Description
This Crockpot Tuscan Chicken recipe features tender, slow-cooked chicken breasts simmered in a creamy sauce with sun-dried tomatoes, garlic, and herbs, finished with fresh spinach for a flavorful and comforting meal that’s easy to prepare.
Ingredients
Scale
Proteins
- 4 boneless, skinless chicken breasts
Vegetables & Herbs
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups spinach, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Liquids & Dairy
- 1/2 cup heavy cream
- 1 cup chicken broth
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the crockpot: Place the boneless, skinless chicken breasts into the crockpot, arranging them evenly at the bottom for even cooking.
- Add the flavorings: Add the chopped sun-dried tomatoes, minced garlic, chicken broth, heavy cream, dried basil, dried oregano, salt, and pepper directly into the crockpot over the chicken.
- Cook the chicken: Cover the crockpot with the lid and cook on the low setting for 4 to 6 hours, or until the chicken is fully cooked through and tender enough to shred easily.
- Add spinach: About 30 minutes before the cooking time ends, add the chopped spinach into the crockpot and stir gently to combine it with the sauce and chicken.
- Finish and serve: Once the spinach is wilted and the chicken is ready, serve the chicken breasts topped generously with the creamy Tuscan sauce made in the crockpot.
Notes
- For a thicker sauce, remove the chicken once cooked and simmer the sauce on high in the crockpot uncovered until it reduces to your liking.
- You can substitute fresh herbs for dried if preferred, adjusting quantities accordingly.
- Serve with crusty bread or over pasta or mashed potatoes for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
