Easy Slow Cooker Tuscan Chicken (Printable Version)
Creamy chicken with sun-dried tomatoes and spinach, slow cooked for rich Tuscan-inspired flavors.
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# Ingredients:
→ Main Ingredients
01 -
1 ½ pounds boneless skinless chicken breasts
02 -
1 tablespoon jarred minced garlic
03 -
2 teaspoons Italian seasoning blend
04 -
1 cup chicken stock
05 -
½ cup sun-dried tomatoes
06 -
2 tablespoons cornstarch or tapioca flour
07 -
½ cup heavy cream
08 -
¼ cup grated Parmesan cheese
09 -
2 cups fresh spinach
10 -
Optional ¼ cup chopped fresh basil or parsley for garnish
# Steps:
01 -
Cut the chicken breasts into approximately 4-ounce portions and place them into the slow cooker. Add the garlic, Italian seasoning blend, chicken stock, and sun-dried tomatoes.
02 -
Cover and cook on high for 2 to 3 hours, or on low for 4 to 6 hours, until the chicken is cooked through and reaches an internal temperature of 165 ℉.
03 -
Mix the cornstarch or tapioca flour with 2 tablespoons of water to create a slurry. Stir the slurry into the slow cooker along with the heavy cream, Parmesan cheese, and fresh spinach leaves.
04 -
Allow the ingredients to heat through for an additional 30 to 45 minutes. Stir occasionally to ensure the sauce thickens and the spinach wilts without becoming overcooked.
05 -
Serve the Tuscan chicken over rice, noodles, mashed potatoes, or as desired. Optionally garnish with chopped fresh basil or parsley and an extra sprinkle of Parmesan cheese.
# Notes:
01 -
Add spinach near the end of cooking to ensure it wilts and retains its texture.
02 -
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stove or in the microwave.
03 -
To thicken the sauce, stir in additional cornstarch slurry during the last 30 to 45 minutes of cooking.