Slow Cooker Tuscan Chicken
Tender chicken breasts braised in a creamy, garlicky sauce with sun-dried tomatoes and wilted spinach, making for a comforting and low-effort dinner.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds) Chicken thighs can be used for darker meat.
- 2 tsp Italian seasoning Store-bought or homemade.
- ½ tsp onion powder
- to taste Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced About 1 tsp.
- ½ cup sun-dried tomatoes, drained and chopped Packed-in-oil works great; rehydrate dry-packed tomatoes.
- ½ cup chicken broth Or low-sodium broth.
- 1 cup heavy cream Or use half-and-half for a lighter sauce.
- ½ cup grated Parmesan cheese Freshly grated gives the best texture.
- 1 cup baby spinach, roughly chopped
Instructions
Preparation
- Pat chicken breasts dry. Rub each breast with Italian seasoning, onion powder, salt, and pepper.
- Place the seasoned breasts in the bottom of a 4-6 quart slow cooker in a single layer.
- In a small bowl combine minced garlic, chopped sun-dried tomatoes, and chicken broth. Spoon this mixture evenly over the chicken.
Cooking
- Cover and cook on LOW for 3½–4 hours or on HIGH for 2–3 hours, until internal temperature reaches 165°F (74°C) and chicken is tender.
- Avoid overcooking; breasts can dry if left too long on HIGH.
Finishing the Sauce
- About 15–20 minutes before serving, remove the chicken to a plate. Stir the heavy cream and Parmesan into the slow cooker.
- Cover and let the sauce thicken for 10–15 minutes, stirring once.
Final Touch
- Stir the chopped baby spinach into the sauce until wilted. Return the chicken to the sauce and spoon the creamy mixture over each breast.
- Plate the chicken with sauce and chosen sides. Taste and adjust salt and pepper.
Notes
If sauce is too thin, whisk 1 tsp cornstarch with 1 Tbsp cold water and stir into the hot sauce; cook 5–10 minutes until thickened. Serve with pasta, creamy polenta, or a salad for a complete meal.