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Crock Pot Tuscan Chicken Recipe

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4.3 from 2 reviews

This Crock Pot Tuscan Chicken recipe offers a creamy, flavorful dish featuring tender chicken breasts slow-cooked in a rich Parmesan and sun-dried tomato sauce infused with Italian seasoning and fresh spinach. Perfect for an easy, comforting meal that requires minimal prep and delivers delicious Mediterranean-inspired flavors.

  • Total Time: 3 hours 15 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 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
  • 1 1/2 lb Boneless skinless chicken breasts
  • 1 tbsp Italian seasoning
  • 1 tsp Sea salt
  • 1/4 tsp Black pepper
  • 1/2 cup Sun-dried tomatoes (chopped)
  • 2 cups Fresh spinach (chopped, packed)

Instructions

  1. Sauté Garlic: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
  2. Make the Sauce: Add the heavy cream and chicken broth to the saucepan. Bring to a gentle simmer, then reduce heat to medium-low and let simmer for about 10 minutes. The sauce will remain somewhat thin but will thicken enough to coat the back of a spoon.
  3. Prepare Chicken in Crock Pot: Place the boneless skinless chicken breasts in the bottom of your Crock Pot. Season them evenly with Italian seasoning, sea salt, and black pepper. Top the chicken with chopped sun-dried tomatoes.
  4. Incorporate Parmesan Cheese: Once the sauce has thickened slightly, reduce the heat to low. Gradually whisk in the grated Parmesan cheese, adding 1/4 cup at a time until the sauce is smooth. Taste and adjust salt if necessary.
  5. Combine Sauce and Chicken: Pour the prepared sauce evenly over the chicken in the slow cooker, aiming to cover as much chicken as possible, keeping more sauce on top than underneath.
  6. Slow Cook: Cook the chicken for 3-4 hours on High or 6-8 hours on Low setting of the slow cooker until the chicken is tender and cooked through.
  7. Remove Chicken: Carefully remove the chicken breasts from the slow cooker and set them aside. The sauce in the slow cooker will appear thin because of the liquid released from the chicken, but the chicken should have a thick layer of sauce on top.
  8. Wilt Spinach: Turn the slow cooker to High if it’s not already on that setting. Add the chopped fresh spinach and stir gently for a few minutes until the spinach has wilted.
  9. Serve: Return the chicken to the slow cooker and spoon the sauce, spinach, and sun-dried tomatoes over the top, or pour the mixture over the chicken when serving.

Notes

  • For thicker sauce, after slow cooking you can remove some liquid and reduce it on the stovetop if desired.
  • Sun-dried tomatoes add intense flavor but can be substituted with roasted red peppers if preferred.
  • To make this dish gluten free, ensure the chicken broth is gluten free.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Serve with crusty bread, pasta, or over cauliflower rice for a hearty meal.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://dishiary.com/crock-pot-tuscan-chicken-recipe/