Crockpot Tuscan Chicken with Sun-Dried Tomatoes and Spinach Recipe
This Crockpot Tuscan Chicken recipe features tender, juicy chicken breasts slow-cooked in a creamy Tuscan sauce made with garlic, sun-dried tomatoes, Parmesan cheese, and fresh spinach. Effortless to prepare and packed with rich, comforting flavors, it’s perfect for a cozy weeknight dinner with minimal hands-on time.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 2 lbs)
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
Tuscan 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 (oil packed, drained and chopped)
- ¼ cup grated Parmesan cheese
Finishing Touch
- 1 cup chopped fresh spinach
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts evenly in a 3- to 4-quart slow cooker to ensure even cooking throughout.
- Season the Chicken: In a small bowl, combine ½ teaspoon salt, ½ teaspoon Italian seasoning, ¼ teaspoon paprika, and ⅛ teaspoon pepper. Sprinkle this seasoning mixture evenly over the chicken breasts.
- Make the Tuscan Cream Sauce: In a medium bowl, whisk together 1 cup heavy whipping cream, 1 tablespoon cornstarch, finely minced garlic cloves, ¼ teaspoon salt, and ⅛ teaspoon pepper until smooth and well combined.
- Add Tomatoes and Cheese: Stir the chopped sun-dried tomatoes and grated Parmesan cheese into the cream mixture. Pour this sauce evenly over the seasoned chicken breasts in the slow cooker.
- Cook the Chicken: Cover the slow cooker with its lid and cook on low heat for 3 hours or until the internal temperature of the chicken reaches 165°F (74°C). If the sauce separates during cooking, gently stir to recombine and keep it smooth.
- Add Spinach and Final Seasoning: Once cooked, stir the chopped fresh spinach into the chicken and sauce until the spinach wilts. Taste and adjust seasoning if necessary.
- Serve: Remove the chicken breasts from the slow cooker and plate them. Spoon the creamy Tuscan sauce generously over the chicken and serve hot.
Notes
- Use a meat thermometer to check the chicken for safe doneness at 165°F.
- If you prefer a thicker sauce, you can cook the sauce on high for an additional 10-15 minutes uncovered after the chicken is cooked.
- Sun-dried tomatoes can be substituted with roasted red peppers for a different flavor twist.
- For a lighter version, consider using half-and-half instead of heavy cream, keeping in mind it may alter the richness.
