Slow Cooker Tuscan Chicken
A creamy, garlicky chicken dish with sun-dried tomatoes and spinach, effortlessly cooked in a slow cooker for a comforting meal.
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts or thighs Thighs are more forgiving and stay super tender.
- 4 cloves garlic, minced Fresh is best, but jar garlic works in a pinch.
- 1 cup sun dried tomatoes, chopped Oil-packed for deeper flavor.
- 1 cup chicken broth Helps keep things juicy.
- 2 tsp Italian seasoning Or a mix of oregano, basil, and thyme.
- 1 tsp salt To taste, adjust according to preference.
- 1 tsp black pepper Adjust according to preference.
- 1 cup heavy cream For richness, or half and half for a lighter option.
- 1 cup Parmesan cheese, freshly grated Melts smoother than pre-grated.
- 3 cups fresh baby spinach Stir in towards the end of cooking.
- 1-2 tbsp cornstarch (optional) For a thicker sauce.
Instructions
Preparation
- Lightly season the chicken with salt, pepper, and Italian seasoning. Place it in the slow cooker.
- Add garlic, chopped sun dried tomatoes, and chicken broth. Give the liquid a little stir around the chicken.
- Cook on LOW for about 4 to 6 hours or on HIGH for about 2 to 3 hours until the chicken is tender and cooked through.
- About 20 to 30 minutes before serving, stir in the cream and Parmesan. Then add the spinach and let it wilt down.
- If you want a thicker sauce, mix 1 to 2 tablespoons of cornstarch with a splash of cold water, then stir that slurry into the slow cooker. Let it cook a few more minutes until the sauce looks creamy and lightly thickened.
Notes
Do not rush the dairy. Add cream near the end so it stays smooth and does not split. Taste at the end for seasoning adjustments. Leftovers can be stored in the fridge for up to 3 to 4 days.