Description
This Crockpot Tuscan Chicken practically cooks itself while you live your best life – creamy, garlicky, and ready when you are.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for thickening)
Instructions
- Season chicken breasts with salt and pepper on both sides. Optional: Heat olive oil in a skillet over medium-high heat and sear chicken for 2-3 minutes per side until golden brown.
- Place chicken breasts in the slow cooker. Add minced garlic, chopped sun-dried tomatoes, chicken broth, and Italian seasoning.
- Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until chicken reaches 165°F internally.
- Remove chicken to a plate. Add heavy cream and Parmesan cheese to the slow cooker, stirring until cheese melts.
- Optional: Mix cornstarch and water to create a slurry, then stir into the sauce. Return chicken to slow cooker, add spinach, and cook on HIGH for 15-30 more minutes.
- Serve hot with plenty of sauce, garnished with additional Parmesan if desired.