Description
This Crockpot Tuscan Chicken is a creamy, flavorful dish packed with tender chicken, sun-dried tomatoes, and spinach in a rich garlic Parmesan sauce. It’s an easy, hands-off recipe perfect for busy weeknights. Serve it over pasta, rice, or mashed potatoes for a comforting meal the whole family will love!
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon cornstarch (optional, for thickening)
- 2 cups fresh spinach
- 2 tablespoons butter
- 1 tablespoon olive oil
For Serving (Optional):
- Cooked pasta, rice, or mashed potatoes
- Extra Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
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Prepare the Chicken:
- Season the chicken with salt, pepper, Italian seasoning, and paprika.
- Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown (optional, but adds more flavor).
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Slow Cook:
- Place the chicken in the crockpot.
- Add garlic, sun-dried tomatoes, and chicken broth.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is tender.
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Make It Creamy:
- Stir in the heavy cream and Parmesan cheese.
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon water and stir it in.
- Add fresh spinach and stir until wilted (about 5 minutes).
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Serve:
- Spoon the creamy Tuscan chicken over pasta, rice, or mashed potatoes.
- Garnish with extra Parmesan and fresh basil or parsley. Enjoy!
Notes
- Use chicken thighs for extra tenderness and flavor.
- Swap heavy cream for half-and-half to lighten it up.
- Add mushrooms or bell peppers for more veggies.
- For a keto-friendly version, serve over cauliflower rice or zucchini noodles.