Description
A rich, creamy slow-cooker chicken dinner made with garlic, sun-dried tomatoes, and spinach for a comforting Tuscan-inspired meal that comes together effortlessly in your CrockPot.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 1/2 cups heavy cream
- 1 cup low-sodium chicken broth
- 3/4 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 tablespoon cornstarch (optional)
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Combine garlic, sun-dried tomatoes, chicken broth, heavy cream, and Parmesan in the CrockPot.
- Stir the sauce until evenly mixed.
- Place chicken breasts into the sauce, fully submerging them.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Mix cornstarch with broth and stir in during the last 20 minutes if thickening is needed.
- Add spinach in the final few minutes until wilted.
- Serve over pasta, rice, or vegetables.
Notes
- Chicken thighs can be used for a richer flavor.
- Add extra broth to thin the sauce if too thick.
- Fresh herbs like basil or parsley may be added at the end for brightness.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tuscan
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 6
- Sodium: 720
- Fat: 42
- Saturated Fat: 20
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 48
- Cholesterol: 210