Slow Cooker Tuscan Chicken with Sun-Dried Tomato and Spinach Cream Sauce
A delicious one-pot meal featuring succulent chicken in a creamy sun-dried tomato and spinach sauce, perfect for busy lifestyles.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional) For added heat
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth Keep chicken moist
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 tablespoon sun-dried tomato oil (from the jar) Adds flavor depth
- 1 cup heavy cream (or half-and-half for lighter)
- 4 ounces cream cheese, softened
- 3/4 cup freshly grated Parmesan cheese
- 5 ounces baby spinach
- 1 tablespoon cornstarch (optional, for thicker sauce)
- 2 tablespoons chopped fresh basil or parsley, for serving For garnish
Serving Suggestions
- Cooked pasta, rice, mashed potatoes, or cauliflower mash For serving
Instructions
Preparation
- Gather all your ingredients to streamline the cooking process.
- Season the chicken with kosher salt, black pepper, Italian seasoning, and crushed red pepper flakes if desired.
- Place the seasoned chicken into the slow cooker.
- Add minced garlic and chicken broth to the slow cooker.
- Toss in the chopped sun-dried tomatoes along with a tablespoon of their packing oil.
Cooking
- Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is fully cooked and tender.
- In a medium bowl, whisk together heavy cream and softened cream cheese until smooth.
- Pour the creamy mixture into the slow cooker along with freshly grated Parmesan cheese.
- For a thicker sauce, mix cornstarch with a little water and add it to the slow cooker.
- Allow to cook on low for an additional 10-15 minutes for flavors to meld.
- Stir in baby spinach and cook until wilted, about 1-2 minutes.
Serving
- Serve over cooked pasta, rice, mashed potatoes, or cauliflower mash.
- Finish with a sprinkle of freshly chopped basil or parsley.
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Notes
Tip: Ensure to allow the dish to cool before storing, and it can be kept in the refrigerator for 3-4 days or frozen for up to three months.