Description
This Crockpot Tuscan Chicken recipe features tender boneless, skinless chicken breasts slow-cooked in a rich and creamy Tuscan sauce made with heavy cream, sun-dried tomatoes, garlic, Parmesan cheese, and fresh spinach. It’s a comforting, flavorful dish perfect for an easy weeknight meal or meal prep with minimal hands-on time.
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 Chicken: Place the chicken breasts in a 3- to 4-quart slow cooker. In a small bowl, mix together salt, Italian seasoning, paprika, and pepper, then sprinkle evenly over the chicken breasts to season them.
- Make Tuscan Cream Sauce: In a medium bowl, whisk together heavy cream, cornstarch, minced garlic, salt, and pepper until combined. Stir in the sun-dried tomatoes and grated Parmesan cheese.
- Add Sauce and Cook: Pour the Tuscan cream sauce over the seasoned chicken in the slow cooker. Cover with the lid and cook on low for 3 hours or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish and Serve: If the sauce separates during cooking, stir it until smooth. Stir the chopped fresh spinach into the hot sauce in the slow cooker just before serving. Taste and adjust seasoning as desired. Remove chicken and sauce from slow cooker and serve hot.
Notes
- This recipe can also be found on page 143 of the referenced cookbook.
- Serving size may vary depending on the weight of chicken breasts used.
- Some sauce was removed from the slow cooker in photos to show detail.
- Substitutions: Use boneless, skinless chicken thighs instead of breasts (about 2 lbs). For a lighter sauce, use lighter cream but increase cornstarch to maintain thickness. Swap sun-dried tomatoes for roasted red peppers or spinach for kale as preferred.
- Leftovers: Store in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat on stovetop or oven until warmed through. Thaw frozen leftovers overnight in the fridge.
- Thawing Chicken: To quickly thaw frozen chicken, submerge it in a bowl of cool water, changing the water every 20 minutes until thawed.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 3g
- Sodium: 510mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 140mg
