Slow Cooker Tuscan Chicken (Printable)
Slow-cooked chicken in creamy parmesan with sun-dried tomatoes, garlic and spinach for rich Tuscan-inspired comfort.
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables & Aromatics
02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 cup sun-dried tomatoes packed in oil, drained and chopped
05 - 2 cups fresh baby spinach
→ Dairy
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter
→ Liquids
09 - 1/2 cup low-sodium chicken broth
→ Spices & Seasonings
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon chili flakes (optional)
# How To Make It:
01 - Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and dried Italian herbs.
02 - Spread the chopped onion, minced garlic, and chopped sun-dried tomatoes across the bottom of the slow cooker. Place the seasoned chicken breasts on top of the vegetable layer.
03 - Pour the chicken broth and heavy cream over the chicken. Dot the surface with pieces of unsalted butter.
04 - Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, until the chicken is fork-tender and cooked through.
05 - Carefully remove the chicken breasts from the slow cooker. Stir the grated Parmesan cheese and fresh baby spinach into the sauce, allowing the residual heat to wilt the spinach, about 5 minutes.
06 - Return the chicken breasts to the slow cooker, spoon the creamy sauce over the top, and cook for an additional 5 to 10 minutes until everything is heated through.
07 - Serve hot, spooning the creamy Tuscan sauce over each chicken breast. Garnish with extra Parmesan cheese if desired.
# Expert Tips:
01 -
- The sauce basically builds itself while you are off doing literally anything else for four hours.
- Sun-dried tomatoes and cream together create a richness that tastes like you tried way harder than you did.
02 -
- If you lift the lid during cooking to peek, you add about 15 minutes to the time because all the trapped heat escapes.
- Searing the chicken in a hot skillet for two minutes per side before slow cooking creates a golden crust that locks in moisture.
03 -
- Cut the chicken breasts in half horizontally if they are very thick so they cook evenly without drying out.
- Add the parmesan off the heat or it can clump instead of melting smoothly into the sauce.