Flavorly.io logoRecipes
Sign InSign Up

Crockpot Tuscan Chicken

This Crockpot Tuscan Chicken recipe features juicy chicken breasts slow cooked in a rich and flavorful cream sauce. It's easy to make, requiring minimal prep time, and is perfect for a weeknight dinner. The creamy sauce is infused with sun-dried tomatoes, parmesan cheese, and spinach, creating a delicious Tuscan flavor profile. Serve it over pasta, rice, or with a side salad for a complete meal.
Dinner
Prep: 10 min
Cook: 180 min
Servings: 4

Tags

crockpot chicken
tuscan chicken
chicken
dinner
freezer friendly
easy
weeknight
Original Source
An image of Crockpot Tuscan Chicken

Ingredients

  • General

    • 4 boneless skinless chicken breasts

    • ½ teaspoon salt

    • ½ teaspoon Italian seasoning

    • ¼ teaspoon paprika

    • ⅛ teaspoon black pepper

  • Sauce

    • 1 cup heavy cream

    • 1 tablespoon corn starch

    • 2 teaspoons minced garlic

    • ¼ teaspoon salt

    • ⅛ teaspoon black pepper

    • ⅓ cup sundried tomatoes

    • ¼ cup shredded Parmesan cheese

    • 1 cup chopped fresh spinach

Instructions

  1. Step 1

    Place chicken breasts in a 2.5-4 quart slow cooker.

  2. Step 2

    Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.

  3. Step 3

    Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.

  4. Step 4

    Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.

  5. Step 5

    Put the lid on and cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. The sauce may separate as it cooks (it will NOT curdle!) — simply stir together until smooth. Stir in the fresh spinach.

  6. Step 6

    Remove from the crockpot and serve with pasta or as desired.

Additional Notes

Serving size will vary depending on the weight of the chicken breasts used. Some sauce was removed from the slow cooker to show detail. Substitutions: Boneless, skinless chicken thighs can be used instead of breasts (aim for 2 lbs of meat). A lighter cream can be used, but the sauce will be less thick and rich (increase cornstarch to compensate). Sun-dried tomatoes can be swapped for roasted red peppers, and fresh spinach for kale. Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. Thaw overnight in the fridge if frozen, then reheat on the stove or in the oven.