Description
Craving a rich, Italian-inspired dish that’s both comforting and effortless to prepare? Look no further than Slow Cooker Creamy Tuscan Chicken! This decadent recipe features tender chicken breasts nestled in a luscious cream sauce, infused with sun-dried tomatoes, spinach, and Parmesan, all elevated by fragrant Italian herbs. The slow cooker makes it a hands-off meal, delivering restaurant-quality flavors with minimal effort
Ingredients
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Boneless, Skinless Chicken Breasts (4): Lean and tender, perfect for slow cooking.
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Substitution: Chicken thighs for juicier results, or tofu for a vegetarian option (adjust cooking time).
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Heavy Cream (1 cup): Creates the rich, velvety sauce.
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Substitution: Half-and-half or a dairy-free cream alternative (like coconut cream) for a lighter or vegan option.
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Chicken Broth (½ cup): Adds savory depth and balances the creaminess.
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Substitution: Vegetable broth or water with a bouillon cube.
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Sun-Dried Tomatoes (½ cup, chopped): Brings sweet, tangy intensity.
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Substitution: Fresh cherry tomatoes (halved) or 2 tbsp tomato paste for a different flavor.
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Fresh Spinach (2 cups): Adds vibrant color and nutrition.
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Substitution: Kale, arugula, or frozen spinach (thawed and drained).
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Grated Parmesan Cheese (½ cup): Provides nutty, salty richness.
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Substitution: Pecorino Romano, Grana Padano, or a vegan Parmesan alternative.
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Garlic (4 cloves, minced): Infuses the dish with aromatic depth.
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Substitution: 1 tsp garlic powder if fresh isn’t available.
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Italian Seasoning (1 tsp): A blend of herbs like oregano, basil, and thyme for Mediterranean flair.
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Substitution: ½ tsp dried oregano + ½ tsp dried basil or 1 tbsp fresh herbs.
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Salt and Pepper (to taste): Enhances all the flavors.
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Substitution: Sea salt or low-sodium options for dietary needs.
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Fresh Basil (for garnish): Adds a fresh, aromatic finish.
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Substitution: Parsley, chives, or no garnish.
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Instructions
Step 1: Prepare the Sauce
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In the slow cooker, combine 1 cup heavy cream, ½ cup chicken broth, ½ cup chopped sun-dried tomatoes, 4 minced garlic cloves, 1 tsp Italian seasoning, a pinch of salt, and a pinch of pepper. Stir to mix well.
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Tip: If using sun-dried tomatoes packed in oil, drain or rinse them to reduce oiliness, or use the oil in place of some cream for extra flavor.
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Step 2: Add the Chicken
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Place 4 boneless, skinless chicken breasts in the slow cooker in a single layer.
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Spoon the cream mixture over the chicken, ensuring each breast is fully coated. Use tongs to turn the chicken if needed.
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Tip: For deeper flavor, marinate the chicken in the sauce in the fridge for 1-2 hours before cooking, but this is optional.
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Step 3: Cook
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Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender (internal temperature of 165°F/74°C).
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Check at the lower end of the time range to avoid overcooking; the chicken should be juicy and easy to shred or slice.
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Tip: Spoon the sauce over the chicken halfway through if possible to ensure even flavor, but avoid lifting the lid too often.
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Step 4: Add Spinach and Cheese
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In the last 30 minutes of cooking, add 2 cups fresh spinach and ½ cup grated Parmesan cheese. Stir gently to combine, allowing the spinach to wilt and the cheese to melt into the sauce.
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Taste and adjust seasoning with extra salt, pepper, or Italian seasoning if needed.
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Tip: If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp water to make a slurry, stir into the slow cooker, and cook on high for 10-15 minutes to thicken.
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Step 5: Serve
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Remove the chicken from the slow cooker and place on plates, whole or sliced/shredded. Spoon the creamy sauce generously over the top, including plenty of spinach and sun-dried tomatoes.
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Garnish with chopped fresh basil for a vibrant, aromatic finish.
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Serve hot over cooked pasta (like fettuccine or penne) or rice to soak up the sauce.
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Tip: For a restaurant-style finish, sprinkle with extra Parmesan or a pinch of red pepper flakes for a subtle kick.
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