Crockpot Tuscan Chicken
This Italian-inspired dish combines tender chicken with a creamy garlic sauce, sun-dried tomatoes, and spinach for a restaurant-quality meal that practically cooks itself. Perfect for busy weeknights or stress-free entertaining, this recipe delivers exceptional flavor with minimal effort.
Equipment
- Slow Cooker/Crockpot
- Measuring Cups and Spoons
- Two Forks (for shredding)
Ingredients
Chicken Base
- 2 pounds boneless, skinless chicken breasts or thighs for more moisture
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 small onion finely diced
- 1 cup chicken broth low-sodium recommended
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional for heat
Creamy Tuscan Sauce
- 8 oz cream cheese softened and cubed
- 1 cup heavy cream substitute half-and-half for lighter option
- 1 cup Parmesan cheese freshly grated
- 1 cup sun-dried tomatoes drained and chopped
- 3 cups fresh spinach leaves
- 1 tablespoon fresh basil chopped (or 1 teaspoon dried)
Instructions
- Season the chicken breasts generously with salt and pepper on both sides. For enhanced flavor development, consider a quick 2-minute sear in a hot skillet before transferring to the slow cooker (optional).
- Add olive oil to the crockpot, then arrange the seasoned chicken breasts in a single layer. Sprinkle minced garlic, diced onion, Italian seasoning, salt, pepper, and red pepper flakes (if using) evenly over the chicken.
- Pour chicken broth around (not over) the chicken. The broth should come about halfway up the sides of the chicken pieces.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours. The internal temperature should reach 165°F (74°C).
- About 30 minutes before serving, remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
- Add the softened cream cheese cubes, heavy cream, and Parmesan cheese. Stir gently until the cheese melts and creates a smooth sauce.
- Add the chopped sun-dried tomatoes and fresh spinach to the pot. Cover and cook for an additional 20-30 minutes on high, until the spinach wilts and the flavors meld.
- Just before serving, stir in the fresh basil and taste for seasoning. Add additional salt, pepper, or Italian seasoning if needed. For an extra flavor boost, a squeeze of fresh lemon juice can brighten the entire dish.
Notes
- Use the low setting for more tender chicken if possible
- Do not use frozen chicken directly in the slow cooker for food safety reasons
- For a dairy-free version, substitute with dairy-free cream cheese, coconut milk, and nutritional yeast
- Refrigerate leftovers within two hours and store for 3-4 days
- Can be frozen for up to 2 months in airtight containers
- When reheating, add a splash of broth or cream to revitalize the sauce
- Do not use frozen chicken directly in the slow cooker for food safety reasons
- For a dairy-free version, substitute with dairy-free cream cheese, coconut milk, and nutritional yeast
- Refrigerate leftovers within two hours and store for 3-4 days
- Can be frozen for up to 2 months in airtight containers
- When reheating, add a splash of broth or cream to revitalize the sauce
Nutrition
Calories: 435kcalCarbohydrates: 7gProtein: 38gFat: 29gSodium: 625mgFiber: 2gSugar: 3gCalcium: 25mgIron: 15mg
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