Crock Pot Creamy Tuscan Garlic Chicken
A rich and comforting slow-cooker chicken dish in a creamy garlic sauce with sun-dried tomatoes and spinach, perfect for busy weeknights.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 cup heavy cream can substitute with ¾ cup half-and-half + ¼ cup cream cheese if needed
- 1 cup chicken broth low-sodium preferred
- ½ cup sun-dried tomatoes, chopped oil-packed or rehydrated dry-packed
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ cup freshly grated Parmesan cheese fresh is best, pre-grated works in a pinch
- Salt and freshly ground black pepper, to taste
- 2–3 cups fresh spinach leaves added late so they wilt but keep color
Instructions
Preparation
- Season the chicken breasts lightly with salt and pepper and place them in a single layer in the bottom of the Crock Pot.
- In a medium bowl, whisk together the heavy cream, chicken broth, chopped sun-dried tomatoes, minced garlic, Italian seasoning, and a pinch of salt and pepper until combined.
- Pour the cream mixture evenly over the chicken, making sure the breasts are mostly submerged.
Cooking
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken reaches 165°F and is tender.
- About 30 minutes before serving, add the grated Parmesan and fresh spinach to the Crock Pot. Stir gently so the cheese melts into the sauce and the spinach wilts.
- Taste and adjust seasoning, then spoon the creamy chicken and sauce over cauliflower rice or zucchini noodles and serve immediately.
Notes
If using oil-packed sun-dried tomatoes, drain them first. If you need the sauce thicker at the end, a little cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) whisked in while hot will thicken quickly.