Description
A creamy and flavorful Crockpot Tuscan Chicken made with tender chicken breasts, sun-dried tomatoes, spinach, and a rich garlic parmesan sauce. Perfect for an easy weeknight dinner.
Ingredients
Units
Scale
- 4 boneless skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 2 cups fresh spinach
- 1 tablespoon olive oil
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- In a bowl, whisk together the heavy cream, chicken broth, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
- Pour the mixture over the chicken.
- Add the sun-dried tomatoes and olive oil.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
- About 15-20 minutes before serving, stir in the spinach and let it wilt in the sauce.
- Serve hot with pasta, rice, or crusty bread if desired.
Notes
- You can substitute chicken thighs for chicken breasts if preferred.
- For a thicker sauce, add 1 tablespoon of cornstarch mixed with 2 tablespoons of water in the last 30 minutes of cooking.
- Garnish with additional Parmesan or fresh basil for extra flavor.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
