Crock Pot Tuscan Chicken
A creamy chicken dish with a rich white cream sauce with spinach and sundried tomatoes.
Servings 6
Calories 426kcal
Ingredients
- 1 teaspoon salt (optional)
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 pounds boneless, skinless chicken breasts
- ½ cup finely diced yellow onion
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and chopped
- 1 cup chicken broth
- 8 ounce block cream cheese, softened and cubed
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
- 2 cups fresh spinach
- fresh basil or parsley (optional, for serving)
Instructions
- In a small bowl combine 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon Italian seasoning. Stir together.
- Season both sides of 2 pounds boneless, skinless chicken breasts with the seasoning mixture. Place in the bottom of a 5-6 quart slow cooker.
- To the slow cooker add ½ cup finely diced yellow onion, 3 cloves garlic, minced and ½ cup sun-dried tomatoes, drained and chopped over the chicken.
- Pour 1 cup chicken broth around the chicken breasts. Place 8 ounce block cream cheese, softened and cubed on top and around the chicken.
- Cover and cook on low for 4–6 hours or until the chicken is tender and can shred easily (the internal temperature should be at least 165F degrees when ready.)NOTE: Please do not keep opening the lid to check on the progress. Doing this will cause the chicken to take longer to cook and it not being as tender. Just cover and let it cook.
- Remove chicken from the sauce. You can leave the chicken whole or cut it up or shred it at this point (I prefer to dice it up a bit)
- Whisk the cream cheese into the broth mixture in the crock pot until smooth.
- Whisk in 1 cup heavy cream and ½ cup grated Parmesan cheese.
- In a separate small bowl, mix 1 Tablespoon cornstarch with 1 Tablespoon cold water until smooth, then whisk it into the sauce.
- Add 2 cups fresh spinach, then cover and cook on high for 10–15 minutes until thickened and spinach is wilted.
- Return chicken to the crock pot, spoon sauce over the top, and serve topped with fresh basil or parsley (optional).
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- NOTE: when it comes to cream sauces, it is best to cook on low if possible. You could technically cook this on high for 2-3 hours but depending on the type of slow cooker you have, the edges could potentially burn and the sauce may curdle.
Nutrition
Calories: 426kcal | Carbohydrates: 14g | Protein: 44g | Fat: 21g | Sodium: 1149mg | Fiber: 2g | Sugar: 8g
