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

Cook Mode Prevent your screen from going dark

Instructions

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).
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.
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).
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.