Description
Creamy and comforting Slow Cooker Tuscan Chicken made with tender chicken breasts, sun-dried tomatoes, spinach, garlic, and parmesan in a rich Italian-inspired sauce.
Ingredients
1/2 cup sun-dried tomatoes, julienned
1/4 cup low sodium chicken broth
3 tablespoons minced roasted garlic
2 ounces cream cheese, softened
2 tablespoons salted butter, melted
2 pounds boneless skinless chicken breasts (about 3–4 pieces)
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 1/2 cups heavy cream
1 1/2 cups baby spinach
1 cup grated parmesan cheese, plus more for garnish
Instructions
- Add sun-dried tomatoes, chicken broth, minced roasted garlic, softened cream cheese, and melted butter to the slow cooker. Stir lightly.
- Season chicken breasts with Italian seasoning, salt, pepper, and onion powder.
- Place seasoned chicken into the slow cooker on top of the sauce mixture.
- Cover and cook on high for 3 hours or low for 6 hours, until chicken reaches an internal temperature of 165°F (74°C).
- Remove cooked chicken and set aside.
- Add heavy cream, baby spinach, and grated parmesan cheese to the slow cooker. Stir well.
- Cover and cook on low for 30 minutes, until spinach is wilted and sauce is smooth.
- Return chicken to the slow cooker and spoon sauce over the top.
- Garnish with additional parmesan before serving.
Notes
Add heavy cream at the end to prevent curdling.
Chicken thighs can be substituted for juicier results.
If sauce thickens too much, add a splash of broth or cream when reheating.
Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 210mg
