablespoon of cornstarch mixed with cold water during the final 30 minutes. Use chicken thighs for a more tender, flavorful result. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 breast or equivalent portion
- Calories: 385
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg