Description
This Crockpot Tuscan Chicken recipe features tender chicken breasts slow-cooked in a creamy, flavorful sauce made with sun-dried tomatoes, garlic, herbs, and spinach. Perfect for an easy, hands-off dinner, this dish delivers rich Italian-inspired flavors with minimal effort.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce & Vegetables
- 1/2 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 cups spinach, chopped
Herbs & Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare the crockpot: Place the chicken breasts in the crockpot. Add the chopped sun-dried tomatoes, minced garlic, chicken broth, heavy cream, dried basil, dried oregano, salt, and pepper over the chicken. Ensure the ingredients are evenly distributed for balanced flavor.
- Cook the chicken: Cover the crockpot and cook on low heat for 4 to 6 hours. The slow cooking process will make the chicken breasts tender and infuse them with the creamy tomato and herb flavors. The chicken should be cooked through and easily pierced with a fork.
- Add spinach: In the last 30 minutes of cooking, add the chopped spinach to the crockpot. Stir gently to combine the spinach with the creamy sauce, allowing it to wilt and integrate its freshness into the dish.
- Serve: Once cooked, serve the chicken breasts hot with the creamy Tuscan sauce spooned generously over the top. This dish pairs well with pasta, rice, or crusty bread to soak up the flavorful sauce.
Notes
- You can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free version, though the sauce may be less rich.
- For a thicker sauce, remove the chicken breasts at the end and let the sauce cook uncovered on high for 15-20 minutes to reduce.
- Adding freshly grated Parmesan cheese before serving can enhance the dish’s richness.
- Leftovers keep well in the refrigerator up to 3 days and can be reheated gently on the stovetop or microwave.
