Description
This Crock Pot Tuscan Chicken recipe is a creamy and flavorful dish featuring tender chicken breasts cooked in a luscious garlic Parmesan sauce with sun-dried tomatoes and spinach. It’s an easy, one-pot meal perfect for busy weeknights or special occasions.
Ingredients
Units
Scale
For the Sauce
-
- 1 tbsp Olive oil
- 6 cloves Garlic (minced)
- 1 cup Heavy cream
- 1/3 cup Chicken broth, reduced sodium
- 3/4 cup Grated Parmesan cheese
For the Chicken
-
- 1 1/2 lb Boneless skinless chicken breasts
- 1 tbsp Italian seasoning
- 1 tsp Sea salt
- 1/4 tsp Black pepper
Add-ons
- 1/2 cup Sun-dried tomatoes (chopped)
- 2 cups Fresh spinach (chopped, packed)
Instructions
- Prepare the Garlic Base: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant.
- Make the Sauce: Pour in the cream and chicken broth. Bring to a gentle simmer, then reduce the heat to medium-low and simmer for about 10 minutes. The sauce should be thin but thick enough to coat the back of a spoon.
- Prepare the Chicken Base: Place the chicken breasts in the bottom of your Crock Pot. Season them with Italian seasoning, sea salt, and black pepper. Add the chopped sun-dried tomatoes on top.
- Incorporate Parmesan Cheese: Once the sauce has thickened slightly, reduce the saucepan heat to low. Gradually whisk in the Parmesan cheese, adding about 1/4 cup at a time until smooth. Taste and adjust salt if necessary.
- Combine Sauce and Chicken: Pour the prepared sauce evenly over the chicken in the slow cooker. Try to cover the chicken with as much sauce as possible, keeping less sauce at the bottom.
- Cook the Chicken: Cover and cook on High for 3-4 hours or on Low for 6-8 hours until the chicken is tender and fully cooked.
- Wilt the Spinach: Remove the cooked chicken from the Crock Pot and set aside. Turn the slow cooker to High if it’s not already. Add the chopped spinach to the sauce and stir for a few minutes until the spinach wilts.
- Serve the Dish: Return the chicken back to the slow cooker. Spoon the liquid, spinach, and sun-dried tomatoes over the chicken, or pour them over when serving. Enjoy!
Notes
- To save time, you can prepare the garlic and sauce on the stovetop while the chicken starts cooking in the Crock Pot.
- For a thicker sauce, you can whisk in a cornstarch slurry during step 4.
- Pair this dish with cooked pasta, rice, or a crusty bread to soak up the creamy sauce.
- The leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 1 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 110 mg
