Slow Cooker Tuscan Chicken (Print Version)
Tender chicken with sun-dried tomatoes, spinach and a silky parmesan cream, slow-cooked for easy Italian comfort.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Vegetables & Aromatics
02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 cup sun-dried tomatoes packed in oil, drained and chopped
05 - 2 cups fresh baby spinach
→ Dairy
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter
→ Liquids
09 - 1/2 cup low-sodium chicken broth
→ Spices & Seasonings
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon chili flakes (optional)
# Directions:
01 - Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and dried Italian herbs.
02 - Scatter the chopped onion, minced garlic, and chopped sun-dried tomatoes across the bottom of the slow cooker. Place the seasoned chicken breasts on top of the vegetable layer.
03 - Pour the chicken broth and heavy cream over the chicken. Dot the surface with small pieces of the unsalted butter.
04 - Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, until the chicken is cooked through and tender enough to shred easily with a fork.
05 - Carefully remove the chicken from the slow cooker and set aside. Stir the grated Parmesan cheese and fresh baby spinach into the sauce, allowing the spinach to wilt for about 5 minutes.
06 - Return the chicken to the slow cooker, spoon the creamy sauce over each breast, and cook for an additional 5 to 10 minutes until everything is heated through.
07 - Serve hot, spooning extra sauce over each portion. Garnish with additional Parmesan if desired.
# Expert Tips:
01 -
- The cream sauce practically makes itself while you go about your day, and it tastes like you stood over a stove for hours.
- Sun-dried tomatoes bring a tangy sweetness that makes people ask what your secret ingredient is every single time.
02 -
- Resist the temptation to lift the slow cooker lid during cooking because each peek adds roughly fifteen minutes to your cook time and thins out the sauce.
- If your sauce seems thin at the end, let it simmer uncovered on high for ten minutes and it will thicken beautifully as the cream reduces.
03 -
- Chicken breasts of similar size and thickness cook at the same rate, so pound any thick ones to an even thickness before seasoning.
- Grating your parmesan from a wedge instead of using pre-shredded bagged cheese makes the sauce dramatically smoother because pre-shredded contains anti-caking agents that resist melting.