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Tuscan Chicken

Tender chicken breasts in a creamy Parmesan sauce with sun-dried tomatoes and spinach, all made in a slow cooker for a comforting, gourmet meal with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb total)
  • 2 tsp Italian seasoning (store-bought or a mix of oregano, basil, thyme, rosemary)
  • 0.5 tsp onion powder
  • to taste Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
  • 0.5 cup sun-dried tomatoes, drained and chopped (packed in oil preferred for more flavor; if dry-packed, rehydrate in a little warm broth)
  • 0.5 cup chicken broth (low-sodium is fine)
  • 1 cup heavy cream (substitute: half-and-half + 2 tbsp unsalted butter for lighter texture)
  • 0.5 cup grated Parmesan cheese (freshly grated melts best)
  • 1 cup baby spinach, chopped

Method
 

Preparation
  1. Pat the chicken breasts dry and rub both sides with Italian seasoning, onion powder, and a pinch of salt and pepper.
  2. Lightly spray the slow cooker insert with cooking oil or use a liner for easy cleanup. Arrange seasoned chicken breasts in a single layer.
  3. In a small bowl, stir together minced garlic, chopped sun-dried tomatoes, and chicken broth. Spoon this mixture evenly over the chicken.
Cooking
  1. Cover and cook on LOW for 3–4 hours or on HIGH for 1½–2 hours, until the thickest part of the chicken reaches 165°F on an instant-read thermometer.
Finishing the Dish
  1. About 15 minutes before the end of cooking, pour in the heavy cream and sprinkle the grated Parmesan over the chicken. Cover and let the cheese melt into the sauce.
  2. Stir in chopped baby spinach until wilted and evenly distributed.
  3. Taste and adjust salt and pepper before serving immediately over pasta, rice, or your preferred base.

Notes

Use boneless thighs for more forgiving cooking times; swap in ½ cup cream cheese for an ultra-thick sauce; for dairy-free, try full-fat coconut milk and 2 tbsp nutritional yeast (flavor will shift).