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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.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

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.
  • 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1 cup chicken broth For cooking the chicken.
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream (or half-and-half) Can be substituted for lower-fat alternatives.
  • 3-4 cups fresh spinach Provides freshness and nutrients.
  • 1/4 cup grated Parmesan cheese Enhances the creamy sauce.

Method
 

Preparation
  1. Season the chicken breasts or thighs with salt, pepper, and Italian seasoning.
  2. 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
  1. If you seared the chicken, add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes until softened.
  2. Deglaze the skillet by pouring in chicken broth and scraping up any browned bits.
  3. 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
  1. Stir the chopped sun-dried tomatoes into the slow cooker.
  2. Cover and slow cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until chicken is cooked through and tender.
  3. Once cooked, remove the chicken from the slow cooker and shred it using two forks.
  4. Return the shredded chicken to the slow cooker and stir in the heavy cream, fresh spinach, and grated Parmesan cheese.
  5. 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.