Crock Pot Tuscan Chicken
Craving a rich, creamy dinner without the hassle?
This Crock Pot Tuscan Chicken delivers bold flavors with minimal effort!
Juicy chicken slow-cooked in a velvety garlic parmesan sauce with sun-dried tomatoes and spinach—it’s an easy, restaurant-quality meal right from your slow cooker.
Just set it, forget it, and enjoy!
For Tuscan Chicken
- Chicken – Boneless, skinless chicken breasts work best, but you can also use chicken thighs for a juicier result.
- Italian Seasoning – Adds classic Tuscan flavors with a blend of herbs.
- Sea Salt & Black Pepper – Enhances the natural flavor of the chicken.
- Sun-Dried Tomatoes – Provides a rich, slightly tangy, and sweet taste.
- Spinach – Adds freshness and a boost of nutrients.
For Creamy Parmesan Sauce
- Olive Oil – Used to sauté the garlic for extra flavor.
- Garlic – The key to infusing deep, aromatic flavor into the sauce.
- Heavy Cream – Creates a rich, velvety texture.
- Chicken Broth – Helps thin out the sauce while adding savory depth.
- Parmesan Cheese – Melts into the sauce, giving it a creamy and slightly salty taste.
Crock Pot Tuscan Chicken
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Ingredients:
- 1 tbsp olive oil
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup reduced-sodium chicken broth
- 3/4 cup grated Parmesan cheese
- 1 1/2 lb boneless, skinless chicken breasts
- 1 tbsp Italian seasoning
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
Instructions:
- Prepare the Sauce:
Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in heavy cream and chicken broth. Simmer over medium-low heat for 10 minutes until slightly thickened. - Season the Chicken:
Place chicken breasts in the slow cooker. Sprinkle with Italian seasoning, salt, and pepper. Top with sun-dried tomatoes. - Add the Sauce:
Reduce heat to low and whisk in Parmesan cheese, adding 1/4 cup at a time until smooth. Pour the sauce over the chicken, ensuring even coverage. - Slow Cook:
Cover and cook on High for 3-4 hours or Low for 6-8 hours until the chicken is tender. - Add Spinach:
Remove the chicken and set it aside. Stir chopped spinach into the slow cooker, allowing it to wilt for a few minutes. - Serve:
Return the chicken to the slow cooker, spooning sauce, spinach, and sun-dried tomatoes over the top. Serve warm.
Storage & Reheating Tips:
- Refrigerate leftovers in an airtight container for up to 3-4 days.
- Reheat in the microwave or on the stovetop until warm.
- Freeze for up to 3 months; thaw in the fridge before reheating.
Nutrition
Calories: 542kcal | Carbohydrates: 9g | Protein: 45g | Fat: 35g |
1. Can I use frozen chicken in the slow cooker?
Technically, yes, but I wouldn’t recommend it! Slow cookers heat up gradually, and using frozen chicken can lead to uneven cooking and possible food safety concerns. For the best results, thaw your chicken first—your tastebuds (and stomach) will thank you!
2. How do I get even more flavor in the dish?
Want to take it up a notch? Sear the chicken first! Just a quick pan-fry in a little olive oil before adding it to the slow cooker will give it a gorgeous golden crust and a deeper, richer flavor. Or, marinate the chicken in a little olive oil, garlic, and Italian seasoning for 30 minutes before cooking. Small effort, big payoff!
3. Can I add extra veggies?
Absolutely! This dish is super forgiving—throw in bell peppers, mushrooms, zucchini, or even artichokes. Just keep in mind that soft veggies (like spinach or mushrooms) should go in toward the end so they don’t turn to mush.
4. What’s the best way to store and reheat leftovers?
If you’re lucky enough to have leftovers (it’s THAT good), store them in an airtight container in the fridge for 3-4 days. To reheat, warm it up in the microwave or on the stovetop with a splash of cream or broth to bring the sauce back to life.
5. Can I use chicken thighs instead of chicken breasts?
Oh, YES. Chicken thighs are juicier and even more flavorful! Swap them in for an extra tender, melt-in-your-mouth result. Just make sure to trim any excess fat before tossing them in the slow cooker.
