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Tender chicken breasts slow cooked in a creamy Tuscan-inspired sauce with sun-dried tomatoes, Parmesan, and spinach. Perfect served over pasta or your favorite sides.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 2 lbs)
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ⅛ teaspoon black pepper
  • 1 cup heavy whipping cream
  • 1 tablespoon cornstarch
  • 3 cloves garlic, finely minced
  • ¼ teaspoon salt (for sauce)
  • ⅛ teaspoon pepper (for sauce)
  • ⅓ cup sun-dried tomatoes, oil packed, drained and chopped
  • ¼ cup grated Parmesan cheese
  • 1 cup chopped fresh spinach

Instructions

  1. Place boneless skinless chicken breasts evenly spaced in a 3- to 4-quart slow cooker.
  2. Mix ½ teaspoon salt, ½ teaspoon Italian seasoning, ¼ teaspoon paprika, and ⅛ teaspoon black pepper in a small bowl; sprinkle over the chicken breasts.
  3. Drain and chop oil-packed sun-dried tomatoes.
  4. Finely mince garlic cloves.
  5. Whisk 1 cup heavy whipping cream, 1 tablespoon cornstarch, minced garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper in a medium bowl until smooth.
  6. Stir chopped sun-dried tomatoes and ¼ cup grated Parmesan cheese into the cream mixture.
  7. Pour the cream sauce evenly over and around the chicken in the slow cooker.
  8. Cover and cook on LOW for about 3 hours or until chicken reaches an internal temperature of 165°F. If sauce separates, stir gently to re-incorporate.
  9. Stir in chopped fresh spinach and allow it to wilt in the warm sauce.
  10. Taste and adjust seasoning as needed.
  11. Remove chicken from slow cooker and serve with sauce.

Notes

Serving size depends on chicken breast size., For a lighter sauce, substitute heavy cream with half and half and increase cornstarch slightly to thicken., Boneless skinless chicken thighs can be used instead of breasts, matching weight (~2 lbs)., Roasted red peppers can substitute for sun-dried tomatoes., Kale can be used instead of fresh spinach., Artichoke hearts are a tasty optional addition., Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 2-3 months., Thaw frozen chicken in cool water bath changing water every 20 minutes, or overnight in fridge., When reheating leftovers, warm gently to keep the sauce smooth.

Nutrition

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