Description

Slow Cooker Tuscan Chicken is a rich and creamy dish with tender chicken breasts, spinach, sun-dried tomatoes, and a savory garlic and parmesan sauce. It’s an easy, flavorful meal perfect for busy nights. Serve it over pasta, rice, or with crusty bread for a complete dinner.

Ingredients

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4 boneless, skinless chicken breasts
1 cup sun-dried tomatoes (drained if packed in oil, chopped)
2 cups fresh spinach (roughly chopped)
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated parmesan cheese
2 cloves garlic (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1 tablespoon olive oil (for sautéing)
1/4 cup chopped fresh parsley (optional, for garnish)

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Instructions

Prepare the chicken: Season the chicken breasts with salt, pepper, dried basil, and oregano.

Sauté garlic and tomatoes: In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.

Layer ingredients: Place the chicken breasts in the bottom of the slow cooker. Pour the garlic and sun-dried tomato mixture over the chicken.

Add liquids: Pour the chicken broth and heavy cream over the chicken.

Cook: Cover and cook on low for 4-6 hours or until the chicken is fully cooked and tender (internal temperature should reach 165°F/75°C).

Add spinach and parmesan: About 10 minutes before serving, stir in the chopped spinach and parmesan cheese. Let it cook for the remaining time until the spinach wilts and the sauce is creamy.

Serve: Garnish with fresh parsley (if desired) and serve over pasta, rice, or with bread.

Notes

You can substitute heavy cream with half-and-half or coconut milk for a lighter option.
To make this dish dairy-free, use coconut cream and dairy-free cheese alternatives.
If the sauce is too thin, mix a tablespoon of cornstarch with a bit of cold water, then stir into the sauce to thicken it.