Crockpot Tuscan Chicken

Juicy and tender chicken breasts slow-cooked in a creamy parmesan and sun-dried tomato sauce. Ready in 10 minutes of prep with big Tuscan-inspired flavor.

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Prep Time 10

Cook Time 3

Total Time 3 10

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

4 boneless skinless chicken breasts
2 tsp Italian seasoning homemade or store-bought
0.5 tsp onion powder
kosher salt and cracked black pepper to taste
0.5 cup chicken broth
1 cup heavy cream
0.5 cup sun-dried tomatoes drained and chopped
2 garlic cloves minced
1 tbsp all-purpose flour
0.5 cup grated Parmesan cheese freshly grated preferred
1 cup chopped baby spinach added at end

Equipment

Crockpot or slow cooker
mixing bowl
whisk
Nonstick cooking spray

Method

Season the chicken breasts on both sides with Italian seasoning, onion powder, kosher salt, and cracked black pepper.
Spray the inside of the crockpot with nonstick cooking spray. Layer the seasoned chicken flat across the bottom in a single even layer.
In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, drained and chopped sun-dried tomatoes, flour, and grated Parmesan cheese until smooth.
Pour the sauce evenly over the chicken. Do not stir.
Cover and cook on HIGH for 3 hours or on LOW for 5 hours.
Right before serving, stir in the chopped baby spinach, replace the lid, and allow it to wilt for 3 to 5 minutes.
Season with additional salt and pepper if needed and serve over cooked pasta, mashed potatoes, or cauliflower rice.

Notes

For a thicker sauce, stir in 1 tbsp cornstarch mixed with 1 tbsp cold water about 10 minutes before serving. Chicken thighs can be used instead of breasts for extra flavor. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.