Description
This Crock Pot Tuscan Chicken is a creamy and flavorful slow-cooked dish featuring tender boneless skinless chicken breasts simmered in a rich sauce made with heavy cream, chicken broth, garlic, Parmesan cheese, sun-dried tomatoes, and fresh spinach. Seasoned with Italian herbs, salt, and pepper, this comforting recipe is perfect for an easy, hands-off meal with a delicious Italian flair.
Ingredients
Scale
Chicken and Seasonings
- 1 1/2 lb boneless skinless chicken breasts
- 1 tbsp Italian seasoning
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup sun-dried tomatoes, chopped
Sauce
- 1 tbsp olive oil
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup chicken broth, reduced sodium
- 3/4 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped and packed
Instructions
- Sauté Garlic: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Simmer Cream Sauce: Add the heavy cream and chicken broth to the pan. Bring the mixture to a gentle simmer, then reduce heat to medium-low and simmer for about 10 minutes. The sauce will thicken enough to coat the back of a spoon but remain relatively thin.
- Prepare Chicken in Crock Pot: Place the chicken breasts in the bottom of the Crock Pot. Season with Italian seasoning, sea salt, and black pepper, then top evenly with chopped sun-dried tomatoes.
- Add Parmesan Cheese to Sauce: Lower the heat to low and whisk in the grated Parmesan cheese a quarter cup at a time until smooth. Adjust salt to taste if needed.
- Pour Sauce Over Chicken: Pour the prepared sauce evenly over the chicken and sun-dried tomatoes in the Crock Pot, aiming to cover the chicken well.
- Cook Chicken: Cook on High for 3 to 4 hours or on Low for 6 to 8 hours until the chicken is cooked through and tender.
- Remove Chicken: Take the chicken out of the slow cooker and set aside. Note that the sauce at this point will be thin due to liquid released from the chicken.
- Wilt Spinach: Turn the Crock Pot to High if it isn’t already. Add the chopped spinach and stir for a few minutes until the spinach has wilted.
- Combine and Serve: Return the chicken to the Crock Pot, spoon the sauce, spinach, and sun-dried tomatoes over the chicken, or pour everything over the chicken when serving.
Notes
- Serving size: 1 chicken breast with sauce, or one quarter of the entire prepared recipe.
- Tips: Adjust sauce thickness by simmering longer before adding cheese. This dish can also be made entirely on the stovetop if preferred.
- Storage: Store leftovers covered in an airtight container in the refrigerator for up to 3-4 days.
- Meal Prep: This dish stores well, so you can prepare it ahead of time. The sauce can also be made separately in advance.
- Reheating: Microwave reheats well without drying out. Alternatively, use the Crock Pot on Warm or heat in a 350°F oven.
- Freezing: The sauce texture may change after freezing but still suitable. Cool completely, freeze in zip lock bags for up to 3 months, and thaw overnight in the refrigerator before reheating.
