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Crockpot Tuscan Chicken

  • Author: Avery
  • Total Time: 6 hours 10 minutes to 7 hours 10 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free (if served with gluten-free sides)

Description

This Crockpot Tuscan Chicken is rich, creamy, and packed with bold Mediterranean flavor. Tender slow-cooked chicken simmers in a luscious garlic-Parmesan cream sauce with sun-dried tomatoes and fresh spinach for a hands-off dinner that tastes restaurant-worthy. Serve it over pasta, rice, or with crusty bread to soak up every drop of the decadent sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup sun-dried tomatoes, chopped (drained if packed in oil)
  • 2 cups fresh spinach, loosely packed
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • Fresh basil, chopped or torn, for garnish

Instructions

  1. Place the chicken breasts in the bottom of the crockpot in a single layer. Pat dry with paper towels and season generously with salt, pepper, Italian seasoning, and red pepper flakes if using.
  2. In a medium bowl, whisk together the heavy cream and chicken broth until well combined. Pour the mixture evenly over the chicken in the crockpot.
  3. Sprinkle the chopped sun-dried tomatoes and minced garlic over the chicken, making sure they’re distributed throughout the sauce.
  4. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender (internal temperature should reach 165°F / 74°C).
  5. About 30 minutes before serving, stir in the fresh spinach and grated Parmesan cheese. Gently push the spinach down into the sauce and cover again, allowing the spinach to wilt and the cheese to melt into the sauce.
  6. Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
  7. Serve the creamy Tuscan chicken over cooked pasta, rice, mashed potatoes, or with crusty bread. Spoon plenty of sauce over the top and garnish with fresh basil before serving.

Notes

  • If your sun-dried tomatoes are very salty, rinse and pat dry before chopping to keep the sauce balanced.
  • Use freshly grated Parmesan for the smoothest, creamiest sauce; pre-grated cheese may make the sauce slightly grainy.
  • If the sauce seems thin at the end of cooking, remove the lid and cook on HIGH for 15–20 minutes to thicken slightly, or stir in an extra 2–3 tablespoons of Parmesan.
  • For extra richness, you can stir in 1–2 tablespoons of cream cheese with the Parmesan at the end of cooking.
  • Prep Time: 10 minutes
  • Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
  • Category: Main Course
  • Method: Slow Cooker / Crockpot
  • Cuisine: Italian-Inspired

Nutrition

  • Serving Size: 1 chicken breast with sauce (approximately 1/4 of the recipe)
  • Calories: ≈ 480 kcal
  • Sugar: ≈ 6 g
  • Sodium: ≈ 700 mg (will vary with broth and added salt)
  • Fat: ≈ 32 g
  • Saturated Fat: ≈ 16 g
  • Unsaturated Fat: ≈ 14 g
  • Trans Fat: 0 g (varies by ingredients used)
  • Carbohydrates: ≈ 14 g
  • Fiber: ≈ 3 g
  • Protein: ≈ 38 g
  • Cholesterol: ≈ 190 mg

Keywords: crockpot Tuscan chicken, creamy Tuscan chicken, slow cooker chicken, sun dried tomato chicken, spinach chicken recipe

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Find it online: https://averyrecipes.com/crockpot-tuscan-chicken/