Description
Creamy Crock Pot Tuscan Chicken is a simple, set-it-and-forget-it slow cooker recipe featuring tender chicken breasts cooked in a rich, creamy sun-dried tomato sauce with parmesan and spinach. This low-carb, high-protein dish delivers comforting Italian flavors with minimal prep, perfect for an easy weeknight dinner or entertaining guests.
Ingredients
Scale
Chicken and Seasonings
- 4 large boneless skinless chicken breasts
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
Sauce and Vegetables
- 1 cup heavy whipping cream
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 4 cloves garlic, minced
- ½ cup sundried tomatoes, drained and chopped
- ½ cup parmesan cheese, grated
- 1 cup baby spinach, chopped
Instructions
- Prepare Slow Cooker: Spray your slow cooker with nonstick cooking spray or use a crockpot liner to prevent sticking and make cleanup easier.
- Add Chicken: Place the chicken breasts in the slow cooker evenly.
- Make Sauce: In a small bowl, combine the heavy cream, chicken broth, cornstarch, minced garlic, chopped sundried tomatoes, grated parmesan cheese, Italian seasoning, salt, black pepper, onion powder, paprika, and red pepper flakes. Mix well until smooth.
- Combine and Cook: Pour the sauce mixture evenly over the chicken breasts in the slow cooker.
- Slow Cook Chicken: Cover with the lid and cook on high for 3 hours or on low for 5 hours, until the chicken reaches an internal temperature of 165°F. Cooking time may vary depending on thickness of the chicken.
- Add Spinach: Once chicken is fully cooked, stir the sauce gently and add the chopped baby spinach. Cover and cook for an additional 10 minutes, allowing the spinach to wilt.
- Serve: Serve the creamy Tuscan chicken over pasta, rice, or potatoes for a comforting meal.
Notes
- For easier cleanup, use a crockpot liner or ample nonstick spray in your slow cooker.
- Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F for safe consumption.
- Substitute heavy cream with half-and-half for a lighter option, though the sauce will be less rich.
- This dish pairs well with your choice of pasta, mashed potatoes, or steamed rice for a full meal.
- Make sure to drain sundried tomatoes well to avoid excess moisture thinning the sauce.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 482 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 150 mg
