Creamy Crockpot Tuscan Chicken

 

Crock Pot Tuscan Chicken

My creamy Crock Pot Tuscan chicken has a rich sauce with garlic, parmesan, spinach, and sun-dried tomatoes. Super easy in the slow cooker!

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 Prep 5 minutes

 

 Cook 3 hours 10 minutes

 

 Total 3 hours 15 minutes

 Author Maya Krampf from WholesomeYum.com

Servings:

 

(adjust to scale recipe)

Convert: 

US Customary - Metric

Ingredients

• 3 tbsp Olive oil
• 18 cloves Garlic (minced)
• 3 cup Heavy cream
• 1 cup Chicken broth, reduced sodium
• 2 ¼ cup Grated Parmesan cheese
• 4 ½ lb Boneless skinless chicken breasts
• 3 tbsp Italian seasoning
• 3 tsp Sea salt
• ¾ tsp Black pepper
• 1 ½ cup Sun-dried tomatoes (chopped)
• 6 cups Fresh spinach (chopped, packed)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and saute for about 1 minute, until fragrant.

2. Add the cream and chicken broth. Bring to a gentle simmer, then reduce to medium-low and simmer for about 10 minutes. The sauce will still be thin, but thicken enough to coat the back of a spoon.

3. Meanwhile, place the chicken in the bottom of your Crock Pot. Season with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.

4. When the sauce has thickened a bit, turn down the heat to low. Whisk or stir in the parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to your taste if needed.

5. Pour the sauce evenly over the chicken in the slow cooker. Try to get as much sauce as possible on top of the chicken and less on the bottom.

6. Cook for 3-4 hours on High or 6-8 hours on Low.

7. Remove the chicken from the slow cooker and set aside. The sauce in the slow cooker will be thin due to liquid released by the chicken, but the top of the chicken should have a layer of sauce that sticks to it.

8. Turn the slow cooker on High, if it isn't already. Add the chopped spinach and stir for a few minutes, until the spinach wilts.

9. Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken to serve.

Maya's Recipe Notes

Serving size: 1 chicken breast with sauce, or 1/4 of the entire recipe

• Tips: See my recipe tips above! I've got options for a thicker sauce or cooking this dish on the stovetop instead.
• Store: Keep leftovers covered in an airtight container the refrigerator for up to 3-4 days.
• Meal prep: This dish stores well, so you can make it ahead! You can also just make the sauce in advance.
• Reheat: I usually just pop this dish in the microwave, as it doesn't dry out easily. You can also toss the Tuscan chicken in the Crock Pot again on the Warm setting, or in the oven at 350 degrees F.
• Freeze: The texture of this sauce can change a bit if you freeze it, but I do it anyway! Cool completely, transfer to zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories542

Fat35g

Protein45g

Total Carbs9g

Net Carbs8g

Fiber1g

Sugar1g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.