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Crockpot Tuscan Chicken

This Crockpot Tuscan Chicken is a cozy, comforting, and effortless slow cooker meal brought to you by Grandma Daily Bites. Tender chicken breasts are slow-cooked in a savory garlic broth, then finished with a rich, creamy Parmesan sauce, sun-dried tomatoes, and fresh spinach. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (about 3 to 4 breasts)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach, packed
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Equipment

  • 6-quart crockpot (slow cooker)
  • Measuring cups and spoons
  • Small mixing bowl
  • Whisk
  • Tongs
  • Meat thermometer

Method
 

  1. Season both sides of the chicken breasts evenly with the salt, black pepper, garlic powder, and dried Italian seasoning.
  2. Place the seasoned chicken breasts in a single layer at the bottom of a 6-quart crockpot.
  3. Scatter the minced garlic and chopped sun-dried tomatoes over the top of the chicken.
  4. Pour the chicken broth around the sides of the chicken, taking care not to wash off the seasonings.
  5. Cover and cook on LOW for 3 to 4 hours (or on HIGH for 2 hours) until the chicken is tender and has reached an internal temperature of 165°F.
  6. Using tongs, carefully remove the chicken from the crockpot and transfer it to a plate; cover with foil to keep warm.
  7. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Whisk this slurry into the warm cooking liquid inside the crockpot.
  8. Whisk the heavy cream and grated Parmesan cheese into the crockpot liquid until well combined.
  9. Add the fresh baby spinach to the crockpot, stirring gently. Cover and cook on the HIGH setting for 10 to 15 minutes, or until the sauce has thickened slightly and the spinach is fully wilted.
  10. Return the chicken breasts and any accumulated juices back into the crockpot, spooning the creamy Tuscan sauce, sun-dried tomatoes, and spinach over the top. Let stand for 5 minutes to warm through before serving.

Notes

To lighten up this dish, you can substitute half-and-half for the heavy cream, though the sauce may be slightly thinner. This dish pairs beautifully over a bed of hot fettuccine pasta, penne, white rice, or garlic mashed potatoes to soak up the delicious cream sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.