A comforting and flavorful Italian-inspired chicken dish, slow-cooked to perfection with sun-dried tomatoes, fresh spinach, and rich Parmesan cheese, creating a creamy sauce that’s perfect for busy weeknights.
Easy Tuscan Chicken Crockpot
A comforting and flavorful Italian-inspired chicken dish, slow-cooked to perfection with sun-dried tomatoes, fresh spinach, and rich Parmesan cheese, creating a creamy sauce that's perfect for busy weeknights.
Ingredients
- 1.5 lb chicken breasts or thighs boneless and skinless
- 1 tsp Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 0.5 cup sun-dried tomatoes packed in oil
- 2 cups fresh spinach
- 0.5 cup grated Parmesan cheese
Instructions
- 1. Season chicken with Italian seasoning, garlic powder, onion powder, salt, and pepper.
- 2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until lightly browned. Transfer the chicken to your slow cooker.
- 3. In the same skillet, sauté chopped onion until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- 4. Pour chicken broth into the skillet, scraping up any browned bits from the bottom of the pan.
- 5. Add the broth mixture, heavy cream, and chopped sun-dried tomatoes to the slow cooker with the chicken.
- 6. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and very tender.
- 7. Carefully remove the cooked chicken from the slow cooker and shred or dice it into bite-sized pieces. Return the chicken to the slow cooker.
- 8. Stir in the fresh spinach until it wilts and the grated Parmesan cheese until it melts and creates a creamy sauce.
- 9. Serve hot with your favorite pasta, rice, or crusty bread.
Notes
Serve over pasta, rice, or with crusty bread to soak up the delicious sauce. For a richer flavor, use boneless, skinless chicken thighs instead of breasts. You can also add sliced mushrooms with the onions for extra umami.
