Creamy Crockpot Tuscan Chicken Recipe
Tender chicken breasts slowly simmered in a rich parmesan cream sauce with sun-dried tomatoes and fresh spinach. With just a few minutes of prep, your slow cooker handles the rest, filling your kitchen with an irresistible aroma.
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Servings: 6
Notes
Ingredients
- 4 boneless skinless chicken breasts
- 2 teaspoons Homemade Italian Seasoning or store-bought
- ½ teaspoon onion powder
- Kosher salt and cracked black pepper to taste
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes drained and chopped
- 2 cloves minced garlic
- 1 tablespoon all-purpose flour
- ½ cup grated Parmesan cheese
- 1 cup chopped baby spinach
Instructions
- Coat all sides of the 4 boneless skinless chicken breasts with 2 teaspoons Homemade Italian Seasoning, ½ teaspoon onion powder, and Kosher salt and cracked black pepper to taste. Make sure both sides are evenly seasoned.
- Lightly coat the interior of the crockpot with nonstick cooking spray. Arrange the seasoned chicken breasts in a single layer at the bottom.
- In a mixing bowl, combine ½ cup chicken broth, 1 cup heavy cream, 2 cloves minced garlic, ½ cup sun-dried tomatoes, 1 tablespoon all-purpose flour, and ½ cup grated Parmesan cheese. Whisk until smooth.
- Pour the prepared sauce mixture over the chicken in the crockpot.
- Cover and cook on high for 3 hours, or on low for 5 hours.
- Just before serving, stir in 1 cup chopped baby spinach. Place the lid back on and let the spinach soften for a few minutes.
- Taste and adjust with additional salt and pepper if needed. Serve over cooked pasta.