Description
Deliciously creamy and flavorful, this Crock Pot Tuscan Chicken combines tender chicken breasts with a rich garlic-Parmesan sauce, sun-dried tomatoes, and fresh spinach for an effortless Italian-inspired meal that’s perfect for busy weeknights.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 6 cloves garlic (minced)
- 1 cup heavy cream
- 1/3 cup reduced sodium chicken broth
- 3/4 cup grated Parmesan cheese
- 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)
- 2 cups fresh spinach (chopped, packed)
Instructions
- Prepare the Garlic Base: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and saute for about 1 minute, until fragrant. This quick cooking releases the garlic’s essential oils and flavors without burning it, creating a fragrant foundation for your sauce.
- Create the Cream Sauce: Add the cream and chicken broth to the garlic. Bring to a gentle simmer, then reduce heat to medium-low and simmer for about 10 minutes. The sauce will remain somewhat thin but should thicken enough to coat the back of a spoon, indicating it’s reached the right consistency for slow cooking.
- Prepare the Chicken: While the sauce is simmering, place the chicken breasts in the bottom of your Crock Pot. Season them evenly with Italian seasoning, sea salt, and black pepper. Distribute the chopped sun-dried tomatoes over the chicken, which will infuse the meat with their rich, concentrated flavor during cooking.
- Finish the Sauce: Once the sauce has slightly thickened, turn down the heat to low. Gradually whisk in the Parmesan cheese, 1/4 cup at a time, until completely incorporated and smooth. Taste and adjust salt if needed. This gradual addition prevents the cheese from clumping and ensures a silky texture.
- Combine in Slow Cooker: Pour the prepared sauce evenly over the chicken in the slow cooker, focusing on covering the chicken directly rather than letting it pool at the bottom. This helps the chicken absorb the flavors as it cooks.
- Slow Cook: Cover and cook for 3-4 hours on High or 6-8 hours on Low. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender enough to be easily shredded with a fork.
- Remove Chicken: Once cooked, carefully remove the chicken from the slow cooker and set aside. The sauce will appear thinner now due to the juices released from the chicken during cooking, but the top of the chicken should have a coating of thicker sauce.
- Wilt the Spinach: Turn the slow cooker to High (if it isn’t already). Add the chopped spinach to the sauce remaining in the pot and stir for a few minutes until the spinach wilts completely and becomes incorporated into the sauce.
- Serve: Return the chicken to the slow cooker, spooning the creamy spinach and sun-dried tomato sauce over the top. Alternatively, transfer the chicken to a serving platter and pour the sauce over it before serving.
Notes
- For a thicker sauce, you can add 1-2 teaspoons of cornstarch mixed with cold water during the last 30 minutes of cooking.
- This dish can also be prepared on the stovetop: After making the sauce, add chicken to the same pan, cover, and simmer on low until chicken is cooked through (about 20-25 minutes).
- Fresh basil makes an excellent garnish and adds brightness to this rich dish.
- For a lighter version, substitute half-and-half for the heavy cream.
- If sun-dried tomatoes are packed in oil, drain and pat them dry before using to prevent excess oil in the sauce.
Nutrition
- Serving Size: 1 chicken breast with
- Calories: 520
- Sugar: 3g
- Sodium: 890mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 185mg
