Slow Cooker Tuscan Chicken
A heartwarming, creamy dish filled with tender chicken, sun-drenched tomatoes, and aromatic herbs, perfect for family gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts The star of the dish; use thighs for extra juiciness.
- 1 can (15 oz) diced tomatoes Opt for fire-roasted for a smoky flavor.
- 1 cup heavy cream For a rich sauce; substitute with Greek yogurt for a healthier touch.
- 1/2 cup sun-dried tomatoes Use oil-packed for more flavor.
- 3 cloves fresh garlic Minced, for a fragrant base; feel free to adjust to your taste.
- 2 teaspoons dried Italian herbs Or use a fresh mix of basil, oregano, and thyme.
- Salt and pepper Essential for seasoning.
- Fresh spinach (optional) Stir in at the end for a pop of color and nutrients.
- Fresh parsley For garnishing.
Instructions
Preparation
- Lightly season the chicken breasts with salt and pepper. Place them at the bottom of your slow cooker.
- Sprinkle the minced garlic over the chicken.
- Pour the can of diced tomatoes and add the sun-dried tomatoes.
- In a separate bowl, whisk together the heavy cream and dried herbs. Pour this mixture over the chicken and tomatoes.
- Cover the slow cooker and set it on low for 6 hours or high for 3 hours.
- In the last 15 minutes of cooking, stir in the fresh spinach until wilted.
- Once done, shred the chicken lightly with forks, mixing it into the sauce.
Notes
For low-carb alternatives, use cauliflower rice instead of regular rice. You can add bell peppers or zucchini for extra veggies, and spice it up with crushed red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.