Description
This Crockpot Tuscan Chicken recipe features tender boneless, skinless chicken breasts cooked slowly in a creamy Tuscan sauce made with sun-dried tomatoes, Parmesan cheese, garlic, and fresh spinach. It’s an easy, flavorful slow cooker meal perfect for busy weeknights, delivering rich taste with minimal effort.
Ingredients
Scale
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
- 1 cup chopped fresh spinach
Instructions
- Prepare the chicken: Place the chicken breasts in a 3- to 4-quart slow cooker. 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 pieces.
- Make the Tuscan cream sauce: In a medium bowl, whisk together 1 cup heavy whipping cream, 1 tablespoon cornstarch, 3 finely minced garlic cloves, ¼ teaspoon salt, and ⅛ teaspoon pepper until smooth. Stir in ⅓ cup chopped sun-dried tomatoes and ¼ cup grated Parmesan cheese to the cream mixture.
- Combine and cook: Pour the Tuscan cream sauce over the seasoned chicken in the slow cooker. Cover with the lid and set the slow cooker to low. Cook for 3 hours, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F (74°C). If the sauce separates during cooking, stir it until smooth.
- Finish with spinach: Stir in 1 cup chopped fresh spinach into the slow cooker. Taste the sauce and adjust seasonings if needed.
- Serve: Carefully remove the chicken from the slow cooker and serve warm with the creamy Tuscan sauce spooned over top.
Notes
- This recipe is also featured on page 143 of the related cookbook.
- Serving size varies depending on the chicken breast size used.
- Some sauce was removed from the slow cooker in photos to show detail.
- Substitutions: Boneless, skinless chicken thighs can be used instead of breasts (about 2 lbs). A lighter cream can be used, but the sauce will be less thick; increasing cornstarch may help thicken it. Sun-dried tomatoes can be swapped for roasted red peppers, and fresh spinach for kale if preferred.
- Leftovers keep in an airtight container in the refrigerator for 3-4 days or frozen for 2-3 months. Reheat on the stove or in the oven until warmed through.
- To thaw frozen chicken before cooking: Place chicken in a bowl of cool water, changing water every 20 minutes until thawed.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 230g)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 125 mg
