Crockpot Tuscan Chicken
A delightful one-pot meal that features tender chicken simmered in a creamy sauce with sun-dried tomatoes, garlic, and fresh spinach, perfect for busy weeknights or cozy dinners.
Ingredients
Main Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil (optional, for searing) Optional step for added flavor.
- 1 medium onion, chopped (optional) Adds flavor to the sauce.
- 3-4 cloves garlic, minced Adds aromatic flavor.
- ½ cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 cup chicken broth For cooking the chicken.
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup heavy cream (or half-and-half) Can be substituted for lower-fat alternatives.
- 3-4 cups fresh spinach Provides freshness and nutrients.
- ¼ cup grated Parmesan cheese Enhances the creamy sauce.
Instructions
Preparation
- Season the chicken breasts or thighs with salt, pepper, and Italian seasoning.
- Optionally, heat olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until lightly browned. If not searing, place the raw chicken directly into the slow cooker.
Base Preparation
- If you seared the chicken, add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes until softened.
- Deglaze the skillet by pouring in chicken broth and scraping up any browned bits.
- Pour the mixture over the chicken in the slow cooker. If skipping the searing step, add the onion, garlic, and chicken broth directly to the slow cooker.
Cooking
- Stir the chopped sun-dried tomatoes into the slow cooker.
- Cover and slow cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until chicken is cooked through and tender.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir in the heavy cream, fresh spinach, and grated Parmesan cheese.
- Continue to cook on HIGH for another 15-30 minutes until the spinach wilts and the sauce thickens.
Notes
For a thicker sauce, cook uncovered in the last few minutes. Store leftovers in an airtight container for up to 3-4 days. Reheat by adding chicken broth if too thick.
